Labor Day/September Menu

Hummus with Toasted Pita Bread
Grilled Lamb with Herb Marinade
Spinach-Stuffed Tomatoes
Grilled Potato w/fresh herbs
Fruit Salad with Honey Yogurt

As my thoughts begin to imagine visions of the trees in the park that I see from my kitchen window turning into brilliant hues of red, gold and so many shades of brown the inevitable thoughts of seeing bare trees and feeling the chilly winds of winter also enter my mind.  Thankfully, September can still be a pleasant month of warm days, right through the 23rd of September at the autumnal equinox at 5:51 A.M. EDT) when the sun appears to cross the celestial equator, from north to south which marks the beginning of autumn in the Northern Hemisphere.

The Labor Day Weekend in the USA (always the first Monday in September) is the perfect time to enjoy one of the few remaining outdoor barbecue feasts with family and friends - that is unless you live in states or other countries that enjoy warm climates year-round. 

For a delicious and nutritious appetizer to enjoy with a cocktail or a beer, an easy recipe for hummus is served with toasted pita bread triangles and/or fresh raw vegetables of your choice. Tahini (made from sesame seeds) is available in many supermarkets, health food stores and other specialty food shops selling Middle Eastern ingredients. My favorite brand is made by Sahadi's.

The boneless leg of lamb is "butterflied" (you can ask your butcher to do this for you) or simply buy a boneless leg of lamb, split it open in half but don't cut all the way through. Continue to make cuts in the flesh until the meat is spread out almost flat.

The marinade is a delicious combination of fresh herbs, vegetable oil and lemon juice. The spinach-stuffed tomatoes can be assembled in advance and refrigerated until ready to cook. The grilled potato can be seasoned to your own tastes but the recipe as shown is delicious. The dessert is a refreshing ending to the meal, fresh fruit topped with a dollop of honey yogurt dressing.

All recipes yield six servings.

Hummus

2 15 oz. Cans garbanzo beans, drained and rinsed
1 Tablespoon safflower oil
2 large cloves garlic
3 Tablespoons fresh lemon juice
6 Tablespoons Tahini paste
¼ teaspoon EACH ground cumin, black pepper, ground coriander
Salt to taste
1 Tablespoon toasted sesame seeds
Sprigs of cilantro (Chinese parsley) for garnish

In the bowl of a food processor, add all of the ingredients except salt, cilantro and toasted sesame seeds. Process until ingredients are combined into a smooth consistency. Taste for seasoning. Add salt as desired. Spoon mixture into a serving bowl and sprinkle on toasted sesame seeds and sprigs of cilantro as a garnish. Serve chilled or at room temperature with wedges of toasted pita bread. Hummus may also be serve with a crudité of vegetables of your choice.

Grilled Lamb with Herb Marinade

 

One (approximate wt) 6 lb. Leg of lamb, bone removed and meat butterflied

Marinade

1 cup vegetable oil
1 large Spanish or Vidalia onion, sliced thin
3 Tablespoons lemon juice
2 Tablespoons lime juice
4 garlic cloves, peeled and sliced
1 Tablespoon fresh oregano leaves, minced
2 Tablespoons fresh rosemary leaves, minced
1 Tablespoons fresh basil leaves, minced
1 teaspoon sea salt
Freshly ground black pepper

Combine marinade ingredients in a glass dish that is wide and deep enough to hold the butterflied piece of lamb. Place the lamb in the dish and coat it well with the marinade. Cover with plastic wrap and refrigerate for at least six hours or overnight. If using charcoal, add some flavored wood chips to the coals for an interesting smoke-taste. If using a gas grill, be sure the heat source isn't too high or the lamb will char. Grill lamb for approximately 15 minutes on each side for rare. Transfer grilled lamb to a carving board and let rest for 5 to 10 minutes before slicing.

Spinach-Stuffed Tomatoes

6 firm but summer-ripe tomatoes
3 bunches fresh spinach, cleaned well, briefly cooked, drained and chopped
3 Tablespoons butter
2 garlic cloves, finely minced
Salt & freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
½ cup dried seasoned bread crumbs
2 Tablespoons flat-leaf parsley finely minced
2 Tablespoons minced fresh basil
Extra Virgin olive oil

Cut a slice off the stem end of the tomatoes and gently scoop out the seeds and some of the pulp, creating a hollow cavity for the spinach stuffing. Sprinkle the inside with salt & pepper and place prepared tomatoes cut side down on paper towels to drain slightly. In a large skillet, melt butter and lightly cook the garlic. Add cooked chopped spinach and stir until heated through. Season to taste with salt and pepper. Let cool slightly before filling tomato shells. Using a flat dish, mix together the Parmigiano-Reggiano, parsley, basil and seasoned bread crumbs. Dip the stuffed tomatoes into this mixture until the tops are well-coated. Place the filled tomatoes in a shallow lightly oiled baking dish. Drizzle olive oil over all tomatoes. Bake approximately 30 minutes in a 350 degree oven. If desired, place tomatoes under the broiler briefly to brown the topping.

Grilled Potatoes with Fresh Herbs

4 large baking potatoes, scrubbed clean
2 Tablespoons rosemary leaves, minced
2 Tablespoons basil leaves, minced
4 Tablespoons butter
Sea Salt and Freshly ground black pepper

Cut six pieces of heavy duty foil, approximately 12" square. Spray dull side with a cooking spray and set aside. Slice each potato into very thin slices and place slices in a single row fanned out on a piece of the oiled foil. Combine the herbs and sprinkle an even amount on all six servings. Add salt and black pepper to taste. Spread the butter evenly over each serving. Fold over the foil to enclose the row of potato slices and seal into a packet. Place packets on a hot grill and cook approximately 20 to 25 minutes, turning occasionally. Check one packet to ensure that potatoes are cooked through. Keep packets warm on the top rack of your grill or off to the side away from direct heat of grill until ready to serve.

Fruit Salad with Honey Yogurt

1 cantaloupe, peeled, seeds removed and flesh cut into cubes
1 papaya, peeled, seeds removed and flesh cut into cubes
1 mango, peeled, pit removed and flesh cut into cubes
2 kiwi, peeled and sliced
1 basket ripe strawberries, hulled and berries cut in halves
1 basket blueberries (or blackberries), left whole
¼ cup Amaretto liqueur

Dressing

1 ½ cups plain Greek style yogurt
Honey to taste
2 Tablespoons fresh mint leaves, minced

Combine cut fruit in a serving bowl. Sprinkle on liqueur and mix well. In another bowl, combine yogurt and honey for desired sweetness. Sprinkle on minced mint leaves. Let guests serve themselves, allowing them to add as much yogurt dressing on their fruit as they wish.