Because Labor Day marks the unofficial end of summer, the holiday weekend is typically a time for family and friends to get together and enjoy the last of the warm weather.
If you're hosting an end-of-summer party, it's fun to mix things up with a few variations on classic side dishes.
These three dishes go great with burgers, hot dogs, barbecue, or any other dish that gets grilled as a final farewell to summer.
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Here are three side dishes that will bring some unexpected flavor to your Labor Day party.
1. Spicy sesame peanut noodles
“Spicy Sesame Peanut Noodles is a great twist on the traditional cold pasta salad you get at a barbecue,” Big Bowl executive chef Laur Gutierrez told Fox News Digital.
Big Bowl is a Chinese and Thai restaurant chain with locations in Illinois and Minnesota.
“The crunch of the cucumber, the freshness of the coriander and the smoothness of the fresh roasted peanut sauce combine to create the perfect balance of flavours with just a hint of spice,” he said.
Big Bowl chef Laurel Gutierrez said the noodles' spices and Asian flavors create a “perfect balance” as a side dish. (Big Bowl)
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6 tablespoons peanut oil (or canola oil)
2 cups roasted peeled peanuts
1/2 cup freshly brewed Chinese black tea (or any black tea will do)
2 tablespoons finely chopped ginger
4 cloves of garlic
1-2 fresh red chilies (add more chilies for a hotter sauce)
1 tablespoon kosher salt
3 tablespoons sugar
2 teaspoons dark soy sauce
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2 tablespoons light soy sauce
¼ cup sake vinegar
3 tablespoons sesame oil
1 tablespoon chili oil
Chinese Egg Noodles, 8 oz Pack
1 cucumber (peeled, seeded, and finely sliced)
Fresh coriander leaves
Sesame seeds for garnish
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1. Bring a large pot of water to a boil and cook the egg noodles according to package directions.
2. Meanwhile, place the peanuts and peanut or canola oil in a food processor and process until smooth.
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3. Add some of the tea, then add the ginger, garlic, chili pepper, kosher salt, and sugar, and mix again.
4. Add soy sauce and vinegar and mix well.
These three dishes are twists on summer favorites and are perfect for Labor Day. (Big Bowl, Completely Gluten Free, Conagra Brand)
5. Transfer the sauce to a bowl and mix in the sesame oil with your hands.
6. Add the remaining tea and stir until the sauce is smooth.
7. Once the egg noodles are completely cooked, drain them and place them in cold water. Drain them again and mix with the chili oil.
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8. Add the peanut sauce to the cooked noodles, 2/3 cup at a time, stirring until flavors are combined.
9. Garnish with julienned cucumber, fresh coriander leaves and sesame seeds.
Note: Leftover peanut sauce can be stored in a covered container in the refrigerator for up to 1 week.
2. BLT Dip
This dish transforms the traditional summer sandwich into the perfect dip for chips or crackers.
Going gluten-free is easy by using gluten-free crackers, New York-based celebrity chef George Duran told Fox News Digital in an email.
“I love this recipe because it's so easy, quick to make, tasty and refreshing,” he said.
Chef George Duran shares his recipe for BLT Dip that's easy to make gluten-free. (Completely gluten-free)
Duran adds, “I also like to serve it with absolutely gluten-free crackers or flatbreads because they add great flavor and appeal whether you're following a gluten-free diet or not.”
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4 ounces pancetta or bacon
8 ounces cream cheese (room temperature)
1/2 cup sour cream
3 tablespoons French onion dip mix
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1 head romaine lettuce (finely shredded, about 2 cups)
1 cup diced tomatoes
Completely gluten-free crackers (or other crackers)
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1. Fry the pancetta or bacon in a skillet over medium heat until crisp. Wipe off excess oil with paper towels and set aside.
2. Using a whisk, combine the cream cheese and sour cream with the French Onion Soup Dip. Mix until just combined.
3. Spread the dip into shallow bowls and top with shredded romaine lettuce, tomatoes and pancetta.
4. Serve with crackers.
3. Mexican Street Corn Pasta Salad
Another twist on pasta salad is this version inspired by Mexican street corn.
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“This dish brings vibrant flavor to pasta salad with the addition of Mexican street corn featuring lime, avocado, cotija cheese and chili powder,” chef Andrea Burns of the Omaha-based Conagra Brands culinary team told Fox News Digital in an email.
This pasta salad is loaded with avocado and corn, “which bring vibrant flavor to any party,” says Conagra Brands chef Andrea Burns. (Conagra brand)
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Rotini pasta (fresh) 8 ounces
10oz bag Birdseye Steamfresh Gold & White Corn
1 tablespoon vegetable oil
1 teaspoon chili powder
½ teaspoon salt
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1/2 cup Wishbone Avocado Ranch Dressing
3 tablespoons sour cream
1 teaspoon grated lime zest
1/2 cup crumbled Cotija or feta cheese
2 small avocados, peeled, seeded and chopped
3 tablespoons chopped fresh coriander
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1. Cook pasta according to package directions. Drain and rinse in cold water. Cool completely.
2. Thaw the corn in the microwave for 2 minutes. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Pour the corn into the pan and cook, stirring frequently, until the edges begin to brown, about 5 minutes. Stir in the chili powder and salt. Remove from heat and cool completely.
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3. In a small bowl, mix the ranch dressing, sour cream, lime zest, and about three-quarters of the cheese. In a large bowl, add the pasta, corn, avocado, cilantro (save 1 tablespoon for garnish), and dressing and mix until well combined.
4. Pour Mexican Street Corn Pasta Salad into serving bowls, garnish with reserved cheese and cilantro, and refrigerate for 30 minutes before serving.
