ENTICING SIDES CAN MAKE THE MEAL.

Byline: Natalie Haughton Food Editor

Tired of the same old potato salad, baked beans and coleslaw? Come Monday, you can breathe new life into Labor Day food spreads with an array of side dishes with contemporary flair.

Sides, simple and enticing, can make the meal. And many diners, myself included, could make a meal of sides. Often they offer the most innovative and exciting fare on the menu. Terrific possibilities abound.

Punch up tried-and-true favorites a notch with different fresh herbs, seasonings and flavored dressings and sauces - or try some of the recipe ideas here that run the gamut from appetizers to desserts. Most can be turned out in a flash. Some are based on in-season food items while others rely on convenience foods.

Make them simple and creative. They're designed to go with the old standbys - grilled hot dogs or burgers and other meats, fish or poultry - or most any other entree, including sandwiches and such.

When deciding on friendly go-alongs, consider color, taste and texture - and how they will enhance and complement the main course. If you're toting a side to a potluck, inquire about the entree selection and plan accordingly.

Remember, variety is the spice of life - and simplicity is the key. Sides don't have to be tired or boring. Become an innovator and give a new twist to old favorites. Just make sure they taste great. For instance, whip up a barbecue potato salad by mixing in some hickory-smoked barbecue sauce into the mayonnaise or sour cream mixture. Or add peanuts and a little sesame oil and rice vinegar to coleslaw for a change of pace. Whatever you decide to serve, present it colorfully and attractively. With the array of fresh produce and herbs available, that should be easy.

FESTIVE CHILI BREAD

1 (1-pound) loaf unsliced French bread

1 (8-ounce) container garlic flavored butter

2 cups shredded Cheddar and Monterey Jack cheeses (a combination of the two)

1 (15-ounce) can chili without beans, heated

1/2 cup diced Roma tomatoes

1/4 cup sliced green onions

Heat broiler. Cut bread diagonally into 1-inch thick slices to within 1- inch of bottom crust. Spread garlic butter on both sides of bread. Repeat cuts in opposite directions. Sprinkle 1 cup cheese on bread, making sure that it gets between each slice. Spoon heated chili over loaf and top with remaining 1 cup cheese.

Place loaf under broiler and heat until cheese is melted and bubbly. Top with tomatoes and green onions. Serve hot. Makes 12 servings.

MEDITERRANEAN WHITE BEAN TOSS

1 (16-ounce) can white beans, drained

1/4 cup red wine vinegar 

1 (4-ounce) jar diced pimientos, drained OR use 1/2 cup diced roasted red peppers

2 tablespoons capers 

1 clove garlic, crushed

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup drained pimiento-stuffed olives

2 tablespoons extra-virgin olive oil 

3 tablespoons packed fresh basil

In a medium bowl, combine beans with red wine vinegar. Stir in pimientos, capers, garlic, salt and pepper. In a mini food processor, combine olives, olive oil and basil. Process until basil is finely chopped. Pour basil mixture over bean salad and toss gently to coat. Serve at room temperature or slightly chilled on crackers. Makes 8 servings.

SUMMERTIME COLESLAW

1 cup mayonnaise

2 tablespoons vinegar

2 tablespoons sugar

1 1/2 teaspoons seasoned salt 

1 teaspoon ground mustard

1 teaspoon celery seeds

7 cups shredded cabbage

1 cup shredded carrots

In a small bowl, mix together mayonnaise, vinegar, sugar, seasoned salt, ground mustard and celery seeds.

In a large bowl, toss cabbage and carrots together. Add mayonnaise mixture and mix well.

Refrigerate 2 hours or until ready to serve. Stir again just before serving. Makes 8 (3/4-cup) servings.

NOTE: For extra kick, stir in 1 to 2 teaspoons or more prepared horseradish.

QUICK LAYERED DIP

2 (8-ounce) packages cream cheese, softened

2 tablespoons mayonnaise

1 to 2 tablespoons ranch dressing seasoning mix

1 cup diced tomatoes 

1/4 cup sliced green onions

1 cup shredded Cheddar cheese

1 (2-ounce) can sliced ripe olives

In a medium bowl, combine cream cheese, mayonnaise and dry ranch mix. Evenly spread cream cheese mixture in a 9-inch pie pan.

Sprinkle tomatoes, green onions, shredded cheese and olives over cream cheese mixture. Serve with tortilla chips and assorted crackers. Makes 8 to 10 appetizer servings.

