Produce 4 oranges 6 lemons One 2-pound muskmelon (such as cantaloupe or honeydew) 1 large bunch fresh basil 1½ pounds mixed heirloom tomatoes 9 shallots 8 garlic cloves 12 apricots 1 bunch fresh tarragon 2 large heads broccoli 3 scallions 1 bunch fresh parsley 1 bunch fresh mint
Meat 8 chicken thighs (about 3 pounds)
Dairy ¼ cup shaved Parmigiano-Reggiano, plus more for garnishing 2 tablespoons unsalted butter 2¾ cups heavy cream
Canned and Packaged Goods 1 bottle prosecco 1 bottle Aperol ½ cup tahini ¼ cup chili oil 4 cups cubed olive bread, ciabatta or sourdough 1 bottle dry white wine ¼ cup almonds 12 ounces green olives 4 ounces dark chocolate One 14-ounce can sweetened condensed milk Peppermint extract Green food coloring (optional)
Pantry Ingredients: granulated sugar, extra-virgin olive oil, kosher salt, sesame seeds, freshly ground black pepper, sherry or Champagne vinegar, Maldon smoked sea salt or flaky sea salt, all-purpose flour, coconut oil
Why I Love It: <15 minutes, special occasion–worthy
Serves: 2 to 3
Want to take a break from the rosé? This festive take on the classic summer cocktail is one part boozy, two parts refreshing and 100 percent about to be your new favorite drink. Double or triple the recipe (except for the simple syrup) to make enough for a crowd.
Why I Love It: <15 minutes, <10 ingredients, dairy free, gluten free
Serves: 4 to 6
Salt and melon are a classic combination, and adding a nutty, creamy element (tahini) makes the pairing feel fresh. I recommend using cantaloupe or honeydew here; watermelon is delicious, but tends to get mushy when you put it on the grill.
Why I Love It: <30 minutes, <10 ingredients, vegetarian
Serves: 4
With juicy, colorful heirloom tomatoes and an herb-infused oil, this lettuce-free salad tastes like summer on a plate. If you can’t get olive bread, just use any rustic loaf and add a handful of chopped olives instead.
Why I Love It: one pan, crowd-pleaser, special occasion–worthy
Serves: 6
This is the type of dish you make once or twice a year, and then you wait all year to make it again when apricots are in season. Don’t skimp on the herbs: The fresh tarragon and basil are the cherry on top of this summer masterpiece.
Roasted broccoli on its own? Totally fine, if not overplayed. But if you add a garlicky, olive-y pesto and a shower of Parmesan shavings, the vegetable takes on a new life. The dish serves six people, but it never hurts to make extra (you know, as a chef’s treat).
Why I Love It: crowd-pleaser, beginner-friendly, gluten free
Serves: 8
Your Labor Day menu wouldn’t be complete without a little dessert, and homemade ice cream fits the bill. Don’t have an ice cream maker? No sweat: This version can be made with a stand mixer, hand mixer or even a whisk. (And the fresh mint flavor is like nothing you’ll find in a store.)
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