Yum, that orzo and asparagus salad and the stuffed mushrooms sound delicious - care to share some recipes?
We always go to some friends who are gourmet cooks, so the menu changes every year, but we bring a side dish and homemade cranberry sauce, so maybe one of those will work.
OP here - everyone's menus sound delish
We are transporting our food by putting it into those disposable aluminium trays with the lids, then putting those in a cardboard box that has a towel in the bottom. The orzo dish I made when DD graduated high school and DH says his stuffed mushroom recipe is a secret but I found his recipe
Stuffed Mushrooms: makes at least 6 servings (he always triples it)
1 pound large button mushrooms, 1 egg, 1/2 cup bread crumbs, we use italian flavored, 1/2 cup parmesan cheese, 1/2 cup minced fresh parsley leaves MUST be fresh, salt & pepper to taste, 1 teaspoon minced garlic, extra-virgin olive oil as needed, plus some for greasing the baking sheet
Preheat the oven to 400. Clean the mushrooms (best way is to use a dry napkin not wet), trim off their bottoms, and remove the stems, taking care to leave the caps intact. Chop the stems and combine them in a bowl with the egg, bread crumbs, cheese, parsley, salt, pepper and garlic. Stir enough olive oil into the mix to make it shine - a tablespoon or two. Use some more olive oil to lightly grease a baking sheet. Stuff the mushroom caps with the stem mixture and bake, stuffed side up, until lightly browned on top, about 15 minutes. serve hot or at room temperature. They are REALLY delicious.
*******
The orzo salad comes from this cookbook: Pasta Salad 50 favorite recipes by Barbara Lauterbach. I didn't know what blanching or chiffonade was until I looked it up but this recipe is worth the effort
Orzo Primavera Salad - serves 6 to 8 (I made 4 times this amount for our party) 8 ounces orzo, 1/2 pound fresh young asparagus spears, blanched and cut into 1/2 inch pieces, 1 cup baby peas, blanched if fresh, thawed if frozen, 1/2 cup diced zucchini, blanched, 1/2 cup diced carrots, blanched, 1/2 cup thinly sliced radishes (we left this out), 1/4 cup chopped red onion. Dressing: 1/4 cup fresh lemon juice, 1 1/2 teaspoons grated lemon zest, 1 clove garlic, minced, salt & black pepper, 1/2 cup extra-virgin olive oil, 1/4 cup loosely packed fresh basil leaves cut into chiffonade
Cook the orzo according to the directions on the package for al dente. Drain in a colander and rinse briefly under cold running water. Shake the colander gently to drain completely. Set aside.
To make the dressing, in a small bowl, whisk together the lemon juice and zest, garlic, sald & pepper to taste. Gradually whisk in the olive oil until an emulsion forms. Stir in the basil. Place the orzo in a large serving bowl and add the asparagus, peas, zucchini, carrots, radishes and onion. Toss together gently. If serving immediately, add the dressing and toss again gently but thoroughly, or, cover and refrigerate for up to 8 hours, and add the dressing just before serving - Do not add the dressing until ready to serve, as the acid in the lemon will discolor the green vegetables.
Here's one for the cranberry & squash lovers from the same book (I have not made it but looks tasty)
Orecchiette Pasta and Roasted Butternut Squash with Honey-ginger dressing Serves 6
2 tablespoons butter, 2 tablespoons canola oil, 1 butternut squash, 1 1/4 to 1 1/2 pounds, peeled, seeded and cut into 1/2 inch chunks, salt & pepper, 8 ounces orrecchiette pasta, 1/2 cup fresh cranberries, chopped
Dressing: 1/2 cup canola oil, 2 tablespoons fresh lemon juice, 1 teaspoon sugar, pinch of black pepper, pinch of paprika, pinch of dry mustard, 1/4 cup honey, 1 tablespoon peeled, minced fresh ginger
Preheat oven to 400. Put the butter and the oil on a baking sheet and place in the oven. When the butter-oil is melted, add the squash chunks to the sheet and toss to coat. Sprinkle with a little salt & pepper, toss again to coat and roast for 10 minutes. Stir the squash; it should be beginning to brown. Roast 10 minutes longer and stir again. When the squash is tender but not mushy, remove and set aside. Total cooking time should be about 25 minutes. Meanwhile, cook the pasta according to the directions on the package for al dente. Drain in a colander and rinse briefly under cold running water. Shake the colander gently to drain completely, set aside.
To make the dressing, place the oil and lemon juice in a small bowl and add the sugar, pepper, paprika, and mustard. Whisk together until the sugar has dissolved. Add the honey and ginger and whisk again. Place the pasta in a large serving bowl and add the roasted squash and the cranberries. Pour the dressing over the mixture and toss gently but thoroughly, being careful not to mash the squash chunks. Serve immediately or cover and refrigerate up to 8 hours. Return to room temperature before serving.
The guests can have some if they want
We figure it will probably actually be cheaper to go out, and we won't have to do all the work!
)
