It’s Labor Day Weekend Plus MVK’s *Like* of the Week

This time of year, the front meadow is a sea of goldenrod.

This time of year, the front meadow is a sea of goldenrod.

I always use Labor Day weekend as the benchmark for the end of summer. Kids are back at school, the days are getting shorter and cooler, and the local apple orchard is now open. So this weekend is a perfect time to say goodbye to the season and to invite some friends over for some a delicious meal! I’ve scoured MVK’s archives for some recipes that would be perfect for this time of year. I hope whatever you do this coming weekend, it is filled with good food!

Appetizers

Deviled Eggs
Who doesn’t like deviled eggs? Take this to a party and they will be gone in the blink of an eye!

Baked Artichoke Dip
While this is a little fussy, it is well worth the effort.

Homemade Hummus
Know the ingredients in your hummus by making a batch of your own!

Mediterranean Kebabs
You don’t even need to know how to cook to make this tasty appetizer!

Entrees

Marinated Grilled Chicken Legs
Get the grill going for this flavorful chicken dish.

Linguine with Clam Sauce
If you can find fresh clams, this dish will be phenomenal, but canned work just as well.

Mystic Pizza
Impress your guests by grilling this pizza!

Marinated London Broil
Mmmmm…..

Brazilian Fish Stew
This stew tastes like a professional made it. Show off your skills!

Salads and Such

Potato Salad
I made this over Fourth of July weekend and am still thinking about it!

Kale Salad
Instead of a usual green salad try using kale instead!

Quick Pickles
Because I love these!

And you can never go wrong with a platter of sliced fresh tomatoes with basil and a little drizzle of olive oil and balsamic vinegar.

Desserts

Warm Roasted Peaches with Cream
Pick up some Amish peaches if you’re in the Northeast and roast them with a little cinnamon and nutmeg. You won’t be sorry!

Brownies
You’ll make a friend for life if you make a couple batches of these incredible brownies.

Crumbly Peach Pie
A summer isn’t complete without making my grandmother’s peach pie.

Cocktails

Mad Men Manhattan

Margaritas

Mocktails

sunday dinner

(Photo Steve Cavalier/Alamy/Alamy)

MVK’s *Like* of the Week: Should Sunday Roast Dinners Still be on the Menu?
One of the things I was most excited about when I was in London last year was going out for Sunday Roast, which is basically a full dinner at lunchtime. I have a version of that in my own home almost every Sunday because there is more time to cook; a really nice meal, usually a roast of some sort, to end the weekend and to have a nice start to the work week. Sunday just feels odd if I’m throwing together a stir fry.

So I really enjoyed this pro and con op-ed piece out of The Guardian last week for Sunday roast dinners.  Of course I’m in the “pro” camp; they truly are a comfort blanket meal. You can read the article in its entirety here.

The Last Supper: Marinated London Broil

Look how green everything has gotten! It's an emerald sea!

Look how green everything has gotten. It’s an emerald sea!

I sometimes play this game with myself when I’m bored and think about what I would like to eat for my last supper. Of course, I create a fictional story and I’ve been told I can have whatever I would like for my last supper. So 1. I can order whatever I would like to eat or drink with no worry about future calories; and 2. Someone else is doing the cooking. I always start and end with the same things, an extra dry extra big vodka martini and a slice of homemade pie, but the middle dishes of the meal always changes. Sometimes lobster, roast chicken, pasta, beef, sometimes all three. But I have to admit, this week’s recipe might be the one I would request!

Rarely do I buy beef but when I do, I tend to buy a less expensive cut and marinate it to tenderize it. This marinade, with soy sauce and balsamic vinegar, has just the right amount of salt and sweetness and the added lemon juice lends the sour. Shallots have become my new favorite onion; they have a distinct flavor that to me is a cross between a mild red onion and leeks. Instead of fresh thyme, I just added ½ teaspoon of dried.

Everyone always says to let your meat rest at least 10 minutes before cutting it and that is wise advise. The juices in the meat redistribute and finish cooking internally, and when you slice against the grain, it comes out perfectly. And this would be terrific on the grill!

steak2Marinated London Broil

Yield: 8 servings (serving size: 3 ounces)

This recipe first appeared in the May 2008 issue of Cooking Light magazine.

1/2 cup chopped shallots
1/4 cup low-sodium soy sauce
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons fresh thyme
1 teaspoon dried oregano
4 garlic cloves, minced
1 (2-pound) boneless top round steak, trimmed
Cooking spray
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Combine first 8 ingredients in a large zip-top plastic bag. Pierce steak with a fork. Add steak to bag; seal. Marinate in refrigerator 2 hours, turning every 30 minutes.

2. Preheat broiler.

3. Remove steak from bag; discard marinade. Scrape shallots and garlic from steak; discard shallots and garlic. Place steak on broiler pan coated with cooking spray. Sprinkle steak evenly with salt and pepper. Broil 4 inches from heat for 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing against the grain.

MVK’s Endorsement of the Week: Washing and Storing Summer Berries
BerriesWPNow that it’s berry season, I read this article with interest. I try to wash my berries when I get home from the store and place in containers for easy eating. But I always find, regardless how quickly they get eaten, a few berries here and there get moldy. This article had great information on how to prevent that (with raspberries, rinse when you’re about to eat) and other tips! You can read the whole article by clicking here.