Roasting vegetables is one of my favorite methods, no matter the time of year. I love the combination of sweet olive oil and earthy sea salt against crisp green stalks of asparagus. Or douse thinly sliced fennel with the same combination, roast a little longer, and you have a sweet, nearly caramelized treat that’s perfect for munching while prepping the rest of your menu.
Along with roasted asparagus and roasted fennel, I’m counting on some old favorites for this weekend’s Labor Day BBQs, including:
- Cottage Cheese Guacamole with locally made tortilla chips
- Bacon, Avocado & Corn salad, adpated from Absolutely Avocados by Gaby Dalkin of What’s Gaby Cooking?
- My absolutelly favorite chicken dish ever (other than roast chicken, I suppose): Rosemary Garlic Grilled Chicken
- And, of course, no weekend BBQ is complete without homemade chocolate ice cream
What’s on your Labor Day menu?