Side dish suggestion

13 years ago

Hi!

I'm attending a pot luck luncheon, and I've been assigned to bring a side dish. The hostess is making Shrimp Fettuccini as the main dish and I'm at a loss as to what to bring. Any ideas? Many thanks in advance.
Chris

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Comments (17)

party_music50
13 years ago
I'd bring a nice spring mix salad! :)
Olychick
13 years ago
I like a non-creamy cabbage salad with seafood. I made this recently and it was very well liked - but the blood oranges weren't available here yet, so I just used fresh mandarins:

Cabbage with Almonds & Blood Orange (serves 4-6)

4 cups savoy cabbage, sliced thin
4 cups purple cabbage, sliced thin
2 blood oranges, peel and pith removed and cut into wedges
1/2 cup sliced almonds, toasted

Ginger Vinaigrette

1/2 cup olive oil
1 TBS toasted sesame oil
1 TBS red wine vinegar
1 TBS honey
1 TBS dijon mustard
3/4 tsp ground ginger
zest from 1 blood orange
salt and pepper to taste

Whisk all vinaigrette ingredients in a bowl until combined. Set aside.

Combine cabbage, orange slices and toasted almonds in a bowl. Pour dressing on top and toss to coat.

Here is a link that might be useful: Roost recipe for cabbage salad
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Add me to the list of people who love beans and greens, yum. Do lentils count? I just made this recipe and Elery and I both like it a lot, although I thought it needed more spice and so added extra cumin and some turmeric. It came from a blog called "Chocolate Covered Katie", so thanks to Katie! “1 Million Veggies” Lentil Stew (with an option for slow-cooker lentil stew) ◾1.5 cups onion, chopped (190g) ◾1 tbsp minced garlic (15g) ◾olive oil (I used 3 tbsp, but you can get away with as little as 2 tsp. Technically you can omit if you must… but it will be much better and more flavorful if you don’t go below 2 tsp.) ◾1 1/2 cups bell peppers, sliced or diced (350g) ◾4-6 carrots, sliced (95g) ◾1 cup celery, chopped (140g) ◾6 cups sliced mushrooms (Any variety will do; feel free to mix and match. I used 300g button mushrooms, 150g portabellas, and 350g shiitakes.) ◾2 tbsp apple cider vinegar (or white vinegar) (30g) ◾2 tbsp tomato paste (30g) ◾2 1/2 tsp fennel seeds ◾2 tsp paprika ◾1 1/2 tsp ground cumin ◾1 1/3 cup dry lentils (200g) (See nutrition link below for all substitution notes.) ◾1 1/2 cups vegetable stock (360g) ◾2 15oz cans diced tomatoes (I used regular, not unsalted.) ◾1 tsp salt ◾1 5-oz box spinach ◾1 1/2 tbsp grated lemon zest (important) Heat a large saucepan, then add the oil and onion. Sauté 5 minutes, until onions begin to brown. Add the garlic, peppers, carrots, and celery, and cook 5 more minutes. Then add everything else up to the cumin, and cook 15 minutes over medium heat, stirring occasionally. Now add all but the spinach and lemon zest. (If you have a crockpot, you can transfer the ingredients to your crockpot at this time.) Cover and cook on low until the lentils are soft and have absorbed most of the liquid��" it takes about an hour on the stovetop. Time will vary if you use a slow cooker, depending on the strength and size of your particular crock pot. Add spinach and lemon at the very end, and cook 2-3 minutes until the spinach wilts. This recipe makes 8 servings. I also like this recipe for beans, greens and gnocchi from Eating Well: Skillet Gnocchi with Chard & White Beans Source: © EatingWell Magazine In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette. INGREDIENTS 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided 1 16-ounce package shelf-stable gnocchi (see Tip) 1 medium yellow onion, thinly sliced 4 cloves garlic, minced 1/2 cup water 6 cups chopped chard leaves (about 1 small bunch) or spinach 1 15-ounce can diced tomatoes with Italian seasonings 1 15-ounce can white beans, rinsed 1/4 teaspoon freshly ground pepper 1/2 cup shredded part-skim mozzarella cheese 1/4 cup finely shredded Parmesan cheese Tip: : Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets. DIRECTIONS Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes. Nutrition Information 6 servings - Facts Per Serving: Calories: 325 Fat. Total: 7g Carbohydrates, Total: 55g Cholesterol: 8mg Sodium: 616mg Protein: 14g Fiber: 6g % Cal. from Fat: 19% Fat, Saturated: 2g Annie
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hostaheaven_618
Original Author
13 years ago
I love the idea of a salad, but unfortunately someone else has this assignment. I was thinking of some kind of vegetable dish. Sorry I wasn't clear earlier.
Chris
Lars
13 years ago
Personally, I would want garlic bread/toast or maybe some bruschetta. To make garlic butter for the bread, mash one garlic clove with 4 tbsp butter, 2 tbsp olive oil, and a dash of black pepper. Add a bit of salt only if using unsalted butter. Store leftover butter in the fridge if using right away; otherwise freeze it. I sometimes add fresh oregano or thyme, but I do not add dried herbs to.

