A vegetarian BBQ menu for Labor Day

Back with another Labor Day menu.  If you missed the antipasti-themed menu, here it is.  As with before, this menu is a mix of some of our own recipes and ones I’ve seen floating around other blogs that have caught my attention.  I haven’t made them all yet, but I hope to…maybe this weekend?

SALADS

corn, cucumber and tomato salad

Salt and Vinegar Potato Salad (with green beans!) from Joy the Baker

Heirloom tomato and peach salad from A Couple Cooks

Here’s some more corn recipes, because if you’re anything like me, you want to eat A LOT of corn before the summer is up.  This recipe sounds awesome:  Roasted corn with manchego and lime from the Wednesday Chef. Or, if you prefer your corn to stay on its cob, I love the idea of making different flavored butters: Corn butters from A Muse in my Kitchen.

MAINS

BBQ tempeh burger with jalapeno slaw

Portobello and Peach Burger from Green Kitchen Stories on Design Sponge (I think I’d sub blue cheese for the guacamole)

And I’m really digging on the concept of feta or haloumi (/halloumi/halumi) skewered on veggie kebobs.  Apparently it doesn’t turn into a melted puddle.  I haven’t tried that yet, but can’t wait to give it a shot.  Here’s a bunch of veggie kebob recipes from The Kitchn.

DESSERT

Cobbler is always a favorite of mine.  And naturally I love my own recipe (though, make the desserty version of it, with 1/2 c of sugar on the fruit).

stone fruit cobber with a yummy almond topping

But, much as I love cobbler, I will admit that right now, for this BBQ menu, I might prefer an ice cream cake or pie. Still something fruity and fresh.  Or maybe citrusy?  I’m thinking something like meyer lemon ice cream in a gingersnap crust topped with fresh raspberries and blackberries.  But…I haven’t found a recipe for that yet…

DRINKS

Finally, the drinks.  Here’s a few that get me excited (and some other people, I guess — the blackberry bourbon lemonade was our most popular post of the summer):

blackberry bourbon lemonade

the john daly: sweet tea, lemonade and vodka

the chelada: light beer and lime juice

What’s your Labor Day style?  Which menu calls to you more, the antipasti menu or the BBQ menu?  Do you have any Labor Day or BBQ favorites?

An antipasti themed menu for Labor Day

Now that Irene has mostly come and gone and people seem to be doing generally well, I think it’s time to start talking about what to cook for Labor Day.  I can barely believe it’s next weekend.  As I was hemming and hawing over what I wanted to make, I put together this menu.  It’s buffet style and based on an antipasti theme.

Lots of small plates with fresh ingredients is probably my favorite way of eating, though I suppose that’s not totally reflected yet in the recipes I’ve put together on this blog (…we’re working on it slowly but surely…).  So, in addition to calling out a few of our own recipes (just click on the picture to open the recipe), I’m also linking to several recipes from other sites that are speaking to me.

Clearly making all of these recipes would be a little crazy, but if you do, could you invite me over?

SMALL PLATES

Start with a couple types of olives and a few nice cheeses.  Maybe a big bowl of hummus.  Then add a few more salads/side dishes and possibly a soup.  Here’s some recipes that are current favorites:

simple white bean salad

summer split pea soup

Also…

Shaved fennel salad from 101 Cookbooks

Roasted peppers with capers and mozzarella from Smitten Kitchen (maybe replace the mozzarella with burrata?)

Tomato salad with olives and coriander salad from Yummy Supper

Now would also be a tremendous time for bruschetta with a caponata or mushroom topping to provide a bit of an anchor for all of the salads, but I’m not finding any recipes I’m totally in love with online (anyone? anyone?).  So, let’s go with this Roasted Eggplant and Zatar pizza from Sprouted Kitchen.

DESSERT

The main meal is light and bright and I think dessert should feel equally fresh.  A nice stone fruit sorbet would be perfect to me.  But, I’d also like a fresh fruit galette (which would feel as rustic and casual as all the salads…and I think galettes look gorgeous on a big table of food) or these beautiful roasted apricots.

pluot sorbet (please mentally replace the book with wine)

Blueberry galette from Lottie + Doof

Simple roasted apricots from Joy the Baker (or maybe peaches would be better this time of year…)

DRINKS

Last but not least, drinks!  There’s definitely wine.  Which will be wonderful.  But, I think it would be nice to add a little extra sparkle to pre-dinner and post-dinner chatting.  So, here’s a few cocktails that would work well.

rosé sangria with peaches and cucumber (this one won an editor's pick at food52!)

tom collins (classic and wonderful)

cucumber-ginger-lime slushies

I’m going to share a BBQ-themed menu in a couple days…and then I’d love to hear which one you like better.  But for now, what are your Labor Day favorites?  Do you have any traditions?  (Other than buying, say, back to school supplies…let’s not talk about school!)