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Labor-less Labor Day Recipes

Labor-less Labor Day Recipes



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Great recipes for the holiday weekend that won't get in the way of your fun

Labor Day is all about relaxing and enjoying a day of total leisure. Work can be done the other 364 days of the year, because on Labor Day, all you have to do is grab some friends, some food, and enjoy your day off.

With summer coming to an end, Labor Day also represents the last chance to light up the grill and enjoy some good-old outdoor cooking. It’s like summer’s going-away-party; so let’s send off summer right with some great food that won’t consume our whole day.

In honor of Labor Day, here is a compilation of delicious recipes for your long weekend that won’t distract you from your day of rest. Kick back and enjoy.

Barbecue Ribs

Let the Dutch oven do all the work, so you can sit back and relax before enjoying these slow cooked ribs drenched in barbecue sauce.

Kill two birds with one stone. This spiked salad is an easy way to get in the holiday spirit.

Beer Can Chicken

This incredibly simple recipe will let you enjoy your day without looming over the grill, and results in a deliciously cooked whole chicken.

Labor Day wouldn’t be complete without some tasty sides. Throw together this salsa in no time so you can kick back for the rest of the weekend.

Bistecca alla Fiorentina

It doesn’t get much easier or better than this. Meat, salt, and pepper is all you’ll need for this Italian grilling treat.

Fruit, vegetables, cheese; just throw them in bowl for this simply delicious salad.

Time for dessert. Finish off your Labor Day right with this no-hassle cobbler recipe.


6 Labor-Less Labor Day Weekend Recipes

It’s Labor Day Weekend, the unofficial last week of the summer season and it’s time to sit back, relax and enjoy some delicious food with family and friends. And, that means spending minimal time at the grocery store and in the kitchen. Here are 6 simple and labor-less recipes to celebrate the final hoorah of summer 2018!

1 // Summer Overnight Oats

Ingredients

Instructions

Pour oatmeal and milk into a jar and refrigerate overnight. When ready to serve, top with blackberries, pistachios, coconut flakes, and basil. Drizzle with maple syrup for extra sweetness.

2 // Grilled Pizza with Arugula, Cherries + Ricotta

Ingredients

1 pizza crust (we recommend Trader Joes Cauliflower Crustbut can be made with crust of choice)

2 tbsp Extra-Virgin Olive Oil

1 cup cherries, pitted and halved

1 cup arugula balsamic glaze

Instructions

Preheat grill to medium-high heat. Place pizza on grill and cook according to packaging instructions. Brush the top of pizza with olive oil and crushed garlic. Top with crumbled ricotta. Grill for another 3-5 minutes until crust grills to desired texture. Remove from grill and top with arugula, balsamic drizzle and granola.

3 // Farmer's Salad

Ingredients

4-6 small rainbow carrots, whole

1-2 beets, baked, cut in quarters

Optional toppings: mint chunky feta

1/4 cup white wine vinegar

3/4 cup extra-virgin olive oil

Optional: pinch of sugar or honey for a little sweetness

Instructions

In a small bowl, whisk together vinegar, mustard, salt, pepper (optional sugar or honey). Slowly add in oil, whisking until emulsified or simply shake the ingredients in a jar.

Preheat oven to 400 degrees Fahrenheit. In a medium bowl, add carrots, bell peppers, zucchini and coat with olive oil and sea salt and pepper. Place veggies on a baking sheet and bake for 30-35 minutes or until veggies are at desired texture. On a second baking sheet, wrap beets in aluminum foil and bake for 40-60 minutes or until a sharp knife can pierce through beets easily. While vegetables are roasting, boil eggs and cook quinoa. Set eggs and quinoa aside to cool. In a large bowl, mix together arugula, roasted veggies, cooked quinoa, cauliflower, beets, radishes and eggs. Top with mint, chunky feta and drizzle with vinaigrette.

4 // Smashed Avo Toast

Ingredients

Instructions

Slice the avocado in half remove the flesh and place into a small bowl. Mash the avocado with a fork. Meanwhile, preheat grill to medium high heat. Slice the polenta into 1/4 inch think rounds and place on grill. Grill each side for 3-5 minutes or until browned. When cooked, remove from grill. Assemble each round with a small amount of avocado, red pepper flakes and salt. Drizzle lightly with your best tasting olive oil.

5 // Blueberry Peach Crisp

Ingredients

Instructions

Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream.

