Ahead of the Labour Day long weekend, we asked a few friends of colleen to share their go-to recipe for a long weekend get-together - whether the sun is blazing or the weather packs in. Easy, simple and delicious! Save these for your lazy summer, too.
ROSE HOPE, co-founder of Crushes
My go-to long weekend recipe is my chicken noodle soup / matzah ball soup! Maybe if it rains on Labour Weekend…
TESSA PATRICK, writer and managing editor of Remix
Pea & Leek Risotto with Lemon, Mint & Tarragon
Risotto is such an easy way to please - especially when it's served with a fair helping of butter and cheese. I love this recipe as an alternative to the more traditional, heavy flavours.
It's warming enough to serve on a frigid winter night, but the introduction of my favourite springtime vegetables and herbs, and fresh citrusy notes lend it a perfect edge for the lead up to summer. The hardest part of this recipe is stirring - be rigorous, consistent, and make sure you drown your rice in the stock, always for longer than you think you need too. I serve this on weeknights with crumbed chicken cutlets, or bring it to a potluck as a contribution to the table.
You'll need:
• 1 cup arborio rice
• 1 large leek, halved lengthways and thinly sliced
• 1 cup frozen peas
• Zest and juice of 1 lemon
• A handful each of fresh tarragon and mint, finely chopped
• Butter (a few tablespoons - one to cook, one to finish)
• A generous handful of parmesan, grated
• 1 litre hot stock (chicken or vegetable)
• Salt and pepper, to taste
Here's how:
• Set your stock on a low simmer in a separate pot—this part matters. Risotto likes warmth and patience.
• In a heavy-bottomed pot (a Le Creuset or similar is good, but you can use any old pot on hand), melt a knob of butter over medium heat. Add the sliced leek with a pinch of salt and cook until soft and translucent - about 5 minutes.
• Tip in the rice, stirring until the grains are glossy and coated. Let them toast lightly, just until they start to smell nutty.
• Begin ladling in your hot stock, one scoop at a time, stirring gently as the rice absorbs the liquid. Don’t rush it—wait for each addition to disappear before adding the next. Continue until the rice is creamy and tender with a slight bite at the centre (about 18–20 minutes, but sometimes longer). If you run out of stock, but your risotto isn't as cooked as you'd like, you can add hot water here and keep on stirring.
• Add the peas, herbs, lemon zest and juice. Stir through a final pat of butter and a generous snowfall of parmesan. Taste and season with salt and pepper.
• Let it rest for a minute before serving - risotto settles, just like you should.
• Serve with extra parmesan, a drizzle of olive oil if you’re feeling fancy, and a side of fresh green leaves if you're craving something virtuous.
EMMA GLEASON, writer and founder of Crust
Over long weekends, particularly Labour weekend, I like to give myself a bit of freedom. And though I enjoy spending hours in the kitchen, right now I'd rather be reading a book than standing over a hot stove. Especially as the weather warms, I prefer room temperature food and meals that say "summer", like panzanella.
I make Samin Nosrat's version; you can find it in her excellent book Salt, Fat, Acid, Head, alongside guidance on variations. I stick with the OG: croutons, tomatoes, cucumber, basil, red onion, shallots, olive oil.
While it's not a "quick" meal - you do have to carve out some time to allow the onions to macerate in assorted vinegars - it's light on actual "cooking" work. The oven goes on for the croutons (I use Daily Bread baguettes or half of whatever sourdough loaf I've bought that week, usually from Florets or Fort Greene), but you can do that the day before you assemble the whole thing. If I have feta that goes in too. It all comes together in a juicy, crunchy bowl of joy.
