Labor Day Menus
Savor the Last of Summer's Flavors
Yes, summer is coming to a close, but Labor Day menus let you hold on to that summer feeling till the last possible moment. To construct a menu with the greatest of ease, pick one recipe from each of these food groups: fruit/vegetable, salad, meat/poultry/seafood, dessert, beverage.
All right, time to gather the last of the summer produce for your Labor Day recipes. Spread your summer gastronomical delights on a picnic table in your backyard or in the nearest park. And get ready to be the hero of your hungry masses.
Need more ideas for dishes that keep summer memories alive? See our Memorial Day Menu and 4th of July Foods pages. And for dessert, we have a slew of suggestions. 4th of July Desserts, 4th of July Cakes, and 4th of July Cupcakes have plenty of sweets to round out your Labor Day menu.
Mixed Greens Salad with Dried Cranberries
So easy, yet so tasty. The cranberries give a tangy sweet flavor and the walnuts provide a delightful crunch.
- 1 bag of ready-to-eat mixed greens
- 1 cup of dried cranberries
- 1/2 cup of walnut pieces
- Salad dressing
- Discard wilted or discolored greens.
- Mix greens, cranberries, and walnuts in large bowl.
- Serve with salad dressing. Suggestion: balsamic vinaigrette dressing.
Seafood Pasta Salad
Take the good old tuna and macaroni salad up a notch with this tasty rendition. The peas add a hint of sweetness and sneak a green vegetable into your Labor Day menu at the same time. Very cool.
- 8 to 12 oz (1/2 to 3/4 box) bow tie or small shells pasta
- 3/4 to 1 lb shrimp
- Peas, 10 oz frozen
- Celery, 1 to 2 stalks
- Onion, small
- 2 to 3 cans tuna, drained
- Salt, preferably sea salt
- Pepper, preferably freshly ground
- Lowry seasoned salt
- Cook pasta in boiling water with 2 tsp Old Bay seasoning, until tender.
- Steam shrimp with Old Bay seasoning (follow steaming recipe on Old Bay can).
- Cook peas.
- Chop celery and onion.
- Mix pasta, seafood, and vegetables together.
- Add enough mayonnaise to moisten the pasta.
- Season to taste with salts and pepper.
Shirley's Zucchini Bread
This addition to your Labor Day menu is a great way to use up some of your neighbor's bountiful summer harvest. Or perhaps you're one of those folks with co-workers who generously bring in piles of zucchini from their gardens. In lieu of home grown, supermarket zucchini will do just fine.
- 3 eggs
- 1 cup cooking oil
- 2 cups sugar
- 1 tsp vanilla
- 2 cups raw, peeled and grated zucchini, drained (about 1-1/3 large zucchini squeezed dry in paper towels or linen towel)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 cups flour
- 1 tsp salt
- 3-1/2 tsp cinnamon
- 2-1/2 tsp nutmeg
- 1 cup chopped nuts
- 1/3 cup nuts chopped finely to coat buttered pan (not too fine or they clump together)
- 1/2 cup raisins (optional)
- Beat eggs until foamy. Add oil, sugar, and vanilla. Mix well.
- Stir in zucchini.
- Sift together dry ingredients twice. Add to egg mixture and mix well.
- Fold in nuts.
- Pour mixture into two 9" x 5" greased bread pans with finely chopped nuts along bottom and sides.
- Bake at 350 degrees for 55 minutes or until golden brown.
- Makes 2 loaves.
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Labor Day Celebrations