6 // Strawberry Lemon Frosé

Ingredients

2½ ounces fresh lemon juice

Instructions

Freeze the rosé overnight in a shallow pan. It won’t fully freeze because of the alcohol, but should get to an icy consistency. Break the frozen rosé into chunks and put in high speed blender. Add frozen strawberries and lemon juice and blend until smooth. If you prefer it sweeter, add a little simple syrup and blend. Top with a St Germain floater!


6 Labor-Less Labor Day Weekend Recipes

It’s Labor Day Weekend, the unofficial last week of the summer season and it’s time to sit back, relax and enjoy some delicious food with family and friends. And, that means spending minimal time at the grocery store and in the kitchen. Here are 6 simple and labor-less recipes to celebrate the final hoorah of summer 2018!

1 // Summer Overnight Oats

Ingredients

Instructions

Pour oatmeal and milk into a jar and refrigerate overnight. When ready to serve, top with blackberries, pistachios, coconut flakes, and basil. Drizzle with maple syrup for extra sweetness.

2 // Grilled Pizza with Arugula, Cherries + Ricotta

Ingredients

1 pizza crust (we recommend Trader Joes Cauliflower Crustbut can be made with crust of choice)

2 tbsp Extra-Virgin Olive Oil

1 cup cherries, pitted and halved

1 cup arugula balsamic glaze

Instructions

Preheat grill to medium-high heat. Place pizza on grill and cook according to packaging instructions. Brush the top of pizza with olive oil and crushed garlic. Top with crumbled ricotta. Grill for another 3-5 minutes until crust grills to desired texture. Remove from grill and top with arugula, balsamic drizzle and granola.

3 // Farmer's Salad

Ingredients

4-6 small rainbow carrots, whole

1-2 beets, baked, cut in quarters

Optional toppings: mint chunky feta

1/4 cup white wine vinegar

3/4 cup extra-virgin olive oil

Optional: pinch of sugar or honey for a little sweetness

Instructions

In a small bowl, whisk together vinegar, mustard, salt, pepper (optional sugar or honey). Slowly add in oil, whisking until emulsified or simply shake the ingredients in a jar.

Preheat oven to 400 degrees Fahrenheit. In a medium bowl, add carrots, bell peppers, zucchini and coat with olive oil and sea salt and pepper. Place veggies on a baking sheet and bake for 30-35 minutes or until veggies are at desired texture. On a second baking sheet, wrap beets in aluminum foil and bake for 40-60 minutes or until a sharp knife can pierce through beets easily. While vegetables are roasting, boil eggs and cook quinoa. Set eggs and quinoa aside to cool. In a large bowl, mix together arugula, roasted veggies, cooked quinoa, cauliflower, beets, radishes and eggs. Top with mint, chunky feta and drizzle with vinaigrette.

4 // Smashed Avo Toast

Ingredients

Instructions

Slice the avocado in half remove the flesh and place into a small bowl. Mash the avocado with a fork. Meanwhile, preheat grill to medium high heat. Slice the polenta into 1/4 inch think rounds and place on grill. Grill each side for 3-5 minutes or until browned. When cooked, remove from grill. Assemble each round with a small amount of avocado, red pepper flakes and salt. Drizzle lightly with your best tasting olive oil.

5 // Blueberry Peach Crisp

Ingredients

Instructions

Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream.

6 // Strawberry Lemon Frosé

Ingredients

2½ ounces fresh lemon juice

Instructions

Freeze the rosé overnight in a shallow pan. It won’t fully freeze because of the alcohol, but should get to an icy consistency. Break the frozen rosé into chunks and put in high speed blender. Add frozen strawberries and lemon juice and blend until smooth. If you prefer it sweeter, add a little simple syrup and blend. Top with a St Germain floater!


6 Labor-Less Labor Day Weekend Recipes

It’s Labor Day Weekend, the unofficial last week of the summer season and it’s time to sit back, relax and enjoy some delicious food with family and friends. And, that means spending minimal time at the grocery store and in the kitchen. Here are 6 simple and labor-less recipes to celebrate the final hoorah of summer 2018!

1 // Summer Overnight Oats

Ingredients

Instructions

Pour oatmeal and milk into a jar and refrigerate overnight. When ready to serve, top with blackberries, pistachios, coconut flakes, and basil. Drizzle with maple syrup for extra sweetness.

