A Side Dish That Gets Better With Age

[hillvalley]

I need suggestions for a side dish I can bring to a potluck on Wednesday but make on Monday. Bonus points if it doesn't need to be refrigerated and/or it's vegetarian.

[TheMatt]

Well, I had success recently making some millet tabblouleh. Quite good, and vegetarian (lacto- at least). But, it does need refrigeration at least up to the point of service. Then I think it might be better at room temperature.

[weezy]

http://www.cookingchanneltv.com/recipes/michael-symon/pan-roasted-pacific-halibut-sicilian-cauliflower-capers-raisins-orange-brown-butter-recipe/index.html

Forget the halibut & parsley at the end. The marsala isn't necessary, and a sherry vinegar works just as well as champagne vinegar in this dish. I love it more on the second day and it's good at room temp.

[lperry]

What about marinated mushrooms or vegetables? Keep them in the fridge and they will continue to absorb the vinaigrette and herbs until serving.

[zoramargolis]

expanding on lperry's suggestion above: roast and peel some red bell peppers, cut in ribbons, strips or chunks and marinate in olive oil, balsamic, garlic, lemon zest and herbs. on the day of the potluck, plate with some good olives and feta, and some mini pita or slices of ciabatta.

prepare a bagna cauda on Monday: cut up peppers, fennel, celery, cauliflower, zucchini: store in ziplocks with some ice cubes, which you refresh a couple times to make sure the veg stay crisp. heat the olive oil with (optional) anchovy, garlic, capers, aromatic herbs, balsamic, let it steep and then chill in a sealable container. re-heat the bagna cauda oil just before potluck.

par-cook some green beans or asparagus on Monday, along with some roasted red bell pepper. prepare a vinaigrette or mayonnaise. keep them separate until the potluck.

make Mexican bean dip in a food processor (same as guacamole*, but substitute canned, drained pinto or black beans for the avocado) on Monday. store in airless container, placing sheet of plastic wrap directly on the surface before sealing container. serve with tortilla chips.

*with onion, garlic, tomato, tomatillo, jalapeño, cilantro, lime juice

[thistle]

A bean salad w/ a vinaigrette, but almost any side dish that you make ahead will need to be refrigerated. Any veggie or legume salad you make ahead of time will be improved if you add chopped fresh herbs before service, room temp is fine. Or maybe a soup?

[Joe H]

You are all being too imaginative. Put about four cups of water in a 12 quart stockpot with a half pound of salt pork, side meat or fat back. Let it simmer for one hour. Add five pounds of fresh string beans and 1 and 1/2 large quartered sweet onions. Let it simmer for seven or eight hours, stirring about once an hour. Refrigerate over night and I'll put this up with any green vegetable anyone has ever tasted at a Thanksgiving table.

.

[hillvalley]

What about marinated mushrooms or vegetables? Keep them in the fridge and they will continue to absorb the vinaigrette and herbs until serving.

expanding on lperry's suggestion above: roast and peel some red bell peppers, cut in ribbons, strips or chunks and marinate in olive oil, balsamic, garlic, lemon zest and herbs. on the day of the potluck, plate with some good olives and feta, and some mini pita or slices of ciabatta.

The peppers are roasted and bathing in a combo of olive oil, balsamic glaze and lots of rosemary. Somehow my mother is out of balsamic vinegar and the glaze was all that was there. It's a bit sweeter than I would have liked but most of those eating don't have a discerning palate.

Thanks for the suggestions