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2 Labor Day Weekend Recipes To Say Good-Bye To Summer


Labor Day weekend is approaching, and while everyone is excited to have a long weekend, the holiday symbolizes the end of summer. Kids are going back to school, and the weather is starting to cool down, but there is one weekend of summer fun left! Continue reading for two delicious Labor Day weekend recipes to help you give a proper good-bye to summer.

Parmesan Tomato Chips

Tomatoes are best in the summer, so your Labor Day weekend party should include plenty of fresh tomatoes from a local farm stand or farmer’s market! These parmesan tomato chips are very easy to make and taste just like pizza (without the bread.) For five servings, you’ll need:

  • cooking spray

  • 15 assorted tomatoes slices (⅓ inches thick)

  • 2 tbsp. extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 2 tbsp. Italian seasoning

  • ½ cup freshly grated Parmesan

Preheat your oven to 275 degrees, and spray a cooling rack with cooking spray, then place it on top of a large baking sheet. Line a large plate with paper towels and arrange all of the tomato slices, then press out the juices. Place the tomatoes on the cooling rack and lightly drizzle with olive oil, then season with salt, pepper, and Italian seasoning. Bake for about 3 hours, and check every 30 minutes or so to ensure the tomatoes are drying out and turning crisp. Once they look nice and crispy, remove them from the oven and sprinkle with Parmesan, then broil on low for one or two minutes to let the cheese melt. Remove from the cooling rack and enjoy your end-of-summer tomato chips!

Zucchini Fries

Although the tomato chips require little prep work, you may not have three hours to let them bake. If you need a quicker recipe, try zucchini fries! The summer squash is a fantastic healthier alternative to French fries, as they can be breaded and baked instead of fried. For four servings, you will need:

  • 5 large zucchini with ends removed and cut into thick matchsticks

  • Kosher salt

  • 1 cup flour

  • 2 large eggs, beaten

  • ¼ cup whole milk

  • 2 cups Panko breadcrumbs

  • ½ cup freshly grated Parmesan

  • Extra-virgin olive oil

  • Freshly ground black pepper

  • Warm marinara for dipping

Preheat your oven to 425 degrees, then season the zucchini with salt and toss in flour in a shallow bowl or plate. In a small bowl, whisk eggs and milk, and in another bowl, add Panko and Parmesan. Dredge each zucchini piece in the flour, then egg, then Panko, and place on a baking sheet. Drizzle the zucchini with olive oil, season with salt and pepper, then sprinkle with a little more Parmesan. Bake for about 18-20 minutes and serve with warm marinara sauce.

Recipes via: Delish.com 

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