Salsa and Chips. A tried and true item made unique with a few extra herbs. Here is a recipe I share that can be made with my salsa mix or with a plain jar bought variety.
Grilled Pork Chop Sandwich. Trade in the traditional burger for another sandwich option. Back in 2012 I shared a recipe for lemon tarragon grilled pork chops that makes such a perfect pork chop sandwich. Served with coleslaw on the side or on the sandwich and you have a great dish for your labor day feast.
Melon Sweet Salad. A blend of fresh mint and various white and orange melon served with our without ice cream.
2 tablespoons honey
4 cups cubed, seeded cantaloupe
2 1/2 cups honeydew or a white melon like canary melon or Korean Star
1/3 cup chopped or chiffonade mint leaves, more or less to taste
Stir together the lemon juice, and honey in a small bowl. Adjust the sweetness to taste by adding either more lemon juice or honey. In a medium-size bowl, toss the melons gently with the mint and stir in the dressing. Serve either chilled or at room temperature. this makes a wonderful topping for ice cream.
Sweet Tea Apple Sipper I shared a similar herb cocktail recipe on Facebook this past week, but this turned out to be my favorite while experimenting with herb cocktails. It is a mixture of Irish Breakfast tea, thyme, apple juice and rye whiskey. It is our evening cocktail of choice these past few weeks. Oh and be careful this drink will sneak up on you.
Sweet Tea Apple Sipper
Irish Breakfast tea
Apple, sliced thin
For a different spin on an iced tea cocktail, brew a fresh batch of rejuvenating Irish Breakfast tea with added sprigs of thyme, then chill and add equal parts clear apple juice. Pour into balloon glasses and spike each with a shot of your favorite whiskey for an indulgent summer hit! Before you serve, garnish with apple wheels and sprigs of thyme.