5 Last-Minute Labor Day Recipes

If you’re heading out to a Labor Day party this afternoon and waited until the last minute to figure out what to bring (that you can also eat), never fear. We’ve got you covered. Here are 5 crowd pleasers for a happy and full gluten free Labor Day.

Summer Sorghum Salad with Watermelon, Feta and Tomatoes

Ingredients

  • SORGHUM SALAD
  • 1 cup dried sorghum*
  • 1 5-ounce package of baby arugula
  • 3 cups diced watermelon, about 1-inch dice
  • 3 cups halved cherry tomatoes
  • 1 cup crumbled feta cheese
  • ⅓ cup lightly packed basil leaves
  • BALSAMIC VINAIGRETTE
  • ½ cup olive oil
  • 2 tablespoons plus 1 teaspoon balsamic vinegar
  • ½ teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • Salt and black pepper, to taste

Directions

Cook sorghum according to package directions and set aside. Put all vinaigrette ingredients into a medium bowl and whisk until combined. Season with salt and pepper to taste.

In a large bowl, add the cooked sorghum, arugula, watermelon, cherry tomatoes, feta and basil. Mix until all ingredients are evenly distributed. Dress each serving of salad with the desired amount of balsamic vinaigrette.

*Be sure to use sorghum grain, not flour.

Image and recipe: glutenfreeliving.com

Roasted Cauliflower and Chickpea Tacos

Ingredients

FOR THE TACOS:
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 (15 oz.) can of chickpeas, drained and rinsed
  • 1 small head cauliflower, washed and cut into bite-size florets
  • Corn tortillas
  • 1 cup finely chopped red cabbage
  • 1 jalapeño, sliced, seeds removed
  • 1 large avocado, seed removed and diced
  • Chopped cilantro
FOR THE LIME CREMA:
  • 1 cup plain Greek yogurt or sour cream
  • 1/8 cup fresh lime juice
  • 1/4 cup chopped cilantro
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
  2. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
  3. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!

Image and recipe: Two Peas & Their Pod

Strawberry, Cucumber, and Basil Salad

  1. Combine first 4 ingredients in a large bowl, and toss gently to coat. Cover and chill for 1 hour.
  2. Combine cucumbers and juice; toss to coat. Add cucumber mixture, salt, and pepper to strawberry mixture; toss gently to combine. Serve immediately.

Image and recipe: My Recipes

Red Quinoa and Mango Salad

Ingredients

3 cups cooked red quinoa, cooled
2 ripe mangoes, cubed
15 ounce can black beans, drained and rinsed
1/2 cup frozen sweet corn kernels
1/4 cup currants
2 green onions, sliced
2 tablespoons fresh parsley, finely chopped
1/2 cup roasted pepitas

Citrusy Vinaigrette
juice of one lemon
juice of one lime
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Directions

Combine all of the salad ingredients, up to the parsley, in a large bowl. Combine the dressing in a small bowl and whisk until combined. Pour the dressing over the salad and toss to combine and get it all covered. Refrigerate for an hour before serving. Toss in the pepitas just before serving to keep their crunch.
Image and recipe: Taste Love and Nourish

Creamy Mango and Pineapple Popsicles

Ingredients

  • 1⅓ cups plain, nonfat Greek yogurt
  • ¼ cup pure maple syrup or honey
  • 1½ cups diced mango
  • 1½ cups diced pineapple

Directions

Add all ingredients to a blender and blend until smooth, 30 seconds – 1 minute. Pour mixture into Popsicle molds and freeze for at least 6 hours. You may have to run Popsicle molds under hot water for a few seconds in order to release the popsicles.

Image and recipe: glutenfreeliving.com

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