menu help

[colleency]

I'm going to a wedding where the reception will be potluckish by several friends. Will you please help me decide what to bring?

Here is the known menu thus far:

shepherd's pie
lasagne, both meat and vegie
baked chicken
honey baked ham
caeser salad
cold macaroni salad
cold asparagus with sauce
hot au gratin potatoes
hot glazed carrots

the bride at one point mentioned it would be nice if there was a roast turkey

the organizer said we could probably use some kind of cooked green vegetable or an interesting salad

I was originally asked to bring a main dish, and all I could think of was french dip, which seemed kind of boring.

For an interesting salad, I was thinking of mixed greens with strawberries, pecans, and blue cheese with a balsamic vinaigrette.

Any suggestions?

[Linda in MO]

What about hot rolls or fruit and dip?

[Linda in MO]

Or... Garlicky Green Beans or Green Beans with Crushed Almonds.

* Exported from MasterCook *

GREEN BEANS WITH CRUSHED ALMONDS

Recipe By :Gourmet, September 1999
Serving Size : 2 Preparation Time :0:00
Categories : Side Dishes Vegetable


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb. fresh green beans -- trimmed (I generally use thawed frozen whole green beans)
1 1/2 tablespoons unsalted butter
1 garlic clove -- minced
1/4 cup blanched whole almonds -- finely ground (I use less)

Cook beans in a 3-qt. saucepan of boiling salted water until crisp-tender, about 4 minutes, and drain. Melt butter in a large nonstick skillet over moderate heat, then cook garlic, stirring, until it just begins to turn golden, about 1 minute. Add almonds and cook, stirring, until they begin to color slightly, about 2 minutes. Add beans and cook, stirring, until tender and heated through, about 2 minutes. Season with salt and pepper.


NOTES : Here's a recipe from Gourmet that is really delicious. It's a twist on the traditional green beans almandine. I'm planning to make it for Thanksgiving this year.

A couple of comments - the butter is necessary in order for the crushed almonds to cling to the green beans. You can reduce the butter slightly but don't try leaving it out completely. Also, I add a squeeze of lemon juice at the end to brighten the flavor. SusanT from cl
http://www.epicurious.com/recipes/recipe_views/views/102273

[Ohioan]

There does seem to be a marked absence of green vegetables. :( How about some broccoli, maybe with a lemon or soy/sesame glaze? Or some steamed or wilted greens (spinach, chard, collards, etc.)? If all else fails, how about a non-mayonnaise cole slaw?

Cheers,
Phoebe

[BeachBum]

Or how about doing a broccoli salad?

[Cookin4Love]

Sesame roasted asparagus is always well received whenever I take it somewhere. It can be served hot, cold, or room temperature. I just drizzle a little bit of toasted sesame oil over asparagus, roast in a hot (400 degree) oven for a few minutes until crisp-tender, then sprinkle with toasted sesame seeds before serving.

[colleency]

Thank you!

I kind of like the idea of the garlicky green beans. The asparagus sounds nice, but someone's already bringing some.

[honeygirl1971]

I actually like your salad idea (it sounds great), since there aren't any other green salads! But I am a salad freak and eat it every day!