Labor Day is a National holiday held the first Monday every September. While Labor Day is set aside to honor and celebrate the American Labor Movement and the contributions of workers, unlike most U.S. holidays, it is a celebration without rituals. Well, unless you count one last hoorah barbecue to signal the end of summer and the start of the school year a ritual. I know I kinda do.

Since the school year is looking quite a bit different this year, and the summer is well…not looking like we are getting a break from the heat or humidity (at least in my location), I decided to change things up from the usual burgers and dogs.

I still fired up the grill because I do need some semblance of normalcy, but I wanted to kick up some of my favorites with a new flare.

I hope you enjoy and have a safe and happy holiday weekend!

Labor Day Grilling Menu

Dijon-Dill Chicken

Ingredients:

• Chicken
• 4 chicken breasts, evenly flattened
• 1/4 cup white wine vinegar
• 2 tsp Dijon mustard
• 2/3 cup extra virgin olive oil (EVOO)
• 2 cloves garlic, minced
• Fresh dill, chopped (gently removed from stems)
• Salt and pepper, to taste

Sauce

• ¼ cup Dijon mustard
• ¼ cup heavy cream
• ¼ cup Greek yogurt
• 2 – 3 Tbsp extra virgin olive oil (EVOO)
• ¼ cup fresh dill, chopped (gently removed from stems)
• Salt and pepper, to taste

Directions:

1. Prep ahead: Whisk chicken marinade ingredients together into a bag or container.
2. Flatten chicken with a mallet or rolling pin so it is more like a cutlet.
3. Add chicken to container/bag and place in refrigerator for up to two to three hours for the flavors to marry.
4. Prepare sauce: combine all ingredients together in a container or bag and reserve for later.
5. Fire up the grill and cook chicken evenly on both sides.
6. Add chicken to plate and top with sauce.
7. Garnish with additional dill, if desired.

Nutrition Information:
Yields 8 servings

• Calories: 438
• Fat: 35 g
• Carbs: 2 g
• Fiber: 0 g
• Protein: 30 g

Grilled Potato Salad

Ingredients:

• 4 – 5 baby yellow potatoes, halved
• 4 – 5 baby red potatoes, halved
• ½ yellow onion
• ½ cup Greek yogurt
• 3 cloves of garlic, minced/sliced
• 1 Tbsp vinegar (I like apple cider vinegar for this, but you can also use white wine vinegar)
• 1 Tbsp hot sauce (I like Frank’s) or cayenne pepper
• 1 Tbsp Italian parsley (or you could use another fresh herb of choice, e.g., dill)
• Salt and pepper, to taste

Directions:

1. Fire up the grill and add potatoes and onions.
2. Whisk together Greek yogurt, vinegar, hot sauce, and garlic, and set aside.
3. When cooked, remove potatoes and onions from the grill and cut into bite-sized pieces.
4. Add yogurt mixture to potatoes and gently stir together.
5. Fold in parsley and add salt and pepper.
6. Enjoy!

Nutrition Information:
Yields 4 servings

• Calories: 130
• Fat: 3.5 g
• Carbs: 20 g
• Fiber: 1 g
• Protein: 4.25 g

Honey Grilled Peaches

Ingredients:

• 4 peaches, halved
• 2 Tbsp honey
• 1/2 cup Greek yogurt
• ¼ cup heavy cream
• ¼ tsp vanilla
• 1 cup blackberries
• 1 cup raspberries

Directions:

1. Brush peaches with a light coating of honey.
2. Fire up the grill and lay the peaches open-face down.
3. Grill until tender to the touch.
4. Whisk Greek yogurt, heavy cream, and vanilla.
5. Plate peach halves onto a plate and drizzle yogurt sauce atop.
6. Garnish with berries.
7. Enjoy!

Nutrition Information:
Yields 8 servings

• Calories: 94
• Fat: 4 g
• Carbs: 27 g
• Fiber: 3 g
• Protein: 2 g

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