Want to do the butternut scallopini chick tomorrow night...but want...

J

joanietoo

Well-known member
an easy, quick wow rest of meal.....I am having one of those blank idea times...

Starter???

Main:

the chicken with.....

green salad????, which of the many excellent salads........

pasta, orzo????

veg???? roasted tomato- garlic- asparagus- red onion- red pepper....

(if I had long beans I'd do them wrapped in bacon bundles and wild rice but I can't get the beans so my mind is just a blank)

Dessert????

cheese platter, perhaps?

I can't put it all together, arghh!

please give suggestions.

TIA

 
How about this as a starter, REC: Black Olive -Artichoke Dip

posted by Dawn...
1 (7.5 ounce) jar marinated artichoke hearts, drained and diced
1/2 cup diced Black Ripe Pitted Olives
1/2 cup diced plum tomatoes
1/4 cup shredded Asiago cheese
2 tablespoons light or regular sour cream
2 tablespoons light or regular mayonnaise
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper

In a medium bowl, combine all ingredients; mix well. Cover and chill - at least 30 minutes or up to 24 hours before serving. Serve with crackers or chips.

Yield: 6 (1/4 cup) servings

I'm doing this one for a family gathering tomorrow.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=62474

 
Then...

how about combining those roasted or grilled veggies with the orzo for a fabulous side dish!

I think a fruit and cheese plate for dessert would be a grand finish.

 
This is great & very refre: Salade de Concombres Et Chevre (Cucumber and Goat Cheese Salad)

SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD)

INGREDIENTS:

2 cucumbers, peeled and thinly sliced
1 large tomato, cored and coarsely cubed
1/4 lb (4 oz) goat cheese, crumbled
1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)
2 Tbsp parsley, finely chopped (I use flat leaf)

DIRECTIONS:

1. In salad bowl, combine cucumbers, tomato, and goat cheese. (Or can add part of the goat cheese and save the rest to crumble over the top after tossing salad).

2. In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).

3. Pour vinaigrette over salad and toss well. Sprinkle with parsley (and crumble over remaining goat cheese if you have some reserved), and serve. (I like to chill it before serving).

4 servings.

Edited from Pierre Franey's "Cooking In France"

 
Here's an excellent side dish: Roasted Asparagus with Crisp Shallots

This calls for orange zest, which goes perfectly with the asparagus and shallots, but you could also use lemon zest, depending on which goes better with the main dish.

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.

Bake 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.

 
In class this was paired with a fresh spinach salad (more)

Pomegranate Vinaigrette Salad
Yield: 4-6 servings
Ingredients:
Juice of 6 pomegranates (or you can use fresh pomegranate juice from your grocer); if you use the juice, gently cook 1 cup on low until reduced to one-half.
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1/2 tsp. chopped garlic
1 tsp. diced red onion
1 tbsp. sugar
Salt to taste
Combine all ingredients in a bowl and whisk until emulsified. Pour over fresh spinach leaves or mixed greens. Our salad included spinach leaves, dried cranberries, walnuts, and fresh grated parmesan cheese. The combination was fantastic. This salad paired with a dry Pinot Noir Rose (2005 Toad Hollow from Sonoma County) did an excellent job!

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=62957

 
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