Whats on the menu for Labor Day 9/6/10?

karen, food, and vb, nicely done!!! :a1:

i grilled some boneless chicken breasts and asparagus, and dw nuked some spuds for our dinner.
 
FooD, your steak is luscious looking, it all is.
Karen, every single thing is of course, delicious looking.
Do you call those turnovers, empanadas too?
Cornbread! mmmmmmm! :D
 
Everything looks so good everybody!! Hope everyone had a great Labor Day!

We bought a new grill yesterday so I grilled up some salmon (for me) and DH had a ribeye along with some veggies.

Grilled Salmon with Green Beans and Grilled Suash and Mushrooms (4).jpg
 
Thank you Karen. My migraines also started after a car accident that cause neck and back injury.

Everyones food looks sooooooooooo good. The steaks are awesome!! I love skirt steak. I want a small bit of everything - steak, soup, tort salad, corn, a piece of the focaccia, corn bread and a turn over. Mhend I want some of your veggies!! YUMMY everyone!
 
GotGarlic said:
Sounds great! I'd love for you to post it.
Click to expand...

Sorry, it has taken me awhile to get back re the tortellini salad, GG.

This is the general idea. I change the ingredients out, depending on my mood & what's on hand. To make the salad more colorful, you could use tri-color tortellini; or 1 pkg each of cheese & one pkg of spinach.

Layered Tortellini Salad


1 package (9 ounces) Refrigerated Spinach Cheese Tortellini
1 package (9 ounces) Refrigerated Whole wheat Three Cheese Tortellini
6 tablespoons Greek or Italian dressing, divided
2 cups whole cherry or pear tomatoes, cut in half
1 cup (4 ounces) crumbled feta cheese
1/2 medium red onion, thinly sliced
1/2 cup shredded fresh basil
1 1/2 cups sliced cucumber
1 can (13.75 ounces) artichoke hearts, drained, rinsed and quartered
1 can (6 ounces) pitted whole ripe olives, drained
Ground black pepper
1/2 cup Freshly Shredded Parmesan Cheese

Prepare pasta according to package; rinse in cold water then drain well. Place spinach tortellini in one bowl and the whole wheat tortellini in another bowl. Add 2 tablespoons salad dressing to each bowl; toss gently to coat.

Place tomatoes in large glass serving bowl; drizzle with 1 tablespoon salad dressing. Top with all of spinach tortellini, feta cheese, red onion and basil; drizzle with remaining 1 tablespoon salad dressing. Top with all of the whole wheat tortellini, cucumbers, artichokes and olives. Cover; refrigerate for at least 1 hour before serving. Season with pepper; sprinkle with Parmesan cheese before serving.
 
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CC, have you ever used queso seco as a sub for feta? It is quite dry, crumbles well and holds up in a salad. I purchase it at a local Mexican market here. It is also great in burgers or meatloaf.
 
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