Labor day weekend picnic food ideas

Labor day weekend picnic food ideas

Labor Day is coming up and coming up fast. Do you have plans for your weekend yet? Well, labor day is not just celebrating with fun activities but with A Feast! Take a look below to find some delicious picnic favorites to enjoy this Labor Day.

Rainbow Coleslaw

Combine the apple cider vinegar and honey in a large mixing bowl and whisk until combined. While continuously whisking, slowly pour the olive oil in to emulsify the dressing. Sprinkle in the celery seed, salt, and freshly ground black pepper and stir to combine.
Add the carrots, green cabbage, and purple cabbage. Toss with the dressing and transfer to a serving dish.

 

Grilled Picnic Corn

Preheat an outdoor grill to medium-high heat. Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil.

Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes. While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice. Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges.

Ranch-Rubbed Pork Ribs

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a pan filled with about 1 cup of water next to the coals for additional moisture.
For the ranch rub: Combine all the ingredients in a medium bowl and mix well.

For the ribs: Using a dry towel for grip, peel the membrane (silver skin) off the bone side of the ribs and discard. Generously season both sides of the ribs with the ranch rub. Place the ribs bone-side down over indirect heat, cover the grill down and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour. Wrap the ribs in aluminum foil and continue to cook for another hour.

Take the ribs out of the foil and put them back onto the grill, still bone-side down. Spritz with pickle juice, cover the grill, and continue to cook until the bones start to pull away from the meat, another hour or so. Check the ribs by flipping a rack over so the bones are facing up. Press your finger on the meat between the bones. If there is some give and the meat starts separating from the bone, they are ready. If not, continue cooking for another 30 to 45 minutes. Remove the ribs from the grill, cut into 1-bone pieces and pile them onto a platter to serve! (Alternatively, you can bake the ribs in a 300 degrees F oven for 3 to 4 hours.)

Spicy Lemon Shrimp Skewers

Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add them to the bowl. Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.

Preheat a grill to medium-high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes, transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.

Strawberry-Arugula Salad With Sweet Lime Vinaigrette

Toss the strawberry slices, arugula, and parmesan crumbles in a large bowl.
Vigorously whisk together the mustard, sugar, lime juice, and orange juice in a medium bowl, whisking between additions to dissolve all the ingredients. Add the olive oil in a thin stream while whisking with the other hand. (This is a perfect time to ask for an extra hand or place the bowl in the center of a dish towel curled into a circle around the base to stabilize it.) Taste and season with a pinch of salt, if needed, and a grind or two of pepper. Toss the salad with some of the dressing and serve the rest on the side.

Sparkling Raspberry Limeade

Add the sugar, raspberries, and 1 cup water to a medium saucepan and bring to a simmer. Stir until the sugar dissolves. Press the berries with the back of a wooden spoon so their juices leach into the mixture. Let sit and steep until cool. Strain, discarding the solids. Combine the cooled raspberry syrup, lime juice, and club soda in a large pitcher. Pour into tall glasses filled with ice and garnish with the lime slices and a few extra berries.

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