Happy Labor Day!


September 7th is Labor Day, which means the summer is coming to an end. Labor Day is the perfect opportunity to host a get- together for one last summer BBQ and a great reason to eat some delicious food. We have put together a menu that we know your guests will love. Orange Legal hopes you enjoy your long weekend with friends, family and fantastic food! Now, say that ten times fast!

Grilled Garlic Parmesan Zucchini


  • 3 zucchini
  • 3 tablespoons butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • ½ cup freshly grated Parmesan cheese


Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini. Mix the butter, garlic, and parsley in a bowl and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through. Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

Baked Creamed Corn with Red Bell Peppers and Jalapenos


  • 8 ears corn, husked
  • 2 red bell peppers, diced
  • 2 jalapeno peppers, diced
  • 1 cup heavy cream
  • Kosher salt and freshly ground pepper
  • 1 stick salted butter, cut into pieces


Preheat the oven to 350 degrees. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrap the cob all the way down to remove all the bits of kernel and creamy milk.

Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salts, generous amount of pepper and the butter and mix well. Pour into a 9 by 13 inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.

Rosemary-Garlic Burgers with Gruyere


  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion, cut into half-moons (2 ½ cups)
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • ¼ cup red wine
  • Kosher salt
  • Black pepper
  • 1 ¼ lb ground beef
  • 1 garlic clove, minced
  • 1 tablespoon finely chopped rosemary
  • 3 oz. gruyere, thinly sliced
  • ¼ cup grainy Dijon mustard
  • 4 potato hamburger buns (or other hamburger buns)
  • Lettuce, for serving
  • Tomato, for serving


Heat olive oil in a  large sauté pan over medium high heat. Sauté onions for 4 minutes or until beginning to soften. Stir in brown sugar and balsamic vinegar and sauté for another 3 minutes until beginning to caramelize. Add wine and let simmer 2 to 3 minutes or until evaporated. Season with salt and pepper.

Preheat broiler to high.

In a large bowl, combine ground beef, garlic, and rosemary and season generously with salt and pepper. Combine mixture thoroughly with your hands and shape into 4 patties. Season patties with salt and pepper on both sides.

Heat a lightly oiled grill pan over high heat. Cook for 3 minutes, then flip. Add gruyere to the burgers and cook an additional 3 minutes. Transfer pan to broiler until cheese completely melts, 15 to 30 seconds.

Spread bottom of each bun with 1 tablespoon Dijon mustard. Top with burgers, balsamic-glazed onions, and tops of buns. Serve with lettuce and tomato.

Frozen Sangrita


Frozen Sangria:

  • 4 cups ice
  • ¼ bottle of red wine, chilled
  • ½ cup fresh orange juice
  • ¼ cup lemon juice (about 2 lemons)
  • 1 tablespoon agave


Put all ingredients in a blender. Blend until combined, adding more ice to make thicker. Place into a pitcher and enjoy!

Frozen Margarita:

  • 4 cups ice
  • ½ cup tequila
  • ¼ cup orange liqueur
  • ¼ cup fresh lime juice (about four limes)
  • 1 tablespoon agave


Add all ingredients in a blender and blend until combined. Add more ice to make thicker. Place frozen margarita into a pitcher.

To serve: Spoon a layer of frozen margarita and then a layer of frozen sangria into a margarita glass and repeat to create layers. Best served with straws.

Almond Shortcake with Strawberry-Rhubarb Sauce



  • 3 cups cut-up fresh rhubarb (about 1 ¼ lb.)
  • 1 cup sugar
  • 1 tablespoon water
  • 2 tablespoons cold water
  • 1 pint (2 cups) fresh strawberries, sliced


  • 2 ¾  cups original Bisquick mix
  • 3 tablespoons milk
  • 1 teaspoon sugar
  • 2 tablespoons slivered almonds
  • Whipped cream, if desired


Heat oven to 425 degrees. Spray 9-inch round cake pan with cooking spray. In 2-quart saucepan, heat rhubarb, 1 cup sugar and 1 tablespoon water to boiling over medium-high heat. In small bowl, mix cornstarch and 2 tablespoons cold water, stir into rhubarb mixture. Reduce heat to low; simmer uncovered about 5 minutes, stirring occasionally until rhubarb is tender. Cool sauce about 30 minutes. Stir in strawberries.

In medium bowl, stir Bisquick mix, 3 tablespoons sugar, ½ cup milk and the butter until soft dough forms. Press in bottom of pan, brush with milk. Sprinkle with 1 teaspoon sugar and the almonds.

Bake 15 to 20 minutes or until light golden brown. Remove from pan, cut into wedges. Split wedges horizontally. Fill and top shortcakes with sauce; top with whipped cream.

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