Quinn and I have spent the better part of our summer weekends here at the lake house. This is our first full season enjoying all the renovation work, and we’re definitely putting it to good use. We’ve hosted family, friends, and IDCO Studio team members, and there’s nothing better than gathering with everyone around the table.
For this upcoming long weekend, I wanted to share a few recipes that have become our guest go-tos. They’re easy, fresh, and perfect for any Labor Day grill out you might be hosting. Just assign someone to the smoker, assemble a few sides, and serve with your favorite spritzer.
If there’s an occasion to try your hand at pork ribs, it’s Labor Day weekend. Quinn followed this tutorial for St. Louis-style ribs and it was a huge crowd-pleaser. You’ll need a good chunk of time and patience to make these, but it’s so worth the effort.
These grilled peppers with burrata have appeared on our IDCO Menu Plans more than once. They are an absolute summer staple, and work as an appetizer, side dish, or even a happy hour snack. This time around, I skipped the breadcrumbs and topped them with lots of herbs straight from our potted garden.
salt and pepper
olive oil spray or for drizzling
2 Tablespoonsred wine vinegar
pinchcrushed red pepper flakes
3slicessourdough bread,torn into pieces
Fresh herbs,like thyme, basil, rosemary, plus more for sprinkling
1(8 ounce)ball burrata cheese
Preheat the grill to medium-high heat. I like it to be around 500 degrees.
Slice the peppers down the center, cutting them in half from top to bottom. Remove some of the ribs and seeds. Spray or brush the peppers with olive oil. Sprinkle with salt and pepper.
Make the vinaigrette. In a bowl, whisk together the vinegar, garlic, a pinch of salt and pepper, crushed pepper flakes until combined. Whisk in the olive oil until emulsified.
Optional Step: make the sourdough crumbs. Heat a skillet over medium heat and add the butter. Add in the torn sourdough pieces with a pinch of salt and pepper along with the garlic powder. Cook, tossing often, until crunchy and golden, about 5 to 6 minutes.
Place the peppers on the grill, cut side down. Grill for 5 to 6 minutes (or until golden and slightly charred), then flip and grill for another 5. Remove the peppers and place them on a dish. Drizzle them with a bit of the vinaigrette and let them sit for a few minutes to marinate in the dressing. Tear apart a ball of burrata and distribute it over the peppers. Drizzle on more vinaigrette. Top with the sourdough crumbs and fresh herbs.
Fresh sweet corn with avocado is the ultimate flavor combo, in my book. It’s a great complement to a Labor Day grill out, but honestly, it’s tasty enough to be the main event. You can use jalapeño to either crank up or tone down the spice level to your preference, with lots of crumbled Cotija cheese added in for a balance.
5ears of corn, husked
4 Tablespoons extra-virgin olive oil, divided
1grated garlic clove
3/4teaspoonground sumac(sub paprika)
3/4teaspoonkosher salt, divided
1/2teaspoonblack pepper, divided
1smallshallot, thinly sliced into rings
2medium ripe avocados, peeled and cut into small cubes
1jalapeño, seeds and ribs removed, finely chopped
1/4cupfresh basil leaves, roughly chopped
3Tablespoonsfresh mint leaves, roughly chopped
1/4cuproasted, salted pumpkin seeds
3 to 4Tablespoonscrumbled Cotija cheese
Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add 3 ears of corn, roll in oil, and let sit, undisturbed, for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 3 minute intervals, until the corn is charred to your liking (about 12 mins total). Set aside and let cool. *Note: the remaining two ears of corn remain raw, which gives the salad more texture.
Meanwhile, prepare dressing by combining remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl; whisk to combine. Stir in shallots and set aside.
Once the charred corn is cool enough to handle, carefully cut the kernels from the cob and transfer them to a large mixing bowl. Cut the kernels from the remaining 2 ears of raw corn and add to bowl, along with diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese, remaining 1/2 tsp. salt and 1/4 tsp. black pepper.
Pour dressing over salad and toss to combine. Garnish with extra herbs, seeds, and cheese, if desired.
IDCO Studio is a boutique creative agency specialized in beautiful and unique marketing solutions for interior designers. Focused on branding, web design and Instagram marketing, IDCO Studio is a woman owned and operated team of creatives based in Austin, Texas. The Identité Collective, which began as a business blog quickly grew into a collaborative community focused on providing business strategy and visual inspiration to the interior design community.
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BY: ANASTASIA CASEY
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