Relax on Labor Day with this no-cooking menu

#Middlebury #LaborDay

One of the things that I try not to do on Labor Day is, well … work! I do enough work all year long, and in the spirit of the holiday, I try to relax on Labor Day.

Labor Day was created as a day of recognition of the American workers’ contributions to the strength, prosperity and well-being of our nation. Some historians credit the concept of the holiday to Matthew Maguire, secretary of the Central Labor Union, Local 344 of the International Association of Machinists. In 1882, Maguire proposed the creation of a Labor Day holiday, a plan that was adopted by union members.

A picnic and demonstration were held on what is believed to be the first Labor Day celebration by the Central Labor Union on Tuesday, Sept. 5, 1882, in New York City. Soon, other labor unions across the United States begin to pattern their “workingmen’s holiday” celebrations after the one in New York.

While Labor Day commemorations, the products produced and the working conditions in America may have changed, the spirit of the holiday and its recognition of the contributions of the American worker to the quality of life we all enjoy remains steadfast to this day.

This simple, no baking and no cooking menu is a delicious way to celebrate Labor Day with a lot less labor in the kitchen!

Mango and jicama tropical salad

1/2 cup white wine vinegar
1/4 cup canola oil or coconut oil
1/4 cup honey
1 teaspoon minced fresh ginger root or 1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium jicama (about 1 1/2 pounds), peeled
2 tablespoons lime juice
1 medium mango, peeled
1 medium sweet red bell pepper
1/2 cup chopped fresh cilantro or parsley
1/3 cup minced fresh chives or 2 green onions, white and green parts

To make the dressing:
Whisk together the vinegar, oil, honey, ginger, salt and pepper in a medium bowl and set aside.

To make the salad:
Cut the jicama into matchsticks and place into a large bowl. Cover the jicama with lime juice and toss together to prevent it from turning brown. Cut the mango and red pepper and add them to the bowl along with the cilantro or parsley, chives or green onions and the dressing. Toss ingredients together until well-combined and coated with the dressing. Refrigerate, covered, until serving. Makes 8 servings.

Italian sub sandwiches

Italian subs join a premade salad and dessert and save the hostess from cooking on Labor Day. (Depositphotos.com)

I love making and serving this sandwich all year round. It’s portable and “picnic friendly” and best of all, tastes even better when made and refrigerated the day before.

2 unsliced loaves (1 pound each) Italian bread
1 jar (6-1/2 ounces) marinated artichoke hearts, drain oil and reserve, slice artichokes
1/4 cup olive oil
3 garlic cloves, minced
4 teaspoons Italian seasoning, divided
1-1/2 teaspoons salt, divided
1-1/2 teaspoons ground black pepper, divided
1/2 pound deli roast beef
12 slices Provolone cheese (1 ounce each)
16 fresh basil leaves
3 medium tomatoes, thinly sliced
1/4 pound thinly sliced salami
1 package (10 ounces) ready-to-serve salad greens
8 ounces thinly sliced deli chicken
1 medium purple onion, thinly sliced

1. Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-inch shells (save and freeze the bread you remove for later use).
2. Combine reserved artichoke oil with the olive oil, garlic, 2 teaspoons Italian seasoning, 1 teaspoon salt and 1 teaspoon black pepper. Brush 3 tablespoons of the oil mixture inside bread shells, reserving the rest for drizzling on finished sandwiches.
3. Layer bottom of each loaf with a fourth of the roast beef, cheese, basil, tomatoes, salami, sliced artichokes, salad greens, chicken and onion. Season with 1/2 teaspoon each of salt and black pepper, and 1 teaspoon of the Italian seasoning. Repeat the meat, cheese, herb, vegetables in layers as directed. Drizzle with remaining oil mixture.
4. Replace bread tops; wrap tightly in plastic wrap to compress and meld flavors. Refrigerate overnight or for at least 1 hour before slicing. Serves 12.

Rice Krispie S’more Bars

1/4 cup butter, cubed
1 package (10-1/2 ounces) miniature marshmallows
6 cups Rice Krispies
1-1/2 cups crushed graham crackers
1 cup milk chocolate chips

Topping:
1/4 cup crushed graham crackers
2 milk chocolate candy bars (1.55 ounces each)

1. In a 6-quart heavy pot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat.
2. Stir in cereal and crushed crackers. Fold in chocolate chips. Press into a greased 13 by 9-inch baking pan. Cool to room temperature.
3. Sprinkle crushed graham crackers over the bars. Cut bars into equal servings. Break candy into 24 pieces; place a piece of chocolate on each bar. Makes 2 dozen bars.

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com. To see how-to videos, recipes and much, much more, like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis.

(c) 2015 King Features Synd., Inc., and Angela Shelf Medearis