NYE, need to bring a beggie

[Anonymous]

Anonymous wrote:I’d go with potatoes. Nobody doesn’t like potatoes.

True- and if they’re mashed, they are easy to microwave or just transport in a crockpot(make them and put them in the crock pot with a little cream while hot- don’t try to heat up cold mashed potatoes in crock pot like I did). Don’t sleep on really good pizza, you can reheat in broiler- serve with mixed field greens w/vinaigrette.

[Anonymous]

Anonymous wrote:I’d go with potatoes. Nobody doesn’t like potatoes.

Just don’t mash them.

[Anonymous]

Black eye pea dish .... good luck for New Years.

[Anonymous]

Anonymous wrote:I’d go with potatoes. Nobody doesn’t like potatoes.

Potatoes are a vegetable, but a starch. I would play it safer and go with an actual green vegetable. Healthier.

[Anonymous]

Anonymous wrote:I’d go with potatoes. Nobody doesn’t like potatoes.

I definitely like potatoes, but if they’re assigning by category I would assume someone else has “starch”.’ While potatoes are technically a vegetable they aren’t what people mean when they say “bring a vegetable”.

[Anonymous]

Cooked veggies won’t really transport well, unless you do something like a butternut squash bisque or something. I’d probably do a veggie tray with a dip or a salad.

[Anonymous]

Are you open to kale? This always goes quickly when I bring it to events.

https://smittenkitchen.com/2014/03/kale-and-quinoa-salad-with-ricotta-salata/

[Anonymous]

I was also going to suggest a kale or shaved Brussels salad. I’d pick the green for a base and add toasted almonds, craisins, diced red onion, shaved Parmesan and dress in an evoo/champagne vinegar (or lemon juice) dressing.

[Anonymous]

Anonymous wrote:I was also going to suggest a kale or shaved Brussels salad. I’d pick the green for a base and add toasted almonds, craisins, diced red onion, shaved Parmesan and dress in an evoo/champagne vinegar (or lemon juice) dressing.

This sounds great, and/or veggie tray with hummus.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:They don’t eat pork. Roasted asparagus is a good idea. Ive never prepared that myself. Any tips? Can I prepare it at home and re-heat when I get there?

It’s better if you serve it right after cooking, but you could prepare everything in the baking dish beforehand, and then pop it in the oven at your friend’s house. I toss with salt and pepper, minced garlic, olive oil, and a bit of Parmesan grated on top (optional if you don’t like dairy/are vegan). A squirt of balsamic vinegar or lemon after it comes out of the oven is nice to give it some brightness.

Do the squeeze of lemon and grate some zest on top. That gives it a freshness that balsamic doesn’t give. And the zest makes it pretty and festive.

I would hold the lemon juice until right before service. It can make them turn brownish. There is a fantastic cold asparagus dish you can do too that’s basically the same dish.