8 Tasty Fruit & Veggie Ideas for Labor Day
- Corn. If you haven’t grilled corn before, give it a try with this Grilled Corn with Chili Lime Butter. Prefer to steam? You can still use this recipe to create an easy, flavorful twist on traditional corn.
- Roasted Beet Sandwich. Beets are in season! Roast some ahead of time and pair with goat cheese and greens to create this unique Beet & Goat Cheese Sandwich.
- Vegetable Medley. Visit your local market for seasonal summer squash, zucchini, eggplant, bell pepper then marinate and grill them! Grilled Vegetable Packets
- Salsa. With tomatillos, bell peppers, tomatoes and jalapeno peppers in season you can create a fresh salsa that will complement chicken, meat, fish or a quesadilla off the grill. For a heartier salsa, add leftover corn and avocado. Or for a twist, add blueberries and try this Wild Blueberry Salsa.
- Sensational Summer Fruit Salad. Get your kids involved in the prep and put together a refreshing, colorful fresh fruit salad that celebrates summer with an array of fruits and berries. Encourage your kids to include every color of the rainbow for a salad packed with great-for-you vitamins and antioxidants!
- Garden Salad. Combine seasonal butter lettuce with spinach and black beans, cucumbers, summer squash and bell peppers topped with a southwest-inspired salad dressing such as the one for Mango Dressing below.
- Apricot Granita. A granita is a flavored, frozen dessert made from sugar and water. This Apricot Granita recipe combines fresh, in-season apricots with apricot nectar and sugar to create a refreshing icy treat your guests will surely love.
- Grilled Fruit. Grilling isn’t just meant for meat and vegetables. Nectarines and peaches will sweetly caramelize when grilled to create a delicious dessert that can stand alone or be paired with a scoop of ice cream or frozen yogurt for a more decadent dessert. Simply slice fruit, remove the pit and grill on a hot grill sprayed with cooking spray. Save leftover grilled fruit and top with plain, non-fat Greek yogurt for a wholesome, protein-rich parfait.
- 1 mango
- 2 tbsp canola oil
- 2 tbsp red wine vinegar
- 3 tbsp water
- 1 clove garlic, minced
- 2 tbsp fresh ginger, minced
- 2 tsp grated orange zest
- ½ tsp smoked paprika (optional)
- ¼ tsp salt (optional)
- ¼ tsp freshly ground black pepper
Chop mango and use ¾ of it for dressing (save remainder for salad). Add mango to a food processor or blender with canola oil, vinegar, water, garlic, ginger, orange zest, paprika (if using), salt (if using) and black pepper; blend until smooth. Add additional water if needed to make a pourable sauce. Alternately, puree with an immersion blender in a medium bowl. Set aside. Use remaining mango in salad.
Recipe adapted from hannaford.com.