2 // Grilled Pizza with Arugula, Cherries + Ricotta

Ingredients

1 pizza crust (we recommend Trader Joes Cauliflower Crustbut can be made with crust of choice)

2 tbsp Extra-Virgin Olive Oil

1 cup cherries, pitted and halved

1 cup arugula balsamic glaze

Instructions

Preheat grill to medium-high heat. Place pizza on grill and cook according to packaging instructions. Brush the top of pizza with olive oil and crushed garlic. Top with crumbled ricotta. Grill for another 3-5 minutes until crust grills to desired texture. Remove from grill and top with arugula, balsamic drizzle and granola.

3 // Farmer's Salad

Ingredients

4-6 small rainbow carrots, whole

1-2 beets, baked, cut in quarters

Optional toppings: mint chunky feta

1/4 cup white wine vinegar

3/4 cup extra-virgin olive oil

Optional: pinch of sugar or honey for a little sweetness

Instructions

In a small bowl, whisk together vinegar, mustard, salt, pepper (optional sugar or honey). Slowly add in oil, whisking until emulsified or simply shake the ingredients in a jar.

Preheat oven to 400 degrees Fahrenheit. In a medium bowl, add carrots, bell peppers, zucchini and coat with olive oil and sea salt and pepper. Place veggies on a baking sheet and bake for 30-35 minutes or until veggies are at desired texture. On a second baking sheet, wrap beets in aluminum foil and bake for 40-60 minutes or until a sharp knife can pierce through beets easily. While vegetables are roasting, boil eggs and cook quinoa. Set eggs and quinoa aside to cool. In a large bowl, mix together arugula, roasted veggies, cooked quinoa, cauliflower, beets, radishes and eggs. Top with mint, chunky feta and drizzle with vinaigrette.

4 // Smashed Avo Toast

Ingredients

Instructions

Slice the avocado in half remove the flesh and place into a small bowl. Mash the avocado with a fork. Meanwhile, preheat grill to medium high heat. Slice the polenta into 1/4 inch think rounds and place on grill. Grill each side for 3-5 minutes or until browned. When cooked, remove from grill. Assemble each round with a small amount of avocado, red pepper flakes and salt. Drizzle lightly with your best tasting olive oil.

5 // Blueberry Peach Crisp

Ingredients

Instructions

Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream.

6 // Strawberry Lemon Frosé

Ingredients

2½ ounces fresh lemon juice

Instructions

Freeze the rosé overnight in a shallow pan. It won’t fully freeze because of the alcohol, but should get to an icy consistency. Break the frozen rosé into chunks and put in high speed blender. Add frozen strawberries and lemon juice and blend until smooth. If you prefer it sweeter, add a little simple syrup and blend. Top with a St Germain floater!


6 Labor-Less Labor Day Weekend Recipes

It’s Labor Day Weekend, the unofficial last week of the summer season and it’s time to sit back, relax and enjoy some delicious food with family and friends. And, that means spending minimal time at the grocery store and in the kitchen. Here are 6 simple and labor-less recipes to celebrate the final hoorah of summer 2018!

1 // Summer Overnight Oats

Ingredients

Instructions

Pour oatmeal and milk into a jar and refrigerate overnight. When ready to serve, top with blackberries, pistachios, coconut flakes, and basil. Drizzle with maple syrup for extra sweetness.

2 // Grilled Pizza with Arugula, Cherries + Ricotta

Ingredients

1 pizza crust (we recommend Trader Joes Cauliflower Crustbut can be made with crust of choice)

2 tbsp Extra-Virgin Olive Oil

1 cup cherries, pitted and halved

1 cup arugula balsamic glaze

Instructions

Preheat grill to medium-high heat. Place pizza on grill and cook according to packaging instructions. Brush the top of pizza with olive oil and crushed garlic. Top with crumbled ricotta. Grill for another 3-5 minutes until crust grills to desired texture. Remove from grill and top with arugula, balsamic drizzle and granola.

3 // Farmer's Salad

Ingredients

4-6 small rainbow carrots, whole

1-2 beets, baked, cut in quarters

Optional toppings: mint chunky feta

1/4 cup white wine vinegar

3/4 cup extra-virgin olive oil

Optional: pinch of sugar or honey for a little sweetness

Instructions

In a small bowl, whisk together vinegar, mustard, salt, pepper (optional sugar or honey). Slowly add in oil, whisking until emulsified or simply shake the ingredients in a jar.

