The summer is almost over (sigh) and I start to panic that the farmstands won't have all their gorgeous produce soon. I'm planning my Labor Day menu to use local ingredients before they're all gone!

The Rosé Sangria can be made in the morning and will sit in the fridge.
The Summer Skillet with Clams, Sausage & Corn can be prepped ahead and cooked in the 20 minutes before dinner.
Heirloom Tomatoes & Blue Cheese Salad- is there anything easier??
And Fig & Ricotta Cake can be made early in the afternoon and served with ice cream or crème fraiche.
Have a happy, safe, and delicious Labor Day celebration!