Vegetarian Dinner Parties

July 7, 2014
Just in time for the spring harvest, acclaimed food writers Weinstein and Scarbrough (Grain Mains) feature four-star vegetarian dishes for dinner parties. The authors consider the different foods at a dinner party to be distinct courses rather than parts of the same meal: each course must stand on its own. Vegan dishes, which make up nearly half of the collection, are clearly identified, and many recipes suggest an accompanying beer or wine that pairs well. Recipes are enticing including green-bean spring rolls with honey mustard dip, asparagus spears with pickled radicchio, and cauliflower/green olive gratin. Veggie lovers will find appetizing new ways to prepare favorites, such as chestnut/cashew/porcini pâté or pulled vegetable sliders. Ziti, chard, beans, and poached eggs and pear/Parmesan lasagna highlight stellar pasta options. Large plate offerings are also unique and appealing including ricotta/spinach dumplings with parmesan cream sauce, zucchini casserole with mashed potatoes, and basmati rice, cashews, and spring vegetables. The authors end on a high note with scrumptious desserts such as chocolate chip cookies made with maple, tahini, and dates, chocolate/taleggio panini with caramel dipping sauce, and pecan/coconut cake with orange marmalade. Since most recipes serve eight, those who bypass the party and seek to use these flavorful dishes for family dinners will have leftovers to enjoy a second time.