• Monday, November 30, 2020

Labor Day Recipes

Labor Day Feast
By , Food Contributor
August 27, 2014

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.

Summer Squash Salad with Ricotta Salata



3 small green zucchini (about 1 lb.)

2 small yellow squash (about 3/4 lb)

6 small yellow patty pan squash

4 small Roma tomatoes

2 tablespoons sea salt, plus more for seasoning

1/2-teaspoon black pepper

2 tablespoons lemon juice

1 teaspoon lemon zest

1/2 cup flat leaf parsley, rough chop

1/2 cup basil, rough chop

2 tablespoons Champagne vinegar

1/2 cup extra virgin olive oil

8 ounces ricotta salata, shaved using a vegetable peeler

Equipment Needed

1 large mixing bowl

1 small bowl

1 vegetable peeler

1 mandoline for slicing

1 set measuring spoons


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! 


Grilled Chicken with Summer Herb Pesto


Grilled Chicken Breast

6 chicken breasts, about 6 ounces each

6 chicken legs

1 tablespoon salt

1/2 teaspoon black pepper

1/4 cup extra virgin olive oil


Herb Pesto

2 cups basil leaves, loosely packed

1 cup flat leaf parsley, loosely packed

1/2 cup oregano, fresh leaves, loosely packed

2 garlic cloves

1/4ccup pine nuts

1 teaspoon salt

1/4teaspoon black pepper

1 cup extra-virgin olive oil

1/2 cup Parmesan cheese, grated 



Gas grill

1 pair metal tongs

1 large mixing bowl

1 set measuring spoons

1 blender or mini-prep food processor 


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.

Make Pesto

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!



Peaches and Cream with Lady Fingers



1 cup heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla extract

1/4 cup lemon verbena leaves, fresh, packed plus more for garnish

6 peaches, ripe, halved, pitted and cut into 6 equal slices

1 cup mascarpone cheese, room temperature

1 package store bought Lady Fingers


Equipment Needed

1 large mixing bowl

1 small bowl

1 small saucepan

1 measuring cup

1 set measuring spoons

1 mixer 

6 small glass serving bowls


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!


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