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Labor Day Cookout Menu

Labor Day weekend is a time to celebrate + savor those last days of summer. What better way to do so than with an outdoor cookout? Cookouts don’t have to mean hotdogs, chips  and mayo-heavy potato salad. This menu is healthy as well as easy, so you won’t be in the kitchen all day either!

Watermelon and Feta 1

Watermelon + Feta Salad

1 watermelon

2 limes

1 cup feta

balsamic glaze

himalayan sea salt

Cut watermelon into 1-2 inch slices, discarding the rind. Squeeze lime over the watermelon and set aside. Cut feta into 1 inch slices. Assemble on plate alternating with watermelon and feta. Drizzle with balsamic glaze and sprinkle with sea salt. Serve.

Pesto Pasta Salad 1

Pesto Pasta Salad

1 box of brown rice pasta

2 tbsp olive oil

2 cloves of garlic, minced

1 cup zucchini, chopped

1 cup fresh peas

1 cup chopped heirloom tomatoes

2 cups basil

2 cloves garlic

1⁄2 cup extra virgin olive oil

juice of 1 lemon

1⁄2 cup hemp seeds

himalayan sea salt

In a large pot, boil water. Add pasta and cook for 8-10 minutes. Meanwhile, in a food processor add all the ingredients for the pesto and blend until smooth. In a large nonstick pan, warm the olive oil over low heat. Add the garlic and stir until slightly brown and fragrant. Add zucchini and stir 3-5 minutes. Add peas and tomatoes and continue to cook until tomatoes are slightly soft. Strain pasta and put in a large bowl. Toss in veggies and pesto and serve warm or cold.

Corn 2

Corn on the Cob with Asiago + Truffle Oil

corn, in husk

asiago cheese

truffle oil

himalayan sea salt

Pull down the husks and discard the corn hairs. Wrap the corn with husks so that it is covered on all sides. Grill for 20 minutes or until soft (alternatively, if you don’t have a grill, steam corn without husks for 15- 20 minutes). When corn is cooked, season with asiago cheese, truffle oil and sea salt.


Veggie Burger

Veggie Burger

1 cup of quinoa, cooked

1 large portobello mushrooms

1 red pepper

1 carrot

1 medium onion

1-cup zucchini

1-cup edamame

2 tbsp coconut oil

3 garlic cloves, minced

1-tbsp tamari

1⁄2 cup gluten free bread crumbs

1⁄4 cup sesame seeds

In a food processor, lightly pulse together the mushroom, pepper, carrot, onion, zucchini and edamame. Heat oil and garlic in skillet and cook veggies till golden. Adding 1 tablespoon of tamari. Take off heat.

In a bowl, mix breadcrumbs, quinoa and sesame seeds. Add in veggies to dry mixture and mix in beaten egg. Put in refrigerator for an hour or until cool. Make into patties and pan fry. Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side.

Chocolate Coconut Sundae (edited)

Purely Cacao Coconut Sundae

dairy-free ice cream (one of our favs is Luna and Larry’s Organic Coconut Bliss: Vanilla Island)

purely elizabeth original ancient grain granola (have we mentioned it makes an amazing ice cream topper)

coconut flakes

cacao chips

fresh mint

4 Comments Post a comment
  1. Great Labor Day menu! Especially love the pesto pasta salad! Thanks for sharing!

    August 30, 2013
    • Yes! The peso pasta salad is delish! It’s nice having some healthier barbecue options.

      September 6, 2013
  2. Crista #

    great recipes!!

    August 28, 2013

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