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2,143 Posts
Fruit salad or pasta salad would be mostly prep-ahead (easy) and tend to be popular.

Or, how about a hot spinach-artichoke dip,
or a hot, layered bean dip with tortilla chips?


6,948 Posts
My dh often takes a lentil/chickpea soup. His recipe is similar to, but not exactly the same as, this one. He doesn't use chicken broth, parsley or noodles. I like it with noodles though, it's traditional and good.

(no, my dh isn't Moroccan, he's from upstate NY, but this is still one of his signature dishes.)

2,260 Posts
Stuffed Shells:

Boil large pasta shells until al dente, strain, rinse, and set aside

Mix stuffing:
ricotta cheese or mashed firm silken tofu
a few cloves of garlic, crushed
several sprigs of parsley, minced
2 Tbsps rosemary leaves
5-10 mushrooms, sauteed in olive oil, then minced (optional)
2 Tbsps parmesan (dairy or soy)

lightly oil bottom of baking dish
cover bottom of dish w/ marinara sauce
stuff each shell w/ stuffing mixture and place in dish
drizle marinara sauce over shells
top with shredded mozzerella~ dairy or soy

cover w/ foil and bake at 375 for 20 min, remove foil and bake for an additional 5-10 minutes.
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Japanese Soba Noodle Salad

Boil 1 package of Soba (buckwheat) noodles
mix in 3/4 cup shredded carrots
1/2 cup cooked sweet peas
1/4 cup soaked and prepared hijiki seaweed
3-5 shitake mushrooms, sauteed, and sliced
3 Tbsp toasted sesame oil
2 Tbsp mirin
3 Tbsp tamari
2 Tbsp toasted sesame seeds

mix well, refrigerate, serve cold

8some people like to add a diced hardboiled egg and/or diced ham
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