Menu help? There is a group of three couples

E

emtd

Well-known member
and we've been getting together for dinner for a few years now, so we've covered a lot of recipes. We are not a gourmet group - but we do make an effort. It's my turn the following weekend and I'm having trouble deciding on the entrée (haven't thought of dessert yet).

First course: mushroom lasagna (love smittenkitchen's)

Second course - individual chicken pot pie's - (maybe Ina Garner's)

or

mushroom lasagna served with either greek stuffed chicken or roasted in buttermilk chicken.

Would love some help. Thanks

Betty

 
Can you help us narrow down what you're looking for?

Also, how much prep work are you willing to do in advance? smileys/smile.gif

 
actually less prep time than usual as I'll be

preparing the meal myself. My husband is tied up with work until the last minute. Also of course I'll be making an appetizer or two plus dessert.

 
Here's a couple...

I keep linking to blog posts, because that's where I've been putting all of my favorites after we try 'em out.

Here's one for a fig, tomato and pine nut salad we tried last week. It was great, and very simple: http://www.baketard.com/blog/2012/8/9/you-say-tomato-tomato-tonnato-and-tomato-fresh-fig-blue-chee.html

This asparagus dish is my absolute favorite, and you can deal with the sauces a couple of days in advance. People go insane for this: http://www.baketard.com/blog/2012/4/13/grilled-asparagus-with-hazelnut-aioli-and-pinot-noir-syrup.html

If you can get your hands on marrow bones, this makes a very elegant presentation and takes little time if you do the onions and chimichurri ahead of time: http://www.baketard.com/blog/2012/1/9/marrowbone-caramelized-onions-and-chimchurri.html

 
Betty, I'm thinking the pot pies might be too rich after the lasagna.

I would suggest small portions of the lasagna as the first course, which can be made way ahead, and then one of your roasted chicken choices as the main course with a couple different vegetables or sides.

On the other hand, I've tried Marc's asparagus and it is wonderful. It could be a first course on its own, or it would be nice with the chicken.

 
Green beans would probably be good in Marc's asparagus recipe too, and more in season.

 
I agree that the pot pies with lasagna are a little too much cumulatively. I'd stay with the

lasagna and add a simple green salad and a protein. Something like Arugula with fresh raw peas, avocado and radish in balsamic vinaigrette and a Rosemary-Lemon Roasted, Grilled or Baked Chicken. Be sure to have plenty of of Pinot Gris, Grigio or Albarino to serve alongside.

 
Summer? I'd love the stuffed Greek Chicken. This Tuscan Kale Caesar Slaw is a favorite and would

make a nice pairing. (Lasagna seems a little heavy for summer.) The slaw is awesome because you could make everything in advance. Kale is hearty and can withstand being cut early in the day. I make the salad dressing often and keep a separate container of the shredded eggs on hand. Easy assembly, and SO delicious!

Then I'd swap out the chicken pot pie for a nice stone fruit pie. smileys/smile.gif

 
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