The bread/toast would go with the salad as well.

Lars
User
13 years ago
A dish like Shrimp Fettuccine doesn't lend itself easily to sides other than salad...at least in my mind.

However this is a very nice side and I think it would be complimentary without being overwhelming...it's also a but different.

Even though it says serve immediately you can cook the mushrooms in advance, prepare the wine, lemon, garlic place in a jar and just saute off just before serving. I would actually do the whole thing at home and just warm but I haven't done that before.

If you can't find button mushrooms quarter large ones.

Micheal's Best Mushrooms

Servings

6 Tbl extra-virgin olive oil
1 1/2 Lb whole small button mushrooms, wiped clean
3 Tbl butter
Gray sea salt ( kosher salt is fine)
1 Tbl minced garlic
1 1/2 Tsp fresh thyme leaves, chopped
2 Tbl lemon juice
1/2 Cup white wine
1 Tbl chopped parsley leaves

In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
Toss in the parsley and serve immediately.
Bumblebeez SC Zone 7
13 years ago
Grilled or roasted asparagus, but garlic bread absolutely if it's not assigned.
whgille
13 years ago
I like ratatouille and it can be served cold or hot. This one that I make sometimes is very easy.

Silvia

Here is a link that might be useful: ratatouille
foodonastump
13 years ago
I'll take Burnt Broccoli as a side with any Italian-American dish. I'd prefer it warmer than room temp, but it doesn't need to be piping hot. Several variations to be found out there, but they're all similar. I cut up some broccoli, leaving more stem that I normally might. Toss with some olive oil, minced garlic, salt, and a small amount of bread crumbs. Roast in a moderately hot oven - I'm thinking on the higher end of that spectrum, like 400-425 will let the tips blacken as desired but keep the rest crisp enough so it can stand a mild reheating without going to mush.

Here's a fuzzy picture, from foodspotting.com, apparently taken from the first place I ever had it.
angelaid
13 years ago
Roasted asparagus. Or broccoli.
agmss15
13 years ago
Broccoli raab or spinach sauteed with garlic with a bit of lemon.
lindac
13 years ago
I think your choice of a side depends on how the shrimp fettuccine is made....mine is creamy and cheesy. Wouldn't want a creamy slaw with that.
How about some slivered multicolored peppers sauteed in olive oil with a lot of garlic?
dixiedog_2007
13 years ago
I'm of the same mindframe as Chase. When I make shrimp pasta I just serve salad and garlic bread along side.

I would lean differently for what you could bring as you say someone else is already bringing a green salad. Why not a fruit type of salad dish?
magothyrivergirl
13 years ago
Marinated mushrooms ~ or an Olive tray ~
hostaheaven_618
Original Author
13 years ago
Everyone, I just want to thank you for such great suggestions. I think I'm leaning towards the mushrooms, but that burnt broccoli sounds very interesting. I may just have to make that for another dinner.

Chris
Annie Deighnaugh
13 years ago
How about a squash pudding in a crock pot....

Here is a link that might be useful: squash in crockpot
dixiedog_2007
13 years ago
I love stuffed mushrooms before/or served along with a shrimp fett.
chefgirl96
13 years ago
A simple roasted vegetable platter drizzled with olive oil & fresh herbs!

Side dish suggestion

Comments (17)

party_music50

Olychick

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Side dish suggestion

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