Enjoying Labor Day

South Florida is absolutely stunning this time of year, at least it is when it’s not raining (this being the rainy season and all). Labor Day is traditionally spent on the beach and this year we (my brother and I) spent our time relaxing in a cabana in Fort Lauderdale. We didn’t even bother going to the beach club, instead we took a dip in the ocean behind his condo and sat and talked.

There were plenty of other people on the beach, both couples, families, etc. relaxing and enjoying the cooling ocean breezes and most of us brought drinks and a snack to enjoy as we listened to the rolling waves and took in the faint smell of suntan lotion.

Armed with Frito-Lay chips and some great salsa and dip recipes, it was an easy afternoon. I love the fact that Tostitos Scoops are made with just three simple ingredients – corn, vegetable oil and salt – and have 8 grams of whole grains per serving. They’re low in sodium, so even Rob (who’s very health conscious) enjoys munching guilt free. Not only are Tostitos made of simple ingredients, but go ahead and read a bag of Lay’s chips (potatoes, vegetable oil & salt). I’ve been munching Lay’s Lightly Salted potato chips and actually enjoy them even more.

For those that want something a little DIFFERENT, don’t forget that Lay’s also makes those light, crunchy Sun Chips. They’ve also repackaged them in the FIRST 100% Compostable Chip Package!

To really dress up those chips, here are a couple of great end of the summer recipes that will make a big impression on your guests, or like us – you can eat the whole thing yourself!

• Extra-virgin olive oil
• 2 ears of corn
• 1 to 1 ½ cups cherry heirloom tomatoes, halved
• 1/3 cup minced red onions
• 1 teaspoon minced and seeded jalapeno peppers

• 2 tablespoons chopped fresh basil
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon rice vinegar
• Kosher salt and freshly ground pepper to taste

1. Lightly brush olive oil on the ears of corn. Grill the corn on all sides for about 2 minutes on all sides. (If you don’t have a grill, you can “grill” the corn over a stove’s flame – just be sure to hold the corn with tongs.) Remove the corn and set aside to cool.
2. Once corn is cool enough to touch, use a paring knife to cut kernels off cob into a medium bowl. Be sure to cut very close to the cob to use as much corn as possible. Add the remaining ingredients to the bowl and toss to combine.

• 1 English cucumber, peeled, halved lengthwise, and seeded
• 1 ½ cups nonfat Greek yogurt
• 2 tablespoons chopped fresh chives
• 1 to 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground pepper to taste
• Cumin to taste

1. Grate cucumber halves by hand or chop in a food processor until coarse, but not mushy. Place grated/chopped cucumber in a strainer and cover with a paper towel to squeeze out the excess juice. You may need to change the paper towel a few times.
2. In a medium bowl, combine the yogurt, chives, garlic, lemon juice, and olive oil. Fold in the cucumber and season with salt and pepper. Add cumin to taste.
3. Refrigerate until chilled, about an hour.

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