LABOR DAY RECIPES CELEBRATE
FOOD RECIPES The table of CONTENTS HONEY GARLIC CHICKEN SKEWERS GRILLED PORK TENDERLOIN WITH AVOCADO PEACH SALSA GRILLED BALSAMIC GLAZED CHICKEN SEAFOOD BOIL GARLIC PARMESAN SHRIMP CAPRESE GRILLED FILET MIGNON SUMMER PEACH SALAD CUCUMBER NOODLE, WATERMELON, AND FETA SALAD MEXICAN CORN ON THE COB (ELOTE) BLUEBERRY CHEESECAKE DIP APPLE CRISP 1 4 1 5 - 1 6 1 7 - 1 8 1 - 2 3 5 - 6 7 - 8 9 - 1 0 1 1 - 1 3 1 9 - 2 1 2 2 - 2 4
4-6 cups organic spinach 2 large peaches, sliced 1 avocado, diced 1/2 small red onion, very thinly sliced 1/2 cup goat cheese crumbles (or sub feta) 1/2 cup sliced toasted almonds* 3 tablespoons extra virgin olive oil 3 tablespoons balsamic vinegar 1 garlic clove, minced 1/2 teaspoon dijon mustard Optional: 1-2 teaspoon sugar, pure maple syrup or honey to sweeten dressing Freshly ground salt and pepper, to taste For the dressing: INGREDIENTS Summer Peach Spinach Salad with Avocado, Toasted Almonds + Goat Cheese 1
Summer Peach Spinach Salad with Avocado, Toasted Almonds + Goat Cheese Directions 1. In a medium bowl, whisk together the balsamic vinaigrette: balsamic vinegar, olive oil, minced garlic, Dijon and salt and pepper. Add a sweetener here if you'd like here too. 2. n a large bowl, add the spinach. Drizzle with desired about of balsamic vinaigrette and toss together to combine. Top salad with peach slices, diced/sliced avocado, red onion, goat cheese crumbles and toasted almonds. Toss very gently again. 2
1 large seedless English cucumber 3 cups cubed watermelon, 1/2-inch pieces 1/3 cup crumbled feta cheese 1/4 cup fresh mint leaves, thinly sliced Juice of 1 lime INSTRUCTIONS Cucumber Noodle, Watermelon, and Feta Salad Use an Inspiralizer to create the cucumber noodles. Place noodles in a large bowl. Add the watermelon cubes, feta cheese, and mint. Squeeze fresh lime juice over the salad. Serve immediately. INGREDIENTS 3
"Cherish a delightful meal with those near and dear ."
Honey Garlic Chicken Skewers 5
1 tbsp. vegetable oil 1 tbsp. sesame oil 2 cloves garlic - peeled and minced 1 tsp. minced ginger 3 tbsp. dark soy sauce 3 tbsp. honey Marinade: Mix all the marinade ingredients together in a small bowl. Place the chicken in a bowl and pour on three quarters of the marinade (save the rest for brushing on the chicken during cooking). Cover and place in the fridge for 1 hour (or up to a day). Soak your skewers if they're wooden ones (to prevent them burning) or use metal skewers. When you're ready to cook, heat your BBQ or griddle until it's very hot. Thread a piece of chicken onto a skewer, followed by a chunk of red pepper, then a piece of chicken and a slice of onion. Repeat until you use up all the skewers and chicken. Discard any of the marinade left in the bowl. Place the skewers on the BBQ or griddle, and cook for 8-10 minutes until cooked through. Turn 3-4 times during cooking, and brush with the reserved marinade half way through cooking. 1. 2. 3. 4. 5. 6. *To check the chicken is cooked, slice open the largest piece and make sure it's no pink in the middle. INGREDIENTS 2 chicken breasts - (approx. 350g/12.5 oz.) chopped into bite sized pieces 1 red bell pepper - chopped into large chunks 1 onion - peeled and sliced into squares 1 tbsp. sesame seeds Small bunch of coriander/cilantro - roughly torn DIRECTIONS Skewers: HONEY GARLIC CHICKEN SKEWERS 6
Pork tenderloin, the star of this dish. It’s marinated and grilled to perfection. It’s a healthier cut of meat and easy to cook, making for a great family time meal. Soy sauce and balsamic vinegar, the main ingredients in the marinade. It makes for a umami packed and flavorful sauce. Fresh orange juice, adds a little bright citrus to the marinade. Maple syrup, adds a little sweetness to balance out the flavors of the marinade Peaches, these are also grilled to bring out their juicy sweetness. Peach and pork are also a magical summertime flavor combo! Red onion, adds a little bite to the salsa. Grilled Pork Tenderloin with Peach Salsa MAIN INGREDIENTS IN THIS GRILLED PORK TENDERLOIN 1/4 cup each soy sauce ¼ cup balsamic vinegar ¼ olive oil 2-3 garlic gloves 1 1/2 tablespoons maple juice of half an orange 1 tsp Dijon mustard 1/2 tsp salt pepper to taste 2-3 pounds pork tenderloin fresh mint and thyme optional Marinade for serving 2 peaches cut in half and seeds removed 4-5 red mini peppers diced half a red onion diced 1 tablespoons olive oil juice of one lime 1 teaspoon agave 1 tablespoons chopped cilantro salt and pepper to taste Peach Salsa Ingredients 7