EASY ROCKY ROAD BROWNIES

1 (18-ounce) package refrigerated brownie bar dough

1/2 cup semisweet chocolate chips

1 cup miniature marshmallows

1/4 to 1/2 cup chopped walnuts

Bake brownies according to package directions.

Sprinkle 1/4 cup chocolate chips over hot brownies. Let stand 5 minutes or until chips are shiny; spread evenly over brownies. Top with marshmallows, remaining 1/4 cup chips and walnuts; press down lightly.

Bake an additional 5 minutes or just until marshmallows begin to puff. Cool in pan on wire rack 20 to 30 minutes. Cut into pieces with wet knife. Serve warm, if desired. Makes 12 servings.

GARBANZO BEAN SALAD

2 large red bell peppers

2 (15-ounce) cans garbanzo beans, drained and rinsed

3 tablespoons balsamic vinegar

1/4 cup olive oil

1 clove garlic, minced

1/4 cup chopped fresh mint (OR a mixture of mint, basil and parsley)

3 tablespoons drained capers

1/2 cup pitted and halved oil-cured olives OR other black olives

1 small sweet red onion, minced

Fresh lemon juice to taste

Salt and freshly ground pepper to taste

Roast red peppers under a boiler or over an open flame until skin is charred and shriveled. Place in a plastic bag 10 minutes to cool. Remove charred skin (do not rinse) and discard; chop peppers coarsely. Combine with all remaining ingredients, mixing well. Refrigerate at least 1 hour or until serving time to allow flavors to mingle. Makes 6 servings.

CAJUN SHRIMP AND BLUE CHEESE SALAD

VINAIGRETTE:

1 1/2 tablespoons orange juice concentrate

1 1/2 teaspoons balsamic vinegar

1/4 cup extra-virgin olive oil

1 teaspoon fresh minced garlic

1/2 teaspoon fresh ground pepper

1/4 teaspoon kosher salt

SALAD:

1 (10-ounce) head romaine lettuce, rinsed and dried

24 grilled shrimp

1 tablespoon olive oil

1 tablespoon Cajun seasoning

2 beefsteak tomatoes, cut into 1/4-inch slices

1 red onion, cut into 1/8-inch rings

4 ounces blue cheese, crumbled

For dressing, combine all Vinaigrette ingredients mixing well; set aside.

For Salad, chop romaine lettuce into 1 1/2-inch pieces. Toss grilled shrimp with olive oil and Cajun seasoning. Place lettuce on a large platter. Lay tomato slices and then onion slices across lettuce. Top with grilled shrimp and blue Cheese. Drizzle with Vinaigrette. Makes 4 servings.

MEXI-CHEESE SALAD

1 (16-ounce) can black beans, rinsed and drained

1 cup cold cooked rice

1 medium tomato, seeded and chopped

1/2 cup chopped red bell pepper

1/2 cup coarsely chopped fresh cilantro leaves

1/3 cup sliced green onions

1 jalapeno chile, stemmed and seeds removed (for milder flavor use a small Anaheim chile)

1/3 cup vegetable oil

1/4 cup fresh lemon juice

1 teaspoon ground cumin 

2 cups (8 ounces) shredded mild Cheddar cheese

1 ripe avocado, peeled, seeded and diced

In a large bowl, combine beans, rice, tomato, bell pepper, cilantro and green onions. Drop jalapeno pepper through feed tube of food processor while machine is running. Process until minced. Add oil, lemon juice and cumin; process until well blended. Toss dressing with bean mixture; cover and chill at least 2 hours or overnight. Just before serving, toss Cheddar cheese and avocado with salad. Makes 6 servings.

GRILLED VEGETABLE SKEWERS

MARINADE:

1 tablespoon white wine vinegar

2 tablespoons olive oil

2 teaspoons Italian seasoning

1 teaspoon fresh minced garlic

1/4 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

VEGETABLES:

1 red onion, cut into 8 wedges

2 zucchini, cut into 3/8-inch pieces

1 ear corn, blanched and cut into 1/2-inch pieces

8 cherry tomatoes

8 mushrooms

1 orange bell pepper, cut into 1-inch pieces

For Marinade, combine all Marinade ingredients. Marinate vegetables 2 to 3 hours in marinade mixture.

Heat grill to medium. Arrange vegetables on 8 (6-inch) metal skewers (if using bamboo, soak in water 30 minutes). Grill until tender (approximately 6 to 8 minutes). Makes 4 servings (8 skewers).

