Here's what the SheKnows editors are eating and drinking through the Labor Day weekend. What are your plans?
Sous vide smoker-finished beef ribs
Executive editorial director Julie Ross Godar has what must be the most ambitious of plans. She's putting a "giant mess of vacuum-sealed dino ribs" in a cooler with water and the sous vide stick, and cooking them that way for 48 hours. Then she'll finish the ribs in the smoker. Hell yes. Good thing she's on the other coast, or I'd be over there in exactly 49 hours.
Pesto-stuffed roast tomatoes and burrata
Parenting editor Jeanne Sager is thinking of baking some tomatoes stuffed with pesto. But in the meantime, she's pretty much living on burrata. (Aren't we all?)
A honey of an appetizer plate
Taco tortilla pie
Community editor Kaitlin Racine made a taco tortilla cast-iron pie last night, swapping the milk sauce for tomatillo sauce and adding cheese to the beans. "I’m taking the leftovers with me to go stay on the James River in Virginia this weekend."
Beachside tuna lettuce wraps
Deputy editor Melissa Kirsch will be making what she calls her "weird, sad beach meal," which is actually tuna lettuce wraps with chopped cornichon and avocado. And that sounds perfectly light for the beach.
All the chicken paprika
Social media director Kat Lapelosa is traveling to Budapest, where she'll get to indulge in chicken paprika and goulash. Whoa! Take that, Labor Day weekend grilling.
If Community editor Colleen Stinchcombe goes backpacking, she'll be eating Mountain House Noodles and Chicken. (Amazon.com, $8)
Savor the adventure, Colleen! Savor the adventure.
Lamb sliders and blueberry-fig crumble
As the Food editor, I'd better represent, right? I'll be making New York state grass-fed lamb sliders with Aleppo pepper and topped with fig jam mixed with tamarind... just like I do every. Single. Weekend. Per my boyfriend's wishes. We'll brunch on our usual huge batch of soft, creamy scrambled eggs with harissa.
I'll also be tossing a pint of blueberries with chopped fresh figs and topping them with a mixture of 1/2 cup of rolled oats, 1/2 cup of whole-wheat flour, 1/4 cup of brown sugar, cardamom and a stick of butter to make an easy baked crumble.
For cocktails, I'll either mix my extra-sour margaritas (2 ounces of tequila, 2-plus ounces of freshly squeezed lime juice, 1/2 ounce of triple sec in a salt-rimmed glass) or try Drink More Good's Cucumber Mint Earl Grey syrup with tequila.
But maybe Entertainment editor Kristine Cannon has a better idea. Here's her margarita recipe:
Step 1: Open a bottle of Jose Cuervo Grapefruit Tangerine Margaritas.
Step 2: Pour into this...
Enjoy your Labor Day weekend, whatever you're eating and drinking!
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