3 Simple Sides For Your Labor Day BBQ!

I love holiday weekends and Labor Day is one of my favorites!

It means barbecues, picnics, potlucks and parties and it’s a time to celebrate with friends and family and enjoy the “end of summer” sunny weather with lots of mouth-watering and deliciously healthy food.

But what it really means is you get to head outside, laugh, eat, and have some fun!

And I am all for that. Enjoy the weekend, friends! 

Short-Cut Bruschetta Hummus

My family and I love bruschetta, which is just a combination of tomatoes, fresh basil, garlic, extra virgin olive oil, balsamic vinegar, salt, and pepper so I whipped up a batch then scooped it onto a tub of plain hummus and it is the best hummus topper we have ever tried. Dip your favorite crackers, or raw/roasted vegetables.

1 container store bought plain hummus

1/2 cup halved cherry tomatoes

2 tablespoon chopped fresh basil

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

1 small clove garlic, minced

salt and pepper

Combine ingredients in a bowl then spoon on top of a fresh tub of store-bought regular hummus. Finish with a drizzle of olive oil and a few chickpeas, if desired. 

Watermelon Feta Salad

This salad is the ultimate sweet and savory side or appetizer for any occasion. It’s fabulously light and fresh, with crunchy pine nuts, and sweet-tangy vinegar which compliments the watermelon-feta power pairing to create a rather mind-blowing taste treat.

2 pounds watermelon (without rinds), sliced into bite-sized chunks

2 tablespoons white or dark balsamic vinegar

A pinch of salt

1 (6-ounce) block Greek feta, crumbled

1/4 toasted pine nuts (or pistachios)

10 basil leaves and 10 mint leaves, sliced 

3 tablespoons extra-virgin olive oil

Freshly ground black pepper

On a large platter, arrange the watermelon and douse with the vinegar. Season with salt. Arrange the feta over the watermelon and drizzle over the olive oil. Drop the basil/mint leaves and the pine nuts over the watermelon and feta. Serve immediately.

Grilled Corn with Hot Honey Dressing

This side is easy to make and refreshing to accompany your grilled mains this weekend. It’s bright, light, sweet and tangy with a kick.

For the grilled corn:

4 ears of corn

1 tablespoon avocado oil or olive oil

Freshly ground salt and pepper

For the salad:

1 avocado, diced

1/3 cup goat cheese crumbled (optional)

¼ cup diced red onion or sub green onion

1/4 cup minced fresh cilantro (or basil)

Hot Honey Vinaigrette:

2 tablespoons avocado oil or olive oil

1 tablespoon honey

Pinch of cayenne pepper OR 1/2 teaspoon hot sauce of choice

2 teaspoons apple cider vinegar (or sub fresh lime juice)

¼ teaspoon dijon mustard

⅛ teaspoon garlic powder

Freshly ground salt and pepper, to taste

Preheat grill to medium high heat. Drizzle corn with oil and rub all over. Season with salt and pepper. Place the corn directly on the grill and turn occasionally until the corn is charred and cooked, about 15-20 minutes. Allow corn to cool then cut the corn from the cob and place in a large bowl. Add avocado, goat cheese, red onion and cilantro (or basil). Toss together to combine. 

Make your hot honey vinaigrette: in a mason jar or small bowl add honey and cayenne or hot sauce; microwave for 10-15 seconds until the honey is hot. Remove and add in the olive oil, apple cider vinegar, dijon, garlic powder and salt and pepper; put a lid on the mason jar and shake well to combine. You can also whisk together in a small bowl if preferred. Taste and add more hot sauce or cayenne if you want it spicier! Pour over the corn salad and toss to combine. Enjoy the corn salad immediately. 

*If you are making ahead of time, I recommend leaving the avocado and goat cheese out until ready to serve. Season the salad with salt and pepper to taste.