I'm attending my department's picnic this Sunday, and we've been asked to bring either a side-dish or a dessert. Now, I'm a pretty good cook, so I figured that I ought to bring a side-dish (most of the other grad students are brining dessert, 'cause it's easy). However, I'm at a lost as to what would be a good choice to bring - I don't think I've ever actually cooked for a potluck-type thing, where I wasn't going to be serving the food hot in my house.
The "main dish" is going to be a variety of sandwiches, although I'm fairly certain that forks and knives will be available. There ought to be a decent number of people - at least 30 or 40.
So - any suggestions?
P.S. I'm headed to a Farmer's Market tomorrow, so I can pick up a bunch of fresh produce, if called for.
Posted by quidscribis (Member # 5124) on :
Potato salad!
Posted by Raventhief (Member # 9002) on :
Fresh produce + picnic means salads. Fruit salad, taco salad, cole slaw, something of the sort.
Posted by divaesefani (Member # 3763) on :
Pasta Italia
1 box of Tri-Color Rotini, cooked, drained and rinsed. 1 container of water packed mozzarella balls (4 in a pack) 4 roma tomatoes Balsamic Vinegar Olive Oil Italian Herbs, Salt, Pepper
Cut the mozzarella and tomatoes into little cubes and add to the pasta. Add balsamic vinegar until mozzarella turns dark on the outside. (You'll have to toss several times during this process to make sure the vinegar is not just sinking to the bottom of the bowl.) Coat with olive oil and add herbs and seasonings to taste.
This is a hit everywhere I take it, and it's so simple! It's also good with cubed chicken in it.
Posted by ClaudiaTherese (Member # 923) on :
I love all the suggestions above. divasefani, that sounds great.
Additionally, I'd note that if you take a fruit salad (always popular), make sure to mix up the colors. Orange, apple, and pineapple are staples, but consider the contrast of adding blueberries, watermelon, raspberries or strawberries. And sliced starfruit are gorgeous on top.
The fruit salad is usually the easiest option. It's just wash and cut. Make sure not to cut the fruit too small.
I also like the visual and taste appeal of corn niblets with tidbits of roasted red pepper and a dusting of chopped parsley. You can add ham if there are no vegetarians -- but if there might be vegetarians, just remember that it's often hard for them to find anything at get-togethers, so if you can avoid meat without sacrificing much flavor, it's a nice thing to do.
Finally, I'd also consider roasted vegetables (carrots, potatoes, red peppers, onions -- almost as easy as a fruit salad, just takes some olive oil and oven time) or a Greek salad (cucumbers, feta cheese, red peppers, onions, kalamata olives, oregano, lemon juice, olive oil, salt & pepper -- also very easy).
Posted by Valentine014 (Member # 5981) on :
Guaranteed hit: Cucumber sandwiches. So simple, but I assure you that you will be the hit of the party (I always am when I bring these):
-Rubschlager cocktail pumpernickel bread (found usually in the deli [yes, deli] section of the grocery store)
-1-2 cucumbers (depending on size)
-8 oz. cream cheese (not the reduced fat or fat-free stuff)
-powered Italian seasoning packet (found on the top shelf of the salad dressing section)
Mix cream cheese and seasoning packet together. Spread onto bread slices. Place cucumber slice on top. Sprinkle with dill weed (found in seasoning/slices aisle).
No utensils. Five minute prep. Rave reviews. I promise.
Posted by CaySedai (Member # 6459) on :
I've been wanting to make a taco salad for an upcoming potluck. I don't have my recipe, but looked some up online and it's approximately this:
1 pound browned ground beef 1 15-oz. can red kidney beans, drained (Possibly taco seasoning) 1 head lettuce or package salad mix tomatoes grated cheddar cheese (I will probably use fiesta blend) nacho cheese doritos (crunched up, I think) 1 16-oz bottle of salad dressing (I found recipes calling for ranch, italian, etc. The recipe I once had uses french dressing.)
Mix the browned, cooled ground beef with the beans, lettuce, tomatoes and cheese (and taco seasoning). (I think this can be done the day before, or several hours before.) Add the dressing and Doritos just before serving.
Posted by Puffy Treat (Member # 7210) on :
My favorite fruit and gelatin salad:
2 cans " chunky tropical mixed fruit" (in fruit juice or nectar)
1 can mandarin oranges
1 can "very cherry" mixed fruit
1 box lime gelatin
1 carton whipped topping
1 bag miniature marshmallows
1 carton low fat cottage cheese
Mix all of the above in a large bowl, let sit in the fridge overnight. Serve.
[ September 30, 2007, 08:08 PM: Message edited by: Puffy Treat ]
Posted by ketchupqueen (Member # 6877) on :
If you want exotic, I've had success with a Hawaiian style salad with noodles and dried fish at luaus and other parties. I can dig up the recipe if you'd like it.
I've also brought a big crockpot of beans and a dish of cornbread before (again, good for vegetarians or others who don't want to eat the salad.)
And of course there's the ever popular broccoli salad (I can dig up a recipe for that, too-- it's a mayo, vinegar, sugar, bacon, onion dressing on broccoli with cashews and mandarin orange segments.)
On the Jatraquero recipe site, I have posted my mom's recipe for three-bean salad (my personal fave) and an elegant tossed salad with mandarin oranges, candied almonds, and home-made salad dressing, if you'd like to check those out.
Posted by Elizabeth (Member # 5218) on :
Pesto salad!
Golly that reminds me that I have not had pesto in ages, and stupidly decided not to grow basil this year.
Posted by Raventhief (Member # 9002) on :
quote:Originally posted by CaySedai: I've been wanting to make a taco salad for an upcoming potluck. I don't have my recipe, but looked some up online and it's approximately this:
1 pound browned ground beef 1 15-oz. can red kidney beans, drained (Possibly taco seasoning) 1 head lettuce or package salad mix tomatoes grated cheddar cheese (I will probably use fiesta blend) nacho cheese doritos (crunched up, I think) 1 16-oz bottle of salad dressing (I found recipes calling for ranch, italian, etc. The recipe I once had uses french dressing.)
Mix the browned, cooled ground beef with the beans, lettuce, tomatoes and cheese (and taco seasoning). (I think this can be done the day before, or several hours before.) Add the dressing and Doritos just before serving.
Mine uses no beef, Fritos in place of Doritos, Catalina dressing, and a mix of kidney and black beans. Let the beans marinate for a few hours in the dressing, otherwise just chop, shred, mix and serve.
Posted by Jhai (Member # 5633) on :
Thanks for all the recipes, guys! I went with divaesefani's pasta salad, since I found some great (cherry) tomatoes, fresh cilantro, and organic mozzarella balls at the Farmer's Market. I also grabbed some cucumbers, which I thought might be good in the salad, but ended up deciding to not put them in. The pasta turned out really good, though, and was a big hit - came home with only a bit left for lunch tomorrow.
I altered the recipe a bit by sauteing some onions and garlic in olive oil. Right before I took them off the heat, I tossed in a bunch of fresh, chopped cilantro. It ended up giving the salad a nice little kick, particularly because I was careful to get all of the oil from the sauteing out of the pan and into the pasta.
Note: do not add the mozzarella to right-off-the-stove, hot pasta. Posted by divaesefani (Member # 3763) on :
I'm glad the dish was a hit! I alter the recipe all the time for different flavor, so I'm glad you found something oh so yummy to do with it. I'll have to try it your way next time.
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