Preheat oven to 400 degrees Fahrenheit. In a medium bowl, add carrots, bell peppers, zucchini and coat with olive oil and sea salt and pepper. Place veggies on a baking sheet and bake for 30-35 minutes or until veggies are at desired texture. On a second baking sheet, wrap beets in aluminum foil and bake for 40-60 minutes or until a sharp knife can pierce through beets easily. While vegetables are roasting, boil eggs and cook quinoa. Set eggs and quinoa aside to cool. In a large bowl, mix together arugula, roasted veggies, cooked quinoa, cauliflower, beets, radishes and eggs. Top with mint, chunky feta and drizzle with vinaigrette.

4 // Smashed Avo Toast

Ingredients

Instructions

Slice the avocado in half remove the flesh and place into a small bowl. Mash the avocado with a fork. Meanwhile, preheat grill to medium high heat. Slice the polenta into 1/4 inch think rounds and place on grill. Grill each side for 3-5 minutes or until browned. When cooked, remove from grill. Assemble each round with a small amount of avocado, red pepper flakes and salt. Drizzle lightly with your best tasting olive oil.

5 // Blueberry Peach Crisp

Ingredients

Instructions

Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream.

6 // Strawberry Lemon Frosé

Ingredients

2½ ounces fresh lemon juice

Instructions

Freeze the rosé overnight in a shallow pan. It won’t fully freeze because of the alcohol, but should get to an icy consistency. Break the frozen rosé into chunks and put in high speed blender. Add frozen strawberries and lemon juice and blend until smooth. If you prefer it sweeter, add a little simple syrup and blend. Top with a St Germain floater!


6 Labor-Less Labor Day Weekend Recipes

It’s Labor Day Weekend, the unofficial last week of the summer season and it’s time to sit back, relax and enjoy some delicious food with family and friends. And, that means spending minimal time at the grocery store and in the kitchen. Here are 6 simple and labor-less recipes to celebrate the final hoorah of summer 2018!

1 // Summer Overnight Oats

Ingredients

Instructions

Pour oatmeal and milk into a jar and refrigerate overnight. When ready to serve, top with blackberries, pistachios, coconut flakes, and basil. Drizzle with maple syrup for extra sweetness.

2 // Grilled Pizza with Arugula, Cherries + Ricotta

Ingredients

1 pizza crust (we recommend Trader Joes Cauliflower Crustbut can be made with crust of choice)

2 tbsp Extra-Virgin Olive Oil

1 cup cherries, pitted and halved

1 cup arugula balsamic glaze

Instructions

Preheat grill to medium-high heat. Place pizza on grill and cook according to packaging instructions. Brush the top of pizza with olive oil and crushed garlic. Top with crumbled ricotta. Grill for another 3-5 minutes until crust grills to desired texture. Remove from grill and top with arugula, balsamic drizzle and granola.

3 // Farmer's Salad

Ingredients

4-6 small rainbow carrots, whole

1-2 beets, baked, cut in quarters

Optional toppings: mint chunky feta

1/4 cup white wine vinegar

3/4 cup extra-virgin olive oil

Optional: pinch of sugar or honey for a little sweetness

Instructions

In a small bowl, whisk together vinegar, mustard, salt, pepper (optional sugar or honey). Slowly add in oil, whisking until emulsified or simply shake the ingredients in a jar.

Preheat oven to 400 degrees Fahrenheit. In a medium bowl, add carrots, bell peppers, zucchini and coat with olive oil and sea salt and pepper. Place veggies on a baking sheet and bake for 30-35 minutes or until veggies are at desired texture. On a second baking sheet, wrap beets in aluminum foil and bake for 40-60 minutes or until a sharp knife can pierce through beets easily. While vegetables are roasting, boil eggs and cook quinoa. Set eggs and quinoa aside to cool. In a large bowl, mix together arugula, roasted veggies, cooked quinoa, cauliflower, beets, radishes and eggs. Top with mint, chunky feta and drizzle with vinaigrette.

4 // Smashed Avo Toast

Ingredients

Instructions

Slice the avocado in half remove the flesh and place into a small bowl. Mash the avocado with a fork. Meanwhile, preheat grill to medium high heat. Slice the polenta into 1/4 inch think rounds and place on grill. Grill each side for 3-5 minutes or until browned. When cooked, remove from grill. Assemble each round with a small amount of avocado, red pepper flakes and salt. Drizzle lightly with your best tasting olive oil.

