If you like the idea of a grain salad, there is one I make that I have actually written down. It is a popular side dish as it is pretty, fairly low-fat but well flavored, and it is substantial enough to be a meal for a vegetarian if any are attending. I have also made it with different roasted vegetables, depending on the season. It's a nice "make ahead" side dish because the flavors blend nicely as it sits and it can be served warm or at room temp. For your purposes, I'd serve it room temp and make it all up ready to go and just toss the dressing in an hour or so before serving. Mixed grain salad with roasted butternut squash A mixture of grainstry to use at least 3 kinds, of different colors. I use varying combinations of basmati rice, long grain brown rice*, barley, bulgar (tabuleh), quinoa, wild rice, millet, and sometimes, to lighten the texture, I add couscous. Onions, celery, carrots-chopped Green peas (frozen are fineÂif you have fresh, blanch them first) Roasted butternut squash cubes** Cranberry vinaigrette*** Chopped parsley & green onions Chopped, toasted nuts (I like pecans or hazelnuts) Cook grain selections separately, according to directions, but remember that they will absorb dressing and soften, so a bit al dente is better than over cooked. Saute onions, celery, carrots until tender, but not too soft. Toss with grains, parsley, green onions and vinaigrette. Gently fold butternut squash cubes in. *Short grain rices are too sticky for this dish, in my opinion. **Roasted butternut squash. Peel squash. Cut into ½ inch cubes. toss in olive oil and roast in the oven, checking frequently until just cooked, but not mushy. If it doesnÂt brown at all, pass under a broiler after cooking just to brown the edges a bit. ***Cranberry vinaigrette. Make a basic vinaigrette with olive oil, red wine or champagne vinegar, garlic & onion powders, salt & pepper. Put the vinaigrette in a blender with about 3/4 Tablespoon dried cranberries per cup vinaigrette, and puree until smooth. Then, add about a quarter cup of dried cranberries for every cup vinaigrette, and pulse blender until cranberries are chopped, but not pureed. Let vinaigrette sit over night. Before tossing the grain salad in the dressing, taste the vinaigrette for sweetness and add a bit of sugar if need be. It shouldnÂt be too tart or too sweet. Sprinkle the toasted chopped nuts on top and garnish with sprigs of parsley, green onion tassels or carrot curls and a few whole dried cranberries. For appetizers, a bowl of yogurt "cheese" balls with a plate of nice crackers or crouton toasts is always popular and seems a bit fancy without breaking the budget. Yogurt Cheese in Olive Oil w/Herbs Make a batch of yogurt. Line a colander or sieve with muslin or a clean, lint free dishcloth. Pour the yogurt in, fold the cloth over the top of the yogurt & put a weight on top. I use a plastic bowl with a tight fitting lid, filled with water. Put the colander or sieve in the sink or over a bowl to catch the liquid (whey) as it drains. The timing differs depending on how liquid the yogurt was to start with and how heavy the weight is, but leave it until the yogurt has become stiff, like cold cream cheese. It could be a couple of hours, or maybe 5 or 6...just check once in a while. Then, roll the "cheese" into inch-round balls. Put them in a sterilized jar, sprinkling each layer with your choice of herbs & spices. When the jar is full, pour in olive oil until the "cheese" is covered. Store in the fridge. My original recipe said it would keep for 3 weeks, but I have noted that it keeps much longer than that as long as all the balls remain covered with oil. This is a wonderful spread on good quality crackers, baguette slices or toast points...make sure to drizzle a bit of the herb flavored oil on each serving. I like to use fresh marjoram, rosemary and chives from my garden, with the addition of some salt and chili pepper flakes. But really, follow your tastes, it's a very forgiving recipe.

