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Easy potluck recipes that travel well?

j
JaneRI Aug 5, 2010 10:51 AM

Sorry for being so vague....could be main dishes, sides, desserts, appies. I'll be driving about an hour or so, I do have a cooler. No problem putting things together once I get there (wkend house party at the Cape). I'd love fresh, seasonal (tomatoes, corn, blueberries?) simple dishes. Any tried & trues?

  1. greygarious Aug 5, 2010 11:23 AM

    Deviled eggs - transport the filling in a piping bag (or ziploc bag, snipping off a corner to pipe) and finish on site.

    Three (or 5 or 7...) Bean Salad,

    Pinwheels - spread lavash bread with diced fresh vegetables mixed with ranch dressing and cream cheese, add cold cuts or not, roll up and slice half-inch thick.

    1 Reply
    1. re: greygarious
      GretchenS Aug 5, 2010 12:28 PM

      I was thinking devilled eggs too, they are always so popular.

      Succotash with fresh corn, cherry tomatoes and herbs -- maybe using green beans cut into lima bean lengths instead of lima beans.

    2. enbell Aug 5, 2010 08:02 PM

      Slice up zuke, summer squash, eggplant, mushrooms and marinate in olive oil, balsamic, rosemary and garlic - they will be ready to grill anytime over the weekend. You could also make a large batch of gazpacho - the longer you wait to eat it, the more the flavors will meld. Bake and take either a pound cake or angel food cake, serve with fresh berries and whipped cream (the real stuff). Pasta salads and coleslaw also travel well. Goodhealthgourmet's black bean dip is always a hit - always.

      Black Bean Dip
      http://www.chow.com/recipes/24426-ghgs-smoky-black-bean-dip

      Napa Cabbage Slaw
      http://www.marthastewart.com/recipe/napa-cabbage-slaw

      Easy Gazpacho
      http://www.wholefoodsmarket.com/recip...

      1. Foodielicious Aug 5, 2010 08:22 PM

        Items like tabbouleh and hummus are great for make-ahead and work really well at room-temp.

        If you have access to a skillet/stove while you're there, one of my favorite summer dishes is a log of cold goat cheese, smashed onto a platter then covered with about 1/2-cup of hot garlic oil (2-3 crushed garlic cloves fried in an excellent olive oil 'til just starting to turn golden, then the contents of the skillet get poured over the cold cheese - makes a neat sizzling sound, too). Great for smearing on crusty fresh bread and it requires only 3 ingredients and about 90 seconds on the stove.

        Deviled eggs sound great to me, too!

        1. m
          middydd Aug 5, 2010 09:00 PM

          Fine Cooking's "Green Bean, Tomato, Corn Salad", a summer staple.

          http://www.recipe.com/green-bean-salad-with-corn-cherry-tomatoes-and-basil/

          Or Ina Garten's "Orzo with Roasted Vegetables".

          http://www.foodnetwork.com/recipes/in...

          1. m
            masha Aug 6, 2010 08:05 AM

            Bruschetta. Use seasonal tomatoes to make the topping in advance. Toast the bread and assemble when you arrive.

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