As Memorial Day draws near, and all of us are casting about for excuses to celebrate both the coming of summer and the abundance of fresh produce, maybe you’re considering an outdoor bash to celebrate the holiday. Or maybe you’re remembering (with some chagrin) past Memorial Day bashes: too much meat and mayo-based salads, too many Hefty bags brimming with disposable party plates, too few colorful vegetables.

This year, in consideration of the environment, and ever mindful of the fact that this happy occasion coincides with the start of bikini season, plan a leaner, greener bash. Usher in the summer and celebrate Memorial Day with less fatty grilling selections, fresh sides that celebrate summer’s produce, and a party theme that leaves a lighter footprint. Start with these seven steps:

Begin your bash with earth-friendly invitations. Send online invites, or choose cards made from recycled paper. Even better, look for seed paper—sheets of recycled paper impregnated with seeds. Your guests can “plant” their invites and watch them grow.

Skip the plastic and shop for landfill-free serving wear. Scout out second-hand stores for charmingly mismatched flatware, dishes and glasses. Or choose compostable plates and utensils, or recyclable items. Set up large, clearly marked bins for compost and recycling, and offer only tiny containers marked “landfill” for other items.

Go semi-vegetarian: let plant foods take center stage, and feature fresh seasonal produce from local farmers. Offer sources of plant protein, like soy-free bean burgers, and an abundance of light, fresh sides; see the recipes at right for some ideas.

If you serve meat, choose organic, grass-fed meat from local farms and ranches (see the ‘Where to go’ box above for resources). Choose lean cuts of meat, and be creative: try burgers laced with minced cilantro and serrano peppers, grilled chicken breasts with Jamaican spices, or flank steak served with a herb-based chimichurri sauce; see the recipe at right for instructions.

While you’re planning the grilling selections, choose earth-friendly embers. Swap your charcoal for hardwood briquettes made from scrap wood, pruned and selectively thinned mesquite, or waste coconut husks; look for Forest Stewardship Council or Rainforest Alliance SmartWood logos.

Offer a selection of cooling beverages. Combine sparkling mint water with crushed fresh mint, lime juice and organic cane sugar, then serve with or without rum. Or mix green tea with fruit juice and sparkling water for an alcohol-free, thirst quenching antioxidant boost.

End the meal with a sweet finale. Offer a selection of locally produced treats, like shortbreads, organic chocolates and gluten-free cookies. Or continue your nourishing theme with homemade coconut ice cream scattered with fresh strawberries and blueberries; see the recipe on the facing page for details.

Red Cabbage, Green Apple, and Jicama Slaw Serves 6
3 medium limes, halved
2 tablespoons honey
1/4 cup homemade or high-quality mayonnaise
1/2 head red cabbage, shredded
1 medium jicama root, peeled and thinly julienned
3 green apples, peeled and thinly julienned
1 large bunch green onions, chopped (white and some green parts)
1/4 cup packed chopped fresh cilantro leaves, plus extra leaves for garnish

1. Grate zest from 1 lime, and set aside. Squeeze lime juice into medium bowl; whisk in honey until well blended. Whisk in mayonnaise and set aside.
2. Cut cabbage in half lengthwise, and remove and discard core. Cut cabbage crosswise into very thin slices using mandoline or sharp knife.
3. Combine cabbage, jicama, apples, green onions, and cilantro. Toss to mix. Add dressing, and stir gently until vegetables and apples are lightly coated. Season to taste with sea salt and pepper.

To serve, sprinkle slaw with lime zest and cilantro and serve immediately, or refrigerate for 2 to 4 hours and serve chilled.

Chimichurri Sauce Makes about 1 1/2 cups
1/2 cup olive oil
1/4 cup red wine vinegar
4 to 5 small garlic cloves, minced
1/2 cup chopped flat-leaf parsley
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
2 tablespoons minced shallot
1/2 teaspoon red pepper flakes
Hot sauce (optional)

1. Combine all ingredients in a small food processor, and pulse until ingredients are combined and finely mixed, but not smooth.

2. Season with salt and pepper, and hot sauce to taste, if desired. Spoon over steak or grilled vegetables, and serve.

Coconut Ice Cream with Coconut-Mint Zest Serves 4
2 cups coconut milk
1/3 cup raw, unfiltered honey or agave nectar
2 teaspoons vanilla extract
1/2 teaspoon lemon juice
1/2 cup unsweetened coconut flakes, divided
1/4 cup fresh mint leaves
Fresh strawberries and blueberries

1. Combine coconut milk, honey, vanilla and lemon juice in a blender, and process until smooth. Add 1/4 cup of the coconut flakes, and pulse 10 to 12 times, until coconut is chopped into small bits but still visible.
2. Transfer mixture to an ice cream maker and process according to directions.
3. While ice cream is freezing, combine remaining 1/4 cup coconut flakes with mint leaves, and mince them together to make a zest. Set aside.

To serve, place scoops of ice cream in four serving dishes and sprinkle with mint-coconut zest. Serve immediately, with fresh berries on the side.

Lisa Turner is a food writer, intuitive eating coach, and cooking and nutrition instructor at Bauman College of Nutrition and Culinary Arts in Boulder. Visit her websites at www.TheHealthyGourmet.net and www.InspiredEating.com.

Check out Lisa's New Inspired Eats iPhone app featuring hundreds of original recipes--from creative appetizers and salads to clean, beautiful desserts--for every dietary choice.