COOL AND CREAMY TROPICAL AMBROSIA 

1 (20-ounce) can pineapple chunks, drained

1 (15-ounce) can Mandarin oranges, drained

1 (6-ounce) jar maraschino cherries, drained and EACH cut in half

2 medium bananas, sliced

1 cup miniature marshmallows

1/2 cup flaked coconut, toasted

1/2 cup chopped pecans, toasted

1 (8-ounce) container reduced-fat sour cream

2 tablespoons lemon juice

In a large bowl, combine pineapple, oranges, cherries, bananas, marshmallows, coconut and pecans. Gently fold in sour cream and lemon juice. Cover and chill until serving time. Makes 6 servings.

COOKIE FRUIT COBBLER

2 (21-ounce) cans cherry, peach, blueberry OR apple pie filling

1 (18-ounce) package refrigerated chocolate chip cookie bar dough

1 cup quick OR old fashioned-oats

Grease a 13x9-inch baking pan. Spoon pie filling into pan. Crumble cookie dough into medium bowl. Add oats; mix well. Sprinkle over filling.

Bake in preheated 350-degree oven 24 to 28 minutes or until top is deep golden brown. Serve warm or at room temperature. Makes 12 servings.

BBQ COWBOY PINTO BEANS

1 (16-ounce) package dried pinto beans, rinsed and picked over

4 cups hot water

2 medium onions, chopped

1 tablespoon chili powder

3/4 cup hickory-flavored barbecue sauce

1/2 cup ketchup

1 1/2 tablespoons prepared yellow mustard

Dash Tabasco sauce OR more to taste

In a 3 1/2-quart electric slow cooker, mix together beans, hot water, onions and chili powder.

Cover and cook on the low heat setting about 7 to 8 hours or until beans are tender but not falling apart.

Drain off all cooking liquid. Stir in barbecue sauce, ketchup, mustard and Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through. Makes 6 to 8 servings.

From ``The Best Slow Cooker Cookbook Ever,'' by Natalie Haughton, HarperCollins.

NATALIE'S FRESH VEGETABLE POTATO SALAD VINAIGRETTE

2 pounds red OR white potatoes, cooked until tender (in microwave oven), chilled and cut into 1-inch pieces (leave skins on)

1 1/2 cups chopped hot house cucumbers

2 cups diced tomatoes (squeeze out as much juice as possible before cutting up)

3 tablespoons drained capers

2/3 cup diced pitted ripe olives OR kalamata olives

1/3 cup chopped fresh basil

1/3 cup extra-virgin olive oil

1/4 to 1/3 cup red wine vinegar

3/4 teaspoon garlic pepper

1/4 teaspoon seasoned salt

In a medium bowl, mix together potatoes, cucumbers, tomatoes, capers and olives. Add remaining ingredients and mix gently until well mixed. Serve immediately or chill until serving time. Makes 6 or more servings.

TIRAMISU CAKE

2 (8-ounce) packages cream cheese, softened

3/4 cup powdered sugar

1/2 cup strong black coffee

1 teaspoon vanilla

1 (12-ounce) container frozen whipped topping, thawed

48 vanilla wafer cookies

Cocoa powder, additional vanilla wafers and chocolate-covered coffee beans for garnish

Beat cream cheese, powdered sugar, 1/4 cup coffee and vanilla in medium bowl with an electric mixer at medium speed until creamy. Stir in 3 1/2 cups whipped topping.

Place 24 wafers in circular fashion on bottom of a 9-inch springform pan. Brush or drizzle with coffee.

Spread 1/2 of cream cheese mixture over wafers in pan; repeat layers, brushing wafers with remaining coffee and ending with cream cheese mixture.

Cover; refrigerate 4 hours or overnight. Garnish with cocoa powder, remaining whipped topping, additional wafers and coffee beans. Makes 12 servings.

QUICK INSPIRATIONS

Whip up a salad with a variety of chopped or sliced heirloom tomatoes, cubes of buffalo mozzarella cheese, chopped fresh basil and a sprinkling of balsamic vinegar, olive oil and sea salt.

Or simply arrange different colors of sliced heirloom tomatoes (pick them up at a local farmer's market) on a platter and drizzle with a little olive oil and balsamic vinegar and top with a sprinkling of chopped fresh basil. Wait until diners taste - fabulous! You can even turn the tomatoes into a caprese salad with slices of fresh buffalo mozzarella.

