What's your springtime ladies lunch menu

[Anonymous]

Anonymous wrote:are we catering or cooking?

either

[Anonymous]

Anonymous wrote:I'm pretty addicted to my chickpea salad, I use whatever I have on hand, but generally:

- canned chick peas, drained/rinsed
- chopped cucumber
- chopped tomato
- chopped red onion
- sliced black olives
- feta cheese
- salt, pepper, garlic
- red wine vinegar or fresh lemon/lime
- olive oil - light
- fresh herbs, whatever I have on hand - dill, mint, cilantro, parsley, etc

Sometimes when I'm home alone, this is my full lunch and dinner.

is this still good if made the day before?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I'm pretty addicted to my chickpea salad, I use whatever I have on hand, but generally:

- canned chick peas, drained/rinsed
- chopped cucumber
- chopped tomato
- chopped red onion
- sliced black olives
- feta cheese
- salt, pepper, garlic
- red wine vinegar or fresh lemon/lime
- olive oil - light
- fresh herbs, whatever I have on hand - dill, mint, cilantro, parsley, etc

Sometimes when I'm home alone, this is my full lunch and dinner.

is this still good if made the day before?

even better, IMO. It gives it time to soak and blend.

[Anonymous]

Anonymous wrote:chicken salad with rolls and mini crossaints

deviled eggs

cheese plate

fruit salad

green salad with dijon vinaigrette

pickle plate

kettle chips + sweet potato chips

lemon bars and brownies

My grandmother and mother have had this brunch all my life. Classic.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:chicken salad with rolls and mini crossaints

deviled eggs

cheese plate

fruit salad

green salad with dijon vinaigrette

pickle plate

kettle chips + sweet potato chips

lemon bars and brownies

This menu withstands the test of time

No!! Too much mayonnaise.

In what? Deviled eggs have a tiny bit (mustard, a little mayo, sour cream, egg yolk) and chicken salad is very light on mayo. I make a curried one that is almost as many veggies as chicken.

Too much mayo would be creamy cole slaw, potato salad, and macaroni salad.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I'm pretty addicted to my chickpea salad, I use whatever I have on hand, but generally:

- canned chick peas, drained/rinsed
- chopped cucumber
- chopped tomato
- chopped red onion
- sliced black olives
- feta cheese
- salt, pepper, garlic
- red wine vinegar or fresh lemon/lime
- olive oil - light
- fresh herbs, whatever I have on hand - dill, mint, cilantro, parsley, etc

Sometimes when I'm home alone, this is my full lunch and dinner.

is this still good if made the day before?

even better, IMO. It gives it time to soak and blend.

fwiw, I am not as fond of salads that have cuke and tomato the day after. I'd add those the day of.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mediterranean spread (catered)

From where?

Not PP, but Lebanese Taverna is awesome.

A friend does this for a group of us every June, and it is perfect.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mediterranean spread (catered)

From where?

Not PP, but Lebanese Taverna is awesome.

A friend does this for a group of us every June, and it is perfect.

Just a mezza platter or more lunch type items too?

[Anonymous]

Now I want potato chips!!

[Anonymous]

Anonymous wrote:bufftet: quiche (a Lorraine and a veggie), finger sandwiches (mini croissant with tarragon chicken salad, pimento cheese on white bread, ham salad in mini popovers), cold roasted asparagus, melon balls, spring greens with lemon vinaigrette, angel food cake or pound cake with macerated strawberries.

Sounds so good!

[Anonymous]

Anonymous wrote:Crab cakes

Yum. What else?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mediterranean spread (catered)

From where?

Not PP, but Lebanese Taverna is awesome.

A friend does this for a group of us every June, and it is perfect.

Just a mezza platter or more lunch type items too?

Lunch items, too. We live near the Lebanese Taverna Market, so I assume she orders from there and not the restaurant.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I'm pretty addicted to my chickpea salad, I use whatever I have on hand, but generally:

- canned chick peas, drained/rinsed
- chopped cucumber
- chopped tomato
- chopped red onion
- sliced black olives
- feta cheese
- salt, pepper, garlic
- red wine vinegar or fresh lemon/lime
- olive oil - light
- fresh herbs, whatever I have on hand - dill, mint, cilantro, parsley, etc

Sometimes when I'm home alone, this is my full lunch and dinner.

is this still good if made the day before?

even better, IMO. It gives it time to soak and blend.

fwiw, I am not as fond of salads that have cuke and tomato the day after. I'd add those the day of.

You saying “cuke” makes us want to puke.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Crab cakes

Yum. What else?

DP, I served crabcakes to a group of women last summer with the following:
Gazpacho
Green salad with vinaigrette
Orzo salad with chopped veggies
Biscuits with honey butter
Lemon chess pie
Mixed berries with fresh whipped cream

It was especially easy because everything was prepared in advance and all I had to do was bake the crabcakes for 30 minutes.

[Anonymous]

These menus are great if you're feeding a bunch of 70 year olds. 20-40 year old women in the DC area that go to "luncheons" don't eat this slop.