Post # 1
After cooking all of Wednesday, having a table of 8 today and now cleaning up the kitchen, I need to start cooking for this weekend’s company. So far this is my menu:
“Sweetheart” salad (light salad with some mango and apple in it)
Tangy citrus chicken
Eggplant and tomato fettucine with olive oil based dressing
The dessert is leftover from today obviously. I know my husband was jonesing for some Rice Krispy treats so if he buys the cereal tomorrow I’ll whip those up too. I just need something to round out my Second course. I have poultry and meat, and a starch, but I need a good vegetable. I’m all cooked out and I just can’t think of anything!
Post # 3
@star_dust: wow! I’m not sure how well it’d go, but I love carrots with butter combined with maple syrup.
Post # 4
My favorite veggie side dish is brussels sprouts. Cut them in half and put them in a frying pan with olive oil and butter. Cover them with tin foil and cook until they’re almost cooked and are crispy/brown on one side. Flip them over and pour the juice of a lemon or two over them, and season with salt and pepper. Cook a couple minutes more and you’re done. They are sooooo good.
Post # 5
@cb336: Actually I have made this before and I love it! I’m thinking I may make this.
@love108: Yum! That sounds delicious.
Post # 6
@star_dust: One of my favorite sidedishes is roasted asparagus. Cut off the bottom ends, toss with olive oil, salt and pepper, bake for 15 minutes or so at 350, and enjoy 🙂
Post # 7
I would do something green. The chicken and eggplant both will have an orange or red appearance so green -like the brussel sprouts- YUM- will be a nice contrast.
Post # 8
- Wedding: August 2013 - The Liberty House
@MsCarabiner: I was going to say roasted asparagus too!
Post # 9
@star_dust: I made a really simple vegetable dish the other week for a dinner party, here’s the recipe:
Roasted Red Peppers with Almonds and Honey.
Red Peppers (Florentine peppers are great
2 Cloves of Garlic thinly sliced
Salt and Pepper
Roast peppers until they’re black and put them in a plastic bag and tie it shut. Leave for 30 minutes. Peel the blackened skin off – leaving just the flesh, chop into bite size chunks and set aside.
Heat olive oil in a pan and throw in the sliced garlic, fry gently until they start going golden, throw in the sliced almonds and fry until everything has taken on a nice golden colour.
Add the honey, salt and pepper and let it heat through – don’t boil it – pour over the peppers and serve.
This can be made in advance and stored for a couple of days in the fridge, just gently heat it up in a pan before serving.