Summer’s bounty was good to us, wasn’t it? Plump, farmers market tomatoes, drippy peaches eaten over the sink, zucchini spears on the grill–it’s the fuel that sustained us through our beach vacations, evenings lingering around the grill, and pool parties. It all culminates this Labor Day weekend. Whether you plan to celebrate with a summery bacchanal or a restful day capped by a nice dinner for two, these Labor Day recipes will satisfy your snacking, sipping, grilling, and sweet tooth needs.
Pour Yourself a Drink
Frozen Old Fashioned
September is National Bourbon Heritage Month. Make the dark spirit warm-weather appropriate with a frosty iteration. Developed by Andy and Charlie Nelson of Nelson’s Green Brier, Nashville
To say we drink a lot of iced tea during the summer would be an understatement. But only on special occasions do we dress it up with extra ice and bourbon. Developed by Sherri Castle.
If you’re lucky enough to have a garden, a handful of fresh mint and some cucumber slices lighten up the typical margarita. From Brooks Reitz at Jack Rudy Cocktail Co., in Charleston.
Labor Day Party Snacks
From Taste the State: South Carolina’s Signature Foods, Recipes, and their Stories cookbook, these fritters the Lowcountry’s produce into crispy, rich goodness.
Pimento cheese should be a staple of every festive occasion. Take advantage of the long weekend by making it from scratch and pairing it with a homemade bacon-Vidalia onion jam. Developed by Sean Wight, chef and owner of Frog Hollow Hospitality Group.
Dip—the cornerstone of every party’s snack spread. This generously seasoned and creamy spread was developed by Andrew Curren for his restaurant Irene’s in Austin, Texas.
LABOR DAY RECIPES FOR MAINS
Grilling is the way of summer cooking. Take advantage of the holiday by starting these ribs out early and letting them cook low and slow. Developed by Ray “Dr. BBQ” Lampe of Dr. BBQ, St. Petersburg, Florida.
The nectar of summertime adds caramelized depth to wings. Even better, the pieces’ small size makes them portable for eating with your hands as you wander around the outdoor picnic. Developed by Craft Butcher Rusty Bower.
Not into meat? No problem. These peel-and-eat shrimp cook quickly over the grill while the rest of the feast comes together. Developed by Ricky Moore of Saltbox Seafood Joint in Durham, North Carolina.
This herbaceous salad bursts with farmers market produce and provides a light way to round out the meal. Developed by Gena Knox, author of My Southern Way.
Last but not least, check out our collection of frozen desserts and treats for a sweet finish to your Labor Day festivities!
- by Trisha Boyer
- by Local Palate