Labor Day Recipe Roundup
Summer may be coming to an end, so we’re going out with a bang! Read along for a handful of recipes for a killer gathering.
Grilled Peach Salad
With summer coming to an end, weâ€™re squeezing in all the BBQ food we can while the weather allows! If your barbecues are anything like ours, then theyâ€™re typically meat-heavy, with sides like potato salad, baked beans, and bean dip. So, with it being the perfect time of year to use fresh peaches- we decided to add a new recipe to our rotating: Grilled Peach Salad. Itâ€™s a refreshing salad with fresh grilled peaches, arugula, soft mozzarella, crunchy walnuts, and a simple honey vinaigrette. Trust us, youâ€™ll love it!
Cool down with refreshing Shrimp Ceviche, featuring precooked shrimp, tomatoes, red onion, avocado, cucumber, and cilantro. This is a perfect summer recipe because itâ€™s incredibly easy (ready in less than 30 minutes!) and doesnâ€™t require you to turn on your oven or stove.Â
Kalua Pulled Pork Sandwiches
Traditionally, Kalua pork is served at luaus. It uses a whole pig and is cooked in an underground oven for hours. But, you can get the same delicious flavor in just a couple hours using a crock pot! Enjoy smoky and salty Kalua pulled pork, barbecue sauce and coleslaw all layered on a soft ciabatta bun for a mouthwatering sandwich. Grab the recipe here.
Grilled Salmon & Vegetable Kabobs
Grilled Salmon & Vegetable Kabobs are nice way to use up fresh garden vegetables! Serve grilled salmon, zucchini, and squash skewers in a simple Mediterranean-inspired marinade for a laid-back feast. This refreshing meal is a nice way to fire up the grill, without having to have steaks and burgers (again!).
Yield: 4-6 servings
- 2 scoops (1/3 cup) of Country Time Lemonade Drink Mix (#2536)
- 1 cup Kirkland Whole Blueberries (#2782)
- 1 cup hot water
- 3 cups cold water
- 1/2 cup Busy Bee Clover Honey (#1148), if you like your drink a little sweeter
- Add the lemonade power, blueberries (reserving 1/4 cup), optional honey, and hot water and process until the berries are pureed and the mix is dissolved. Pour into a pitcher or drink dispenser, then mix in the cold water and remaining berries.
- Chill for at least an hour, and serve over ice.
Root Beer Floats
Root Beer Floats are the theme food of childhood. And, thereâ€™s no shame in enjoying this treat as an adult! These nostalgic Classic Root Beer Floats are made with bubbly root beer and a simple, creamy homemade vanilla ice cream using Gossner Shelf Stable Milk. To get the most out of your floats- try chilling the jars beforehand to help prevent the ice cream from melting as fast.
Strawberry Rhubarb Pie
Enjoy a homemade buttery pie crust filled with a sweet and tart strawberry rhubarb filling. Donâ€™t forget to finish it off with a scoop of vanilla ice cream!
We canâ€™t think of a better way to use strawberries and rhubarb fresh from the garden than with one of our favorite pies- Strawberry Rhubarb Pie. But, if you donâ€™t have any on hand, feel free to useÂ Dole Chef-Ready Cuts Diced Strawberries (#2832). Since this item is frozen, we suggest first thawing it out and getting rid of any excess moisture to prevent a soggy pie.
Ice Cream Sundae Bar
Ice Cream Sundae Bars are a hit this summer. Itâ€™s a great, easy way for everyone to be able to personalize their own sundaes to their liking. Hereâ€™s what youâ€™ll need to start with: ice cream, waffle cones or cups, and toppings. Click here to read what we used for our set up.