Sunny Anderson and Anthony Scotto are stopping by the TODAY kitchen to cook up some of their favorite end-of-summer dishes for Labor Day.
Sunny shows us how to prepare pan-seared T-bone steaks with bourbon sauce, fruity ice pops and black bean succotash with spinach, while Scotto gives us the lowdown on his super summery pasta with fresh tomatoes and grilled shrimp.
The only way to make a great steak even better is with a delicious sauce. The smokiness of the bourbon and tanginess of the mustard bring out the full meaty flavor of the steak.
This summery take on succotash ups the nutritional value with fiber-filled black beans and leafy green spinach.
Sunny's 5-Ingredient Fruity Pops
These cool pops are a great way to use up the last of you summer fruit supply.
8-10 cherries, pitted
6 strawberries, hulled
1 mango, peeled and chopped
1/2 cup blueberries
1/4 cup orange juice
Add all ingredients to a blender and puree until smooth.
Pour into popsicle molds and freeze until solid, about 2 hours.
Juicy shrimp, ripe tomatoes and fresh zucchini make this the ultimate summer pasta. A splash of white wine and a sprinkle of Parmesan add a touch of richness to the light flavors of this dish.
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