What's your springtime ladies lunch menu

[Anonymous]

Anonymous wrote:

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.

serving home made crab cakes and chess pie is a bold move.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

serving home made crab cakes and chess pie is a bold move.

Why?

[Anonymous]

Anonymous wrote: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.

What do they eat?

[Anonymous]

Anonymous wrote:

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.

For my family in Western PA, Hellmann's mayonnaise is its own food group. And that has not changed.

Well thank god we live in the DMV.

[Anonymous]

Anonymous wrote:

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!

PP here. Thanks! What I like about this menu is that most of it can be prepped in advance.

[Anonymous]

Anonymous wrote:

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.

Bizarre overreaction ^^. Print this out and show it to your therapist; this is a you problem.

[Anonymous]

Anonymous wrote: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.

20 year old women don't go to "luncheons." And I'm not seeing any "slop."

[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.

If you invite me I will come.

[Anonymous]

This menu has served me well.

Poached salmon with green goddess sauce
Roasted Peruvian chicken with green sauce (the type with mayonnaise, sour cream, jalapenos)
Nicoise type salad with hard boiled eggs, green beans, cherry tomatoes, vinaigrette
Orzo salad with cucumber, dil

Some kind of spring dessert - pie with ice cream, lemon bars, strawberry shortcake
Cookies
Strawberry shortcake
Cookies

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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!

PP here. Thanks! What I like about this menu is that most of it can be prepped in advance.

Tell me about these mini popovers, please.

[Anonymous]

Anonymous wrote: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.

What part is “slop?” Would you prefer baked ziti?

[Anonymous]

Anonymous wrote: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.

Ah, shitting on something without providing a better alternative. What a power move. We're so impressed.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

serving home made crab cakes and chess pie is a bold move.

I think the crab cakes are more of a staple, bordering on boring. Why would it be considered bold?

[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.

Agreed. I am a no mayo girl and I couldn't eat that. How about a ham plus all this?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mediterranean spread (catered)

From where?

Not PP, but Lebanese Taverna is awesome.

I’m the PP and this exactly. I get a bunch of mezze and kabobs and everyone can find something they like.