Labor Day, the first Monday in September, was created by the labor movement and is dedicated to the social and economic contributions American workers have made to this country. The first Labor Day holiday was celebrated in 1882 in New York City with a parade! Today we tend to mark the holiday by acknowledging the end of summer and our last weekend to enjoy summer barbecues, cook-outs and get-togethers. No matter what kind of Labor Day bash you’re planning – a pool party, a barbecue, or just small dinner with friends and family – we have the recipes to make your holiday mouthwatering and delicious.

Check out some of our favorite summer recipes from our very own cookbook, Dining With Friends, and then visit our online store to get your copy today!

Zucchini Soup

Black Bean and Corn Salad

Grilled Tofu with Mustard Dipping Sauce

Sweet Corn Bread

Vegan Peach Crumble Recipe (From the New York Times)

2 ½ pounds ripe peaches (about 6 to 9), pitted and cut into ⅓-inch-thick slices
⅔ cup/142 grams packed light brown sugar
1 tablespoon lemon juice
1 teaspoon kosher salt (such as Diamond Crystal)
1 ¼ cups/150 grams all-purpose flour
2 tablespoons granulated sugar
1 teaspoon lemon zest
½ cup/43 grams sliced raw almonds or coarsely chopped pistachios, walnuts or pecans
⅓ cup/30 grams old-fashioned oats
½ cup refined coconut oil or vegan butter, melted and cooled slightly
2 teaspoons cornstarch or tapioca starch


Step 1
Heat the oven to 375 degrees. In a 2- to 3-quart dish (such as a 10-inch skillet or a 9-by-13-inch dish), toss the peaches with ⅓ cup brown sugar, the lemon juice and ½ teaspoon salt.

Step 2
In a medium bowl, use your hands to stir together the remaining ⅓ cup brown sugar and ½ teaspoon salt with the flour, granulated sugar and lemon zest. Add the almonds and oats, and stir to combine. Add the coconut oil and stir until the mixture holds together when squeezed in your hand.

Step 3
Stir the cornstarch into the peaches, then spread into an even layer. Clump some topping in your palm, then break off pieces ranging in size from a walnut to a hazelnut and scatter lightly on top of the peaches. Repeat with the remaining topping. Bake until the crumble is golden brown and the fruit is bubbling in the center, 40 to 45 minutes. If the crumble is browned before the fruit is bubbling, cover with foil. Let sit at least 15 minutes before serving.