Labor Day weekend is a bittersweet time of year. There’s the joy of having a few days off from work, but it’s a reminder of summer coming to an end. Cooler breezes gradually start replacing the humidity in the air. It’s also the last chance to have a proper summer barbecue as pumpkins, squashes and heirloom apple varieties arrive in the market for indoor cooking and autumn.
A few fellow food bloggers were asked to share their ‘goodbye to summer’ dishes. Their ideas range from vegetarian to carnivore choices. Some are perfect transitional dishes between summer and fall seasons. Such as Karma Free Cooking’s Rosemary Almonds and The Duo Dishes’ Shrimp and Pomegranate salad. Jehan Can Cook shares her homemade jerk chicken sauce and refreshing Pineapple Lime popsicles recipes.
My dish is Creamy Roast Potato Salad. It’s a traditional barbecue menu dish sans the sugary sweetness and yellow color from egg yolks or mustard. This version uses less mayonnaise and more thick Greek yogurt and sour cream for a tangy taste. The potatoes are roasted in olive oil instead of boiled to bring out they’re natural sweetness. Basil, flat-leaf parsley and a touch of mint adds plenty of flavor. It’s the perfect addition to any barbecue menu, regardless of the season.
Let’s not forget Labor Day honors America’s social and economic achievements. Celebrate the holiday by planning extra time to relax in between the barbecue parties. And, continue eating healthy with friends and family during these last days of summer.
Food Blogger Recipes for Labor Day weekend:
- Snack idea: Chicharritas de Plátano by Karma Free Cooking
- Snack idea: Rosemary Almonds by Karma Free Cooking.
- Sweet & Spicy Pepper Pinwheels by The Duo Dishes
- Massaged Kale Salad by The Duo Dishes
- Shrimp and Pomegranate Salad by The Duo Dishes
- Jerk Chicken by Jehan Can Cook (Note to vegetarians: Use the homemade jerk seasoning on firm tofu)
- After eating a spicy Jerk Chicken, refresh your palate with Pineapple Lime Popsicle recipe by Jehan Can Cook
- No meal is complete without a proper dessert. Strawberry Yogurt Cake by Anali’s First Amendment
- Creamy Roast Potato Salad (recipe below)
- About 2 lbs. baby potatoes (purple Peruvian, red and/or white varieties); quartered
- Sea salt and fresh black pepper; to taste
- Olive oil; as needed
- About 1/2 cup Greek, unsweetened, plain yogurt (hormone-free)
- About 1/8 cup mayonnaise (recommend an olive oil-based variety)
- About 1/8 cup organic sour cream (hormone-free)
- About 2 tbsp. whole-grain Dijon mustard
- The juice of one lemon
- 1/4-cup dice pickles (use Grandma’s homemade bread and butter pickles or purchase an artisan brand to avoid chemical preservatives)
- 2 to 4 scallions; white part diced and green part thinly sliced
- 2 celery stalks; diced
- 2 boiled eggs; roughly chopped (optional)
- 1-cup fresh herbs (recommend basil, mint, and flat-leaf parsley); plus more for garnish
- 1 pinch crushed red pepper; optional
- A generous dash of celery seed; plus more for garnish
- Preheat oven to 350 degrees. Place potato quarters in a medium bowl. Season the potatoes with sea salt and black pepper. Generously drizzle olive oil over the potatoes. Thoroughly mix and place on a foil or parchment lined baking sheet. Put baking sheet in the oven to roast potatoes for 30 to 45 minutes, or when potatoes are soft. Occasionally toss potatoes as they roast. When cooked, cool completely before proceeding with the rest of the recipe (Do-Ahead Hint: Roast potatoes the night before and chill overnight).
- Place chilled roast potatoes and the rest of the ingredients (except more olive oil) in a large bowl. Season the salad with sea salt and fresh black pepper. Gently toss ingredients together. Adjust seasoning. If too dry, add more yogurt or sour cream. Garnish with minced fresh herbs and celery seeds.
- Keep chilled until ready to serve.
(Potato Salad recipe adapted from Williams-Sonoma)