Place pork in a container. Combine all the marinade ingredients in a small bowl and pour on top of the pork. Place lid on container and put in fridge. Marinade for 4 hours up to overnight. Remove from fridge 30 minutes prior to grilling. Preheat your grill to 400 degrees. Remove pork from marinade. With the extra marinade, add to a sauce pan and bring to a gentle boil over medium heat. Combine ½ tablespoon of cornstarch 1 tablespoon of cold water to make a slurry. Add slurry to the sauce and cook until thickened, 1-2 minutes. Remove from the heat. Add the pork to the preheated grill and grill on all 4 sides for about 3-4 minutes per side, until charred and an internal temperature reaches about 145. For the last 3-4 minutes of cooking, baste the pork with the thickened marinade on all sides. Once cooked, remove from grill and allow to rest of 10 minutes. Slice. Meanwhile, brush the peaches with olive oil. Cook for about 6-8 minutes, flipping halfway through, or until juicy and achieves grill marks. Allow to cool. Dice grilled peaches, red onion, and mini red peppers and add to a bowl. Top with lime juice, olive oil, cilantro, and agave. Mix all together. Place sliced pork on a serving dish and top with salsa. Serve with extra sauce and herbs. 1. 2. 3. 4. 5. Grilled Pork Tenderloin with Peach Salsa Directions 8
Grilled Balsamic Grilled Balsamic Glazed Chicken Glazed Chicken
Grilled Balsamic Glazed Chicken Preheat grill to medium high. While grill is preheating, prepare balsamic barbecue sauce. Combine all barbecue sauce ingredients in a small saucepan and bring to a boil over medium heat. Remove the chicken from the grill once it reads 155 degrees, then tent with foil for about 5 minutes to ensure that the chicken retains all those wonderful juices, keeping it moist. Check the juices. When you pierce the chicken with a fork or knife, the juices should run clear without any visible pink. Check the size. Chicken gets smaller as it cooks. If it looks the same size as when you started, it’s not done yet. Check the texture. Chicken should be firm and not rubbery or jiggly when it is done. 1. 2. Brush chicken with olive oil and season with salt and pepper. Grill on each side for 5 minutes. 3. Baste chicken with the balsamic barbecue sauce and continue grilling for about 5 minutes, turning and basting often, until the chicken is well glazed. Balsamic Barbecue Sauce 1. 2.Reduce heat and simmer for about 5 minutes, or until thickened. Use to baste grilled chicken. NOTES If you don’t have a meat thermometer, you can check for doneness by looking for these things: 1 lb. boneless skinless chicken breasts (cut into 4 pieces) 2 tablespoons olive oil 1/2 teaspoon lite salt 1/2 teaspoon pepper 1/2 cup balsamic vinegar 1/4 cup ketchup 1/4 cup chili sauce 1/4 cup honey 1 clove garlic minced 1/4 teaspoon lite salt 1/4 teaspoon freshly ground pepper INGREDIENTS DIRECTIONS BALSAMIC BBQ SAUCE 10
SEAFOOD BOIL
TIPS FOR SEAFOOD BOIL I recommend buying the biggest shrimp you can find for this recipe. I use 16-20 count jumbo shrimp. I used Maine lobster tails and Dungeness crab legs, but you can use other varieties including spiny lobster tail, snow crab or king crab. Fresh corn on the cob tastes best in this recipe – you can use white, yellow or bi-color corn. I use small Yukon gold potatoes, but red potatoes are also a great choice. You can use kielbasa or Andouille sausage. Andouille sausage can be a bit spicy, so I’d recommend using that variety if you prefer a little heat. The types of seafood listed in the recipe are just a suggestion – you can use other types such as mussels, scallops or even chunks of firm fish such as swordfish. Make sure you discard any clams that haven’t opened up before you serve your boil. I recommend serving your boil immediately, as seafood is highly perishable and tastes best when freshly cooked. You can use shell-on or peeled shrimp. I personally prefer peeled shrimp because they’re easier to eat. HOW LONG TO BOIL SEAFOOD S e afo o d B o i l Lobster: 8-12 minutes Clams: 5-10 minutes Crab: 6-8 minutes for precooked crab, 20 minutes for raw crab Shrimp: 2-3 minutes The seafood ingredients in this recipe cook at different rates, so you’ll want to put the longest cooking items in the boil first, then add the others later on. 12
