13 Labor Day recipes for grilling, chilling and soaking up summer

As cicada song signals the end of summer and kids return to classrooms, Labor Day stands as a final celebration of the season.

During the long weekend, many of us gather with friends and family, whether it’s around the grill, sprawled out for an outdoor picnic, or another summery haunt. If you’re not grabbing a Labor Day special from a Chicago-area restaurant, we’ve got 13 recipes for a holiday meal abundant with late-summer produce, expert grilling and sweet treats.

These corn fritters use fresh, whole kernels mixed with spices, scallions and a simple batter — and you can whip them up in just 30 minutes.

If your Labor Day plans include a boozy brunch at home, here are two killer cocktail recipes that go beyond a standard-issue bloody mary. Whether you’re in the mood for a two-ingredient fruity sipper, or a coffee-spiked pick-me-up, we’ve got you covered.

The untested limits of homemade batch cocktails make them versatile enough for any occasion or palate, and they’re easy to transport in canteens or 2-liter bottles, or frozen for longer trips in coolers. We asked five Chicago bartenders to come up with their own scalable recipes of tempting tipples for a whole group.

Impress your family and friends with this showstopper entree. Reverse-searing steak offers several advantages over traditional direct grilling over high heat., and if you’re going to splurge on steak, you certainly want to nail it. Reverse-searing is as close to foolproof as grilling a steak gets.

An herby marinade sparked with a little crushed red pepper can add flavor to lean meats and vegetables. A dry seasoning blend that combines smoke, spice and garlic should feature in all steak and rib grill sessions. And after grilling, liberal use of rich, slightly sweet, bronzed butter will add a chef’s touch of flavor and luxury.

It’s easy to understand why sloppy Joes are a beloved family favorite. The filling couldn’t be easier to make, and it goes from skillet to table in less than 30 minutes. But there’s also room for improvement.

For holiday indulgence in your own backyard, pull out all the stops and grill a couple of slabs of pork ribs coated in a spicy herb mixture. Pair the ribs with spicy baked beans and you’re ready to go.

Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta — a perfect side dish for your outdoor barbecue or picnic.

When summer squash is sliced and cooked only part way, it has a juicy snap similar to shrimp, no mushiness. This rendition also maintains the lively flavors of garlic and lemon, which are only slightly mellowed by the residual heat of the sauce. Not a fan? Check out more zucchini recipes here.

If you’re the type of host who looks to impress with every last detail of your holiday barbecue, whip up your own homemade condiments for the perfect finishing flair.

A golden-domed, syrupy-centered fruit pie may be the ideal dessert to serve at a summer gathering. But for eating out of hand, say, at a Labor Day cookout or picnic, a pie bar is superior.

Don’t worry, you don’t have to hunt down key limes for these individually portioned pie cups. Even though these are called “Key lime cups,” this recipe uses regular Persian limes.

A lassi is a yogurt-based drink that originated in the Punjab region of India. Lassis are often flavored with spices or fruit — mango is very popular. This recipe puts the flavors of a mango lassi into a smooth, sweet Popsicle.

archeung@chicagotribune.com

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