5 // Blueberry Peach Crisp

Ingredients

Instructions

Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream.

6 // Strawberry Lemon Frosé

Ingredients

2½ ounces fresh lemon juice

Instructions

Freeze the rosé overnight in a shallow pan. It won’t fully freeze because of the alcohol, but should get to an icy consistency. Break the frozen rosé into chunks and put in high speed blender. Add frozen strawberries and lemon juice and blend until smooth. If you prefer it sweeter, add a little simple syrup and blend. Top with a St Germain floater!


6 Labor-Less Labor Day Weekend Recipes

It’s Labor Day Weekend, the unofficial last week of the summer season and it’s time to sit back, relax and enjoy some delicious food with family and friends. And, that means spending minimal time at the grocery store and in the kitchen. Here are 6 simple and labor-less recipes to celebrate the final hoorah of summer 2018!

1 // Summer Overnight Oats

Ingredients

Instructions

Pour oatmeal and milk into a jar and refrigerate overnight. When ready to serve, top with blackberries, pistachios, coconut flakes, and basil. Drizzle with maple syrup for extra sweetness.

2 // Grilled Pizza with Arugula, Cherries + Ricotta

Ingredients

1 pizza crust (we recommend Trader Joes Cauliflower Crustbut can be made with crust of choice)

2 tbsp Extra-Virgin Olive Oil

1 cup cherries, pitted and halved

1 cup arugula balsamic glaze

Instructions

Preheat grill to medium-high heat. Place pizza on grill and cook according to packaging instructions. Brush the top of pizza with olive oil and crushed garlic. Top with crumbled ricotta. Grill for another 3-5 minutes until crust grills to desired texture. Remove from grill and top with arugula, balsamic drizzle and granola.

3 // Farmer's Salad

Ingredients

4-6 small rainbow carrots, whole

1-2 beets, baked, cut in quarters

Optional toppings: mint chunky feta

1/4 cup white wine vinegar

3/4 cup extra-virgin olive oil

Optional: pinch of sugar or honey for a little sweetness

Instructions

In a small bowl, whisk together vinegar, mustard, salt, pepper (optional sugar or honey). Slowly add in oil, whisking until emulsified or simply shake the ingredients in a jar.

Preheat oven to 400 degrees Fahrenheit. In a medium bowl, add carrots, bell peppers, zucchini and coat with olive oil and sea salt and pepper. Place veggies on a baking sheet and bake for 30-35 minutes or until veggies are at desired texture. On a second baking sheet, wrap beets in aluminum foil and bake for 40-60 minutes or until a sharp knife can pierce through beets easily. While vegetables are roasting, boil eggs and cook quinoa. Set eggs and quinoa aside to cool. In a large bowl, mix together arugula, roasted veggies, cooked quinoa, cauliflower, beets, radishes and eggs. Top with mint, chunky feta and drizzle with vinaigrette.

4 // Smashed Avo Toast

Ingredients

Instructions

Slice the avocado in half remove the flesh and place into a small bowl. Mash the avocado with a fork. Meanwhile, preheat grill to medium high heat. Slice the polenta into 1/4 inch think rounds and place on grill. Grill each side for 3-5 minutes or until browned. When cooked, remove from grill. Assemble each round with a small amount of avocado, red pepper flakes and salt. Drizzle lightly with your best tasting olive oil.

5 // Blueberry Peach Crisp

Ingredients

Instructions

Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream.

6 // Strawberry Lemon Frosé

Ingredients

2½ ounces fresh lemon juice

Instructions

Freeze the rosé overnight in a shallow pan. It won’t fully freeze because of the alcohol, but should get to an icy consistency. Break the frozen rosé into chunks and put in high speed blender. Add frozen strawberries and lemon juice and blend until smooth. If you prefer it sweeter, add a little simple syrup and blend. Top with a St Germain floater!


6 Labor-Less Labor Day Weekend Recipes

It’s Labor Day Weekend, the unofficial last week of the summer season and it’s time to sit back, relax and enjoy some delicious food with family and friends. And, that means spending minimal time at the grocery store and in the kitchen. Here are 6 simple and labor-less recipes to celebrate the final hoorah of summer 2018!

1 // Summer Overnight Oats

Ingredients

Instructions

Pour oatmeal and milk into a jar and refrigerate overnight. When ready to serve, top with blackberries, pistachios, coconut flakes, and basil. Drizzle with maple syrup for extra sweetness.

