Labor Day Bites
Entertain your guests’ taste buds this Labor Day with some of our favorites from our Tastes of the Season Cookbook!
Grace’s Party Pineapple Martini
- 5 organic pineapples cored and slice ½-inch thick wheels
- 3- 1.75 bottles of vodka
- 1 infusion jar
Cut the pineapple wheels into hexagons. Stack in the infusion jar holding pineapple pieces together with a toothpick. Add Vodka and seal jar. Let the Vodka marinate for 5 days. Serve in martini glasses.
Monterey Jack Salsa
- 1 – 4oz can green chili peppers, drained and chopped
- 1 small can chopped black olives, drained
- 4 scallions chopped finely
- ¼ lb. shredded Monterey Jack cheese
- 1 can tomatoes with chilies, drained
- ¼ cup chopped cilantro
- ½ cup Italian dressing
In a medium bowl, combine the green chili peppers, black olives, scallions, cheese, tomatoes, cilantro and Italian dressing. Chill in the refrigerator for at least one hour before serving. Serve with your favorite chips or crackers. Have leftovers? Mix it in with scrambled eggs the next morning.
-CJ Gueldner, Fenley Farmers Market
Southwestern Corn and Black Bean Salad
- 3 large ears of corn
- 1/3 cup pine nuts or shelled sunflower seeds
- ¼ cup lime juice
- 2 tbs. olive oil
- ½ tsp. salt
- ¼ tsp. pepper
- 2 – 15 ox cans of black bean, rinsed
- 2 cups red cabbage, shredded
- 2 large tomatoes, diced
- ½ cup red onion, minced
- 1/3 cup Cilantro, chopped
Cut kernels from cobs using a sharp knife. Cook corn in skillet, with a little olive oil, over medium low heat, until it is roasted (will start to turn brown.) Meanwhile, place pine nuts in a small dry skillet, over medium-low heat and cook, stirring until fragrant and lightly browned, 2-4 minutes. In a medium bowl, add the roasted corn, pine nuts, black beans, red cabbage, tomatoes and red onion, toss lightly. In a small bowl, whisk together lime juice, 2 tbs. Olive oil, cilantro, salt and pepper, add to salad and mix well. Refrigerate until ready to serve. Garnish with fresh lime slices.
- 2 cups quinoa
- 3 scallions, chopped
- ½ red pepper, chopped
- ½ cucumber, peeled and chopped
- Fresh parsley, to taste
- Juice from 1 lemon
- ½ tsp. sea salt
- ¼ cup olive oil
Soak quinoa for 2-3 hours in fresh water, rinse and drain. In a medium saucepan, add 2 cups quinoa and 4 cups of water. Bring to a boil and lower heat to simmer. Cook for 10-15 minutes until done, drain and transfer to a medium size bowl. Add chopped scallions, red pepper, cucumber and parsley and toss to mix well. In a small bowl, mix together the olive oil, juice from lemon and sea salt, add to quinoa and stir. Refrigerate at least one hour and serve.
– Riley Sierra