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Labor Day Weekend Grilling Tips

Have you been barbequing all summer long? I know I have! Well, don’t put the grill away just yet, because Labor Day weekend is here!

I am going out with a bang at my last BBQ of the season. I’ve got some new grilling ideas to debut that require little to no effort. (Remember, Labor Day is a holiday to observe our contributions as working citizens, so no need to over exert!)

Did you know? Labor Day was first celebrated in 1882 in New York City. I wonder what dishes they were cooking up back then!

Besides the basics, like using the right tools, starting off with a clean grill, and incorporating simple ingredients, here are some additional suggestions to spice up your holiday event!

  • Try new varieties of meat and fish. Replace burger meat with skirt steak and your salmon with sea bass or the grocer’s “catch of the day.” Allow your proteins to reach room temperature to promote even cooking and let steak rest prior to slicing to prevent toughening.
  • Grill seasonal produce. Fall is pretty much here and your bound to find some of its harvest in local stores. These are just a few examples: squash, artichoke, endives, mushrooms and cauliflower!
  • Make different marinades or rubs. Don’t hesitate to make marinades from scratch and when doing so, try a new spice pairing! My favorites are cayenne pepper and chili powder, cumin and coriander, ground mustard and ginger, and cilantro and basil.
  • Using foil to enhance flavor. Okay, this one might not be that innovative, but I thought it necessary to reiterate. Any food can be grilled when you wrap it in foil! Transition certain oven dwellers (like potatoes or brussels sprouts) to the grill to get that smoky flavor that we all desire. Plus, less clean up is required!

Grilled Romaine Hearts

Makes: 6 servingsPrep Time: <5 minutesCook Time: 7 minutesIngredients:

  • 1 package of romaine hearts (3 hearts per package)
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup parmesan cheese, freshly shaved
  • 2 teaspoons black pepper, coarse ground

Optional: Seasoned croutons


  1. Preheat grill to medium heat.
  2. Halve each romaine heart lengthwise. Brush both sides lightly with olive oil.
  3. Place on the grill and cook for 5 to 7 minutes, flipping carefully once.
  4. Remove from grill. Top with shaved parmesan cheese and black pepper. (I recommend serving with a creamy Caesar or peppercorn dressing).

Nutrition Facts: 55 Calories, 3.5 g Fat (1 g Sat), 2.5 mg Cholesterol, 57 mg Sodium, 3 g Carbohydrate, 1 g Fiber, 2.3 g Protein

Pepper-crusted Ahi Tuna and Chili-Lime Bok Choy


Makes: 4 ServingsPrep Time: <5 minutesTotal Time: 10 minutesIngredients:

  • 1 pound Ahi Tuna steaks
  • 2 teaspoons black pepper, coarse ground
  • 1 pound bok choy, halved
  • 3 dried chile peppers, diced
  • 1 teaspoon garlic, minced
  • 1 lime, juiced


  1. Preheat grill to medium heat and lightly grease using a small amount of cooking spray.
  2. Prepare each tuna steak by rubbing both sides with the coarse ground black pepper.
  3. Place the steaks on the grill and cook for about 5 minutes per side.
  4. Prepare the bok choy by wrapping each in foil with the dried chiles, 2 teaspoons of lime juice, and ¼ teaspoon of minced garlic.
  5. Cook bok choy for about 3 minutes per side.
  6. Serve with rice!

Nutrition Facts Per Serving: 139 Calories, 1.3 g Fat (0 g Sat), 52 mg Cholesterol, 80 mg Sodium, 5.5 g Carbohydrate, 28 g Protein

Article originally published on the Pathmark Wellness Blog

***Here’s the Labor day recipe round-up for all of your grilling needs! Have a safe, relaxing and long weekend! 

In good health, Domenica

Thai Curry Ribs

Spiced Corn on the Cob

Tuna Steak & Mango Kabobs

Blackened Shrimp

Tilapia & Mango Ceviche

Pasta Salad

Watermelon-Mint Slushies

Blackberry Lime Tea Granita




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