2 // Grilled Pizza with Arugula, Cherries + Ricotta

Ingredients

1 pizza crust (we recommend Trader Joes Cauliflower Crustbut can be made with crust of choice)

2 tbsp Extra-Virgin Olive Oil

1 cup cherries, pitted and halved

1 cup arugula balsamic glaze

Instructions

Preheat grill to medium-high heat. Place pizza on grill and cook according to packaging instructions. Brush the top of pizza with olive oil and crushed garlic. Top with crumbled ricotta. Grill for another 3-5 minutes until crust grills to desired texture. Remove from grill and top with arugula, balsamic drizzle and granola.

3 // Farmer's Salad

Ingredients

4-6 small rainbow carrots, whole

1-2 beets, baked, cut in quarters

Optional toppings: mint chunky feta

1/4 cup white wine vinegar

3/4 cup extra-virgin olive oil

Optional: pinch of sugar or honey for a little sweetness

Instructions

In a small bowl, whisk together vinegar, mustard, salt, pepper (optional sugar or honey). Slowly add in oil, whisking until emulsified or simply shake the ingredients in a jar.

Preheat oven to 400 degrees Fahrenheit. In a medium bowl, add carrots, bell peppers, zucchini and coat with olive oil and sea salt and pepper. Place veggies on a baking sheet and bake for 30-35 minutes or until veggies are at desired texture. On a second baking sheet, wrap beets in aluminum foil and bake for 40-60 minutes or until a sharp knife can pierce through beets easily. While vegetables are roasting, boil eggs and cook quinoa. Set eggs and quinoa aside to cool. In a large bowl, mix together arugula, roasted veggies, cooked quinoa, cauliflower, beets, radishes and eggs. Top with mint, chunky feta and drizzle with vinaigrette.

4 // Smashed Avo Toast

Ingredients

Instructions

Slice the avocado in half remove the flesh and place into a small bowl. Mash the avocado with a fork. Meanwhile, preheat grill to medium high heat. Slice the polenta into 1/4 inch think rounds and place on grill. Grill each side for 3-5 minutes or until browned. When cooked, remove from grill. Assemble each round with a small amount of avocado, red pepper flakes and salt. Drizzle lightly with your best tasting olive oil.

5 // Blueberry Peach Crisp

Ingredients

Instructions

Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream.

6 // Strawberry Lemon Frosé

Ingredients

2½ ounces fresh lemon juice

Instructions

Freeze the rosé overnight in a shallow pan. It won’t fully freeze because of the alcohol, but should get to an icy consistency. Break the frozen rosé into chunks and put in high speed blender. Add frozen strawberries and lemon juice and blend until smooth. If you prefer it sweeter, add a little simple syrup and blend. Top with a St Germain floater!


6 Labor-Less Labor Day Weekend Recipes

It’s Labor Day Weekend, the unofficial last week of the summer season and it’s time to sit back, relax and enjoy some delicious food with family and friends. And, that means spending minimal time at the grocery store and in the kitchen. Here are 6 simple and labor-less recipes to celebrate the final hoorah of summer 2018!

1 // Summer Overnight Oats

Ingredients

Instructions

Pour oatmeal and milk into a jar and refrigerate overnight. When ready to serve, top with blackberries, pistachios, coconut flakes, and basil. Drizzle with maple syrup for extra sweetness.

2 // Grilled Pizza with Arugula, Cherries + Ricotta

Ingredients

1 pizza crust (we recommend Trader Joes Cauliflower Crustbut can be made with crust of choice)

2 tbsp Extra-Virgin Olive Oil

1 cup cherries, pitted and halved

1 cup arugula balsamic glaze

Instructions

Preheat grill to medium-high heat. Place pizza on grill and cook according to packaging instructions. Brush the top of pizza with olive oil and crushed garlic. Top with crumbled ricotta. Grill for another 3-5 minutes until crust grills to desired texture. Remove from grill and top with arugula, balsamic drizzle and granola.

3 // Farmer's Salad

Ingredients

4-6 small rainbow carrots, whole

1-2 beets, baked, cut in quarters

Optional toppings: mint chunky feta

1/4 cup white wine vinegar

3/4 cup extra-virgin olive oil

Optional: pinch of sugar or honey for a little sweetness

Instructions

In a small bowl, whisk together vinegar, mustard, salt, pepper (optional sugar or honey). Slowly add in oil, whisking until emulsified or simply shake the ingredients in a jar.

