It’s Labor Day, which means one thing: summer – or whatever the last three months have been – is officially over. And while burgers and buns are the traditional holiday staple, who says you can’t replace them with some delicious recipes that will remind you of summer? To celebrate a (hopefully) well spent summer, or at least say goodbye to Corona, you want to top off the season with a menu of some of the best summer dishes.
Whether you’re throwing a socially distant backyard party or just needing a new dish to add to your Labor Day menu rotation, here are some easy recipes you can make that will take minimal time in the kitchen.
Directions: Butter both sides of the roll and place on the skillet over medium heat and roast both sides for 3 minutes or until golden brown. Use a sharp knife to mince the lettuce to prevent browning and liquefying of the lettuce (a blunt knife will let the natural water / juices come out of the lettuce, quickly becoming moist and uncomfortable) Coarsely chop the lobster, still leaving large pieces. Combine lemon zest / thyme leaves / mayonnaise / salt and pepper in a bowl. After mixing thoroughly, add lobster meat and toss it back and forth lightly. Place the toasted bun on the plate, fill with grated lettuce and top with lobster meat. Serve with a lemon wedge. (Photo credit: Chef Gil Plaster for BlueFin North Atlantic Seafood at the Portland Harbor Hotel)
4 brioche burger buns; 4 slices of Swiss cheese; Aji Verde for buns; Salad; 1 tomato, sliced; 1/2 red onion, peeled and thinly sliced.
Directions: In a blender, add the soy sauce, ginger, garlic, red wine vinegar, pepper of choice and paprika. Mix until very smooth, about 30 seconds. Turn on your grill and heat it over medium to high heat. Brush the grids with neutral oil (like avocado oil). Place the portobellos in a flat baking dish and pour the marinade over the portobellos. Let marinate for 5 minutes. This may not sound like long enough, but you don’t want them to get wet. Place the brioche buns on the grill, cut them off with the side down and toast them for about 2 minutes until they are light golden brown. Place the portobellos on the grill and cook for about 5 minutes. Top them with Swiss cheese slices and close the lid on the grill for about 1 minute until the cheese has melted. Remove the portobello mushrooms. Smother each bun with the aji verde (if used), add the lettuce, tomato, grilled portobello and red onion. Repeat with all of the burgers. Serve with potato salad or kettle chips for a maximum summer experience. (Image credit: A Cozy Kitchen by Adrianna Adarme)
Directions: Throw 1 teaspoon together in a large bowl. Coat olive oil, cherry tomatoes, zucchini, eggplant and raisins well. Transfer vegetables to the bottom of the MicroPro grill. Microwave on high power for 5 minutes with the lid in the grill position. Take out of the microwave; Transfer vegetables back to the same bowl. Fold in the rosemary and salt; put aside. In the base of the Chop ‘N Prep, add butter, garlic, and parsley. Cover the string and pull until the garlic and parsley are well crushed. Brush the salmon on all sides with the remaining olive oil. Place 2 salmon fillets skin up in the MicroPro® grill with the lid in the grill position. Microwave on high power 4 minutes. Remove salmon, sprinkle with coarse kosher salt. Repeat with the remaining salmon fillets. Serve warm with vegetables.
Directions: Pour all ingredients into the Quick Shake® container, seal and shake until everything is evenly mixed. Store in the refrigerator until use. Place the chicken breast in the bottom of the microwave pressure cooker. Pour teriyaki sauce to cover the chicken. Cover and microwave on high power for 15 minutes. Naturally release the pressure until the pressure gauge is completely lowered before opening. Chop the chicken and serve warm.
Directions: Heat the taco filling in a large pan or slow cooker. Place the taco filling in crispy taco shells or flour tortillas. Sprinkle your favorite toppings over tacos and serve right away.
Directions: Place rice, water, wine, and onions in the bottom of the microwave pressure cooker. Sprinkle with vegetable stock; mix to combine. Cover, click into place and cook for 13 minutes at 70% power. At the end of the cooking time, naturally release the pressure. Stir in butter, parmesan and fold in zucchini. Add salt and pepper and serve warm.