Need an office potluck dish

[Anonymous]

DH just started working in a new office; I haven't met any of them yet. They're having a potluck lunch for someone's birthday on Thursday. I think it's around 10 people. So far people are bringing tortellini salad, dessert, drinks, chips and dip, maybe another salad, and a couple of people have signed up without saying what they're bringing.
Any ideas? I'm guessing it's better to have something cold, but since there's already one pasta dish, didn't want to do anything like that. I do have a recipe for a great sandwich--uses salami, provolone, and a homemade artichoke heart relish and some other good stuff, maybe that would work?

[Anonymous]

The sandwich sounds good. Just make individual small ones.

[Anonymous]

Sandwich sounds yummy. Do they have disposable plates, utensils and cups and napkins? How about fruit salad?

[Anonymous]

Anonymous wrote:The sandwich sounds good. Just make individual small ones.

Or a big sub cut into individual portions. I think Subway does this for catering.

[Anonymous]

OP here--Fruit salad might be good, need to see what's on sale this week. I just dug up the sandwich recipe, it's called an "antipasto hero" and you make it on baguettes. I think if I do that and cut it into 3" pieces it should work, and I'll make extra for my lunch too. Thanks!

[Anonymous]

Please share the recipe for the artichoke heart relish!

[Anonymous]

Sounds really good but leave a few without meat for any vegetarians.

[Anonymous]

Watermelon and feta salad. Add some mint leaves. Tasty and really simple to prepare.

[Anonymous]

I know you wanted to avoid pasta, but this is a fantastic pasta salad that is very different from an Italian style tortellini salad:

http://allrecipes.com/recipe/asian-pasta-salad-with-beef-broccoli-and-bean-sprouts/

The Asian dressing is fantastic. I've made it about 4 times and have never yet had an occasion that someone didn't request the recipe after the party. I modify it slightly. I do broccoli, and then I get one of those bags with one red, one orange and one yellow pepper and put them in. Then some julienned carrots (when I have time, I julienne the carrots, but if I want to save time, I just get the carrots already julienned at the supermarket). I use whole wheat rotini pasta instead of penne and I leave out the roast beef to make it vegetarian. I leave out the peanuts because I'm always afraid someone has a peanut allergy.

I make the pasta and veggies and mix them in a bowl. I make the dressing and put in a jar and chill both the night before. The day of the party, you just go in, pour on the dressing, toss and serve. Works great..

[Anonymous]

Black bean salad - black beans, spinach leaves, chopped red onions, feta cheese.

[Anonymous]

Anonymous wrote:Black bean salad - black beans, spinach leaves, chopped red onions, feta cheese.

Those are great ingredients. What do you use as a dressing?

[Anonymous]

Orzo with Tomatoes, Feta, and Green Onions
(from Bon Appetit/Epicurious.com)


Ingredients
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil

6 cups chicken broth
1 pound orzo (or riso)

2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted

Instructions
Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

Makes 8 servings

[Anonymous]

I usually make broccoli salad.

[Anonymous]

Given the rest of the menu I like the sandwich idea. Ina Garten/Barefoot Contessa also has a recipe for a veggie and goat cheese sandwich on a huge ciabatta loaf that you then cut into individual portions, and it is delish and very easy. Someone brought it in for one of our office pot lucks and it went fast.

[Anonymous]

Anonymous wrote:Please share the recipe for the artichoke heart relish!

Here's the sandwich recipe-I made it once a couple of years ago to take to the pool for dinner and it went quickly!

From Cook's Country magazine

Serves 4
Traditional Italian antipasto ingredients make a hearty sandwich filling. Weighting the sandwiches makes these filled-to-the-brim heroes easier to eat, but if you're really hungry, you can omit this step. If your market sells very long baguettes, use just one.

INGREDIENTS
1 (14-ounce) can artichoke hearts, drained, rinsed, and patted dry
1medium clove garlic, peeled
4tablespoons extra-virgin olive oil
Salt and pepper
3/4cup jarred roasted red bell peppers, chopped
5 pepperoncini, rinsed and finely chopped
1/2cup chopped black olives
2 baguettes (12-inch-long)
2cups fresh arugula leaves
1/2pound thinly sliced hard salami or cappicola
8ounces fresh mozzarella cheese, thinly sliced
INSTRUCTIONS
1. In food processor or blender, puree artichokes, garlic, and 2 tablespoons oil until smooth paste forms. Transfer to small bowl and season with salt and pepper.

2. Combine red peppers, pepperoncini, black olives, and remaining 2 tablespoons oil in medium bowl.

3. Slice baguettes in half lengthwise and pull out most of soft crumb from tops and bottoms. Spread artichoke paste on both sides of bread.

4. Fill bottom cavities of bread with pepper mixture. Layer with arugula, meat, and cheese, place tops of bread over bottom, and press firmly. Wrap each sandwich tightly in foil and weight down using heavy object (canned tomatoes are perfect) for 1 to 3 hours. Unwrap sandwiches, cut each in half, and serve.