Easy and Delicious Labor Day Recipes on the Barbecue!

Happy Labor Day everyone!!

Baby Eggplant (Aubergine)

Wow, did the summer go fast or what?! It feels like only yesterday that I was making plans for the summer, beginning my training for my trip and shooting these videos, which I did at the start of the warm weather. But here we are, at Summer’s end and I hope that you are out enjoying your Labor Day weekend and gearing up for a fantastic Fall and the launch of a new school year.

Today I have a special treat for all of you—not one, but TWO Motivational Monday videos! Both contain fantastic recipes that you can make today on your grille so that your Labor Day is both a delicious feast and a healthy one too!

The first video is an amazing grilled escarole and white bean salad recipe. Escarole is a fiber and antioxidant-rich leafy green in the chicory family that is both good and good for you. Rather than sautéing it, which is another way of preparing this dish, we are going to take advantage of the waning days of barbeque season and grill it up before combining it with marinated chick peas for a hearty and amazing side dish. See what you think.

In the second video, I’ll be showing you how to make a great Baba Ghanouj appetizer, that incredible Middle Eastern spread made with eggplants, tahini, pine nuts, garlic and lime juice—Yummy!!! And again, we’ll be barbecuing the eggplants rather than baking them, as is traditionally done, and in no time at all you can have a great spread to serve with crackers or cut up vegetables, that your Labor Day guests, or you, can enjoy as the rest of the meal is prepared.

Remember as you watch these videos, that every barbeque is different and can run at different temperature settings, so where something might have taken 20 or 30 minutes on my grille, it might take less time in yours, so keep your eye on the barbeque to make sure nothing burns…

As you enjoy these fantastic recipes and relax at Summer’s end, know I am sending all of you love and abundant health from the trails of Mont Blanc. Check in next week for an update on my adventure. I am excited to share the experience with all of you!

Wishing you a wonderful day and a happy fall!


Grilled Escarole & White Bean Salad


  • 2 heads of escarole lettuce, cleaned well but kept intact
  • 1 can chick peas or canellini beans, rinsed well and drained
  • 1/4-1/3 cup olive oil
  • 1/4 cup lime juice
  • Salt & pepper taste


Marinate the chick peas in 1/4 cup of olive and 1/4 cup of lime juice and set aside. Brush the escarole leaves with olive oil, and place them on a hot grill until the leaves are grilled and wilted on the outside, and semi-soft on the inside. Do not overcook, as they should maintain their crunch. Chop the finished escarole, and toss in with the white bean marinade. Adjust the flavors as needed (oil, lime juice, salt and pepper) and serve. Enjoy!


Baba Ghanouj


  • 4 small eggplants, cleaned well
  • 1/3 cup tahini
  • 1/2 cup toasted pinenuts
  • 1/4 cup olive oil
  • 1 cloves fresh garlic
  • salt


Brush eggplant and grill on high heat until grilled and collapsed (they should be soft on the inside)—about 20-30 minutes. When done, cut off the stems of the eggplant, and set aside. In a blender or Vitamix, place all the ingredients (garlic first), and blend until desired consistency—it should be a bit chunky. Adjust flavors by adding olive oil, lime juice or salt. Serve as a dip with crackers or vegetables, or include as a side dish with grilled fish and salad.