INGREDIENTS 3 lemons divided use 1/2 cup Old Bay seasoning plus more for garnish 8 cloves garlic smashed 1 onion peeled and cut into 6 pieces 1 pound small Yukon gold potatoes halved 4 ears corn on the cob cut into 3-4 inch pieces 3 lobster tails 1 pound clams scrubbed 1 pound crab legs pre-cooked 1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred 1 pound shrimp peeled and deveined (leave tails on) 3 tablespoons butter 2 tablespoons chopped parsley INSTRUCTIONS S e afo o d B o i l Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish. Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil. Add the potatoes to the pot and cook for 8 minutes. Add the lobster tails and cook for 5 minutes. Add the clams, crab, and corn, and cook for 5 minutes. Add the shrimp and sausage and cook for 2-3 minutes. Drain the seafood mixture from the pot, reserving 1 cup of the broth. Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture. Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately. 13
Garlic Parmesan Shrimp nonstick cooking spray 1 cup dry bread crumbs 1 cup shredded Parmesan cheese 2 tablespoons dried parsley 1 ½ teaspoons garlic powder 1 pound large shrimp, peeled and deveined 2 tablespoons butter, melted, or more to taste INGREDIENTS 1.Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass casserole dish with nonstick cooking spray. 2. Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag. Seal and shake to mix ingredients together. Add shrimp and shake to coat. 3. Lay shrimp flat in the prepared baking dish. Sprinkle with any bread crumb mixture remaining in the bag. Drizzle melted butter over the top. 4. Bake in the preheated oven until starting to crisp, 15 to 20 minutes. Switch to broil setting until topping is light brown, 2 to 3 minutes. DIRECTIONS 14
INGREDIENTS Filet mignon steaks, each about six to eight ounces, and grilled to medium-rare or your desired temperature Tomatoes, sliced one-quarter inch thick Fresh mozzarella, cut into slices Fresh basil leaves, removed from the stems Balsamic reduction What You’ll Need One of the best things about this easy filet mignon recipe? No complicated ingredients! In fact, you will only need 5 things: C ap r e s e G r i l l e d F i l e t M i gn o n four 6-8 oz. Certified Angus Beef brand filets or tenderloin steaks kosher salt and freshly ground pepper a few Tablespoons olive oil 1-2 tomatoes sliced about 1/4 inch thick (you’ll need eight slices) 4 ounces fresh mozzarella cut into four slices 8 fresh basil leaves Reduced balsamic vinegar (store bought or make your own) 15
Season filets with salt and pepper and lightly brush with olive oil Heat grill to high. Place steaks on grill, reduce heat to medium. Cover and cook for 5 minutes. Flip and cook for an additional 5 minutes. At this point you have two options. Remove steaks from the grill and top with one tomato slice, one basil leaf, one slice mozzarella, another basil leaf, and another slice of tomato and serve as is. Or you can reduce heat to low, top with one tomato slice, one basil leaf, one slice mozzarella, another basil leaf, and another slice of tomato. Then close the cover and grill for another 3-5 minutes or to desired doneness. Remove to a platter, let rest for at least 5 minutes, drizzle with reduced balsamic vinegar before serving. Add summer flair to grilled steak by topping those filets with the classic salad of tomatoes, fresh mozzarella, and basil. Caprese Grilled Filet Mignon INGREDIENTS 16
M E X I C AN C O RN O N T H E C O B ( E L O T E ) Corn: This elote recipe makes four servings, so you’ll need four shucked corn cobs. Butter and mayonnaise: The grilled corn is rolled in melted butter and mayonnaise, resulting in a rich and flavorful finished product. Cheese: You can find Cotija, a salty and crumbly cheese, in most grocery stores. Lime: A lime wedge (for serving) is optional, but it adds a bright pop of flavor. These are the ingredients you’ll need to make this Mexican corn on the cob recipe: INGREDIENTS DIRECTIONS 4 ears corn, shucked ¼ cup melted butter ¼ cup mayonnaise ½ cup grated cotija cheese 4 wedges lime (Optional) 1.Gather all ingredients. 2.Preheat an outdoor grill for medium-high heat. 3.Grill corn on the preheated grill until hot and lightly charred all over, 7 to 10 min. 4.Roll corn in melted butter, then spread evenly with mayonnaise. 5.Sprinkle with cotija cheese 6.Serve with lime wedges. Tips To make in the air fryer: Prepare recipe as directed, except instead of grilling preheat air fryer to 400 degrees F (200 degrees C). Cut ears of corn to fit air fryer, if needed. Working in batches if needed, arrange ears of corn in an even layer in basket. Cook, turning once halfway through, until kernels are tender and coating is lightly browned, about 8 minutes. Tip: For a bit of color and heat, lightly dust the elote with chili powder or cayenne pepper before serving. Fresh cilantro is also a tasty addition. 18
