Need ideas for spring meatless entree for a crowd
- tcamp Apr 24, 2014 06:20 AM
I am responsible for providing an entrée for about 20 people for a Friday supper next week. Feeling totally cluefree about what to make and I'm seeking wisdom here.
Other parameters: Mostly prep ahead of time and cook/assemble quickly onsite. No chicken or red meat but eggs, beans, dairy, everything else OK. Not wanting to break the bank on pricey ingredients. Somewhat seasonal and suitable for a warm evening. Not too soupy as someone else is providing a soup course.
Nicoise salady type platters? In the past I've done gypsy stew (moosewood) and vegetable-heavy lasagna but I'm not feeling the hot cheesy vibe this time.
Moroccan tagine with chickpeas ( I make one involving butternut squash, chopped tomatoes, and chopped fresh cilantro and parsley; but there are lots of types to choose from) Serving on a big platter with tagine in center and rice around the edge is dramatic. Add currents and tumeric to to the rice for a great look.
Trick is to not to make the tagine spicy, just nicely flavored with cinnamon and cumin)... Then offer a bowl of harissa on the side for those who like it hot.
Pasta w/peas. Delish at room temp. I've done this for after ballgames etc. and it went over very well. Use lots of shredded parm or pecorino