Almost-No-Labor Labor Day Dishes
Photo credit: Tara Striano, StockFood
You’re almost there, and man, did you earn it. That extra day is gonna feel SO GOOD.
Sop up the last of the dog days by not only taking advantage of the Platonic ideal of summer foods, but also by taking. It. Easy. Now is not the time to bust out that high-maintenance layer cake, or make something that requires three days and two hours of chopping. Save those for, well, winter.
Throw together one of these dishes instead. Simplicity is what people are craving right now; less really is more on this one.
Squash + Olive Oil: Grab squash from your garden or the market stalls; slice about 1/2-inch thick lengthwise, brush with olive oil, season with salt and a touch of pepper. Plop over medium heat. Wait till some marks appear. There you go.
Beef + Salt: Oh, my goodness, are you OVERDOING IT WITH THE BURGERS? Stop it right now. All good beef needs is a good hit with sea salt right before it goes on the grill. Form patties in your hands without overworking the beef (which can dry it out). Make a little dent in the center of the top of the patty with your thumb so they don’t blow up and turn into softballs that don’t fit into buns, and turn on the heat. That’s it. No pepper needed. No oregano. Certainly no foie.
Photo credit: StockFood / Ngoc Minh & Julian Wass
EVOO + Peaches: Split one of August’s gorgeous, juicy peaches in half lengthwise, carefully removing the pit. Brush with a tiny bit of extra-virgin olive oil and sprinkle with salt. Place on a medium-hot grill, cut-side down, for 4 to 6 minutes. Serve with ice cream or whipped cream.
Corn + Tomatoes + Jalapeños: No grill? No sweat. There’s more than one way to get that corn cooked, and with the sweetest stuff right now, you can just leave it raw. Mix it with chopped tomatoes and minced jalapeños, season to taste with salt and pepper, and add a sluice of extra-virgin olive oil and a dash of red wine vinegar. Spoon over fish, chicken, chips, or whatever’s in sight.
Cucumbers + Tomatoes + Dill + Olive Oil: Bright, crisp cucumbers make an ideal foil for all the greasy, heavy stuff on the table. Just dice (along with tomatoes if you’ve got ‘em), drizzle with olive oil, season to taste with salt and pepper, and hit with balsamic or red wine vinegar if it needs a spritz of acid.