Not much simpler than this: BAKED LIME CHICKEN (serves 6) 2-4 limes 3 1/2 lbs chicken parts or chicken breasts 3 TBL butter 1/4 cup flour 1 1/4 tsp salt 1/2 tsp pepper 2 TBL brown sugar 14 oz can chicken broth 1 TBL grated lime zest Preheat oven to 400°. Grate lime peel. Squeeze 2 TBL lime juice & toss juice with the chicken pieces. In a 9x13" roasting pan, melt butter in oven. Mix flour, salt & pepper. Dip chicken pieces in flour & then dip in butter. Arrange chicken pieces skin skide down in pan. Mix lime zest & brown sugar & sprinkle over chicken. Pour broth & remaining lime juice into pan & bake uncovered 50 minutes, basting occasionally. Use 1/2 can of broth for boneless breasts & you can add more lime juice if desired.~~Of Tide & Thyme I've used sliced onions with this when I couldn't get pearl onions. GREEN BEANS & PEPPER (serves 6) 24 fresh pearl onions 1 1/2 lbs fresh green beans, sliced diagonally 3 TBL olive oil 1 medium red bell pepper, thinly sliced 1 medium yellow bell pepper, thinly sliced 1 medium green bell pepper, thinly sliced 1/4 cup balsamic vinegar 2 cloves garlic, minced Salt & pepper to taste Grated Parmesan, optional Blanch onions & drain: remove the skins. Blanch the green beans; drain. Heat the olive oil in a skillet until hot. Add the bell peppers. Saute just until tender. Stir in the beands, onions, balsamic vinegar, garlic, salt & pepper. Cook just until heated through. Spoon into a serving bowl. Garnish w/freshly grated Parmesan. Serve immediately.~~Texas Ties These can roast in the oven with the chicken: ROSEMARY ROASTED POTATOES (serves 4-6) 3 TBL vegetable or olive oil 1 1/2 TBL butter, melted 2 1/2 lbs new potatoes 2 tsp dried rosemary, crushed 1 tsp garlic salt 1 tsp pepper Combine oil & butter in a 2 qt roasting pan. Add potatoes & stir to coat. Sprinkle w/rosemary, garlic salt & pepper. Stir well. Bake in a preheated 400° oven 30 minutes, stirring often, until tender & brown.~~Food for Thought

Rissotos made with veggies using water or vegetable broth are good. They can be made for a crowd, are filling and rich tasting. Zuchini or eggplant cut in planks then grilled. Marinate with olive oil, herbs, and lemon juice. Serve as is, or wrap around other items to make a cold "roll". For example, wrap around a grain timbale (pressed into a mold then turned out - use rice, bulgur, barley, etc.) then skewered together with a rosemary stem. Or fold around a rice/other filling and tie with blanched chives into packets. You could omit the marinating and serve them warm as well. Veggie paella is also very colorful, and filling especially if you sprinkle almonds, peanuts or cashews on it before serving. Baked polenta cut in diamonds and topped with grilled veggies. Very pretty yet easy to serve on a buffet. Spinach pie made with phyllo pastry, spinach, dill, garlic, and lemon. You can add the eggs and cheese, but if you are ovo lacto, you can use silken tofu instead. This could be done on a cookie sheet platter and cut into squares or diamonds, or you can make individual pies using muffin tins and strips of phyllo. Stuffed grape leaves or cabbage rolls using meatless rice or other grains (barley cooked in veggie broth is really good). I could give more ideas if I knew more. Is it just vegetarian, or ovo lacto?

The one thing that is set in stone is engraved shot glasses for my friends wedding. Actually more straight sided so they fit tea lights. Over-ordering so they will be used for veggie cups, probably a chocolate mouse for the 'cake' tier, and table lighting...possibly a gazpacho. They want enough for all to take home a few. No cake. A big tiered affair we are making. Petit fours, various chocolates, mini this and that...massive amount. (we are making the tier) another friend is making and organizing all the sweets. We did a no-no list. No heating or re-heating on site. All fresh do-ahead. No pineapple, no mayo, (except fabanaise), No melon baller, lol. No dips, no bagels, no humus. No charcuterie platters. Yes to mini scones. Maybe to mini frittata. No dance floor, loud music or band. Friends will bring instruments for impromptu music and a few good singers among us. (later around sunset bonfire) A few toothpick items...caprese, watermelon/fetta/cucumber/olive, (square). One all fruit and one all veg/fruit. They want all squares or triangles. Classic crustless tea sandwiches. And probably a club and a pastrami, cubed and toothpicked. For kids, chocolate almond butter and jelly, honeyed cream cheese and Nutella on raisin bread, (so good). Maybe a pinwheel or two. I'm making spring rolls. One rectangle table for tea/coffee tea at two pm. Tea sandwiches, etc. One rectangle table other side of tent for misc veg snacks One round table for 'cake' and misc sweets 3 round tables for sit down, lots of extra chairs service at five pm 2 food stylist/caterers early to prep, (they are fast and precise)...they leave around 2-3pm but will make soup and salads before they leave. Salad in small white Chinese take-out containers. Big kitchen island for prep and oven/stove can be used but trying to avoid too much of that. Everything at the same location/waterfront. A friends home but stipulation was a tent and an executive port-a-let...very nice one. After service not decided. Probably a small catered Bbq/clam bake/bonfire Fhew, first time I wrote that out. I've been doing shopping lists and loose budgeting.... Oh, they booked and paid for 20 rooms at a great spot nearby for mostly flight travelers and will host an open bar after party there. Invited 110, probably final tally will be 85-90