Personally I would not want risotto - perhaps it would be too heavy on the palate for me - instead do stuffed mushrooms? Add choices: cold cucumber gazpacho soup, or, chilled watermelon chunks with frozen grapes and honey sweetened yogurt, tiny pita breads with hummus and spicy dip (salsa-style), lemon basil or thyme with pine nuts spaghetti, sushi California rolls, cold quiche, or maybe, lemon scones, three scoops of flavored sorbet, or cheesecake for dessert. It is hard enough to feed people when it is hot, let alone vegetarians (I have one in the house but he can have fish and poultry too but mostly veggie & fruit meals).

If you're interested in serving pasta, these are both very tasty meatless sauces. I've been making them many years for summer menus. Serve with pasta of choice. Either recipe is good with cheese tortellini or ravioli.

Fresh Summer Tomato Sauce

Note: Access to good home-grown tomatoes is key.

2 large ripe tomatoes, peeled and seeded
4 T. olive oil
1/4 cup chopped basil leaves
1/4 cup chopped scallions
1 T. chopped fresh oregano
2 cloves garlic, minced
1/4 tsp. kosher salt, or to taste
Fresh ground pepper, to taste
Fresh grated Parmesan, for garnish

Dice tomato pulp and combine with 1 T. of the olive oil. Add remaining ingredients, except Parmesan, and toss to blend. I f using same day, cover and let sit until serving time. If not using the same day, cover and refrigerate. Bring to room temp before using. To serve, taste for seasoning and add remaining 3 T. olive oil. Toss with hot, warm or cold pasta and sprinkle with Parmesan.

Pasta Sauce Raphael (From The Silver Palate Cookbook)

2 jars (6 oz. each) marinated artichoke hearts in oil
¼ cup olive oil
2 cups chopped onions
2 T. minced garlic
½ tsp. dried oregano
½ tsp. dried basil
1 tsp. ground black pepper
½ tsp. salt
Pinch of dried red pepper flakes
1 can (28 oz.) plum tomatoes, with their juice
¼ cup freshly grated Parmesan cheese
¼ cup chopped Italian parsley

Drain artichoke hearts, reserving the marinade.

Heat olive oil in large saucepan. Add onions, garlic, oregano, basil, black pepper, salt, red pepper flakes and reserve artichoke marinade. Saute over medium-low heat until onions and garlic are soft and translucent, about 10 minutes. Add tomatoes and simmer for 30 minutes. Add artichoke hearts, Parmesan, and parsley. Stir gently, and simmer another 5 minutes.

Sorry...just thinking of another favorite I served over the weekend. This would be nice with nancyofnc's suggestion of stuffed mushrooms, such as grilled, stuffed portobello mushrooms. The gazpacho sounds good, too.

New Potato and Green Bean Salad

Dressing:
1/4 cup balsamic vinegar
2 T. Dijon mustard
2 T. fresh lemon juice
1 garlic clove, minced
Dash of Worcestershire sauce
1/3 to 1/2 cup olive oil
Salt and pepper to taste

Salad:
1 1/2 pounds small red-skinnned potatoes
3/4 pound haricots verts (or regular green beans), stems trimmed
1 small red onion, chopped
1/4 cup chopped fresh basil
Salt and pepper to taste

For Dressing:
Whisk first 5 ingredients in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1-2 days ahead. Cover and chill. Bring to room temp and rewhisk before using.)

For Salad:
Steam potatoes until tender. Cool; cut into quarters. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half. Combine beans, potatoes, onion and basil in large bowl. Add dressing and toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temp.) Garnish bowl with a small bunch of fresh basil before serving.

My older son became a vegetarian a couple of years ago, and then went all vegan this year. And we have 2 local family members who are vegetarian but not vegan. I call myself a flexatarian because I am mostly vegan but not always. My other 5 kids, DH and other friends and family all all about the meat. What I have found is that if you are inviting one couple, or a small family, over for dinner who are vegetarian, it's not that hard. But if you are having a large group (such as Thanksgiving dinner), more planning is needed.