Preheat oven to 400 degrees Fahrenheit. In a medium bowl, add carrots, bell peppers, zucchini and coat with olive oil and sea salt and pepper. Place veggies on a baking sheet and bake for 30-35 minutes or until veggies are at desired texture. On a second baking sheet, wrap beets in aluminum foil and bake for 40-60 minutes or until a sharp knife can pierce through beets easily. While vegetables are roasting, boil eggs and cook quinoa. Set eggs and quinoa aside to cool. In a large bowl, mix together arugula, roasted veggies, cooked quinoa, cauliflower, beets, radishes and eggs. Top with mint, chunky feta and drizzle with vinaigrette.

4 // Smashed Avo Toast

Ingredients

Instructions

Slice the avocado in half remove the flesh and place into a small bowl. Mash the avocado with a fork. Meanwhile, preheat grill to medium high heat. Slice the polenta into 1/4 inch think rounds and place on grill. Grill each side for 3-5 minutes or until browned. When cooked, remove from grill. Assemble each round with a small amount of avocado, red pepper flakes and salt. Drizzle lightly with your best tasting olive oil.

5 // Blueberry Peach Crisp

Ingredients

Instructions

Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream.

6 // Strawberry Lemon Frosé

Ingredients

2½ ounces fresh lemon juice

Instructions

Freeze the rosé overnight in a shallow pan. It won’t fully freeze because of the alcohol, but should get to an icy consistency. Break the frozen rosé into chunks and put in high speed blender. Add frozen strawberries and lemon juice and blend until smooth. If you prefer it sweeter, add a little simple syrup and blend. Top with a St Germain floater!


6 Labor-Less Labor Day Weekend Recipes

It’s Labor Day Weekend, the unofficial last week of the summer season and it’s time to sit back, relax and enjoy some delicious food with family and friends. And, that means spending minimal time at the grocery store and in the kitchen. Here are 6 simple and labor-less recipes to celebrate the final hoorah of summer 2018!

1 // Summer Overnight Oats

Ingredients

Instructions

Pour oatmeal and milk into a jar and refrigerate overnight. When ready to serve, top with blackberries, pistachios, coconut flakes, and basil. Drizzle with maple syrup for extra sweetness.

2 // Grilled Pizza with Arugula, Cherries + Ricotta

Ingredients

1 pizza crust (we recommend Trader Joes Cauliflower Crustbut can be made with crust of choice)

2 tbsp Extra-Virgin Olive Oil

1 cup cherries, pitted and halved

1 cup arugula balsamic glaze

Instructions

Preheat grill to medium-high heat. Place pizza on grill and cook according to packaging instructions. Brush the top of pizza with olive oil and crushed garlic. Top with crumbled ricotta. Grill for another 3-5 minutes until crust grills to desired texture. Remove from grill and top with arugula, balsamic drizzle and granola.

3 // Farmer's Salad

Ingredients

4-6 small rainbow carrots, whole

1-2 beets, baked, cut in quarters

Optional toppings: mint chunky feta

1/4 cup white wine vinegar

3/4 cup extra-virgin olive oil

Optional: pinch of sugar or honey for a little sweetness

Instructions

In a small bowl, whisk together vinegar, mustard, salt, pepper (optional sugar or honey). Slowly add in oil, whisking until emulsified or simply shake the ingredients in a jar.

Preheat oven to 400 degrees Fahrenheit. In a medium bowl, add carrots, bell peppers, zucchini and coat with olive oil and sea salt and pepper. Place veggies on a baking sheet and bake for 30-35 minutes or until veggies are at desired texture. On a second baking sheet, wrap beets in aluminum foil and bake for 40-60 minutes or until a sharp knife can pierce through beets easily. While vegetables are roasting, boil eggs and cook quinoa. Set eggs and quinoa aside to cool. In a large bowl, mix together arugula, roasted veggies, cooked quinoa, cauliflower, beets, radishes and eggs. Top with mint, chunky feta and drizzle with vinaigrette.

