What We’re Making: Labor Day

Devils-Food-Cupcakes

If you’re anything like me, you’re wondering where the summer has gone and how it could possibly be Labor Day. Weren’t we just slicing our first watermelon of the season and longing for perfectly ripe tomatoes? Labor Day celebrates the end of summer and so much more, so you can bet I’ll be enjoying every bite of peas, peaches, and squash I can. Soon our market baskets will be piled with greens and our roasting pans full of sweet potatoes and root vegetables.

For the long weekend, I’m headed to the lake with my supper club for barbecue, boat rides, and a birthday celebration. My husband’s birthday always falls on Labor Day weekend—and the start of college football (always the best birthday gift!)—so I’ll be making our Devil’s Food Cupcakes. They’re easy to transport, and our supper club kids will love them.

I’ll also be packing this Fruit and Nut Pimiento Cheese. This recipe from one of our readers, Athena Russell of Florence, South Carolina, is one of my favorite takes on this Southern classic. I love the flavor and texture the pecans and dried cranberries give it. Trust me, and try it the next time you’re in the mood for some ‘menna.

Lastly, my contribution to our barbecue supper will be this Collard Green Slaw. Don’t worry about the collard greens being tough. As soon as you pour the hot vinegar mixture over them, they soften. And don’t skip the thinly sliced radishes. They add a lovely crunch.

Collard Slaw

Collard Green Slaw

  

Happy Labor Day!

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For even more delicious Labor Day ideas, here’s what the rest of our staff will be making this weekend: 

Our associate editor Josh Miller is driving down to Seaside, Florida, for one last beach trip. He’s diving into our September/October issue and making the Smoky Caramel Snack Mix on page 52 to enjoy in the car. And once he gets to the beach, he plans to purchase some fresh Gulf shrimp and make the Greek Shrimp Casserole from the Preserving Place for his “dine-in” night. 

Greek-Shrimp-Casserole

Greek Shrimp Casserole

Ginny Heard, our assistant editor, has lots of okra in her CSA box this week, so she’s planning to make our Fig-Glazed Pork and Okra Kabobs. They never disappoint.

Tailgating is on editorial assistant Caroline Russell’s weekend calendar. She’s heading to the Auburn/Arkansas game with her cooler packed with our Green Bean Slaw and a batch of Chocolate Chunk Cookies, the perfect sweet treat for a late summer game.

One of our test kitchen professionals, Kathleen Kanen, plans to make our Grilled Smashed New Potatoes and Christy Jordan’s Easy Pound Cake with Skillet Peaches.

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Grilled Smashed New Potatoes

Comment below, and let us know what’s on your grill and in your skillet this weekend!

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