So, if you are inviting just this one couple over for dinner it really won't be hard, and they will feel so welcomed by you, that you put such thought and consideration into the meal. It's very nice of you to be so considerate.

I have a ton of delicious vegetarian and vegan recipes, but I don't want to flood this thread with every one of them. Please tell me what type of food/flavor you want to eat (such as Italian, Japanese, Indian, Cajun, Mexican, etc.), and I will post some yummy recipes.

Also ask them if they eat fish because some vegetarians do and that will be good information for you.

I look forward to your reply. I have been enjoying the new experience of cooking and eating this way, and you probably will too.

If they're lacto-ovo, how about quiche. It's a nice "company" dish. A bit rich but not too heavy for Summer. Make sure to put something aromatic in it given no meat. Shallots are a good choice.

Add a salad with dark green leaves for the color contrast, and some colorful chopped peppers, tomatoes, etc. If you want a starch besides the crust, perhaps pan roasted sweet potato chips.

Have a great time!

Good question from shadow1996 regarding what type of cuisine. Lots of great options now with summer produce.

I agree with a quiche or frittata if they will eat eggs. I'm going to go way out on a limb and say that shakshuka with some crusty bread might be a nice different option with the risotto or polenta or with some crusty bread.

Adventurous palates? Try some Ethiopian recipes, there are lots of vegetables and very little meat. Beans are a good protein source, if you want a bean/corn/tomato type salad, but it won't go very well with risotto!

And, of course, there's the zucchini and tomato gratin, if you can get good tomatoes, Sol's parmesan and zucchini pancakes, which can be used like tortillas or naan depending on your other choices, or even macaroni and cheese!

Most importantly, though, have fun!

Annie

Annie's mention of zucchini pancakes made me think of one of my favorite vegetarian dishes: Zucchini Feta Pancakes from Moosewood. They are light and not floury pancakes, more like a light fritter - the egg whites are whipped then the rest of the ingredients folded in. And I love that you can cook them up last minute, don't have to heat the house cooking something like a quiche in the oven. I've served them with gazpacho, marinated veggie salad and good bread for a nice summer meal.
Zucchini Feta Pancakes

Any cold soup....

What about a baked artichoke heart omelet?

Heat oven.

Using frozen hearts, (12oz), quartered, defrosted Brown in oil, then add some chopped garlic. Cook 30 seconds, then spread out in baking dish.

Beat 8 eggs, add chopped parsley and season, pour over hearts and bake 20 to 30 minutes. When cooked, sprinkle with parmesan and serve jot or warm with a salad.

Another idea is a salad I made this morning.

Broad bean and tomato

Par boil the broad beans and remove the skins.

Skin, deseed and dice some tomatoes.

In a frying pan heat some olive oil,add your tomatoes beans and crushed garlic. Cook a couple of minutes. Allow to cool. Season, add more oil and a little vinegar like a sherry vinegar. Serve with a salad. You could add parsley...whatever seems tasty.

>>Also ask them if they eat fish because some vegetarians do<<

Um, no, if they eat fish they are not vegetarians. Vegetarians do not eat any animal flesh, including fish. Those who eat fish are "pescatarians".

Thanks for that link, Olychick. It sounds just perfect for me.

Thanks everyone, keep 'em coming! They won't eat fish, which is a bummer since I DO have a wonderful recipe for "Pasta E Ceci" (Pasta with Chickpeas) that I've been crushing on for a while now. It has a smidge of pancetta and anchovies in it for flavor, but I think I could maybe adapt it with olive tempenade instead. I wrote about it on my blog. I might do that...

I like the idea of stuffed portabello mushrooms with a potato/green bean salad. Maybe grilled portabellos with stuffing...that sounds nice. Definitely Sol's "Frozen Lemon Souffle" for dessert!

This time one of my favorite meals in angel hair pasta with fresh garden cherry (or grape tomatoes) and a sprinkle of good cheese and a shower of fresh basil. A salad, some good bread and a wonderful dessert (which most are vegetarian) and you're good to go!

