Labor Day, the holiday to celebrate the contributions of American workers, also represents to many the unofficial end of the season. It’s a symbolic way to say goodbye to summer and start embracing ourselves for fall. Whether you are enjoying small outdoor gatherings or staying at home during the long weekend, here are three easy-to-make recipes, so you don’t overwork yourself during the holiday.
Vegan Grilled Caesar Salad
Ingredients (6 servings)
1 tbsp Seaweed (drained and rinsed)
1/4 tsp Smoked Paprika
1 1/2 tsps Garlic Powder (separated)
1 tbsp Sea Salt & Black Pepper (to taste) Olive Oil
3 heads Romaine Hearts
1/3 cup Tahini
1 Lemon (juiced, to taste)
1 tbsp Apple Cider Vinegar (or to taste)
1 tbsp Olive Oil
3 cloves Garlic (diced)
1/4 cup Water (as needed)
1 tbsp Miso Paste
1 tbsp Nutritional Yeast
1 Tbsp Capers
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Combine the chickpeas, 1 tsp of olive oil, smoked paprika, 1/2 tsp of garlic powder and a pinch of salt & pepper in a bowl. Stir to combine.
- In a separate bowl, combine bread, 2 tbsp of olive oil and 1 tsp of garlic powder and toss to combine.
- Spread the chickpeas and the croutons out on the baking sheet. Place in the oven and bake for 20 minutes, flipping halfway through.
- While those are baking, prepare the dressing. Combine the tahini, lemon juice, apple cider vinegar, olive oil, garlic, salt & pepper to bowl or mason jar. Stir to combine, adding water until desired consistency is reached. Place in the fridge until ready to use.
- After you remove the chickpeas and croutons from the oven, heat the grill. Cut the romaine hearts in half (lengthwise) and brush the cut sides with olive oil (you can also use an olive oil spray).
- Once the grill is hot, use tongs to place the romaine on the grill – cut side down. Once grill marks appear (approximately 3-4 minutes), remove the romaine from the grill and place on a serving dish.
- To assemble, layer the romaine with chickpeas, croutons and a drizzle of Cesar dressing.
Grilled chicken and Farro salad
Ingredients (2 servings)
1 cup Whole Grain Farro
1/3 cup Extra Virgin Olive Oil
1 Bay Leaf
1 1/2 tsps Kosher Salt
1/4 cup Raisins
1 Large Shallot (very thinly sliced)
3 tbsps Apple Cider Vinegar
Freshly Ground Black Pepper
1/2 cup Shaved Parmesan Cheese
2 tbsps Freshly Chopped Parsley
1/4 cup Green Olives
1 tbsp Extra Virgin Olive Oil
5 ozs Chicken Breast, Cooked
- In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool. In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool. Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper. Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.
Grilled Peach Salad
Ingredients (4 servings)
2 tsps Extra Virgin Olive Oil
1 tsp Balsamic Vinegar
2 cups Baby Arugula
1 cup Fresh Mozzarella (sliced)
1/3 cup Toasted Pine Nuts (for sprinkling)
1 tsp Sea Salt And Fresh Black Pepper
1 Packed Cup Mixed Mint & Basil
1/4 cup Pine Nuts (you could also use walnuts instead, toasted)
½ Garlic Clove (roughly chopped)
1 tbsp Juice And Zest From ½ A Lemon
1/4 cup Extra Virgin Olive Oil (more to taste)
1 Few Pinches Red Pepper Flakes
- Slice the peaches into 6 segments per peach. In a small bowl, toss them with the olive oil, balsamic, and just a small pinch of salt.
- Heat your grill (or grill pan) to medium-high heat and brush it with some oil. Place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them (near the end, you can gently peek to see how your grill marks are coming along). When your peaches are grilled, set aside and allow them to cool to room temperature.
- Meanwhile, make the pesto: Combine the mint and basil, pine nuts, garlic, lemon juice and zest, olive oil, and pinches of red pepper flakes, salt, and pepper in a small food processor and pulse to combine. Add more oil for a smoother pesto, or leave it chunky – whichever consistency you prefer.
- Toss the arugula with a little bit of olive oil and a few pinches of salt. Assemble on a platter and top with the mozzarella slices, peaches, dollops of the pesto, a sprinkle of pine nuts, and a few pinches of red pepper flakes. Squeeze a bit of lemon on top and serve.
Want more healthy recipes? Check out my Instagram for fun, easy cooking ideas you can make at home.
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