Dinner for 50 - coq au vin, braised lamb shoulder and...what else? (vegetarian option)

Hi food52, We are cooking a buffet dinner for 50 with three main courses. The first two will be Coq Au Vin and Braised Lamb Shoulder (with herbs and tomatoes). I am thinking about a baked pasta as a vegetarian option but would love some feedback; ideally the three dishes would be complementary. Thank you!

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boulangere
boulangere October 30, 2011

This is quite elegant and hearty at the same time, and perhaps a nice departure from pasta with something.

http://www.food52.com/recipes...

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AntoniaJames
AntoniaJames October 30, 2011

Here's a great recipe: http://www.food52.com/recipes... . Serve with polenta slices (which the non-vegetarians would also enjoy) and/or a good artisan bread. ;o)

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Panfusine
Panfusine October 30, 2011

This was a fabulous recipe that I tried out recently .. http://www.food52.com/recipes...

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ellenl
ellenl October 31, 2011

What about a roasted stuffed pumpkin? They are gorgeous and can stuff with many different things.

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ellenl
ellenl October 31, 2011

What about a roasted stuffed pumpkin? They are gorgeous and can stuff with many different things.

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ellenl
ellenl October 31, 2011

What about a roasted stuffed pumpkin? They are gorgeous and can stuff with many different things.

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ellenl
ellenl October 31, 2011

Check out responses to SKK's question re: veg./gluten-free recipes.

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ellenl
ellenl October 31, 2011

Check out responses to SKK's question re: veg./gluten-free recipes.

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Sam1148
Sam1148 October 31, 2011

I suggested this to a friend for a 'heart healthy" party of about 40 people for a local Doctor.
Cauliflower Couscous..and it was a big hit.
http://www.food52.com/recipes...
He made a lamb stew for one option to use on top of the 'couscous'.
And for vegetarian option he made a tagine of eggplant, veggies, preserved lemons, middle eastern spices..etc.
He said he held up rather well on the steam table...and came together quickly just lightly cooking the cauliflower (don't make mush!). with some cumin, olive oil, and veggie stock. It worked well as a complimentary glutin free, wheat free, option. With the lamb stew (tagine) for one topping, and the veggie tagine for the other topping. And no one missed the wheat couscous.

Try it out..with small test run...and see if it stores well premade overnight and then cooked before service.
When I do it at home I find it holds up well the next day cooked and doesn't mush up like wheat couscous.

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susan g
susan g October 31, 2011

Any "cheese pie" type dish made with filo dough, such as Spanakopita. I recommend a recipe from The Tao of Cooking (by Sally Pasley), Artichoke Ricotta Pie -- I've made it for parties, and it's delicious and unusual.

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dymnyno
dymnyno October 31, 2011

When I cook for a large group I always have a lot of vegetarian sides that can be a main course for non meat eaters. Recently , I did a lunch for 50 and included The Perennial Plate's Potato Terrine and my own Greek Style Zucchini Pancakes which are rich and satisfying. The last of my tomatoes were still tasting great, so I sliced them up and served them on the table for everyone to dip into. (there were bottles of olive oil on the table, too) Of course, the meat eaters loved the "sides" with their meat.

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dymnyno
dymnyno October 31, 2011

and, I forgot to add one of my all time favorite-everybody loves this recipe-I do too, Merrill's Farro Salad with Roasted Mushroom and Parmesan. This one will turn the meat eaters into vegetarians.

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