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Seven Awesome Veggie Side Dishes For Your Labor Day Celebration

Labor Day Collage

Burgers, brats, hot dogs, tofu … . Many of you already know what you’ll be dining on as a main dish on Labor Day. But when it comes to side dishes … well, that may still be a work in progress. To give you inspiration, we’ve assembled seven sides that capitalize on the current abundance of seasonal veggies and fruit.

Also, if you’re really pressed for time, just do what we often do: slice a garden-fresh tomato and top it with extra virgin olive oil, chopped basil, and flaky sea salt. It’s a treat!

Summer Corn and Double Tomato Salad

There’s nothing like the classic pairing of tangy tomatoes and sweet corn. The “double” tomatoes come in the form of cherry and sun-dried tomatoes. A dressing made from olive oil – such as our medium-robust Arbosana   – balsamic vinegar, shallots, garlic, and fresh herbs give added flavor. (Click here to see recipe.)

Charred Corn with Grilled Tomato Oil

Corn is a staple at our own Labor Day feast. And this recipe takes grilled corn up a notch. Rather than pairing the corn with butter, it’s paired with tomato-infused oil made from grilled tomatoes and extra virgin olive oil, as well as fresh herbs, garlic and honey. You could use our peppery Miller’s Blend, which would stand up well to the bold flavors in this dish. (Click here to see recipe.)

Sweet Potato Fries with Maple Barbecue Sauce

Here’s a great alternative to French fries — particularly the fast-food variety. Yams are sliced thickly, like steak-cut fries, and then tossed with olive oil, coriander, cumin, garlic powder and salt. The fries are roasted in a 400 degree Fahrenheit oven for about 30 minutes, until the edges are brown and the yams are cooked through. You could roast them with our Everyday Fresh or Mild & Buttery oils. The fries are served with a simple sauce combining barbecue sauce and maple syrup. (Click here to see to the recipe.)

Grilled Fingerling Potato Salad

Crisp, paper-thin radishes are tossed with Boston lettuce and a tangy, lemony vinaigrette. “Then the salad is dotted with deliciously smoky, grilled fingerling potatoes – a mouthwatering salad that’s perfect warm-weather fare!,” says Viviane Bauquet Farre of the e-magazine food & style, who created this dish. Our fruity Arbequina would go well with the vinaigrette.  (Click here to see the recipe.)

Skewered Lemon-Rosemary Cherry Tomatoes

For this colorful dish, cherry and grape tomatoes as well as sweet onions are marinated with olive oil, rosemary and lemon juice and then grilled on skewers. You could try our Arbequina or Everyday Fresh oils for the marinade. Give this dish an additional twist if you grow your own rosemary: Use the sturdier stalks as skewers. Otherwise, regular skewers work fine. (Click here to see recipe.)

California Avocado Potato Salad

Ripe, creamy avocados add a luscious flavor to this potato salad from our friends at the California Avocado Commission. In addition to avocados and cooked red new potatoes, the salad includes celery, sweet onion, and cilantro. Try our Everyday Fresh or our medium-robust Arbosana to make the olive oil, mayonnaise, and lemon juice dressing. (Click here to see recipe.)

Arugula Salad with Watermelon and Feta

Summer may be winding to a close, but it’s not too late to enjoy one of the season’s signature fruits: watermelon. And with a good extra virgin olive oil and other ingredients like good vinegar and feta cheese, you can create a sweet and savory watermelon salad. For some added pepper to contrast with the watermelon, use our Miller’s Blend or Rich & Robust oils for this dish. (Click here to see recipe.)

Bon appétit,

Your Friends at California Olive Ranch



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