Blog

Labor Day with HideAway Inn

By Rachel Kerr

August 22, 2012

Labor Day with HideAway Inn

Labor Day is just around the corner and we’re kicking this three day weekend off right at HideAway Country Inn. Labor Day constitutes a yearly national tribute to the contributions workers have made to the strength, prosperity, and well-being of our country. This holiday makes for the perfect time for families to gather together, relax, and enjoy food and company. Whether you are looking for a romantic getaway or simply a family Mid-Ohio mini vacation, HideAway Inn has it all.


Grab the gang for a three day weekend of picnics, leisurely strolls, bike rides, wine tastings, great food, and relaxation time in our Jacuzzis in the privacy of your room. Create your own corn hole tournament or have fun with our outdoor giant life size chess game. A stone throw away from Marion, Ohio or Mansfield, Ohio, HideAway Inn creates the perfect weekend no matter what you’re looking for.
Have a bite with us and be sure to try the chef’s latest “do it yourself” easy and simple recipes below.

7 layer pasta salad
Ingredients
• Kosher salt
• 8 ounces farfalle (about 4 cups)
• 2 stalks broccoli, cut into florets
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup plus 1 tablespoon chopped fresh chives
• 1/4 cup chopped fresh parsley
• Juice of 1 lime
• Freshly ground pepper
• 2 avocados, diced
• 1 12-ounce piece deli ham, diced (about 2 cups)
• 8 ounces yellow cheddar cheese, shredded
• 1 small head romaine lettuce, sliced
• 2 tomatoes, diced


Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry.
Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl.


Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives, or cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.)

Raspberry Lemonade

Sparkling Raspberry Lemonade
Ingredients
• 1 cup sugar
• 6 ounces raspberries, plus more for garnish (about 3/4 cup)
• 1 cup freshly squeezed lime juice (16 to 25 limes)
• 1 liter club soda
• 1 lime, thinly sliced, for serving


Directions
Add the sugar, raspberries and 1 cup water to a medium saucepan and bring to a simmer. Stir until the sugar dissolves. Press the berries with the back of a wooden spoon so their juices leach into the mixture. Let sit and steep until cool. Strain discarding the solids.
Combine the cooled raspberry syrup, lime juice and club soda in a large pitcher. Pour into tall glasses filled with ice and garnish with the lime slices and a few extra berries. If you want a little extra “kick,” simply add a small amount of vodka or sweet champagne.

 We hope you spend the holiday with us! You won't be disappointed.

comments powered by Disqus « Back to Ask The Chef
Share3