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Burgers, pizza, deviled eggs. All easy staples of anybody’s menu, right? Well, try these versions on for size and I promise you they’ll be different!

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SESAME SOY 

SALMON BURGERS

For the cucumber salad

1/2 seedless cucumber, thinly sliced into half-moons

1/4 cup fresh mint, chopped

3 Tbsp. rice vinegar

1 Tbsp. chopped pickled ginger, plus 1 Tbsp. brine from the jar

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

For the salmon burgers

1/3 cup fresh lime juice (from 3 to 4 limes)

3 Tbsp. honey, plus more if needed

2 Tbsp. salted butter

1/3 cup plus 3 Tbsp. low-sodium soy sauce

2 tsp. toasted sesame oil, plus more if needed

Cooking spray

2 1/4 lb. skinless salmon fillets, cut into 2-inch chunks

4 scallions, thinly sliced

6 brioche buns, split and toasted

For the cucumber salad: Toss the cucumber with the mint, vinegar, pickled ginger and brine, salt, and red pepper flakes in a medium bowl. Set aside for at least 20 minutes and up to 1 hour, tossing occasionally.

Meanwhile, for the glaze: Combine the lime juice, honey, butter, 1/3 cup soy sauce, and 1 teaspoon sesame oil in a small skillet over medium heat. Bring to a simmer and cook, stirring frequently, until thickened, about 7 minutes. Remove from the heat and let cool to thicken even more, stirring occasionally. Taste and adjust the flavors, as needed. Add some honey if it’s too tart or a little more sesame oil for flavor. Set the glaze aside.

Preheat the broiler. Coat a rimmed baking sheet with cooking spray.

For the salmon burgers: Put the salmon, the remaining 3 tablespoons soy sauce, and 1 teaspoon sesame oil in a food processor and pulse a few times to roughly chop. Add the scallions and quickly pulse 2 or 3 more times (you want some chunks). Drop the salmon mixture into 6 mounds on the prepared baking sheet and form into ¾-inch-thick patties (about 3½ inches wide). Broil until cooked through, 6 to 8 minutes. Brush each burger with some of the glaze.

Place the burgers on the toasted buns and top with the cucumber salad. Serve with the remaining glaze on the side.

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GRILLED 

CLAM PIZZA

Vegetable oil, for the grill

All-purpose flour, for dusting

1 lb. pizza dough, at room temperature

1 (6.5-ounce) can chopped clams, drained, 3 Tbsp. juice reserved

2 Tbsp. olive oil, plus more for brushing

1 tsp. chopped fresh oregano, plus more for garnish

1/2 tsp. red pepper flakes, plus more for garnish

3 garlic cloves, pressed or minced

1 tsp. kosher salt

1/2 tsp. black pepper

1/2 cup shredded low-moisture mozzarella cheese (about 2 oz.)

1/2 cup grated pecorino romano cheese (about 2 oz.)

1 lemon, halved (optional)

Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Oil the grates.

On a lightly floured surface, cut the dough in half and shape it into 2 tight balls. Place the balls about 3 inches apart on the surface, cover with a kitchen towel and let rest until the dough springs back slowly when gently pressed, about 20 minutes.

Combine the clams and 3 tablespoons reserved clam juice with the olive oil, oregano, red pepper flakes, and garlic in a small bowl. Set aside.

Line an upside-down large baking sheet with a 14-inch piece of foil. Lightly brush the foil with olive oil.

Pull and stretch one of the dough balls into a 10-inch round and transfer it to the foil. (Keep the other dough ball covered.) Brush the dough with olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

Slide the pizza on the foil onto the grill over direct heat. Cover and cook until the bottom of the crust starts browning and the edge is puffed, 3 to 4 minutes. Flip the crust and remove the foil. Cook the crust directly on the grill grates until the bottom is golden brown and marked, 1 to 2 minutes. Flip the crust once more and transfer to a rack. Repeat steps 5 and 6 with the remaining pizza dough.

Sprinkle the grilled crusts with the mozzarella and half of the pecorino. Scatter the clam mixture on top. Return the pizzas to the grill over indirect heat (the cooler side of the grill). Cover and cook until the cheese is melted, about 5 minutes.

Transfer the pizzas to a cutting board and sprinkle with the remaining pecorino, fresh oregano, and more red pepper flakes. Squeeze the lemon juice on top, if desired. Cut into wedges.

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DEVILED EGG 

MACARONI SALAD

12 large eggs

2 1/2 tsp. kosher salt, plus more for the pasta water

1 lb. elbow macaroni

1 cup mayonnaise

1/2 cup sour cream or plain Greek yogurt

1/4 cup yellow mustard

1/2 cup chopped dill pickles, plus 1/4 cup pickle brine from the jar

1 Tbsp. white vinegar

2 tsp. sugar

1/2 tsp. black pepper

1/2 tsp. paprika, plus more for garnish

2 tsp. hot sauce (optional)

1/4 cup chopped fresh chives, plus more for garnish

3 celery stalks, chopped

1 roasted or raw red bell pepper, chopped

1/2 red onion, chopped

Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes. Peel the eggs and roughly chop.

Meanwhile, bring a second large pot of salted water to a boil. Add the pasta and cook for 1 minute longer than the package directs. Drain, rinse with cold water, and let cool.

In a very large bowl, combine the mayonnaise, sour cream, mustard, pickle brine, vinegar, sugar, black pepper, paprika, 2½ teaspoons salt, and hot sauce (if using). Fold in the chives, celery, red bell pepper, onion, pickles, eggs, and pasta. Serve at room temperature or chilled. Garnish with paprika and chives before serving.

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GARDEN MULE

4 slices cucumber

16 blueberries, divided

6 mint leaves, plus sprig for garnish

2 ounce vodka

1 ounce lime juice

1/2 cup ginger beer 

1 piece candied ginger, for garnish

Put the cucumber, 8 blueberries, and mint leaves in the bottom of a cocktail shaker. Muddle until crushed and juicy. Add a handful of ice, vodka, and lime juice. Cover the shaker and shake for about 15 seconds.

Fill a Moscow Mule mug with ice. Strain the liquid from the shaker into the mug. Top with ginger beer and 4 blueberries. Thread 4 remaining blueberries and candied ginger on a toothpick and use to garnish with a sprig of mint.

TFD: "Our debt to the heroic men and valiant women in the service of our country can never be repaid. They have earned our undying gratitude." — Harry S. Truman

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