Vegetarian menu help

A

allaneball

Member
I am planning a dinner that must be vegetarian. One of the guests is bringing brie in puff pastry as an appetizer, another is bringing a salad. I would like to make the Wild Mushroom Lasagna, but now I am stumped for a side dish/dishes. It seems like something bright would be in order. (I do have butternut squash and pumpkins, if that gives anybody any ideas, but it seemed a little starchy to me.)

 
Welcome allaneball!

Your menu sounds great. I haven't made the wild mushroom lasagna, but it has been on my to-try list for a long time. With the rich appetizer and main dish, I would like a simpler side dish, perhaps some simple steam green beans with slivered almonds or some other simple vegetable dish. It might just be me, since I have been on a green bean kick lately. Welcome to the swap!

 
When I serve Lasagna I just have a nice green salad and a bread. Usually

garlic bread. I feel like lasagna is a hearty dish and really doesn't need much else. Is the salad that's being brought a green salad and will they bring a dressing? I always make a nice dressing and serve in a pretty server. If you really feel you need a side I would go with Dawn's steamed green bean suggestion. We all know we often plan way to many dishes and often need an intervention by our trusted, level headed resident here, Joe. Welcome!

 
When I make something rich like lasagna>>>

I like to have something "bright" like you suggest. I usually do a green bean stir fry when I serve lasagna--just saute the beans until tender-crisp and finish with honey, soy sauce, minced ginger and minced garlic. It's a nice combination with the pasta.

 
Parmesan Green Beans are delicious. Here's the recipe:

PARMESAN GREEN BEANS

INGREDIENTS:

1 lb green beans
2 to 3 tablespoons olive oil (I used about 1 1/2 Tbsp extra virgin olive oil)
3 cloves garlic, minced (I crushed them first, then chopped)
3 shallots, minced (I omitted these)
1/4 cup parmesan cheese (I used Parmigiano Reggiano)

DIRECTIONS:

1. Snap ends off green beans, and cook. (I steamed them)
2. Meanwhile, heat oil in skillet over medium heat.
3. Add garlic and shallots and cook to soften.
4. Toss with cooked green beans. (Add salt and black pepper, to taste).
5. Add Parmesan and toss.
6. Serve immediately.

Makes: 4 servings

 
Another great one: (Also posted in the T&T folder): Citrus Green Bean Salad:

CITRUS GREEN BEAN SALAD

INGREDIENTS:

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

DIRECTIONS:

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serves 6-8.

From cooksrecipes.com

http://www.cooksrecipes.com/salad/citrus_green_bean_salad_recipe.html

 
And yet another: Roasted Asparagus with Crisp Shallots

ROASTED ASPARAGUS WITH CRISP SHALLOTS

INGREDIENTS:

3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel

DIRECTIONS:

Preheat oven to 450 F (425 F for dark pans).

In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.

In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.

Roast until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.

Add orange peel to roasting pan, mixing well.

To serve, place asparagus on plates and sprinkle with shallots.

Makes 6 servings.

Adapted from my files.

 
Roasted Tomatoes with Garlic and Gorgonzola and/or Parmesan -(there's just a touch of cheese, so it

so it wouldn't compete with the main dish). It's excellent:

ROASTED TOMATOES WITH GARLIC AND GORGONZOLA

INGREDIENTS:

6 Roma tomatoes, sliced in 1/2 lengthwise
2 tbsp olive oil, divided (I used 2 Tbsp for mixing, and 2 tsp for drizzling)
2 cloves garlic, minced (I crushed, then chopped)
1/4 tsp kosher salt (I used 1/8 tsp fine salt)
1/4 tsp freshly ground black pepper
1/2 cup plain bread crumbs (I used whole wheat panko)
1/2 cup finely crumbled Gorgonzola or grated Parmesan cheese (or 1/4 cup of each, mixed together) (I used about 5 Tbsp Parmigiano Reggiano and 3 Tbsp blue cheese)
1 tbsp chopped fresh flat-leaf parsley

DIRECTIONS:

Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.

In a large bowl, mix together 1 tablespoon of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated.

Marinate the tomatoes for 10 minutes.

In a small bowl mix together the bread crumbs and Gorgonzola cheese.

Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown. (I baked about 23 minutes, until tops browned).

Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately. From the poster: "I placed the 12 halves around a huge plate and piled a big salad in the middle...."

