I feel like celebrating Labor Day in America is the quintessential signal to the end of Summer. The community Pool closes. If children have not returned to school they will on Tuesday.  There is a shift in the winds.  Where did those lazy days of summer evenings go with family and friends?

They are not gone yet, strap on your sandals, summer isn’t quiet over. Throw a Labor Day cookout/ BBQ and relish in one last love of summertime fare that is healthy and will give you energy.  Live the summer life well with one more weekend with no early bedtimes for kiddos, and dessert your guests bring to you.  You got this.  It’s easy and delicious. Choose one or all.

Here’s the menu:

• Heirloom Tomatoes with White Balsamic Dressing
• Grilled Chicken with Apricot Glaze
• Orzo Pasta Salad with Grilled Peppers, Fennel, Olives and Pecorino
• Grapefruit Margarita’s
• Grilled Peaches with Goat Cheese
• Or better yet..have your guests bring dessert( everyone wants to contribute.)

 

Heirloom Tomatoes with White Balsamic Dressing

2 Pints or a variety of heirloom tomatoes. What you find in season is perfect.

salt/pepper to taste

1/4 cup White balsamic vinegar

1 Tbls Dijon

1 Tbls Honey

1/2 cup olive oil

Method

Half , quarter or slice tomatoes depending on the size you have acquired. Sprinkle with salt and pepper, Mix dressing ingredients and toss gently. Finish with a little cheese if you like and fresh basil

Apricot Glazed Chicken

Serves 6-8

6-8 thin cut Chicken breasts

Spicy Dijon mustard 2 1/2 tsp

1 small shallot diced

1 Tbls honey or agave

Apple cider vinegar 1/4 cup

1/4 cup neutral oil

1/2 cup apricot preserves

 Season chicken, heat grill and Mix together other ingredients for the glaze.  Grill chicken thin cut pieces 3 min first side , 2 min second. Glaze when turning and finish with extra glaze.

Orzo Pasta Salad with Grilled Fennel, Peppers, Olives

Serves 6-8 1/2 cup portions

8 oz orzo

1 red pepper

1 yellow pepper

1 fennel bulb cut into disks

8-10 kalamata olives cut in half

1 tbls dijon mustard

1/4 cup red wine vinegar

1/4 tsp oregano

1/2 cup olive oil

pecorino cheese or feta

Toasted Pine nuts

Parsley

Method

Boil water for pasta. Meanwhile grill peppers and fennel until softened and charred.  Let cool, make dressing set aside, add pasta to water.  Dice veggies, add to a bowl, sprinkle with oregano, add olives. When pasta is finished, drain and add 1/4 dressing to bowl, mix veggies, then add warm orzo, add the rest of the dressing and toss. Add cheese and parsley and toasted pine nuts.

Grapefruit Margarita’s

2 -3 ounces freshly-squeezed grapefruit juice.

1 1/2 ounces tequila of choice

 3/4 ounce  orange liqueur, Optional

 3/4 ounce freshly-squeezed lime juice.

 Honey or Agave nectar for sweetening if needed.

 lime wedge for garnish

Place in a cocktail shaker with ice , shake and fill glass.

Grilled Peaches with Goat Cheese

This is found in the  desserts category.