Labor Day RecipesLabor Day Feast
Let’s face it: Summer is ending. The best way to say goodbye to the season? Cook up our Galavante Labor Day menu, which celebrates the best of summer, from grilled juicy chicken to a fresh raw squash salad to delectable peaches and cream.
Cut the top off each green zucchini, discard. Cut some of the zucchini into 1/8-inch rounds using the mandoline and a vegetable peeler; slice lengthwise ribbons. Repeat slicing rounds and ribbons with the yellow squash. Cut the green tops off each patty pan squash and cut into 1/8-inch rounds. Cut the tomatoes into 1/8-inch rounds.
Place the 3 squashes in a large colander, toss with sea salt and let drain for 20 minutes. Rinse squash with cold water, drain and pat dry with paper towels. In a large bowl, add the 3 squashes and tomatoes. In a separate small bowl, combine the lemon juice, lemon zest, parsley, basil, Champagne vinegar and extra-virgin olive oil. Season with salt and pepper; mix well. Pour dressing over the squash and tomatoes and toss gently. Garnish with shavings of ricotta salata. Enjoy!
Preheat grill on medium high heat. Place chicken breasts and legs in large mixing bowl; add salt, black pepper and extra-virgin olive oil. Toss chicken until well coated.
Combine the basil, parsley, oregano, garlic cloves, salt and black pepper in blender or food processor; blend until mixture is course. With blender running, gradually pour 1 cup of extra-virgin olive oil into pesto; continue to blend until smooth, about 3 minutes. Add grated parmesan cheese and blend until cheese is incorporated. Transfer herb pesto to container; set aside.
Place chicken breasts skin-side down and legs on grill. After 3 minutes, give chicken breasts a quarter turn for crosshatch marks. Turn over chicken legs. After 3 minutes flip over chicken breasts. Reduce gas to medium, close gas grill lid and let chicken cook for another 5–10 minutes depending on thickness or until pierced with a knife that juices run clear. (If using an instant read thermometer internal temperature of chicken should be at least 160–65°). Move chicken breasts and legs to a platter and let rest at least 10 minutes. Spoon herb pesto over chicken. Enjoy!
In a saucepan, add heavy whipping cream. Bring to a simmer and add lemon verbena. Remove from heat and let herb steep for 15 minutes. Strain cream into small bowl; discard herb. Place cream in refrigerator to cool.
When cooled, pour cream into large mixing bowl, add sugar and vanilla. Using mixer, whip cream until stiff peaks form. Add mascarpone cream and mix by hand until mascarpone is incorporated with whipped cream.
In bottom of each serving bowl add 2 crumbled ladyfingers. Spoon equal amounts of sliced peaches on top of ladyfingers. Top with 2 or 3 tablespoons of lemon-verbena cream. Garnish with a single ladyfinger and chopped lemon verbena. Enjoy!