Want to make your Labor Day cookout a little less labor-intensive? We’ve done the hard work for you and created a foolproof menu with recipe components that can even easily be made in advance—just in case you’re really counting on lounging instead of laboring. All of these recipes comfortably serve 4 to 6 people, but feel free to double, as needed.
Rosé Margaritas
The only thing better than an ice-cold glass of Rosé? One splashed with a bit of tequila, of course! This recipe from The Wood and Spoon can easily be batched to serve groups big and small. We’d just suggest adding the wine right before serving or setting it on the table and letting guests add to their taste.
Slow-Roasted Onion Dip
Need a super-simple—yet supremely satisfying—party snack? Bon Appétit’s easy onion dip to the rescue! Not only is it impressively delicious, but it cleverly makes use of a quick-cooking shortcut to coax caramelized flavors out of the onions without having to babysit a pot on the stove.
Tangy Carrot Slaw
This bowl of bright carrot slaw from The Kitchn gets its tang from Dijon mustard and a kick from red wine vinegar. Make it up to three days in advance.
Esquites-Inspired Watermelon Salad
Offering a side that’s equally savory and sweet basically means that everyone can fill their plates with flavors they love. This street corn–inspired salad from The Kitchn swaps in generous cubes of fresh, peak-season watermelon with chili powder, crumbly cheese, and a squeeze of lime. Plus, you can easily make it morning-of—in fact, the flavors only improve when given a few extra hours to mix and mingle.
Grilled Vegetables in Garlic-Basil Sauce
To keep the labor in your Labor Day meal to a minimum, try this winning recipe from Damn Delicious. Your vegetable course will be elevated by the tangy, garlicky basil sauce adorning the crisp-tender asparagus, zucchini, corn, and more.
Sausage Mixed Grill
For a low-effort, meaty main, we love firing up a sausage mixed grill, like this one from Food & Wine. Serving sausages makes this super easy because they already come pre-seasoned and pre-portioned, meaning there’s no need to form burger patties or marinate any steaks. Add in a few skewered veggies, and your main course practically serves itself.
Campfire Bars
And for dessert? These ooey-gooey bars from our very own test kitchen. Both kid- and grownup-approved, our s’mores for a crowd combine all the ingredients of the campfire classic (plus a few tasty additions), but in an easy format that can be baked ahead of time or pressed into a cast-iron skillet and grilled.
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