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Labor Day weekend is here, which unofficially marks the end of summer vacation + the backyard grilling party season. This means we must celebrate with a classic such as this California Cheeseburger with Grilled Fries and a Wedge Salad.
As much as I love to grill, picnic salads are my other favorite way to gobble up the holiday weekend. The Fire + Ice Salad, Watermelon Salad, Black Bean + Corn Salad, and Panzanella Salad with Parmesan Pine Nuts are each perfect to make ahead with a bit of style and pizzaz especially with a bowl of Zucchini Soup alongside.
Pesto. It is one of those delights that while it can be stored in the freezer for the winter months when you need a reminder of summer, for me, I mostly just crave it when it is hot outside. The other fun thing is that you can use extra cheese to avoid the nuts, or extra nuts to avoid the cheese for an easy vegan spread. And if you are not swimming in basil as I am, it can be supplemented with kale, arugula or another dark leafy green.
This week pesto is being featured several times. Smash it into potatoes and dollop it on squash for the Pesto Smashed Potatoes with Caprese Skewers and Patty Pan Squash. It can be spread across Pesto Grilled Salmon to serve with Grilled Eggplant and Zucchini Salad.
It also makes a Tofu Scramble for breakfast better and it is easy to toss into a Pesto Pasta Salad for a lunch on the go with a simple Tomato Sandwich. So. Many. Pesto. Possibilities!
As a fun breakfast treat this week, try out the ancient grain Teff with soft cooked Italian Plums.
Cook seasonally. Eat consciously. Live well,
