Labor Day marks the unofficial end of summer, so the holiday weekend is usually a time for family and friends to gather in the last bit of warm weather.
For anyone throwing an end-of-summer party, it’s fun to mix up a few variations on a classic side dish.
These three dishes will go well with hamburgers, hot dogs, barbecue or anything grilled during the last greetings of summer.
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Here are three side dishes that can bring unexpected flavor to your Labor Day party.
1. Spicy sesame bean noodles
“Spicy sesame bean noodles are a great twist on the traditional cold pasta salad that you’ll have at the barbecue,” Raul Gutierrez, executive chef at Big Bowl, told Fox News Digital.
Big Bowl is a Chinese and Thai chain located in Illinois and Minnesota.
“The tang from the cucumber, the freshness from the cilantro, and the smoothness from the fresh roasted peanut sauce all create a perfect balance of flavors with the spices,” he says.
ingredient
6 teaspoons peanut oil (or canola oil)
2 cups shelled roasted peanuts
½ cup freshly brewed Chinese black tea (use any black tea)
2 tablespoons chopped fresh ginger
4 cloves of garlic
1 to 2 fresh red chili peppers (for a spicier sauce, add more chili)
1 teaspoon kosher salt
3 tablespoons of sugar
2 teaspoons dark soy sauce
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2 tablespoons light soy sauce
¼ cup Japanese rice wine vinegar
3 tablespoons of sesame oil
1 teaspoon of chili oil
Chinese egg noodles, 8 oz package
1 cucumber, seeded, peeled and finely julienned
Fresh coriander leaves
Sesame seeds for garnish
direction
1. Bring a large pot of water to boil. Cook egg noodles according to package instructions.
2. Meanwhile, add the nuts and peanut or canola oil to a food processor and process until smooth.
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3. Add a splash of black tea, then add ginger, garlic cloves, chili, salt and sugar, continue to process.
4. Add soy sauce and vinegar and process until smooth.
5. Remove the sauce to a mixing bowl and stir in the sesame oil by hand.
6. Stir the rest of the tea until the sauce is smooth.
7. When the egg noodles are cooked, remove them and boil them in cold water. Remove again, then toss with chili oil.
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8. Add the peanut sauce to the cooked noodles, about ⅔ cup at a time, until coated to taste.
9. Garnish with julienned cucumber, fresh cilantro leaves and sesame seeds.
Note: Refrigerate leftover peanut sauce in a covered container for up to a week.
2. BLT dip
This dish transforms a classic summer sandwich into a perfect side dish for chips and crackers.
It can easily be made gluten-free by using gluten-free crackers, New York celebrity chef George Duran told Fox News Digital via email.
“I love this recipe because it’s easy, quick, delicious and refreshing,” she said.
Duran added, “I also like to serve it with Gluten-Free Crackers and flatbread because it adds flavor and appeals well to everyone, regardless of whether they follow a gluten-free diet or not.”
ingredient
4 ounces pancetta or chopped bacon
8 ounces cream cheese, room temperature
½ cup sour cream
3 tablespoons French onion dip mix
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1 small head of romaine lettuce, finely chopped, about 2 cups
1 cup diced tomatoes
Gluten Free Crackers (or other crackers)
direction
1. Cook the pancetta or bacon in a pan over medium heat until crisp. Drain excess oil on paper towels and set aside.
2. Use a beater to mix the cream cheese and sour cream with the French onion soup sauce. Mix until combined.
3. Spread the dip into a shallow bowl and top with chopped romaine lettuce, tomatoes and pancetta.
4. Serve with crackers.
3. Mexican color corn pasta salad
Another twist on pasta salad is this version, inspired by Mexican street corn.
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“This dish brings a vibrant flavor to your pasta salad with the addition of Mexican street corn, featuring lime, avocado, Cotija cheese and chili powder,” Andrea Burns, Omaha-based chef on the Conagra Brands culinary team, told Fox News Digital in an email.
ingredient
8 ounces rotini pasta, uncooked
Birds Eye Steamfresh Gold & White Corn 10 ounce bag
1 tablespoon vegetable oil
1 teaspoon of chili powder
½ teaspoon of salt
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½ cup Wish-Bone Avocado Ranch Dressing
3 tablespoons sour cream
1 teaspoon grated orange zest
½ cup crumbled Cotija or feta cheese
2 small avocados peeled, pitted and chopped
3 tablespoons chopped fresh cilantro
direction
1. Cook pasta according to package directions. Remove and rinse with cold water. Cool finish.
2. Microwave corn for 2 minutes, just to thaw. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Pour the corn into the pan and cook until it begins to brown on the edges, about 5 minutes, stirring frequently. Stir in the chili powder and salt. Remove from heat and cool completely.
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3. Stir together ranch dressing, sour cream, lime zest and about three quarters of the cheese in a small bowl. Mix pasta, corn, avocado, cilantro (reserve 1 teaspoon for garnish) and dressing mixture in a large bowl until everything is well coated.
4. Pour Mexican street corn pasta salad into serving bowls, garnish with cheese and reserved cilantro, and refrigerate 30 minutes before serving.