Photo provided courtesy of tiramisustudio and freedigitalphotos.net.
Having a Labor Day party? Check out these easy and delicious recipes perfect for the last official weekend of summer.
SWEET POTATO SALAD
Enjoy your veggies all weekend long!
3 cups sweet potatoes and/or yams (diced into medium cubes)
½ cup raisins (white or regular)
2 tsp sage (finely chopped)
½ cup roasted walnuts
½ cup Just Mayo™
Preheat oven to 375°F. Roast yams or sweet potatoes for 15- 20 minutes, or until tender.
Set aside to cool. (Leftover roasted sweet potatoes are perfect for this recipe.)
Once potatoes are cooled, combine all ingredients in a medium mixing bowl. Season with salt and pepper to taste. Enjoy!
CHIPOTLE CARROT SALAD
Spice it up. It’s simple.
2 tsp chopped thyme
2 tbsp chopped parsley
1 tsp maple syrup
½ cup Chipotle Just Mayo™
Salt and pepper (to taste)
Preheat oven to 350°F. Lightly grease or line a sheet tray.
Peel and cut carrots on bias. Place chopped carrots in a bowl and toss with
maple syrup, thyme and oil (just enough to coat). Add a pinch of salt.
Roast dressed carrots on greased or lined sheet tray for 8 minutes or until almost fork-tender.
Remove from oven and let cool.
Once fully cooled, toss carrots in a bowl with Chipotle Just Mayo™ and garnish with chopped parsley.
MEDITERRANEAN PASTA SALAD
Taste of deliciousness to get your summer day going.
4 cups dried fusilli pasta
1 bunch asparagus
4 spring onions
1 cup snap peas (cut diagonally)
½ cup sun-dried tomatoes (chopped)
¼ cup black olives (chopped)
5 tablespoons Just Mayo™ Garlic
1 teaspoon oil
Preheat oven to 350°F.
Bring pot of lightly salted water to a boil and cook pasta until al dente. Drain.
Roast asparagus on a sheet tray with oil until slightly browned for 10 minutes.
On the stovetop, heat up a sauté pan and caramelize the spring onions for 3 minutes.
Once cooled, cut both the spring onions and asparagus into bite-size pieces. Combine all ingredients and add 1 teaspoon salt.
ASIAN COLE SLAW
Full of flavor and spices that will get your tongue spinning.
4 cups red cabbage (shredded)
2 cups carrot (julienned)
2 cups daikon (julienned)
1 cup apple (julienned)
2 cups snow peas (cut diagonally)
6 tablespoons Just Mayo™ Sriracha
2 tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon sweet red chili sauce
½ teaspoon salt
Once all vegetables have been cut combine in a large bowl.
In a separate bowl combine Just Mayo™ Sriracha, lime juice, sesame oil, sweet red chili sauce and salt. Mix until incorporated.
Combine vegetables with sauce and mix thoroughly. Serve chilled.