A platter of oven-roasted or grilled vegetables (eggplant slices, asparagus spears, zucchini or yellow squash slices, red and green pepper strips, red or white onion slices, fennel and the like), drizzled with a little olive oil and sprinkled with fresh herbs not only looks but tastes great.

Cooked or roasted fresh corn scraped off the cob and combined with chopped fresh tarragon, basil or dill, chopped red onion and a little olive oil and vinegar can be a wonderful addition to any meal.

Rice salads of all kinds made with cooked white, brown or wild rice - with raisins and apricots, green onions, red and green peppers, other veggies, sesame or other oils, vinegars and an array of seasonings - make great eating. Be creative in combining ingredients. Southwestern-flavored rice combinations are tasty, too.

Antipasto salads make a fabulous impression - and they couldn't be easier. On a large platter or two, assemble a combination of all kinds of sliced meats and cheeses along with assorted olives, sliced tomatoes, roasted red peppers, artichoke hearts and garbanzo or cannellini beans. Sprinkle with chopped fresh herbs and drizzle with Italian dressing zipped up with Dijon mustard. Or toss together the same ingredients (chop up the meats, cheeses and tomatoes) and arrange atop chopped salad greens.

A simple platter of microwaved fresh green beans topped with chopped fresh herbs, kosher salt and a drizzling of olive oil is a nice touch. You might even add some microwaved cauliflower and chopped red peppers or sliced radishes. Another time, top microwaved broccoli spears with a drizzling of melted butter mixed with fresh lemon juice and serve warm.

A platter of chilled braised leeks drizzled with vinaigrette and served atop baby lettuces is a simple but delicious choice. To make it extra- special, top with cooked bay shrimp.

A favorite offering of late is grilled romaine hearts with a splash of olive oil, balsamic vinegar and salt and pepper. Ring with chopped tomatoes and top with a little crumbled cheese (such as Gorgonzola) of your choice, if desired.

Blanched carrot slices tossed with snow peas and a dressing of your choice, then chilled, makes a colorful offering. Another option - bulgur salad with oranges, radishes and mint. Or how about sliced assorted fresh mushrooms with a soy or mustard dressing?

Gazpacho soup is a good way to keep cool - or how about taking the same ingredients and turning them into a gazpacho-style salad? Zip up the dressing with a few dashes of Tabasco sauce. Top with diced avocado, diced tomatoes and bacon and top with a dollop of creme fraiche or sour cream.

You can give vegetables and other creations a lift with a curried yogurt, plain yogurt, sour cream or vinaigrette dressing. Potato salads and coleslaws benefit from this treatment, too.

A tzatziki salad made with plain yogurt and shredded or thinly sliced cucumbers, minced garlic, vinegar and lots of chopped fresh dill is a good go-along for all kinds of grilled entrees, as are fruit-and tomato-based salsas. Take a look at what's in the market and create your own renditions. You can even doctor up prepared salsas or chutney by adding fresh fruits and other items.

Try combining the unfamiliar, like making a salad of ripe peaches and tomatoes zipped up with pecans, fennel seeds, lemon juice, olive oil and fresh parsley, basil or mint sprigs. Or make a cold salad with cooked rice, dried cherries and green olives and some vinaigrette dressing. Grilled bananas and grilled pineapple slices even go well with barbecued meats.

As pasta goes with all kinds of flavors, pasta creations can range all over the map from room-temperature creations with assorted vegetables to others with just a little basil or sun-dried tomato pesto sauce and a few pine nuts, or a tapenade with a few extra capers and chopped or whole olives tossed in. Orzo makes the base for a delicious salad, too, with lemon juice, mint, olive oil and shredded carrots. You can try Asian or Indian-inspired flavor variations, too.

Whip up a red cabbage salad with green apple slices and serve instead of the familiar coleslaw.

CAPTION(S):

10 photos, box

Photo:

(1 -- 3 -- cover -- color) side kicks

Make them the stars of Labor Day spreads

Andy Holzman/Staff Photographer

David Sprague/Staff Photographer

(4 -- color) Cajun Shrimp and Blue Cheese Salad is a winner.

(5 -- 7 -- color) Go-along options are numerous, from Tiramisu Cake, left, to White Bean Toss, center, to Chili Bread, right.

(8 -- color) Ambrosia can contain any fruits you like.

(9 -- color) Try this cobbler with just three ingredients.

(10) Try this easy rice salad with a Southwestern twist.

Box: QUICK INSPIRATIONS (see text)