Sadly but truly, the lazy days of summer have come to an end, for this year at least. This Monday is Labor Day, founded in the United States over a hundred years ago as a “workingmen’s holiday”. According to History.com, ^[1] “As the Industrial Revolution took hold of the nation, the average American in the late 1800s worked 12-hour days, seven days a week in order to make a basic living. Children were also working, as they provided cheap labor to employers and laws against child labor were not strongly enforced.

With the long hours and terrible working conditions, American unions became more prominent and voiced their demands for a better way of life. On Tuesday September 5, 1882, 10,000 workers marched from city hall to Union Square in New York City, holding the first-ever Labor Day parade. Participants took an unpaid day-off to honor the workers of America, as well as vocalize issues they had with employers.”

Although Labor Day was originally meant to be a celebration of our country’s labor movement and its achievements, it has come to be celebrated as the last, long summer fling before Autumn starts rolling in. These days, instead of attending parades and political events, most people observe the holiday with beach parties, backyard barbecues and shopping the big sales at the malls.

Whatever your plans are for this Labor Day, here are some great recipe ideas from the SGCC archives to help you celebrate Summer’s last hurrah in style!

Fresh, ripe strawberries are blended with yogurt, sour cream, lime juice and honey to make this Sumptuous Strawberry Soup ^[2]. The result is a cross between a rich mousse and a smoothie. Sublime!

……………………………………………………………………………………………………………………………………………………….

……………………………………………………………………………………………………

This fresh and vibrant Edamame & Heirloom Tomato Salad ^[3] is full of beautiful heirloom tomatoes of assorted shapes, colors and sizes, tossed with a light lemon-miso vinaigrette along with steamed edamame, scallions and a chiffonade of shiso leaves. It not only tastes wonderful, but it’s so pretty too!

………………………………………………….

………………………………………………..

………………………………………………..

My Oven Baked Corn Flake Crumb Chicken ^[4] is the perfect dish for any picnic. It’s super simple to make and can be served either hot or cold. It’s one of my ultimate “feel good” foods!

…………………………………………….

……………………………………………..

……………………………………………………………………………………………

These Smoky Chipotle Sliders ^[5] are made just like regular burgers, except smaller. I add some pureed chipotle peppers in adobo sauce to them for a distinctive warm heat and subtle smoky flavor. They’re the perfect size for a barbecue buffet.

…………………………………………………..

……………………………………………………

I make these Grilled Steak Fajitas ^[6] with skirt steak marinated in a robust mixture of orange and lime juices, olive oil, garlic, jalapeno and cumin. They’re served with a big pile of sautéed onions, peppers and mushrooms with some cool and creamy homemade guacamole. Fantastico!

………………………………………………….

…………………………………………………

Got your heart set on some thick, juicy steaks this weekend? Then, you can’t go wrong with these Ribeye Steaks with a Spicy, Smoky, Cacao Nibs Rub ^[7]. The dry rub is a blend of crushed cacao nibs, smoked paprika, cumin and other spices mixed with some brown sugar and dry mustard, that takes these steaks to a whole other level. Carnivore heaven!

…………………………………………………..

…………………………………………………………………………………………….

If beef is not your thing, try these Pacific Rim Burgers ^[8] made with ground chicken and some spicy good stuff. They are painted with a honey-teriyaki glaze and grilled. Then, the burgers are smothered with an utterly magical ginger-based mayo, topped with crunchy, fresh cucumbers and served on toasted sesame seed buns. These burgers are so moist, flavorful and delicious that you will forget you’re eating ground chicken. Honest! You’ll never miss the beef!

………………………………………………………………………………………………….

What celebration is ever complete without a scrumptious dessert? Nothing says summer celebration better than berries, berries and more berries!. This Strawberry Shortcake ^[9] is quick and easy to prepare and is sure to wow your guests. Plus, it tastes absolutely divine! My version calls for a traditional biscuit base overflowing with luscious fresh strawberries and sweetened whipped cream. Use the freshest and sweetest berries you can get your hands on and I promise, you won’t be disappointed!

…………………………………………………………………………………………………..

Blueberry Almond Crumble Bars ^[10] have a buttery, crumbly shortbread-like crust filled with plump, sweet and juicy blueberry goodness. These bars are flavored with gentle hints of orange, ginger and almond for a little extra “oomph”. You can serve them warm with a scoop of ice cream on top or cooled on their own. Either way, they are to die for!

……………………………………………………….

…………………………………………………….

While it’s a little late in the season, I’m still seeing lots of lovely Bing cherries in the markets. Although my favorite way to enjoy them is digging into a bowl and eating them out of hand, putting them into a dreamy, creamy ice cream is another top choice. My Drunken Cherry Vanilla Ice Cream ^[11] is a Philadelphia-style ice cream, which is one that contains no eggs yolks, instead, relying heavily on cream. This type of base is foolproof and is my preferred method for making fruit-based ice creams. The cherries become “drunk” by getting a soaking in some cherry brandy or kirshwasser. Teetotalers can skip this part and still have a deliciously rich and smooth frozen treat!

Have a delicious (and safe) holiday!