Are you ready for Labor Day?  Check out this super, yummy menu!  This

Labor Day Weekend Tasty Tuesday Palooza will leave your guests wanting more.

Appetizer ~ Best Bruschetta Ever

INGREDIENTS

• 2 tomatoes, cubed
• 1 teaspoon dried basil
• 4 tablespoons grated Parmesan cheese
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• Seasoning salt to taste
• Ground black pepper to taste

DIRECTIONS

In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Footnotes

• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Main Menu ~ California Grilled Chicken

INGREDIENTS

• 3/4 c. balsamic vinegar
• 1 tsp. garlic powder
• 2 tbsp. honey
• 2 tbsp. extra-virgin olive oil
• 2 tsp. Italian seasoning
• Kosher salt
• Freshly ground black pepper
• 4 boneless skinless chicken breasts
• 4 slices mozzarella
• 4 slices avocado
• 4 slices tomato
• 2 tbsp. Freshly sliced basil, for garnish Balsamic glaze, for drizzling

DIRECTIONS

• In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken and marinate 20 minutes.
• When ready to grill, heat grill to medium-high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
• Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.
• Garnish with basil and drizzle with balsamic glaze.

Cheddar Bacon Ranch Corn

INGREDIENTS

• 1/2 c. (1 stick) Butter, softened
• 1 packet ranch seasoning
• Freshly ground black pepper
• 10 ears corn
• 2 c. shredded Cheddar
• 6 slices cooked bacon, finely crumbled
• freshly chopped chives
• Ranch, for drizzling

DIRECTIONS

• Heat grill to medium high. In a small bowl, stir together butter and ranch seasoning and season with pepper. Rub ranch butter on corn.
• Grill until lightly charred, 10 minutes. Top with cheddar and cover grill to melt, 2 minutes.
• Top with cooked bacon and chives and drizzle with ranch.

Summer Panzanella

INGREDIENTS

• 2 large baguettes, cut into 1-inch cubes
• 1/2 c. extra-virgin olive oil, divided
• 3 tbsp. red wine vinegar
• 1 tsp. honey
• kosher salt
• Freshly ground black pepper
• 1 large, seedless cucumber, roughly chopped
• 2 pt. cherry tomatoes (preferably multi-colored), halved
• 1 red onion, chopped
• 1 clove garlic, minced
• 1 bunch basil, torn

DIRECTIONS

• Pre-heat a large skillet over medium-high heat.
• Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Drain and set aside to cool.
• Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey. Season with salt and pepper.
• To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic. Toss with dressing until evenly coated and season with more salt and pepper.
• Garnish with basil and serve.