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Post by holly on Aug 18, 2015 19:17:50 GMT
I've been assigned to bring veggies to a potluck tomorrow. I'm not a bad cook, just what our group got assigned. Anyway, what can a bring other than a boring veggie tray? I can't even think of anything. I usually bring salads or desserts to potlucks.
Thanks for some ideas!
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Post by annabella on Aug 18, 2015 19:19:12 GMT
I would make broccoli, I think that's a great side and takes up a lot of space on a plate.
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calgal08
Pearl Clutcher
Posts: 2,519
Jun 27, 2014 15:43:46 GMT
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Post by calgal08 on Aug 18, 2015 19:20:51 GMT
I would bring a huge platter of roast/BBQ'd veggies - eggplant/asparagus/peppers/zucchini/red onions/etc.
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StephDRebel
Drama Llama
Posts: 6,692 
Location: Ohio
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Post by StephDRebel on Aug 18, 2015 19:21:31 GMT
How about a cucumber and tomato salad, veggie pizza (with croissant and the dip as the sauce) pea salad or a big chopped salad?
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Post by bc2ca on Aug 18, 2015 19:24:19 GMT
Grilled vegetable salad or grilled vegetable skewers. Grill any vegetables (zucchini, eggplant, red pepper, onions, asparagus, corn, fennel, etc.) and then chop into bite size pieces and toss with olive oil, oregano and lemon juice and/or balsamic vinegar. Skewer the vegetables before grilling if finger food is easier than a salad. ETA our minds went to the same place calgal08 |
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Post by heartland on Aug 18, 2015 19:26:22 GMT
Steph beat me to it, but I was going to say a cucumber and tomato salad or maybe the salad that's just cucumbers and onions? Don't know what it's called but has some kind of a dressing on it. I think those would both quality as veggies rather than salads... Salad is kind of a tricky category lol. Chopped salad, tossed salad, pasta salad, chef salad, tuna salad, fruit salad, jello salad.... I kind of feel like I'm channeling my inner Sharla here.  |
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Post by holly on Aug 18, 2015 19:31:50 GMT
Other people are bringing salads. My category is "veggies" so I assume I can't make them into a salad of some sort.
Keep the ideas coming. I'm liking a couple so far. Not sure how grilled stuff will keep over a couple hours?
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Post by bc2ca on Aug 18, 2015 19:56:35 GMT
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Post by Basket1lady on Aug 18, 2015 21:00:46 GMT
The Barefoot Contessa makes a corn and avocado salad that looks really good. And I don't even like avocados! I think you are ok with different kinds of salads. That's what makes a potluck so good! BC Corn, Avocado and Tomato SaladOr Panzanella. I've never brought home a smidge of leftovers when I make it. And yes, make your own crutons. Make extra. Make a bit more. So worth it! BC Panzanella I add closer to a tablespoon on dijon mustard and leave out the capers. I don't think they add much for the expense. I also substitute red wine vinegar, as our commissary doesn't carry champagne vinegar. Be sure to use fresh basil! |
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Post by Flowergirl on Aug 18, 2015 21:00:50 GMT
This is pretty simple and tasty, and I get asked for the recipe whenever I make it. This recipe makes A LOT of dressing for the beans (my sister got the recipe years ago from a supermarket that sold this prepared in their deli). Since it's for a potluck, you would probably want to use maybe 4-5 pounds of beans and increase the peppers accordingly, depending on how many servings you need.
Asian Green Beans
1 lb fresh green beans
1 Sweet red pepper cut in strips
Dressing:
1/8 tsp salt
1¼ crushed red pepper to taste
¾ cup crushed garlic
1 tbs sugar
2 ¼ cup soy sauce
1 cup vegetable oil
•Combine all dressing ingredients mixing well.
•Bring large pot of water to a boil. Parboil beans and pepper strips until tender-crisp.
•Immediately drain water off vegetables. Let cool at room temperature or refrigerate.
•Pour some dressing over beans and refrigerate remaining dressing for future use. Toss & serve. Makes 4-5 servings.
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Post by ktdoesntscrap on Aug 18, 2015 21:05:20 GMT
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Post by leannec on Aug 18, 2015 21:21:43 GMT
I think being assigned veggies just sucks  Most veggies that you roast or sautee end up soggy after sitting for awhile  I'd be temped to bring Alyson's Broccoli Salad from allrecipes.com just because it is mainly veggies and is really tasty  |
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Deleted
Posts: 0
Oct 5, 2024 18:30:53 GMT
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Post by Deleted on Aug 18, 2015 21:33:17 GMT
If you have the time, Japanese style vegetable pancakes are oh so good.
They can be served at any temp , just make sure you keep them thin,
Google therecioe that uses zuchinni and kale.
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Post by RiverIsis on Aug 18, 2015 21:52:44 GMT
So green beans, baked beans, corn, creamed corn, potatoes (pick how), broccoli or cauliflower, carrots, peppers, mushrooms (stuffed? sauteed?), baked tomatoes (travels well) etc. anything that is a side dish that isn't salad. As salad is a category I would steer clear of anything considered a salad TBH.
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Post by Linda on Aug 18, 2015 21:54:52 GMT
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Deleted
Posts: 0
Oct 5, 2024 18:30:53 GMT
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Post by Deleted on Aug 18, 2015 22:05:04 GMT
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Post by kimpossible on Aug 18, 2015 23:01:51 GMT
Baked potatoes? (with toppings on the side) Keep them warm in a crockpot
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ginacivey
Pearl Clutcher
refupea #2 in southeast missouri
Posts: 4,685
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Post by ginacivey on Aug 18, 2015 23:08:29 GMT
roasted brussell sprouts
i would LOVE to see them at a potluck
gina
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conchita
Pearl Clutcher
Posts: 3,141
Jul 1, 2014 11:25:58 GMT
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Post by conchita on Aug 18, 2015 23:14:08 GMT
Corn on the cob? There are so many ways to season them up. They're easy to keep warm, transport and eat, too.
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Post by mom2samlibby on Aug 18, 2015 23:19:50 GMT
funeral potatoes
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Post by scrapqueen01 on Aug 18, 2015 23:25:28 GMT
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Post by holly on Aug 18, 2015 23:37:28 GMT
So many great ideas, now to pick! Thanks everyone, I don't think out of the box too well so this will help and I don't eat enough veggies!
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Post by ktdoesntscrap on Aug 18, 2015 23:46:58 GMT
ohhh i love cauliflower cheese my favorite food from my years in London. this is my second favorite cauliflower recipe and i have been known to pretty much eat the whole thing.... i don't recommend sleeping with anyone who chooses to do that! |
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Post by ktdoesntscrap on Aug 18, 2015 23:49:52 GMT
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Deleted
Posts: 0
Oct 5, 2024 18:30:53 GMT
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Post by Deleted on Aug 18, 2015 23:57:02 GMT
I would get a large bag of frozen California mix--Carrots, broccoli , cauliflower. Steam as directed. Drain off excess water. Top with a modest amount of Parmesan cheese shavings.
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Deleted
Posts: 0
Oct 5, 2024 18:30:53 GMT
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Post by Deleted on Aug 19, 2015 1:00:18 GMT
I'd do a veggie tray and dip. That way you don't have to worry about heat or veggies getting mushy.
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Post by beachhappy22 on Aug 19, 2015 1:03:40 GMT
My kids love a recipe I got off of allrecipes.com awhile ago. I think it is called Cafeteria Carrot something. Sorry, it has been awhile since they have requested it and I can't remember.
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Most veggies that you roast or sautee end up soggy after sitting for awhile 
