3 Labor Day Recipes Your Family Will Love

Labor Day Weekend has begun, so while you’re enjoying a break from the grind on September 1st, take a break from your usual recipes as well. Sub in one or all of these delicious, easy-to-prepare dishes instead and take some of the labor out of the day.

Serving big flavors achieved through minimal effort on your part, they’re certain to please the most discerning taste buds – from the picky eater to the gourmet aficionado, and everyone in between.

Rise and Shine

Image credit: Carrington farms
Image credit: Carrington farms

Coconut Banana French Toast by Carrington Farms

Perfect for a festive holiday morning, or for any day you want to make festive, this delicious coconut flavored French Toast is sure to be a palate pleaser.

Servings: 6
Preparation Time: 10 minutes


  • 1 banana
  • 1 cup milk
  • 1 cup coconut milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 11/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 12+ slices bread
  • 2 T coconut oil

Directions: Heat griddle and brush with coconut oil. Blend remaining ingredients (except bread) in a blender until smooth. Pour into a shallow dish. Submerge each slice in mixture and place on griddle. Cook until golden brown, then flip over to cook other side. Serve with maple syrup.

Ring the Dinner Bell

Image credit: bistroMD
Image credit: bistroMD

Citrus Glazed Salmon by bistroMD

This Asian-inspired Citrus Glazed Salmon incorporates the colorful veggies of peas and carrots, along with a citrusy kick of lemon, lime, and orange for a light and refreshing twist on traditional salmon recipes.

Ingredients & Preparation


  • 1 pound of center-cut salmon fillet, skinned and cut into 4 portions
  • Salt and Pepper, to taste

Directions: Preheat oven to 450ºF. Season the salmon fillets lightly with salt and pepper and place on a non-stick baking sheet. Bake for 12-15 minutes until salmon is cooked through and flakes easily with a fork.

Citrus Glaze:

  • 1/2 cup Mandarin Oranges, drained
  • 1 ½ tablespoons Lime Juice
  • 1 ½ tablespoons Lemon Juice
  • 2 tablespoons Orange Juice
  • 1 tablespoon Rice Wine Vinegar
  • 2 Scallions, chopped
  • Corn Starch, as needed

Directions: In a sauté pan over medium heat, add the mandarin oranges, lime juice, lemon juice, orange juice, rice wine vinegar and scallions. Heat until it begins to boil then turn down the heat to a low simmer and allow to slightly reduce. If a thicker sauce is preferred, add corn starch to thicken to desired consistency.

Miso Carrots:

  • 16oz bag, Petite-Cut Carrots
  • 4 tablespoons Miso Paste
  • 2 teaspoons Sesame Oil

Directions: Preheat oven to 450ºF. Toss carrots, miso paste and sesame oil together in a bowl. Spread onto a baking sheet. Roast in the oven for about 20 minutes, stirring occasionally.

Ginger Snow Peas:

  • 12oz Snow Peas, fresh or frozen
  • ½ teaspoon Ginger, fresh, grated
  • ¼ teaspoon Sesame Oil

Directions: Heat a sauté pan over medium heat with the sesame oil. When oil is heated, add the ginger and sauce for 1 minute. Add the snow peas and toss to coat with the oil and ginger. Saute 2-3 minutes if using fresh. Saute 7-8 minutes if using frozen.

Awesome Afters

Image credit: Bauli's
Image credit: Bauli

Panettone “Shortcake” with Berries and Orange Ricotta by Bauli

This version of a classic American dessert takes strawberry shortcake to new heights, with sweet Bauli Panettone and a mix of fresh berries. The addition of whipped cream with Italian ricotta and grated orange rind truly take this to the next level. Buono!


  • 1 lb. ricotta cheese
  • Grated rind of 1 orange
  • 1/3 cup powdered sugar
  • 1/2 cup heavy cream, whipped
  • 2 ½ pints fresh strawberries (sliced), raspberries, blueberries and blackberries
  • 2-3 Tbsp granulated sugar
  • 1 Bauli Panettone
  • 3 Tbsp orange liqueur
  • Powdered sugar for topping


  1. Stir together the ricotta, grated orange rind and powdered sugar until thoroughly combined. Gently fold in the whipped cream, and chill until ready to serve.
  2. In another bowl, toss the berries gently with the granulated sugar to taste.
  3. Carefully cut the Panettone horizontally into three 1-inch-thick round slices.
  4. Place one slice on a serving plate. Brush with 1 Tbsp. of the orange liqueur. Spread with 1/3 of the ricotta mixture. Top with 1/3 of the berries.
  5. Brush the second slice of Panettone with 1 Tbsp. orange liqueur, and layer it with another 1/3 of the ricotta mixture, and 1/3 of the berries. Repeat with the third slice of Panettone and the remaining toppings. Dust with powdered sugar.

Makes 8 servings.

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