Clean & tasty Egg cake DIRECTION To create your own, choose a topic that interests you. It can be anything from fashion and beauty to travel and the news. Once you have your overall theme, you can start brainstorming the content. Think of a compelling feature for your cover story. This will be what draws your audience in. Make sure that you have accompanying visual content that immediately catches the eye. Include photos, illustrations, and other graphics to match. Appeal to your audience, choose the right fonts and images, and you'll have a magazine that people will remember for years to come. When you've decided on your cover story, come up with a list of topics for your feature articles. This can range from interviews, product reviews, human interest pieces, and even lists. Think about what your audience would be interested in and get writing! Again, choose engaging photos and graphics to accompany your words, as these also help catch your audience's eye. Design your back page. Most magazines feature a full-page advertisement, which you're also welcome to do. Why not partner with a local business and feature their products? Not your style? BLUEBERRY CHEESECAKE DIP
The amount of sugar in the blueberry pie filling is to taste. Fresh blueberries can be tart (especially if you’ve picked them yourself) and may require more sugar than the recipe calls for. Just be sure to taste the filling before it’s finished cooking and add more sugar as needed. This cheesecake dip can be served as a pie or no-bake cheesecake if you prefer. Simply fold the cooled blueberry filling into the cheesecake dip base, then pour into a graham cracker crust or gluten free pie crust that has been blind-baked. Refrigerate for a minimum of 4 hours or freeze if preferred. The blueberry pie filling (without the cheesecake base) can be used for a standard 9-inch pie, cobbler, or crisp. Just triple the recipe. For best results, use full-fat block cream cheese Tips for Making Cheesecake Dip 20
INGREDIENTS Blueberries – frozen or fresh. I used frozen. Granulated Sugar Cornstarch Ground Cinnamon Fine Sea Salt Fresh Lemon Juice Water Cream Cheese – use block cream cheese. Philadelphia Cream Cheese is recommended. Plain Greek Yogurt Pure Vanilla Extract Powdered Sugar 1. Make the blueberry pie filling. Cool to room temperature. 2. Make the cheesecake base. Add the blueberry pie filling to the cheesecake base. 3.Serve immediately or chill until ready to serve. This cheesecake dip is best served with gluten free graham crackers or gluten free shortbread cookies. Blueberry Cheesecake Dip DIRECTIONS 21
A P P L E C R I S P Slice up some apples, mix with sugar and spices, and place them in a cast-iron skillet. Cover and grill until a sweet, bubbly syrup develops and the fruit softens. Next, carefully add the buttery streusel topping over the fruit. Continue grilling until the crisp topping turns a golden brown. The process of making this apple crisp recipe is simple. 1. 2. 3. 4. 6-8 apples, peeled, cored and sliced into 1/4 inch slices 1 cup sugar 1 teaspoon cinnamon 1/8 teaspoon freshly ground nutmeg (may substitute ground nutmeg) 1 cup flour 1/2 cup brown sugar 1/2 cup (1 stick) butter, cut into cubes Crisp Topping INGREDIENTS 23
Start grill. Adjust temperature to 300-350º. If using charcoal, you will want the skillet over indirect heat. In a large bowl, toss together apples, sugar, cinnamon, and nutmeg. Let sit a few minutes to let juices develop. Pour apples into a 9-inch cast iron skillet.Cover with foil. Grill for 20 minutes, then check apple tenderness by carefully opening up the foil and inserting a knife. Mine needed another 20 minutes. During the first phase of grilling, make crisp topping. Mix together flour and brown sugar. Add butter and work with hands or pastry blender till topping resembles crumbs. Set aside. Check apples again; if juices are bubbling and apples are tender, spoon on the crisp topping, leave uncovered and cook for another 15-20 minutes till topping is lightly browned. You may increase the grill temperature to 350- 375º to cook the topping. Allow to cool till just warm or to room temperature. Serve with vanilla ice cream. DIRECTIONS 24