Winery Recipe ideas

Hey Ladies!

I'm going to the wineries on Saturday and I'm at a total loss of what to make!

Ina Garten had nothing! This is when I wish she was my Aunt - so I can call her up and ask 'hey Aunt Ina what should I make'

Help!

Thanks ladies!!!!

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Posted by MikeandJess

what are you making it for? Like a picnic type thing?

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Yep...Pot Luck. In the past I've made Empanada's & a garlic lemon pasta salad. I just don't want to be a one trick pony, KWIM?

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Posted by Mimacat

I make an orzo salad w/feta and artichokes thats good. You could even throw some chicken in it. Or how about a white bean bruschetta?

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oooooh that sounds delish! thanks Heather!!!

I'll tell you what I put in my orzo salad. I kinda just wing it. I make a dressing of oil/vinegar (I don't use extra virgin b/c i feel like its overpowering) and chopped garlic, which i remove before putting the dressing on the pasta.

To the cooked & cooled orzo I add the dressing, a whole package of feta, a can of artichoke hearts that i've quartered, sliced black olives and grape tomatoes. Sometimes if I feel like it I add onions, spinach, mushrooms, whatever really. Its just a good basic recipe that you can do whatever you want to.

AS for the white bean bruschetta, It just sounds good to me, I have no recipe nor have I ever had it. But tomatoes + cannelli beans on bread appeals to me for some reason.

i'll give you a recipe I have for a cold chickpea salad when I get home. I don't have it on my work computer. Maybe you can make pulled pork sandwiches?

eta: and deviled eggs!

That sounds amazing!!! Thanks again Heather!!

I was also toying with this:

Pesto Cheese Blossom


Ingredients

* 1 (8-ounce) package sliced provolone cheese
* 2 (8-ounce) packages cream cheese, at room temperature
* 20 pistachios, shelled
* 2 cloves garlic
* 1/2 cup fresh basil leaves
* 1/2 cup fresh parsley leaves
* 1/2 cup pine nuts
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 2 tablespoons extra-virgin olive oil
* 3 ounces oil-packed sun-dried tomatoes

Directions

Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside. For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well.

With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor. Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers. This will keep in the refrigerator for up to 3 months.



This has always been a hit whenever i've made it!

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Posted by MikeandJess

i'll give you a recipe I have for a cold chickpea salad when I get home. I don't have it on my work computer. Maybe you can make pulled pork sandwiches?

eta: and deviled eggs!

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ooooh Thanks Jess!