Help: Need rest of my menu

[kwormann]

It is my turn for our weekly dinner party and I know what apps. to put out, but at am a loss for the main dish and dessert. Can you help me????

I will put out a platter of melons, prushuttio (sp), hummus and pita. I also plan on a tomato salad for a side dish, but I cant make up my mind on a main dish or a dessert. What would go with the "mediterranean-ness" of this meal? Oh, it will need to be a vegetarian main dish http://www.cookinglight.com/bbs/biggrin.gif

Thanks to all http://www.cookinglight.com/bbs/smile.gif

Kim


oops...forgot to mention a couple of ideas I had. Possibly Risotto with Greens, Gorgonzola and Walnuts or pasta from awhile back that had Arugula and shaved parmesah (would need to find the recipe). A couple of dessert ideas were strawberries with balsamic vinegar or with cream. I am trying to keep it simple and beautiful...authentic like a real Med. table http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by kwormann (edited 05-22-2001).]

[HUNGRY!]

You could just roast some vegetables, toss them is balsamic vinegar and a little bit of oil and then toss it with pasta. This is simple, but it is one of my favorite meals. It would be easy to make a lot of too!

[emilycat]

Sounds like it'll be a great meal! I was actually thinking that Spanikopita would be a wonderful complement to everything else you're serving. Or maybe a spinach-Bechamel lasagna. A pasta with eggplant would also be nice, if you'd like something simpler. If you'd like something very colorful and Mediterranean, I have a wonderful Ratatouille recipe from Mollie Katzen that would be excellent over polenta.
And I really like your strawberries in balsamic vinegar idea. http://www.cookinglight.com/bbs/smile.gif

[HUNGRY!]

Oooh, Emilycat, could you post that ratatouille recipe for me? I am always looking for those kinds of recipies! Thanks.

[emilycat]

Sure! I may have time to do it this evening, but if not, I'll bring it to work tomorrow http://www.cookinglight.com/bbs/smile.gif

[LGBurns]

Oh, Kim! I highly recommend the Mediterranean Lasagna from April's issue. This is really pretty easy to make and so impressive. It would go great with the other things you're serving since it's more Greek than Italian. I brought it to some friends the other day and they scarfed it down and raved about it. It only makes enough for 6 (not sure how big your dinner party is) but it would be very easy to double.

[sneezles]

Kim,
I have a recipe for Baked Eggplant Stuffed with "Grains of Rice", it uses chicchi di riso or orzo. I have substituted TVP for the 1/4 pound ground beef and even the meat eaters didn't notice! It also has tomatoes, onions and Asiago cheese. Can post if you like.

[KaliforniaKim]

Kim,

I made a strawberry mousse dessert from the May '99 issue last Saturday night, and it was a huge hit. It was very easy, too (strawberries, a little sugar, light sour cream, and light whipped topping).

Kim

[Leanne]

I can't remember the name, but there was a mediterranean shrimp pasta that was good - olives, feta, tomatoes, etc. over angel hair. (you could leave out the shrimp)

I think it came out in 99 sometime.

[emilycat]

Okay, here's that ratatouille recipe I was going to post a couple days ago... http://www.cookinglight.com/bbs/wink.gif I love this served over polenta.

From Mollie Katzen's Moosewood Cookbook

Ratatouille
Mediterranean vegetable stew

Preparation time: about 45 minutes
Yield 4 to 6 servings

3 T. olive oil
4 medium cloves garlic
2 cups chopped onion
1 bay leaf
1 medium eggplant (7 to 8 inches long; 4 to 5-inch diameter), cubed
1 1/2 t. salt
1 1/2 t. basil
1 t. marjoram or oregano
1/2 t. rosemary
1/2 t. thyme
1 medium (6- to 7-inch) zucchini, cubed
2 medium bell peppers, in strips
fresh black pepper
1 14 1/2-ounce can tomatoes
freshly minced parsley - optional
minced olives - optional
For spicy variation
-omit bay leaf, marjoram, rosemary
-add in their place:
1/2 t. cumin
2 t. chili powder
cayenne, to taste
- optional: add 1 cup pitted, sliced oil-cured olives

1) Heat olive oil in a deep skillet or Dutch oven. Add garlic, onion, and bay leaf, and sute over medium heat for about 5 minutes.

2) Add eggplant, salt, and herbs, and stir. Cover and cook over medium heat, stirring occasionally, for 15 to 20 minutes, or until the eggplant is soft.

3) Add zucchini, bell peppers, black pepper and tomatoes. (Break the tomatoes into smaller pieces with a spoon.) Cover and simmer for about 10 more mintes, or until the zucchini and bell peppers are tender.

4) Serve hot, warm, or at room temperature -- plain, or topped with parsley and/or olives


[This message has been edited by emilycat (edited 05-24-2001).]

[HUNGRY!]

Thank you!!! That sounds so good! http://www.cookinglight.com/bbs/biggrin.gif

[emilycat]

You're quite welcome http://www.cookinglight.com/bbs/smile.gif Let me know if you try it!

[kwormann]

Thanks for the help....my party just grew by three more http://www.cookinglight.com/bbs/smile.gif I am sooooo excited because a new whole-foods-esque store called Central Market will open 2 days prior...you KNOW where I will be shopping!