4 // Smashed Avo Toast

Ingredients

Instructions

Slice the avocado in half remove the flesh and place into a small bowl. Mash the avocado with a fork. Meanwhile, preheat grill to medium high heat. Slice the polenta into 1/4 inch think rounds and place on grill. Grill each side for 3-5 minutes or until browned. When cooked, remove from grill. Assemble each round with a small amount of avocado, red pepper flakes and salt. Drizzle lightly with your best tasting olive oil.

5 // Blueberry Peach Crisp

Ingredients

Instructions

Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream.

6 // Strawberry Lemon Frosé

Ingredients

2½ ounces fresh lemon juice

Instructions

Freeze the rosé overnight in a shallow pan. It won’t fully freeze because of the alcohol, but should get to an icy consistency. Break the frozen rosé into chunks and put in high speed blender. Add frozen strawberries and lemon juice and blend until smooth. If you prefer it sweeter, add a little simple syrup and blend. Top with a St Germain floater!


6 Labor-Less Labor Day Weekend Recipes

It’s Labor Day Weekend, the unofficial last week of the summer season and it’s time to sit back, relax and enjoy some delicious food with family and friends. And, that means spending minimal time at the grocery store and in the kitchen. Here are 6 simple and labor-less recipes to celebrate the final hoorah of summer 2018!

1 // Summer Overnight Oats

Ingredients

Instructions

Pour oatmeal and milk into a jar and refrigerate overnight. When ready to serve, top with blackberries, pistachios, coconut flakes, and basil. Drizzle with maple syrup for extra sweetness.

2 // Grilled Pizza with Arugula, Cherries + Ricotta

Ingredients

1 pizza crust (we recommend Trader Joes Cauliflower Crustbut can be made with crust of choice)

2 tbsp Extra-Virgin Olive Oil

1 cup cherries, pitted and halved

1 cup arugula balsamic glaze

Instructions

Preheat grill to medium-high heat. Place pizza on grill and cook according to packaging instructions. Brush the top of pizza with olive oil and crushed garlic. Top with crumbled ricotta. Grill for another 3-5 minutes until crust grills to desired texture. Remove from grill and top with arugula, balsamic drizzle and granola.

3 // Farmer's Salad

Ingredients

4-6 small rainbow carrots, whole

1-2 beets, baked, cut in quarters

Optional toppings: mint chunky feta

1/4 cup white wine vinegar

3/4 cup extra-virgin olive oil

Optional: pinch of sugar or honey for a little sweetness

Instructions

In a small bowl, whisk together vinegar, mustard, salt, pepper (optional sugar or honey). Slowly add in oil, whisking until emulsified or simply shake the ingredients in a jar.

Preheat oven to 400 degrees Fahrenheit. In a medium bowl, add carrots, bell peppers, zucchini and coat with olive oil and sea salt and pepper. Place veggies on a baking sheet and bake for 30-35 minutes or until veggies are at desired texture. On a second baking sheet, wrap beets in aluminum foil and bake for 40-60 minutes or until a sharp knife can pierce through beets easily. While vegetables are roasting, boil eggs and cook quinoa. Set eggs and quinoa aside to cool. In a large bowl, mix together arugula, roasted veggies, cooked quinoa, cauliflower, beets, radishes and eggs. Top with mint, chunky feta and drizzle with vinaigrette.

4 // Smashed Avo Toast

Ingredients

Instructions

Slice the avocado in half remove the flesh and place into a small bowl. Mash the avocado with a fork. Meanwhile, preheat grill to medium high heat. Slice the polenta into 1/4 inch think rounds and place on grill. Grill each side for 3-5 minutes or until browned. When cooked, remove from grill. Assemble each round with a small amount of avocado, red pepper flakes and salt. Drizzle lightly with your best tasting olive oil.

5 // Blueberry Peach Crisp

Ingredients

Instructions

Preheat oven to 350. In a large bowl, toss peaches and berries with the sugar, lemon juice, cinnamon and arrowroot then spread in a baking dish. In a small bowl, combine the granola with the coconut oil or vegan butter. Sprinkle on the topping and bake for 20 minutes or until the topping is golden and the filling is bubbling. Serve with ice cream.

6 // Strawberry Lemon Frosé

Ingredients

2½ ounces fresh lemon juice

Instructions

Freeze the rosé overnight in a shallow pan. It won’t fully freeze because of the alcohol, but should get to an icy consistency. Break the frozen rosé into chunks and put in high speed blender. Add frozen strawberries and lemon juice and blend until smooth. If you prefer it sweeter, add a little simple syrup and blend. Top with a St Germain floater!