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Summer's Last Hurrah

Kids are back in school, football season is about to begin and in some areas of the country the leaves are turning. Yep, fall is almost upon us, and there’s only one thing to do: Throw one last outdoor bash!

For many, summer begins and ends based on the grilling season, not by the actual calendar, and Labor Day weekend marks the perfect time to gather and reflect on another season gone by. Family and friends and food -- what could be better?

Here are a few favorites to help get the party menu planning started.

 

 

 

What are you cooking up this Labor Day weekend?

 

 

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10 comments

Comments

Jerri green says …

I love a simple side dish that is fresh & cool at a cookout. Like this cucumber & tomato one I made using my CSA goodies - http://www.cooking4carnivores.com/2012/07/its-not-heat.html?m=1

Catherine says …

Grilled green beans straight from the vine, tossed with sauteed almonds.....great over pasta or rice!

Cindy says …

Caprese Salad Skewers

Louis Hubbard says …

I grill all my veggies. This Labor Day. Ribs and grill corn. Marinade both in Italian Dressing over night. Use only salt & pepper. Grill corn and later place in foil and brush with Olive Oil or Butter. Place back in grill. Yum! Ribs while cooking brush with Olive Oil. Yum! Cucumber, onions and tomatoe salad/ with Italian Dressing.

marianna says …

does anyone have a recipe for all my extra tomatoes from my garden. I hate to just slice them and eat them even though they are so so delicious this year!!!

Ilse says …

Traditionally, we make slow "kicked-back" foods that have a camp fire theme to them. This is our wedding anniversary weekend, and our gift to each other is big flavor and just (barely) enough effort so that we get that feel of having created a fabiola feast to share. Tricky, eh? Layered BBQ beans on the campfire is the ticket for us. We layer everything with dried small white beans and plenty of liquid (we top off the liquid several times throughout the day to make sure the beans are covered). But we layer everything from horseradish, onion, pepper rings, tomato, olives, spinach, kale, chicken-pork-fish-cured or smoked something or another. Truly, the whole meal is in the pot. No fuss. No mess. Just bring your own shovel or spoon. Enjoy!

RT says …

EXTRA TOMATOS...PEEL THEM PLACE THEM IN A CERAMIC OR GLASS BAKING DISH - SALT PEPPER AND A BUNCH OF FRESH GARLIC - OLIVE OIL AND COVER AND FREEZE... INTHE MIDDLE OF WINTER DEPROST - BAKE IN OVEN - SERVE WITH A CRUSTY ITALIAN BREAD.. YUMMM

Nikki - Community Moderator says …

@MARIANNA - Here are a few recipes to try out with your extra tomatoes: Provencal Fresh Tomato Soup (http://www.wholefoodsmarket.com/recipes/3197); Summer Tomato and Crab Salad (http://www.wholefoodsmarket.com/recipes/2203); or Mushroom, Tomato and Gruyere Breakfast Casserole (http://www.wholefoodsmarket.com/recipes/2395). RT also had a great idea to freeze them for the winter!

Tiba says …

I am cooking Grill Pork chop with pears and blue cheese. Can you sent me the same receipt the one I have ie impossible to read. Thank you Tina

Nikki - Community Moderator says …

@TIBA - I was unable to find a similar recipe on our website, but that sounds amazing! Was this a recipe you picked up at your local store? If that's the case, I would suggest reaching out to that store as they can possibly send you a copy. You can find their contact information at http://www.wholefoodsmarket.com/stores/list.