Interesting vegetable ideas for a wedding? - Page 2

deguerre · 07-30-2010, 06:47 AM

Quote:

Originally Posted by PorkQPine

Vegi side, no mention of vegetarian guests and no preference. Whole pig and chicken cooked on-site.

Steph is right. Asperagus ALWAYS impresses and is a delicious side to boot.

Learnin Querve · 07-30-2010, 08:29 AM

Fresh green beans with new potatoes are easy to cook in advance. Bacon or almonds add flavor and texture. Green beans also work with a slightly sweetened sauce with salty peanuts or cashews added in for a flavor/texture contrast.

A Prince Edward Medley (green and yellow beans and baby carrots) can be served hot or chilled. Maybe hot with butter and slivered almonds or pecans, or in a vinagarette you can go hot or cold. Adding pearl onions and/or strips of sweet red bell pepper will give another visual and flavor element. A teriyaki sauce/dressing with sesame seeds is an interesting twist. Or go tangy with some worcestershire, dry mustard, and pepper sauce in a basic oil/vinegar dressing.

Personally, I love beets about any way you fix them. Roasted baby beets with fresh rosemary or thyme require some advance prep, but can be reheated easily. Red and yellow beets look great; you can also roast baby carrots along with the beets. Honey glazed roasted baby carrots and pearl onions garnished with parsley are an option as well.

Peacock vegetables are a roasted combo of zucchini, yellow squash, red onion, red, green, and yellow peppers and fresh garlic. It's all tossed with olive oil, balsamic vinegar, parsley, oregano, s&p and roasted on sheet pans. Serve warm or at room temperature.

Another take on asparagus is to cook it in boiling water, blanch it and then drain it. Marinate the blanched spears overnight in a mixture of white vinegar, water, sugar, whole cloves, cinnamon sticks, celery seeds and some salt. Serves well cold, or at room temperature.

Here in the midwest, homegrown tomatoes are coming into season. A tray of sliced tomatoes, with chopped red onions sprinkled on top and drizzled with some good olive oil is heaven on a plate. Chunks of fresh mozzarella and an assortment of tasty olives on the platter just make it better.

Hope some of these help without breaking the budget.

Chris

Grabnabber · 07-30-2010, 09:30 AM

Wow, great post LQ, thanks for that!

cmcadams · 07-30-2010, 10:37 AM

Is it bbq related, or more "upscale"? If bbq, tomato pie is a great side, and easy easy easy to make in quantity.

PorkQPine · 08-01-2010, 06:37 PM

Great ideas, thanks.

07-30-2010, 10:37 AM	#19
cmcadams Babbling Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Is it bbq related, or more "upscale"? If bbq, tomato pie is a great side, and easy easy easy to make in quantity. __________________ Curt McAdams Livefire Blog CBJ, after eating food at comps and listening to other judges tell me how important judges are to barbecue, 9 comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle and mad livefire cooking skillz! :)

08-01-2010, 06:37 PM	#20
PorkQPine On the road to being a farker Join Date: 12-10-07 Location: Roseville, CA	Great ideas, thanks. __________________ PorkQPine

07-30-2010, 08:29 AM	#17
Learnin Querve Full Fledged Farker Join Date: 04-25-09 Location: Des Moines, IA	Fresh green beans with new potatoes are easy to cook in advance. Bacon or almonds add flavor and texture. Green beans also work with a slightly sweetened sauce with salty peanuts or cashews added in for a flavor/texture contrast. A Prince Edward Medley (green and yellow beans and baby carrots) can be served hot or chilled. Maybe hot with butter and slivered almonds or pecans, or in a vinagarette you can go hot or cold. Adding pearl onions and/or strips of sweet red bell pepper will give another visual and flavor element. A teriyaki sauce/dressing with sesame seeds is an interesting twist. Or go tangy with some worcestershire, dry mustard, and pepper sauce in a basic oil/vinegar dressing. Personally, I love beets about any way you fix them. Roasted baby beets with fresh rosemary or thyme require some advance prep, but can be reheated easily. Red and yellow beets look great; you can also roast baby carrots along with the beets. Honey glazed roasted baby carrots and pearl onions garnished with parsley are an option as well. Peacock vegetables are a roasted combo of zucchini, yellow squash, red onion, red, green, and yellow peppers and fresh garlic. It's all tossed with olive oil, balsamic vinegar, parsley, oregano, s&p and roasted on sheet pans. Serve warm or at room temperature. Another take on asparagus is to cook it in boiling water, blanch it and then drain it. Marinate the blanched spears overnight in a mixture of white vinegar, water, sugar, whole cloves, cinnamon sticks, celery seeds and some salt. Serves well cold, or at room temperature. Here in the midwest, homegrown tomatoes are coming into season. A tray of sliced tomatoes, with chopped red onions sprinkled on top and drizzled with some good olive oil is heaven on a plate. Chunks of fresh mozzarella and an assortment of tasty olives on the platter just make it better. Hope some of these help without breaking the budget. Chris

07-30-2010, 09:30 AM	#18
Grabnabber Knows what a fatty is. Join Date: 02-25-10 Location: Chicago IL	Wow, great post LQ, thanks for that!