De Ma Cuisine



August 2013



Bring on the Fall – Labor Day Barbecue Ideas

Written by , Posted in Holiday, Menu Planning, Thoughts

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It’s almost fall! It’s almost fall! It’s almost fall!

Right?! I sure hope so. It’s been super hot this week. It’s like this every year, I guess (for the 3 that we’ve been here anyways). August and September are the worst, unless you love 95 degrees F.

I do not.

What I do love is fall. The weather, baseball postseason, soups, leaves falling from the trees, crisp days… I think it’s the best time of the year.

So let’s celebrate the end(ish) of one season and the ushering in of another.

For our labor day weekend, let’s barbecue. Let’s have potato salad and watermelon. Let’s eat the last of the peaches and finish off the corn.

We’ll start with Heirloom Tomato Bruschetta, that highlights some of my favorite parts of summer: basil and tomatoes.


Then, for the main course, let’s have Uncle Jake’s Amazing Ribs, some Spicy Potato Salad, a Tomato Corn and Quinoa Salad, and a Panzanella Salad. Oh and don’t forget the watermelon!




 To drink, I’d like Lemonade, Mint Iced Tea, or Sangria.

For dessert, let’s make a Peach and Blueberry Cobbler and top it with vanilla bean ice cream (or you can have it on the side, that’s how I like it best).


My boots are itching to be worn, my scarves are waiting, my soup pots are yearning to be filled. Fall, I’m ready for you.

Happy Eating!

Spicy Roasted Potato Salad
Recipe Type: Side, Salad, Potato, Vegetables, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 8-12
Take your average potato salad and spice it up!
  • 6-10 large potatoes, cut into chunks
  • 1 t salt
  • 3 C green beans, cut into 1-2″ pieces
  • 2 T olive oil
  • 1 jalapeño, halved (seeds and ribs removed if desired – use gloves or scrape out with a knife)
  • Dressing: 1 T fresh chives, chopped
  • pinch cayenne
  • pinch red pepper flakes
  • 1/2 smoked paprika
  • 1/2 t sweet paprika
  • salt, to taste
  • pepper, to taste
  • 1 T lemon juice
  • 1/2 T dijon mustard
  • 1/4 C mayo
  • 3/4 C Greek yogurt
  • 2 T olive oil
  • 6 cloves roasted garlic, mashed
  1. Cut the top off a head of garlic. Drizzle with olive oil and wrap with tinfoil. Bake at 350F for 45 minutes. Let cool. Squeeze pulp from skin. Mash.
  2. Toss potatoes with 3/4 t salt and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 45-60 minutes, or until potatoes are crispy outside and tender inside (different types of potatoes may vary the amount of cooking time needed). Rotate the baking sheets halfway through to ensure that both pans are ready around the same time.
  3. Place jalapeño cut side down on a baking sheet. Toss beans with remaining olive oil and 1/4 t salt and sprinkle around jalapeño. Bake for 15-20 minutes.
  4. Let beans, potatoes, and jalapeños cool completely in the fridge. Chop jalapeño into small pieces.
  5. Whisk dressing ingredients together.
  6. Toss potatoes, beans, jalapeño, and dressing together.


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