I've rounded up 4 of my favorite less labor intensive recipes for your Labor Day picnic. We don't all work jobs that allow us to have a 4-day weekend, but I hope that you're able to take some time out for yourself, and to spend it with your friends/family/furbaby. 
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Walking Pasta Salad
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​It's no secret that I love to put food on a stick. After all, I come from Minnesota - where our State Fair is known for it's variety of foods on a stick. It's portable, it's not messy, and it looks a lot cuter than plopping it down into a bowl. Hey, if not only to impress your friends when you bring this to their party, do it for the 'gram, people.

Ingredients:

• 1 bag of tortellini
• 1 package of mozzarella pearls
• 1 package (about 2 cups) of cherry tomatoes (rinsed)
• olive oil
• salt & pepper
• oregano or other Italian spices ​
• **bamboo skewers

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Instructions:

• Cook the tortellini as instructed by the package, drain and allow to cool
• Once tortellini is cooled add one piece to a skewer, followed by one mozzarella pear, and a cherry tomato - repeat until you've made desired amount.

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Strawberry and Jalapeño Salsa
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If you like refreshing and spicy at the same time, this is for you. This summer salsa brings the heat! I've paired this salsa with my new favorite addiction,Brandless Organic Blue Corn Tortilla Chips. I'll talk more about Brandless in another post - so be on the lookout for that!

Ingredients:

• 2 Cups of diced strawberries
• 1 diced jalapeño (de ribbed and seeded - unless you want it extra, extra spicy, then leave in the seeds)
• 1/2 diced red onion
• 2 limes (we're only using the juice)
• cilantro or chives to garnish

Instructions: 
This is so easy, can you even deal?

• Add strawberries, jalapeño, and red onion  to mixing bowl and stir together
• Squeeze the juice from two limes into bowl
• Stir and let sit in the fridge for 30 mins to an hour to allow flavors to mix

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Quick Quinoa and Corn Salad

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Ingredients:

• 4 Cups of cooked quinoa (** TIP ** want to save even more time? Trader Joe's sells cooked quinoa in the freezer section!) 
• 1 Cup of halved cherry tomatoes (rinsed)
• 4 Tbsp. honey (try some from your local Farmer's Market!)
• 2 limes
• 1-2 Cups of corn (I used fresh, simply boil for 5-8 mins, cool, and sliced off the cob. You can also use canned, rinsed)
• 1 Tbsp. coconut oil
• 1/3-1/4 Cup of crumbly cheese (I prefer goat over feta - but either will work!)
• Chives or parsley for garnish 

Instructions:

• Cook quinoa as instructed on package, and allow to cool
• Add coconut oil to a pan and heat
• Add corn and tomatoes to pan, sauté and cook for 8-10 mins
• Fold in corn and tomato mix into quinoa
• In small bowl mix honey and juice from limes
• Slowly add honey mixture to quinoa mixture, until all is coated
• Sprinkle cheese and garnish on top when ready to serve

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​Chocolate on chocolate, on candy on sprinkles.....
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​Ingredients:

• 2 Cups of dark or milk chocolate (feel free to mix together whatever chocolate you have in your pantry)
• 2 Cups of white chocolate
• 1 Cup of M&Ms
• various sprinkles

Instructions:

• Add dark chocolate to a microwave safe bowl, and microwave 30 seconds at a time, stirring between intervals. Heat until chocolate is completely melted
• Spread melted dark chocolate on to a parchment paper lined 9x13 sheet pan
• Place pan in refrigerator to allow to cool and harden (about an hour)
• Add white chocolate to a microwave safe bowl, and melt the same as above
• Spread white chocolate over dark chocolate
• Add M&M's, sprinkles, candy confetti - whatever your sweet tooth desires
• Place pan back in refrigerator to harden
• When ready to serve use hands to break the bark up into pieces, serve immediately 

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The New Skinny Margarita: The Paloma
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Ingredients:

• 2 Cups of your favorite tequila
• 3 1/2 Cups of Sparkling Grapefruit Soda or Italian Grapefruit Soda (I used Villa Italia from Trader Joe's)
• 2 limes (sliced)
• 2 lemons (sliced)
• 1-2 Cups of Ice cubes

Instructions:

• Mix tequila and grapefruit soda in tall pitcher
• Add ice cubes and stir
• Squeeze one lemon and one lime into pitcher, stir
• Pour into glasses, garnish with lemons and limes
• Sit back, smile, and enjoy!

