The Last Hurrah

Before getting back to your regular routine, why not invite some friends over for a relaxing Labor Day dinner?

Start with fresh clams or oysters from the local fish market and serve them on the half shell with lemon and hot sauce. For the main course, serve up grilled chicken and apple sausages, plus spicy Andouille sausages, with a hot mustard sauce for dipping. Don’t forget your side dish—fusilli with pesto salad, peppers, olives, kale and pine nuts. Round out the menu with a tossed green salad with mustard vinaigrette, plus a platter of sliced heirloom tomatoes and red onions garnished with roasted artichoke hearts, and hot crusty bread.

But the meal wouldn’t be complete without dessert—ice-cold watermelon wedges, garnished with fresh mint, and cookies and chocolates.

Bon appétit!

Grilled Chicken And Apple Sausages, With Andouille Sausages(Serves 6 to 8)4 12-ounce packages of Bruce Aidells chicken and apple sausages

3 cans beer, as needed

1 whole head garlic, unpeeled, cloves separated

1 3/4-pound package of D’Artagnan Andouille Cajun-style sausages

For the mustard sauce:

1/2 cup Dijon mustard

1/4 cup grainy mustard

1/2 teaspoon dry hot mustard

1 teaspoon red wine vinegar, to taste

Extra virgin olive oil, for consistency

Escarole, for garnishTo prepare:Add the chicken and apple sausages to a large pot over high heat.

Add enough beer to completely cover the sausages.

Add garlic cloves.

Cover the pot.

Bring to a boil.

Reduce the heat.

Simmer, 20 to 25 minutes.

Remove from heat.

Bring to room temperature.

Drain well.

Discard the cooking water.

Reserve the garlic cloves for another use.

Whisk the Dijon, grainy and dry mustards together in a mixing bowl with the vinegar and oil.

Taste and adjust the seasonings.

Transfer to a clean glass jar and refrigerate.

Preheat the grill, until hot.

Cut diagonal slits through the skin of the Andouille sausages.

Place both Andouille and pre-cooked chicken and apple sausages on the grid.

Cook, turning each sausage until the skins are dark brown and crisp, or to personal preference.

Transfer sausages to a cutting board.

Tent with foil to keep warm.

Cut the sausages into bite-sized pieces just before serving.

Arrange on a platter.

Garnish with fresh escarole and serve with mustard sauce.Fusilli Pasta With Pesto Salad(Serves 6 to 8)2 1-pound boxes of fusilli pasta (preferably DeCeccio brand)

2 cups pesto sauce (made with basil, garlic, Parmesan cheese and pine nuts)

1/2 cup torn kale leaves

1/2 bunch flat leaf parsley leaves

1/2 bunch watercress leaves

2 bunches scallions, trimmed, cut into thin slices

1 large red bell pepper, diced

1 medium purple bell pepper, diced

1 cup pitted Kalamata olives, well drained

1 can small pitted black olives, well drained, left whole

Extra virgin olive oil, for drizzling

Sea salt and freshly ground black pepper, to taste

2 cups chopped kale, without ribs

1/3 cup roughly torn lemon basil leaves

1/2 cup toasted pine nuts, for garnishTo prepare:Add prepared pesto sauce, kale, parsley and watercress leaves to a food processor with a steel blade.

Process until blended.

Taste and adjust the seasonings, adding a few drops of olive oil, as necessary, for proper consistency.

Add pasta to a large pot of boiling, salted water over high heat one day before serving.

Cook until al dente.

Drain well.

Transfer to a large mixing bowl.

Immediately spoon pesto sauce over hot pasta.

Toss well, until evenly coated.

Stir scallions, bell peppers and olives into the pasta.

Drizzle with oil, if necessary.

Taste and adjust the seasonings.

Bring to room temperature.

Cover with plastic wrap and refrigerate overnight.

Add chopped kale and lemon basil two hours before serving.

Mix well.

Season with salt and pepper.

Scatter pine nuts over the salad.

Serve at room temperature.