Side Dishes

[Cyn]

Help! For my mom's birthday party on Sunday, my task is to make two side dishes. Any recommendations for sides to go with a seafood pasta? The requirements are that I have to be able to make them in a crowded kitchen, and no cheese, cilantro or bell peppers. Oh, did I mention there will be 14 people?

[RunnerKim]

My first thought with pasta is to make bread (focaccia comes to mind), which you could do ahead of time and avoid fighting for counter space.

No cheese is a tough one for me! My grandmother just made for me a broccoli & cauliflower salad with peanuts and raisins with mayo.

Lemon-Basil Bean Bowl from May 2000 (green beans, lima beans, tomato, bacon, etc)
Caesar Salad also from May
Fruit Salad

Kim

[Ohioan]

Cyn, what kind of seafood pasta is it? something creamy, or something oil-and-garlicky, or what? If it's a creamy main dish, you probably don't want a creamy or eggy side dish. Try some mixed greens steamed with garlic and lemon, and maybe a bean-and-corn salad with a non-creamy vinaigrette. Or how about a vegetable slaw (can be made ahead)?

If it's an oil-and-garlic type of seafood pasta, forget the greens steamed with more of the same. How about stuffed eggplants, or the focaccia that RunnerKim suggested, along with a tossed vegetable salad?

For a tomato-based pasta dish, go with the greens again, and definitely bread to mop up the sauce!

Let us know when the menu is complete. http://www.cookinglight.com/bbs/wink.gif

Phoebe

[Pat58]

If you don't mind a lot of chopping, I would suggest you take advantage of the season and make a marinated salad with fresh produce and either your own recipe or a good bottled balsamic vinaigrette (such as Newman's own). This is an improv recipe and the conversation in a crowded kitchen might help!

- 4-6 large, ripe tomatoes, chopped coarsley, place in bowl with their juices
- 1 lb. or more green beans, cut in 1" lengths and microwaved until crisp/tender - add to bowl
- 1 lb. mushrooms, sliced, add to bowl

Other additions/substitutions: julienned summer squash; sliced, microwaved carrots; trimmed and steamed snowpeas - whatever you like and what looks good at the market! (Just keep the tomatoes for their juice)

Toss all veggies together with enough vinaigrette to moisten (the tomatoes will bleed extra juices) and sea salt, lots of fresh pepper and fresh chopped basil to taste and let marinate from 20 minutes to whenever. Toss before serving, the juices are wonderful soaked up with Italian bread. Have a great party!

[jd]

I just made a couscous vegetable dish for the first time - very quick, easy and doesn't take a lot of space. I really liked it, but the SO didn't (he thought it tasted like air?!).

[Cyn]

Thank you.

The final menu was a seafood fetticine loaded with clams, shrimp and mussels made by my Japanese sister-in-law and my brother. My other brother roasted two seasoned pork tenderloins, rubbing several dries seasonings on them then wrapping in plastic wrap for 8 hours beofre cooking. I confess, that I bought the bread and went with the CL field green salad with citrus vinagarette which includes sugared spicy pecans. All accompanied by a nice sweet bubbly, muscato di asti from Italy.

I will save your ideas for the next potluck. We often are missing sides. Thanks again.

[Cyn]

Just re-read these. I think I have to make pasta this week. I want to try the tomatoes, green beans and mushrooms and a few others. Maybe I'll make it a side dish night and forget the pasta.