Menu

This menu was crafted for 50 people. We hosted a Zip Code Party for my daughter’s school, a way to for families in our neighborhood to meet each other.

In planning a dinner party menu, I aim to have food for both omnivores and vegans and as always, I love the challenge of putting as many plant foods into one meal knowing it will make it colorful, delicious and nutritious. This menu has EIGHTEEN marvelous plant-foods!

I have yet to figure out a way to take pictures during a party, but in the commotion of getting food served – and not wanting it to get cold – I don’t have pictures. It was so beautiful and colorful! I will need to make it again.

The recipes are for 8 people. I’d be delighted to provide recipe/quantity for 50 if desired! Just let me know 🙂

Appetizers

Roasted Eggplant and Red Bell Pepper Dip

(make it without the almonds) with pita chips

White Bean and Black Olive Dip

with blue and white tortilla chips

Dinner

Chicken Breasts with Cilantro Pesto

Quinoa and Wild Rice Pilaf with Green Onion

Sweet Potato and Butternut Squash Puree with Caramelized Onions and Poblano Pepper

Spinach and Red Cabbage Salad with Pomegranate and Pumpkin Seeds

Dessert

Epicurious: White and Dark Chocolate Mousse

(I made one recipe as stated in Epicurious and a second recipe using semi-sweet instead of white chocolate)

Weekend Before

  • Buy all groceries except chicken breasts
  • Make cilantro pesto, store in tightly sealed container in refrigerator
  • Make white bean dip, store in tightly sealed container in refrigerator
  • Roast pumpkin seeds (either in oven or on stove to)
  • Check all entertainment items: glasses, napkins, flatware etc
  • Define centerpiece(s) – candles, floral/greenery etc
  • Wrap flatware in napkins (if desired)

Three Days Before

Buy chicken breasts

If refrigerator space permits, make the chocolate mousse and chocolate sauce; if not, make them the day before

Make salad dressing

Prep Sweet Potato and Butternut Squash Puree

  • Roast the sweet potato and butternut squash, cool completely and mash
  • Sauté the onion and poblano (or red bell) pepper

Day Before

Prep Spinach and Red Cabbage Salad

  • Peel pomegranate
  • Shred cabbage (food processor or mandolin)

Prep Wild Rice and Quinoa Pilaf

  • Cook wild rice
  • Cook quinoa
  • Slice green onions

Day Of

Remove Eggplant Dip and White Bean Dip from refrigerator to bring to room temperature

Remove Cilantro Pesto from refrigerator and bring to room temperature

Prep chicken breasts

  • Cut each half chicken breast into three portions
  • Place chicken breasts pieces in a roasting pan
  • Drizzle with 2 – 4 tablespoons lemon juice
  • Then drizzle with 2 – 4 tablespoon extra-virgin olive oil

Finish prepping Sweet Potato and Butternut Squash Puree

  • Mix mashed sweet potato and butternut squash with broth, mix in half of sautéed onion and poblano pepper, reserving half to place on top
  • Place in a glass bowl to warm up in microwave before serving, or if preferred, in a pyrex to warm up in the oven

Finish prepping Wild Rice and Quinoa Pilaf

  • Mix green onions – reserve 1/4 cup green onions — into quinoa and wild rice
  • Drizzle extra virgin olive oil and lemon juice and mix together
  • Place in a glass bowl to warm up in microwave before serving, or if preferred, in a pyrex to warm up in the oven

Prep Spinach and Red Cabbage Salad

  • Toss red cabbage and spinach with half of pomegranate and half of pumpkin seeds

30 – 45 minutes before serving

  • Preheat broiler; put chicken breasts in pre-heated oven for 10 minutes, check one or two of the thickest pieces to ensure they are cooked through
  • Warm up Sweet Potato and Butternut Squash Puree, place reserved sautéed onion and poblano pepper on top
  • Wild Rice and Quinoa Pilaf. When warm, place in serving bowl and sprinkle reserved 1/4 cup green onion on top
  • Toss salad with salad dressing, place on serving platter/bowl, sprinkle reserved pomegranate and pumpkin seeds on top
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