From Giada De Laurentiis
Posted at:
http://www.jemangelaville.com/2009/01/05/hello-2009-roasted-tomatoes-with-garlic-and-gorgonzola/
(original recipe at:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-tomatoes-with-garlic-gorgonzola-and-herbs-recipe/index.html

http://www.jemangelaville.com/2009/01/05/hello-2009-roasted-tomatoes-with-garlic-and-gorgonzola/

 
This green beans, cranberries & nuts posted by Marsha sounds yummy (WELCOME allaneball!)

Green Beans, Cranberries and Nuts - Diabetic

1 pound fresh green beans
1 tablespoon canola oil
1/2 cup fresh cranberries, chopped
3 tablespoons English walnuts, chopped
1 tablespoon honey

Drain and rinse green beans and cut into 4-inch pieces.

Heat oil in a medium-size saucepan; add cranberries and nuts.

Cook cranberries and nuts, stirring often until cranberries are soft. Push some of the cranberries against the side of the pan to help them "pop."

When cranberries are tender, stir in the green beans; cook until the beans are tender crisp.

Add honey, stir well, and serve hot.

Makes four servings.

Nutrition information per serving: 125 calories, 65 calories from fat, 7 g fat, 1 g saturated fat, no cholesterol, 15 g carbohydrates, 7 mg sodium

This recipe created by Edie Sutton, educator, Purdue Univ Extension. Shared by Jamie, Healthy Tastes group

http://eat.at/swap/forum33/12_Green_Beans_Cranberries_and_Nuts

 
or Green Beans Caesar in the Tried n True section from Ang

Green Beans Caesar
1 1/2 pounds fresh, canned, or frozen green beans
2 tbs vegetable oil
1 tbs vinegar
1 small onion, minced
2 cloves garlic, crushed
salt and pepper to taste
2 tbs butter or margarine
1/2 cup fresh bread crumbs
2 tbs grated parmesan cheese
Cook beans in boiling water until they are done but still firm (10-15 minutes).
Toss with oil, vinegar, onion, garlic, and salt and pepper and place in a casserole dish. Melt butter in a saucepan and stir in the bread crumbs and parmesan cheese. Pour over the top of the bean mixture and bake at 350° until the bread crumbs are browned, about 20 minutes. Serve immediately. Note: I have mixed the ingredients (all but the bread topping) as far as a day ahead. The longer they marinate, the better the blend of flavors.

http://eat.at/swap/forum20/10_Green_Beans_Caesar

 
or orchid's Grilled Tuscan Vegetables

Grilled Tuscan Vegetables

Serving Size : 10

Amount Measure Ingredient -- Preparation Method

1 clove garlic -- minced
3/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
3 small eggplant
3 small zucchini
3 small red bell peppers
3 small yellow bell peppers

Place first 7 ingredients in a small bowl and mix well.

Cut each eggplant and zucchini lengthwise in half. Cut each pepper lengthwise in half; discard seeds.
Preheat broiler. Arrange vegetables, cut side down in broiler pan and brush with 1/3 cup of dressing. Broil vegetables 7 minutes. Turn; brush with 1/3 cup dressing. Broil 8 to 10 minutes until fork-tender. Remove vegetables to bowl. Pour dressing from pan and remaining dressing to coat well. Refrigerate at least 4 hours to blend flavors, stirring occasionally. Bring to room temperature and drain before serving.

- - - - - - - - - - - - - - - - - -

NOTES : May be prepared 1 day in advance.http://eat.at/swap/forum20/57_Grilled_Tuscan_Vegetables

 
allaneball, all 3 recipes above are from our "tried and true" section which means

at least 3 other people have made the recipe and raved about it -- it's always a good place to start *g*

 
A good green salad and bread! Cheesecake for dessert.

It's the request of my eldest daughter for her birthday nearly every year. Same recipe I've made since she was 5 and she'll be 41 in March.

 
Thank you all...this is great!

Thanks so much for all the ideas. If I was making the salad I would go with the Citrus Avocado, but since I do not know what is coming, I think I will do the Citrus Green Bean Salad. It sounds yummy, and perfect since it is versatile regarding temperature. HOWEVER, I will eventually try all the other recipes, too, since they sound delicious. Appreciate the warm welcome and guidance!

 
I'll be making the Citrus Green Bean Salad for New Year's Eve for the upteenth time (along with file

mignon, etc.) Let us know how it turns out!
And welcome to the forum!

 
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