meatless potluck ideas?
for a main dish to serve 20? and something that can be served room temp... as far as i know there will be no way to keep things hot or cold. i'm stumped - help?
Here's a personal favorite that I came up with. We've been enjoying this for years & have brought it to numerous potluck suppers. It's just as tasty at room temp as it is piping hot, plus it makes use of one of autumn's super-vegetables - kale. Recipe is also incredibly easy to increase. For 20, depending on what else is being served, you'd most likely want to double or triple it.
BREEZY GREEK PENNE PASTA WITH KALE AND FETA
Half to 1 pound penne pasta (Barilla is my favorite brand), cooked according to al dente package directions & drained
1 block/container of Feta cheese, chopped/crumbled
Approx. 12-24 Kalamata olives, pitted, & roughly chopped **
Approx. 1 pound Kale, rinsed, stems removed & discarded, & leaves roughly sliced/chopped
½ a large or 1 small red onion, peeled & chopped
A few dollops of extra virgin olive oil for sauteeing
Dash or so of chicken broth or water
Dash of crushed red pepper flakes (optional)
While the cooked pasta is draining in a colander, heat the olive oil in the pot the pasta was cooked in & saute the onion until softened but not brown. Add the chopped kale, stir a bit until wilted, & add a dash or 2 of chicken broth or water if necessary to prevent burning. Add chopped olives, cooked pasta, feta cheese, & crushed red pepper & stir again – gently - until pasta is heated through. Serve hot or at room temperature.
** If you can’t obtain pitted olives, pitting them is accomplished easily by simply placing your broad kitchen knife (sharp side away from you) over each olive & briskly hitting down on the knife with your hand. Olive will break open & pit will be easy to remove.
people really go for orzo salads!
i like tortellini salads with feta or mozz cubes, halved grape tomatoes (more flavor), black and stuffed olives, capers, artichokes, red bell pepper, italian parsley, cukes, finely shaved fennel or celery -- whatever you like from the mediterranean repertoire -- dressed with a garlicky-lemony vinaigrette (maybe with fine-diced sun-dried tomatoes). (for meat eaters, i also love to add salami or pepperoni cubes). i garnish with those banana pepper rings on top, with some halved tomatoes and a lemon slice, cut and twisted.
you can do the same with any pasta, including orzo, or grains like quinoa. it is a simple, flexible formula for bright & savory flavors, and varying texture.
And now people really go for quinoa salads, I'm finding out...there's a great one called International Quinoa Salad from fatfreevegan.com and I think I found out about it here on CH....brought it to 2 different functions, and it disappeared...the original recipe uses chickpeas but you get a better color pop with black beans--either way, it's really nice!