Labor Day – It’s a time to celebrate the dedication and hard work we put into our daily lives. What better way to do so than by gathering with loved ones for a feast that is sure to leave stomachs full and hearts content?

Mediterranean Veggie Spread

Bursting with the essence of grilled vegetables, fragrant herbs, and the rich creaminess of tzatziki, this Mediterranean Veggie Spread is a symphony of textures and tastes that pays homage to the Mediterranean way of life. Let’s dive into this recipe that is as delightful to prepare as it is to devour.

Ingredients:

• 2 medium zucchini
• 2 yellow squash 
• 1 large red onion
• 1 bunch asparagus 
• ¼ cup olive oil
• Salt and pepper to taste
• 16 oz Labne or full fat greek yogurt
• 1 bunch of fresh dill chopped
• 3 persian cucumbers, grated 
• Optional additional items to serve: grilled pita or naan, olives, feta cheese, heirloom tomatoes

Directions:

1. Begin by preheating the grill to medium high heat for 15 minutes. 
2. While the grill is preheating, slice zucchini, squash and onion into ½”  thick slices. Coat with olive oil, salt and pepper. 
3. Trim the ends off the asparagus and coat with olive oil, salt and pepper. 
4. Grill the zucchini and squash for 2 minutes per side and the red onion for about 3-4 minutes per side. Once cooked through, remove from the grill and arrange on a platter. 
5. Preheat the sear burner and grill the asparagus for 2 minutes, while constantly rotating. 
6. Once the asparagus is cooked, remove from the grill. 
7. To make the tzatziki, place labneh or greek yogurt in a mixing bowl. Add in chopped dill and grated cucumber, season with salt and add a splash of olive oil. Mix to combine. 
8. Service the grilled vegetables with the tzatziki, pita, heirloom tomatoes, olives and any other items you choose. 

Chimichurri Steak Sandwich

This Chimichurri Steak Sandwich combines juicy steak with the bold, tangy flavors of chimichurri sauce. Fire up the grill and let’s craft a sandwich that’s a meat lover’s dream and a gourmet’s delight.

Ingredients:

• 2 thin sliced rib-eye steaks about 
• 1 bunch parsley
• 2 teaspoons red pepper flakes
• ¼ cup red wine vinegar
• ½ cup to ¾ cup extra virgin olive oil
• 3 green onions
• Salt and pepper 
• 6 slices provolone cheese 
• ¼ cup mayonnaise 
• 1 large ciabatta baguette cut in half 

Directions:

1. Begin by preheating the grill to medium high heat for 15 minutes. I like to use the sear burner for this. 
2. While the grill is preheating, chop one bunch of flat leaf parsley and add to a mixing bowl
3. Add in chopped green onions, red pepper flakes, red wine vinegar, olive oil and salt, then combine. 
4. Season the rib eye steaks with salt on both sides. Sear steaks for 2 minutes per side. 
5. Remove steaks and allow them to rest. 
6. While steaks rest, cut the bread open lengthwise and grill for about 1-2 minutes per side. 
7. Take bread off and spread both sides with mayo and arrange sliced rib eye on top followed by provolone cheese. Place sandwiches on an oven safe tray. 
8. Turn on the infrared rotisserie burner and place sandwiches under the burner just until the cheese melts. Once cheese is melted, remove and top with chimichurri sauce. Enjoy! 

Twice Baked Potatoes

Twice Baked Potatoes is a dish that embraces the warmth of comfort food. From savory bacon to gooey cheese, these potatoes are stuffed with the best combination of flavors that your friends and family won’t be able to resist.

Ingredients:

• 3 large russet potatoes
• 1 cup shredded cheddar cheese 
• ½ cup chopped cooked bacon
• ¼ cup butter or bacon fat 
• 8 oz sour cream
• 1 bunch chives or green onions
• Salt and pepper to taste

Directions:

1. Begin by preheating the pizza oven for 40 minutes. 
2. Coat each potato in olive oil and salt and individually wrap in foil. 
3. Place potatoes inside a preheated oven and allow to cook through for about 1.5 hours. You can check to see the doneness by sticking a knife into the center of the potato, if it goes in easily then it is cooked. 
4. Take potatoes out and gently unwrap, be careful as they will be hot. 
5. Slice the potato open but not all the way through. Scoop out filling into a separate bowl. 
6. Add cheese, butter or bacon fat, chopped bacon and salt if desired. Mix to combine. 
7. Place potato skins onto a baking dish and fill them back up with the potato and cheese mixture. Top with extra shredded cheese. 
8. Place potatoes back into the pizza oven for about 5-6 minutes till the cheese is melted. 
9. Take the potatoes out and top with sour cream and chopped chives.  

As the sun sets on another summer and we gather to celebrate Labor Day, let’s not just commemorate hard work, but also the joy of creating and sharing moments. Whether you’re grilling with friends or savoring a quiet moment of self-indulgence, we hope your Labor Day is as flavorful and enjoyable as ours. Cheers to good food, great company, and the boundless possibilities of the culinary journey ahead. Check out other recipes here.

Niloo Sarshar

Director of Culinary and Content Marketing