Lasagna with an antipasto-type salad?

Minestrone soup with garlic bread/rolls and salad?

Hm, I'm not even Italian. With both of these, you could make them ahead. Assemble the lasagna earlier and then pop it in the oven an hour before the lunch. Or make up the soup the day before and just reheat it on the stove.

Poached salmon is always nice. I have served it with spinch salad with apples, walnuts, and whatever you might like to add-cranberries maybe? I used to pour a special spinach salad dressing over it that I had heated in the microwave. Fabulous, except I can't seem to find it anymore. It was with the refrigerated dressings-maybe you can find it.

A friend of mine always has a chili luncheon in the winter. She makes the chili in crock pots (meat and vegetarian), serves with assorted toppings like cheese, onions, etc. and different crackers and homemade cheese wafers. She has a simple dessert like cookies. It all make-ahead, and everyone always loves it.

I served my book club the Barefoot Contessa recipe linked below--it was a BIG hit. Works well for a party dish since you can definitely make ahead, and it only needs to cook for 10-15 minutes. Layered on top of angel hair pasta with good crusty fresh baguettes, a nice green salad and voila, you've created a lovely lunch. I would go with a simple dessert since this is a pretty rich meal. Maybe a selection of nice fresh baked brownies and cookies and coffee.

As with many of BF recipes, I cut back on the butter and salt BTW--it is still a delicious creation.

An

Here is a link that might be useful: Barefoot Contessa Baked Shrimp Scampi

running, that shrimp recipe sounds delicious and easy. I have saved it for the next time I host my book club.

Frittata. Williams Sonoma has great recipes. We especially liked the Lodge Brunch Frittata recipe but I switched the recipe up and have a few suggestions.

I highly recommend you switch the bread from Brioche to Sour Dough - crust and all.

For the veggies, I sauted them in olive oil, then added a little chicken stock and reduced it. Much more flavor!

I used Chicken Italian Sausage (hot), fried out of casings and drained on paper towel.

The changes and extra effort is totally worth it.

Prep it the night before and it's easy to put together.

Here is a link that might be useful: Lodge Brunch Frittata (Yummy!!)

In the Spring and Summer, my favorite is a make-ahead chicken salad to serve with or on croissants. I like to add a fresh fruit tray and simple dessert with it. Everything can be made ahead, except some of the fruits that I cut right beforehand. In a Fall or Winter setting, though, how about a couple made ahead soups served with some warmed crusty breads, several herbed butters, some cheeses, a simple salad and several homemade cookie choices?
Lynn

I just bookmarked a creamy tortellini soup made in the crockpot. It has fresh spinach in it, and is very pretty. Would be wonderful with this Olive Garden breadstick recipe.

Olive Garden Breadsticks:http://readableeatables.blogspot.com/2011/08/olive-garden-breadsticks.html

Here is a link that might be useful: Creamy Crockpot Tortellini Soup

Ooooh! Lots of yummy suggestions here! Golddust, I wrote 'quiche' but meant frittata....my go to for luncheons, brunches, etc. However, mine is whipped up in a bowl, poured into a pie plate, layered with the cheeses , veggies, etc. and baked. Yours looks wonderful and I'm wondering if I could make it my way and not need to get a special frittata pan. Love all the soup ideas( and I love to make soup), but unsure how to get it served to 15 and keep it warm by the time I'm seated. Lovely winter idea, though. I suppose I could put in a tureen and place on electric heat tray on sideboard. Hmmm. Thanks o much for all the great ideas!

If you did a chili or thicker soup you could always serve it in edible bread bowls too.