Labor Day Menu 2015
by Samantha Coogan, MS, RDN, LD
APPETIZER
Summer Stacks
Serves 6-8
Ingredients
• 2 cups raw almonds, soaked in water for 2 hours
• 1¼ cup water
• ¼ cup olive oil
• 1 tbsp. fresh lemon juice
• 2 cloves garlic
• 1 tsp. liquid smoke
• ¾ tsp. onion powder
• ½ tsp. paprika
• ½ – ¾ tsp. smoked sea salt
• ¼ tsp. cayenne pepper
• 3½ cups tomato slices
• 2 medium white onions
• 2 medium avocados
• 2 cups zucchini
• Salt & Pepper
• Annie’s Organic Smoky BBQ Sauce
Directions
• Turn on grill to medium heat (around 350°F).
• In a food processor or blender, puree together the raw almonds, water, olive oil, lemon juice, garlic, liquid smoke, onion powder, paprika, smoked sea salt and cayenne pepper.
• Add salt as preferred and set the mixture aside.
• Lay out all of the sliced produce and sprinkle salt and pepper over both sides before placing on the grill.
• The cooking times for each fruit/vegetable are different, so grill them until each side is slightly charred (anywhere between 4-8 minutes on each side), adding a light coat of BBQ sauce to each side.
• After the slices are done on the grill, assemble them in assorted stacks with two layers of 1½ tbsp. of almond cream mixture in each stack.
• Place a toothpick through the top of each one and serve immediately.
ENTRÉE
Maple Chicken Veggie Kabobs from The Dolce Diet Living Lean Cookbook
Serves 4-6
Ingredients
• 1 ½ lbs. skinless, boneless chicken breast, cut into 2-inch chunks
• 12 skewers
• 1 tsp. sea salt
• 1 large red bell pepper, seeded and cut into 2-inch slices
• 1 large green bell pepper, seeded and cut into 2-inch slices
• 7 oz. Portabella mushrooms, cut into chunks (optional)
• 1 bottle Annie’s Organic Smoky Maple BBQ Sauce (or similar)
Directions
• You can use the grill or oven. If using oven, preheat to 350 degrees.
• In bowl, coat chunks with about ¾ cup of Annie’s Maple BBQ Sauce, cover and let marinate about 15-20 minutes.
• Then, in large pan, sear all sides of the chicken pieces so that when skewered, no raw chicken is touching the veggies.
• Skewer the chicken and all veggies and place on grill, turning occasionally until chicken is cooked through and veggies are browned at edges. If cooking in oven, you’ll need one large (or multiple) baking dish(es).
• Place skewers in baking dishes, brush chicken and veggies with sauce and cook for about 30 minutes or until chicken pieces are cooked through and veggies are browned at edges.
• Whether you’re cooking these on the grill or in the oven, be sure to baste occasionally while cooking.
SIDE
Green Bean & Tomato Salad
Ingredients
• 2 lb. green beans
• 1.5 tsp. Dijon mustard
• 2 tbsp. red wine vinegar
• ¼ c. extra-virgin olive oil
• 1 tbsp. extra-virgin olive oil
• kosher salt and freshly ground pepper
• 1 tbsp. chopped tarragon
• 1 tbsp. snipped chives
• ½ tsp. chopped thyme leaves
• ½ lb. cherry tomatoes
Directions
• Bring a large pot of salted water to a boil.
• Add the green beans and cook until they are crisp-tender, about 5 minutes.
• Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.
• In a large bowl, whisk the mustard with the vinegar.
• Gradually whisk in the olive oil and season with salt and pepper.
• Add the green beans, tarragon, chives, and thyme and toss to coat. Add the tomatoes, toss gently, and serve.
DESSERT
Honey Grilled Watermelon
Serves 4
Ingredients
• 2 large, round watermelon slices, each cut into 4 triangles
• 2 tbsp. olive oil
• ½ tsp. salt
• 2 tbsp. honey
• Balsamic glaze for drizzling (if desired)
Directions
• Preheat your grill to medium heat.
• Brush both sides of each watermelon triangle with olive oil and season all sides with salt.
• Add a drizzle of honey over each triangle and place them on the grill, grilling each side for about 2 minutes.
• Remove and add a little more honey if desired.
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