Labor Day Recipes

Celebrate Labor Day with some tasty recipes that will inspire your taste buds and put a smile on your face and those of your guests.

Grilled Peaches

Grilled peaches are truly magical. They can be used in salads or served as dessert with a scoop of vanilla ice cream. Peaches should be just ripe enough to cut open and easily remove the pit.

Ingredients 6 fresh, ripe peaches 1/3 c. maple syrup, divided, plus more for serving 2 tbsp. oil or butter 1/2 c. pecans, toasted and chopped, optional Ice cream or Greek yogurt, to serve Directions 1. Halve the peaches and remove the pit. Brush the cut sides of the peaches with about half of the maple syrup.

2. For the grill: Preheat a grill (charcoal or gas) to medium-low heat (300°F to 350°F). Oil the grill grates. Place the cut side of the peaches directly on the grill grates. Cook for 3 to 5 minutes, until grill marks form. Flip the peaches and cook 2 to 3 more minutes, skin-side down.

3. Alternatively cook in a grill pan: Heat a large grill pan over medium-low heat. Smear butter on the grill pan. Once it’s melted, place the cut side of the peaches in the grill pan, in a single layer. Cook for 3 to 5 minutes, until grill marks form. Flip the peaches and cook 2 to 3 more minutes, skin-side down.

4. Remove the peaches when they’re slightly soft but not mushy and have great grill marks. With a pair of tongs, transfer to a serving plate.

5. Brush the remaining maple syrup over the tops. Serve them over ice cream or Greek yogurt. Sprinkle with pecans and drizzle on more maple syrup, if you like.

Tip: For a salad, put peaches on top of mixed greens, crumbled blue or feta cheese, sprinkle pecans on top and add favorite salad dressing.

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Stuffed Zucchini When the vegetable garden is flourishing with fresh zucchini, full of flavor, stuffed zucchini boats make for a spectacular summer dinner. Serve it with your favorite salad and pull-apart garlic bread.

Ingredients 6 medium zucchini (about 3 lb.)

3 tbsp. olive oil, divided 1 lb. mild or spicy Italian sausage 1 small red bell pepper, diced 2 cloves garlic, minced 1/4 tsp. crushed red pepper flakes (optional) 1/2 tsp. kosher salt 1 tsp. chopped fresh oregano, plus more for serving 2 tbsp. chopped fresh basil, plus more for serving 2 c. marinara sauce 1 c. shredded mozzarella cheese 1/2 c. grated parmesan cheese, divided 1/2 c. panko breadcrumbs Directions 1. Preheat the oven to 425°.

2. Halve the zucchini lengthwise. Use a spoon to scoop out the interior of the zucchini (reserving the flesh), leaving about 1/4inch-thick border around the edges. Arrange the zucchini boats on a parchment-lined, rimmed baking sheet.

3. Chop the reserved zucchini flesh and set aside. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring to break up the sausage, until browned and crumbly, about 6 minutes. Add the chopped zucchini flesh, red bell pepper, garlic, red pepper flakes, and salt. Cook until the vegetables have softened, about 5 minutes. Remove the skillet from the heat. Stir in the oregano, basil, and marinara. Let cool 5 minutes. Stir in the mozzarella and 1/4 cup of parmesan.

4. Divide the filling mixture evenly among the zucchini shells. Stir together the panko breadcrumbs, remaining 1/4 cup parmesan, and remaining 1 tablespoon olive oil in a small bowl. Sprinkle evenly on top of each stuffed zucchini.

5. Bake on the middle rack of the oven until the breadcrumbs are golden brown, cheese is melted and zucchini is tender, about 20 minutes. Serve with additional chopped fresh herbs.

Tip: These zucchini can be filled up to a day ahead, and refrigerated in an airtight container. Top with the panko mixture just before baking.