​Show me someone who doesn't love summer foods, and I will show them the door. Whether you're a grill master or a rosé all day lover, I've got three simple new takes on your summers faves. Remember potato salad as a kid? Yellow, creamy, and guh, SMELLY. I've got something WAY more better (and healthier). Did you love banana splits? I've got a no muss, no fuss clean up option. Did you keep cool with milkshakes on the stoop? Well, my new "adults only" milkshake will bring all the boys (and girls) to your yard!

Ingredients: ​ 

• 1-2 lbs of small multicolored potatoes, sliced into rounds
• 1/4-2/4 Cup of olive or avocado
• 2-3 tsp. of Dijon mustard
• 1 handful of fresh chives, chopped
• 1 handful of fresh parsley
• 1 tsp. of turmeric
• 2 garlic cloves, chopped
• 1 bunch of cooked asparagus
• salt and pepper to taste 

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Instructions: ​

• Bring a medium size pot to boil on medium heat, add potatoes and a pinch of salt, boil for 5-10 minuets or until potatoes are tender
• Drain potatoes, set aside
• In a medium size mixing bowl combine: oil, mustard, turmeric, and garlic - if you are unlike me, OR you are a vampire, and you don't enjoy fresh chopped garlic, you may also pulse this mix into a food processor/vitamix/blender
• Combine potatoes and asparagus, add 1/2 of oil mixture
• Add parsley and chives
• Add last 1/2 of oil mixture
• Add salt and pepper to taste
• Keep in a sealed container, in the refrigerator.

*Note: I love this recipe because you can play with variations. Instead of asparagus try adding peas, celery, fresh cooked corn (off the cob), sunflower seeds,  etc.
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Ingredients: 

• 2 firm bananas, cut into 1" thick pieces
• 1 pint of fresh strawberries, whole or sliced, rinsed
• 2 Cups of pineapple, cut into chunks (may also used canned cut pineapple, drained well)
• 2 Cups of dark chocolate chips (may use cacao chips if you're looking to make completely clean, and enjoy the bitterness)
• 2 Tbsp. coconut oil
• crushed nuts - peanuts, almonds, cashews, whatever you've got in the pantry will work!
• *Bamboo or metal skewers    ​​

Instructions: 

• Repeat after me: pineapple, banana, strawberry, strawberry, banana, pineapple.....
• Simply thread the fruit onto the skewer, until all skewers are used
• Place onto a parchment paper lined oven sheet, freeze for 2 hours  minimum

After two hours or so.......

• Bring a medium pot to boil, turn down to a medium simmer
• Remove frozen skewers and place on table
• Place a glass bowl on top of the boiling water, add chocolate (or cacao) chips
• Mix in coconut oil, and stir until chocolate and oil are completely melted
• With a spoon, drizzle chocolate mixture over frozen fruit
• Sprinkle crushed nuts on top of melted chocolate
• Serve immediately OR freeze up to 3 days in air tight container

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Ingredients:

• 1 bottle (*cough or more*) or your favorite rosé
• Vanilla ice cream
• Fresh blueberries or blackberries, and strawberries or cherries (pitted)
• Frosted glasses *optional - but a good idea to keep it cooler for longer

Instructions: 

• ​Layer blueberries/blackberries on the bottom of the glass
• Add a scoop of ice cream
• Layer strawberries/cherries
• Add a scoop of ice cream
• Repeat until glass is full
• LET THAT ROSÉ FLOOOOOW (Read: Pour the rosé over your beautiful creation)

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