That sounds good but I would a cheese, fruit and nut plate too.

Sounds lovely gardeng but I agree with bumbleb that some nuts make a more well rounded meal - should have some protein in the meal.

gardengrlz, how about topping that pasta and tomato basil butter dish with a vidalia pesto? You can make the pesto in advance, quickly zap it and top your pasta dish?

I've got a light summery pasta dish that is so similar: saute sliced vidalias until tender in butter and veg stock in wide skillet, add tomatoes, basil, season to taste, toss to heat through, remove from heat. Pour some of the liquid from the sauce into the pot with the drained pasta for it to absorb the flavors. Serve topped with the vidalia pesto. I toast my almonds when making the pesto and do make mine rather thick and chunky for the pasta dish. Adds a nice nutty mild flavor to the tomato basil pasta, and is a pretty presentation : )

gardengriz, I like your menu. If you like, you could add some cheese to the mushroom stuffing or pasta. Bocconcini might be good with the pasta.

Kathy, that sounds really good to me, especially if you can get some nice fresh vegetables. I also think that it's a little light on the protein, although if you offer enough cheese for the pasta, you might be able to make that up. (grin)

Besides, this is a single meal, not an entire day's worth of food, so they may have heavy protein meals earlier and this could be enough.

If not, pass some cheese, nuts, maybe olives or pickles as an appetizer or a relish tray type offering along with the meal, it's all good. Which brings me to the question "Why don't people do relish trays any more?" I still do, because I have all these home canned bread and butter pickles, Cowboy Candy, those cinnamon red hot zucchini sticks, fermented dills. We always have a plate of that on the table for meals that are not just the two of us. Dad liked it if I added liver pate but Amanda wants black olives. Something I can't grow or preserve, of course. Spoiled children....

Annie

The stuffed mushrooms have parm & mozzarella cheese added, and I'll probably have fresh grated parm with the pasta, so it's all good. :-) I agree Annie, I always include some variety of pickled something-or-other on cheese trays or along with hummus.

vegetable lasagna with squash, spinach carrot etc

The problem with tapenade is that an essential ingredient is anchovies. Your menu sounds lovely.

Veggie stuffed portobellos
Pasta with tomato basil butter
Lemon spinach salad (or arugula)
Sol's Frozen Lemon Souffle

Lots of wine and good music!

Look great to me!. Once the planning hits the brain for timing....nice and fresh. I do like a good salad stater with raw veg, like a small grilledWatermelon Greek Salad with avocado, or just thin sliced golden beet/radish salad. (even still having the later more assertive arugula)...

Add cubed watermelon to this and maybe some cucumber and feta...

We eat mostly vegetarian. To me a nice summer meal is a grain such as faro, a collection of roasted veggies, a yummy condiment such as cashew cream with cilantro and lime, and some flavorful greens and tomato.

A guacamole twice baked potato is a nice vegan entree, but maybe not dinner party worthy.

rustic tomato tart: lightly roast roma tomato, peel and remove the seeds, then thick sliced. Use your favorite crust - if eggs and cheese are OK then butter might be OK too. I like a combo of EVOO mixed with butter for this tart. Put a thin layer of Maille mustard on bottom of crust then tomato and Gruyere cheese add a few herbs if you want and salt and pepper; then bake. Very tasty and nice with a salad.

the other thing I fixed recently was tofu, pressed extra firm tofu for 2 hours then soaked it in sweet soy sauce, toasted sesame seed oil and ginger. Quick fried it and served with steamed veggies: pea pods, carrots and baby bock choy. Tossed veggies with a bit more sweet soy sauce and topped with chopped green onions

Annie mentioned : If not, pass some cheese, nuts, maybe olives or pickles as an appetizer or a relish tray type offering along with the meal, it's all good.

warm the olives in Olive Oil and warm the nuts and a few dates, toss them all together to serve - for some reason this combo works very nicely and is a sweet app for before dinner with a glass of wine

"The stuffed mushrooms have parm & mozzarella cheese added, and I'll probably have fresh grated parm with the pasta, so it's all good."

Definitely!