Easy, Non-Laborious Sides to Bring to the Labor Day Barbecue

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Labor Day celebrates people like you: those who work too much. The Department of Labor says the holiday’s founder, Peter J. McGuire, wanted to honor the people across the country “who from rude nature have delved and carved all the grandeur we behold.”

Of course by “grandeur” in today’s world, we now mean a clever take on an avocado.

Nevertheless, you deserve a break. Here are some recipes that will keep you off your feet for most of Labor Day weekend yet still impress your peers an backyard barbecue.

Shaved Honeydew and Shaved Cucumber Salad
Shaving can make anyone look like they spent a lot of time getting ready.

1. Quarter a honeydew melon and removed the seeds.
2. Using a vegetable peeler, peel strips of honeydew.
3. Using a vegetable peeler, peel strips of cucumber.
4. Mix with olive oil and lime juice.

Want to make it easier? Cut the melon and cucumber normally but add feta.

Roasted, Salted Parsnips

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It’s not very often that people get a healthier version of fries. Give the people 10 minutes of your time.

1. Pick out small to medium sized parsnips. Bigger ones have tough cores that don’t cook as thoroughly.
2. Mix salt, olive oil, and lemon juice.
3. Please parsnips on aluminum foil on a baking sheet. Pour mixture over parsnips. Bake for 10 minutes at 500 degrees Fahrenheit.

Want to make it more difficult? Toss with minced garlic and parmesan after step three.

Feta, Watermelon, and Mint Salad
Chances are you’re not going to make it to Greece for this three-day weekend, so you better bring the isles to you.

1. Cut a seedless watermelon into cubes.
2. Douse some crumbled feta in a bit of olive oil, lemon, and pepper.
3. Mix, and garnish with mint.

Want to make it even easier? Use a melon baller.

Avocado Halves and Melted Cheddar
Melting cheese takes time, not energy.

1. Cut firm avocados in half and remove the pits. (You don’t want them to be too firm, but choose one step more firm than you would for guacamole.)
2. Sprinkle extra-sharp white cheddar cheese onto the avocados, as if they were nachos.
3. Broil for 3-5 minutes or until the cheese has lightly browned.

Want to make it more difficult? Mix minced chipotle peppers into the cheddar before broiling.

Store-Bought Potato Salad and Eggs with Mustard and Celery

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It’s not cheating; it’s celebrating the holiday the way it was meant to be celebrated.

1. Buy eggless potato salad.
2. Add fresh eggs.
3. Add some mustard to counteract the extra creamy taste. (Often store-bought potato salad is recognizable because of too much mayo.)
4. Chop small hearts of celery, and mix. The crunch of the celery will help to disguise any store-bought mushiness.

Want to make it even easier? Buy a mirepoix with celery in it so you don’t have to cut the celery. Include onions and tomatoes if you so choose.

Pineapple, Onion, and Pepper Salsa
Bringing chips and salsa is a cop out; putting just one fruit into a salsa is heroic.

1. Cut a pineapple into small, half-inch by half-inch cubes.
2. Cut red and green peppers into small pieces.
3. Dice onions, and mix all ingredients.
4. Add a few spoonfuls of a simple canned salsa or a basic pico de gallo.

Want to make it more difficult? Brush the pineapple with oil and grill it until charred.

Peach and Prosciutto Caprese Salad

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Change one ingredient within a classic and people will think you rewrote history.

1. Mix olive oil, vinegar, and salt to make simple dressing.
2. Slice firm peaches into rounds.
3. Cut prosciutto into smaller pieces, longways.
4. Top the peaches with mozzarella and basil.

Want to make it easier? Skip the prosciutto. Buy your mozzarella at Trader Joe’s.

Happy Labor Day, everyone! May your side dishes showcase the imposter syndrome you display at work on all the other days of the year.

Related Video: How to Make Easy Potato Salad

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