Labor Day Cookout Recipes

Labor Day is upon us! Today we're sharing our DREAM Summer meal, everything from the appetizer to the dessert for you to recreate + enjoy with your friends and family.



​1½ cups mango* cut into a large dice ½ cup strawberries cut into a large dice ½ cup avocados cut into a large dice ⅛ cup red onion minced 1 teaspoon garlic minced 1 red jalapeño seeded, deveined and minced 2 tablespoons cilantro slivered 2 limes juiced (about ¼ cup) 1 tablespoon honey


1. Mix all of the ingredients up to the cilantro in a medium size bowl.

2.Heat the lime juice and honey in the microwave in a microwave save bowl for 15 seconds and then whisk to combine.

3. After it has cooled, add 2 tablespoons to salsa and gently fold to combine. Add more honey lime juice to taste and garnish with cilantro.



2 pound flank steak, about 1-inch thick 1/2 teaspoon salt 1/2 teaspoon pepper 1/3 cup olive oil 3 tablespoons brown sugar 4 garlic cloves, minced


1 cup fresh cilantro 2/3 cup fresh parsley 1/4 cup fresh oregano 2 garlic cloves, minced 1/4 cup red wine vinegar 2/3 cup olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon crushed red pepper flakes


1. Add the flank steak to a large baking dish and season it with the salt and pepper. In a bowl, whisk together the olive oil, brown sugar and garlic cloves, then cover the steak with it and place it in the fridge to marinate. I marinate anywhere from 2 hours to overnight.

2. When you’re ready to cook the steak, you can grill, broil or pan sear it to your liking. I tend to broil it as I find that easiest. Preheat the broiler in your oven and move the oven rack as close as possible. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This will result to a medium to medium-well doneness in my oven.

3. Allow the steak to rest for 10 minutes before slicing it thinly against the grain. Serve it immediately with the chimichurri. Chimichurri:

1.Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so.



Pie Crust: 5 cups all purpose flour 2 teaspoons salt 1⅔ cup shortening or butter. 2 tablespoons honey, maple syrup, or coconut sugar ⅓ - ⅔ cup ice cold water, a little more may be needed Egg Wash: (omit if vegan) 1 egg 1 tablespoon water 1-2 tablespoons turbinado sugar, optional Berry Filling: 8 cups mixed berries, divided (I did 5 cups of blueberries & blackberries and 3 cups mixed raspberries, blackberries, and strawberries) ½ cup maple syrup, honey or a combo of both, or more to taste (can also use cane sugar) ½ cup orange juice 5 tablespoons cornstarch or arrowroot pinch of salt



1. Combine the flour and salt in a large mixing bowl. Add the palm shortening or butter and mix in with a pastry blender until mixture is crumbly and no large clumps of oil are left. Mix in the sweetener and add water slowly, adding just enough to make dough soft and flexible but not wet. If dough is crumbly when you roll it out, it needs more water. Continue to add water until dough is nice and pliable. 2. Chill for 30 minutes to overnight. Before rolling, remove dough from the fridge and let sit for 10-15 minutes on the counter. 3. Take ½ of the dough and roll it between two pieces of parchment paper or plastic wrap to keep it from sticking to the pin. Roll it 2–3 inches larger than your pan. Since we're using a 10x15x1-inch baking sheet (could also use a 12x17x1) try to roll it into a 13–18 inch (ish), ⅛ inch thick rectangle. If it's larger that's okay. We'll need to use the leftover scraps for the top.

4. If you rolled dough on parchment paper, use the paper to invert the dough into the pan and press the dough against the sides and into the corners of the pan. Add scraps of dough to any areas that may be short and press together. Trim the edges and add extra dough to the reserved half. Refrigerate the dough in the pan while preparing the filling.

FILLING 1. Place 5 cups of the berries into a large saucepan along with the ½ cup honey/maple syrup. (Since raspberries and strawberries are more delicate, I usually leave those out. But it doesn't really matter either way) Combine orange juice with the cornstarch and a pinch of salt and stir into the berry mixture. Turn the heat up to medium-high, cover with a lid and allow the berries to come to a simmer, stirring occasionally. Continue to cook for a few minutes, until the mixture begins to thicken. Use a wooden spoon to break up some of the berries and release their juices. Remove from the heat and stir in remaining 3 cups of berries (You can also reserve some to put over the top of the filling). Let mixture cool while cutting out the shapes for the top. Add additional sweetener, if necessary, to suit your taste.

PREPARING THE PIE 1. Preheat oven to 375F. Roll out the remaining dough about ⅛-inch thin. Use *cutters of your choice to cut out as many shapes as possible (cut close together) and place them on a pan lined with parchment paper. 2. Gently re-roll the scraps one more time and cut as many shapes out as possible. Keep in mind, the more you work with the dough (with all-purpose flour) it can cause too much gluten to develop creating a tough dough. If you don't want to cut out shapes, you can make a lattice top or roll out another full sheet to cover the entire pie. If you cover the top with a full crust, be sure to cut slits in the dough to release steam. 3. After you have cut out all of the shapes for the top, it's time to assemble the pie. 4. Take your pan of crust out of the refrigerator. Pour filling into the crust and place cutouts onto the filling in any manner you choose. 5. Beat together 1 egg with 1 tablespoon of water. Brush egg wash onto all exposed parts of the pie crust—the cutouts and along the edges. Sprinkle with turbinado sugar. Keep in mind that if you don't top with egg wash, the pie crust won't brown much. 6. Place pan into the oven on the middle rack and bake for 40-50 minutes. Check the crust after 25-30 minutes and cover any areas that may be getting too brown with aluminum foil. Bake just until until filling is bubbly and crust is golden brown. 7. Remove and let cool completely before cutting into squares.


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