(NO) Labor Day Bites

Ahhh...we have just about survived another Summer. From celebrity weddings to Porsche and TAG Heuer, we have been lucky to have stayed busy over the past months! Our team has had a blast not-so-networking with our Facebook Fans, cheering on Brian at numerous Whole Foods and Macy's cooking demonstrations and welcoming baby Valentina and several new team members. Here is a look at some of our favorite summer moments...

What better way to toast the close of summer than a Labor Day picnic? Check out these no-sweat, hassle-free recipes that will turn your picnic into a Hipnic--AARON'S CATERING style!

SCALLOP AND CANTALOUPE CEVICHE

Serves 4

Slice 1 pound sea scallops horizontally into 1/4 inch-thick coins. In a medium bowl, combine the scallops, 2 finely chopped scallions and 1/2 seeded and chopped jalapeno chile. Stir in 1/4 cup each fresh lemon juice and lime juice and 4 stripes lime peel; toss the mixture. Cover tightly and refrigerate, stirring once halfway through until the scallops are opaque. About 2 hours. Discard the lime peel, stir in 1 cup finely cubed cantaloupe and 2 tablespoons fresh mint. Season with salt and pepper.

SPINACH-YOGURT DIP WITH POMEGRANATE & WALNUTS

Serves 6

In a large bowl, whisk together two 7-ounce containers greek stile yogurt, 2 tablespoons Extra-virgin olive oil and 1 tablespoon chopped fresh dill. Using the flat side of knofe, smash 2 chopped cloves garlic with 1/2 teaspoon salt. Whisk the paste and some pepper into the yogurt mixture. Squeeze dry one 10-ounce packaged thawed frozen chopped spinach; stir into the yogurt. Sprinkle with dried chopped mint and 2 tablespoons toasted walnuts. In a small bowl whisk 1 tablespoon each extra-virgin olive oil and pomegranate juice; drizzle over the dip before serving.

BERRY TIRAMISU

Serves 6

In a shallow bowl, whisk together 1 1/2 cups brewed coffee, 2

tablespoons sambuca and tablespoon sugar until the sugar is dissolved. In a separate bowl, whisk together one 1-pound container mascarpone cheese, 1/4 cup heavy cream and 2 tablespoons confectioners' sugar. Using enough ladyfinger cookies to cover the bottom of an 8-inch square baking dish, dip the fingers in the coffee mixture and arrange in a event layer and the bottom on the pan. Spread half the cheese mixture on top. Repeat the two layers. Sprinkle with cocoa powder and 2 cups mixed

berries. Refrigerate the tiramisu for at least 2 hours before serving.

*Recipes courtesy of Everyday with Rachel Ray

Cheers!