I love fall. Love, love fall. Love it so much that I’m almost (almost. . . . ALMOST) not sad that Labor Day is upon us. But as it turns out, it doesn’t matter how I feel about it. It’s here. As we tell our kids: You get what you get, and you don’t get upset.
We’ll start of the week with a Labor Day festival menu . . . . but you don’t have to make all of it, especially if you’re not throwing a party. But I want you to have options—options are good.
|
|
|
If you want to go old school (and somewhat simple) you might make classic burgers with a bit of heat, adding melted cheese for those who are cheeseburger folk. Serve them up with Creamy Corn and Potato Salad with Bacon and Lemon Buttermilk Dressing and Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw.
Or if you really want to pull out all the stops, maybe try Chili Rubbed Flank Steak with Corn, Tomato and Avocado Salad; a colorful bowl of Mediterranean Couscous, Swiss Chard, and Peppers; an irresistible loaf of Spinach Parsley Pesto Garlic Bread; and a Zucchini Ribbon Salad, pale and pretty (and thank God for anything that uses up those pervasive zucchinis).
Whichever way you go, you must have dessert. I’ve been in a clafoutis mood lately, so I’m thinking either Summer Berry Clafoutis with Whipped Cream or Peach Clafoutis. A cross between a cake and a custard, a clafouti is the most forgiving of desserts. Want peaches and berries, but in a different configuration? Then maybe you want to go with Sour Cream Biscuit Peach and Berry Cobbler. Choices to be made.
|
|
|
A handful of ingredients and fewer than 30 minutes get you a delicious dinner the whole family can get behind. Serve the salmon with some rice (white or brown) and Thai Green Beans. Who says green beans can’t be exciting?
Click here for the recipe.
|
|
|
If you’ve never cooked with rice noodles, you will be pleasantly surprised at how easy they are to work with. Add a salad with layers of green and a pop of orange (literally and visually). This is a colorful meal and just plain cheery.
Click here for the recipe.
|
|
|
Can you think of a better way to end the week than with grilled pizzas? Pizza is arguably the best food on the planet. And grilling them is the best way to cook pizzas during the summer (and, yes, it is still summer). Pair them up with Romaine and Slivered Kale Salad with Lemon Dressing.
And it’s Friday, so we are owed dessert. Let’s consider Plum and Nectarine Crisp, which to me is summer nestled under a crunchy topping.
Click here for the recipe.
|
|
|
BUT WAIT, THERE'S MORE . . .
|
|
If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!
Did you like this newsletter? Forward it to a friend! Or if you’re seeing this newsletter for the first time, hello and welcome, and you can subscribe here.
Xx,
 
|
|
|
|
