Side dish suggestion

hostaheaven-618November 27, 2012


I'm attending a pot luck luncheon, and I've been assigned to bring a side dish. The hostess is making Shrimp Fettuccini as the main dish and I'm at a loss as to what to bring. Any ideas? Many thanks in advance.

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I'd bring a nice spring mix salad! :)

    Bookmark   November 27, 2012 at 2:01PM
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I like a non-creamy cabbage salad with seafood. I made this recently and it was very well liked - but the blood oranges weren't available here yet, so I just used fresh mandarins:

Cabbage with Almonds & Blood Orange (serves 4-6)

4 cups savoy cabbage, sliced thin
4 cups purple cabbage, sliced thin
2 blood oranges, peel and pith removed and cut into wedges
1/2 cup sliced almonds, toasted

Ginger Vinaigrette

1/2 cup olive oil
1 TBS toasted sesame oil
1 TBS red wine vinegar
1 TBS honey
1 TBS dijon mustard
3/4 tsp ground ginger
zest from 1 blood orange
salt and pepper to taste

Whisk all vinaigrette ingredients in a bowl until combined. Set aside.

Combine cabbage, orange slices and toasted almonds in a bowl. Pour dressing on top and toss to coat.

Here is a link that might be useful: Roost recipe for cabbage salad

    Bookmark   November 27, 2012 at 2:17PM
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I love the idea of a salad, but unfortunately someone else has this assignment. I was thinking of some kind of vegetable dish. Sorry I wasn't clear earlier.

    Bookmark   November 27, 2012 at 2:26PM
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Personally, I would want garlic bread/toast or maybe some bruschetta. To make garlic butter for the bread, mash one garlic clove with 4 tbsp butter, 2 tbsp olive oil, and a dash of black pepper. Add a bit of salt only if using unsalted butter. Store leftover butter in the fridge if using right away; otherwise freeze it. I sometimes add fresh oregano or thyme, but I do not add dried herbs to.

The bread/toast would go with the salad as well.


    Bookmark   November 27, 2012 at 3:11PM
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A dish like Shrimp Fettuccine doesn't lend itself easily to sides other than least in my mind.

However this is a very nice side and I think it would be complimentary without being's also a but different.

Even though it says serve immediately you can cook the mushrooms in advance, prepare the wine, lemon, garlic place in a jar and just saute off just before serving. I would actually do the whole thing at home and just warm but I haven't done that before.

If you can't find button mushrooms quarter large ones.

Micheal's Best Mushrooms


6 Tbl extra-virgin olive oil
1 1/2 Lb whole small button mushrooms, wiped clean
3 Tbl butter
Gray sea salt ( kosher salt is fine)
1 Tbl minced garlic
1 1/2 Tsp fresh thyme leaves, chopped
2 Tbl lemon juice
1/2 Cup white wine
1 Tbl chopped parsley leaves

In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
Toss in the parsley and serve immediately.

    Bookmark   November 27, 2012 at 3:18PM
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Bumblebeez SC Zone 7

Grilled or roasted asparagus, but garlic bread absolutely if it's not assigned.

    Bookmark   November 27, 2012 at 3:44PM
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I like ratatouille and it can be served cold or hot. This one that I make sometimes is very easy.


Here is a link that might be useful: ratatouille

    Bookmark   November 27, 2012 at 4:00PM
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I'll take Burnt Broccoli as a side with any Italian-American dish. I'd prefer it warmer than room temp, but it doesn't need to be piping hot. Several variations to be found out there, but they're all similar. I cut up some broccoli, leaving more stem that I normally might. Toss with some olive oil, minced garlic, salt, and a small amount of bread crumbs. Roast in a moderately hot oven - I'm thinking on the higher end of that spectrum, like 400-425 will let the tips blacken as desired but keep the rest crisp enough so it can stand a mild reheating without going to mush.

Here's a fuzzy picture, from, apparently taken from the first place I ever had it.

    Bookmark   November 27, 2012 at 4:08PM
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Roasted asparagus. Or broccoli.

    Bookmark   November 27, 2012 at 4:09PM
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Broccoli raab or spinach sauteed with garlic with a bit of lemon.

    Bookmark   November 27, 2012 at 5:00PM
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I think your choice of a side depends on how the shrimp fettuccine is made....mine is creamy and cheesy. Wouldn't want a creamy slaw with that.
How about some slivered multicolored peppers sauteed in olive oil with a lot of garlic?

    Bookmark   November 27, 2012 at 6:55PM
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I'm of the same mindframe as Chase. When I make shrimp pasta I just serve salad and garlic bread along side.

I would lean differently for what you could bring as you say someone else is already bringing a green salad. Why not a fruit type of salad dish?

    Bookmark   November 27, 2012 at 7:00PM
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Marinated mushrooms ~ or an Olive tray ~

    Bookmark   November 27, 2012 at 7:21PM
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Everyone, I just want to thank you for such great suggestions. I think I'm leaning towards the mushrooms, but that burnt broccoli sounds very interesting. I may just have to make that for another dinner.


    Bookmark   November 28, 2012 at 5:27PM
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Annie Deighnaugh

How about a squash pudding in a crock pot....

Here is a link that might be useful: squash in crockpot

    Bookmark   November 28, 2012 at 7:43PM
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I love stuffed mushrooms before/or served along with a shrimp fett.

    Bookmark   November 28, 2012 at 9:18PM
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A simple roasted vegetable platter drizzled with olive oil & fresh herbs!

    Bookmark   November 28, 2012 at 9:21PM
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