Easy No Cook Recipes for Labor Day Parties!
Watermelon Salad
Marinated Anchovies with Olives
Fig and Lentil Salad
Watermelon Salad
1 each: small red and yellow seedless watermelon, peeled & sliced into chunks
2 ruby red grapefruits, peeled & segments removed
2 Tablespoons tarragon leaves, chopped
1/4 cup each: champagne vinegar and unfiltered olive oil
1 teaspoon sea salt
opal basil garnish
*Toss all ingredients together and serve
Marinated Anchovies with Olives
1lb. anchovies, heads and backbone removed
1 cup apple cider vinegar
1 Tablespoon soy sauce
20 pimento stuffed olives
*lay the anchovy filets flat and cover with the vinegar & soy sauce. Refrigerate 3 hours to over night. Drain the anchovies, roll each around an olive and hold closed with a toothpick
Fig and Lentil Salad
12-15 figs, stems removed and halved
1lb. precooked lentils (found in most grocery produce sections)
1/2 cup sherry vinegar
1/4 cup olive oil
1/4 cup chopped flat leaf parsley
6 ounced washed wild arugula
salt to taste
*toss the lentils in the vinegar, oil and parsley. Hold in the refrigerator 1 hour. Arrange the arugula flat on to a serving platter, spoon the lentils on top. Arrange the figs on top, sprinkle with salt and serve.
Lemon Tart
1 cup fresh lemon juice
1 Tablespoon lemon zest
12 ounce cream cheese
1/4 cup agave or honey
2 packets plain gelatin
2 cups crushed graham crackers
1/4 cup unsalted butter
*Combine the graham crackers and butter until thoroughly mixed. Press into a springform pan and chill in the refrigerator. Combine the cream cheese, lemon juice, lemon zest, agave and gelatin in a food processor and pulse to smooth. Pour the mixture into the crust and refrigerate at least 4 hours to overnight.
