Company is Coming Menu Ideas

This week Mama Says is serving up menu and recipe ideas for dinner parties and special occasions (anniversary, Valentine’s, celebrations and causal gatherings). We’re thrilled to share several of our favorite recipes and menus so you can create your own sophisticated, delicious and easy- to-prepare special occasion meals.

Celebration Menu II

This special occasion dinner features fish with a delicious prepared tapenade, couscous, vegetables with a Mediterranean flair.

Il Primo “first course”: Moroccan Carrot Salad

View at Picasa 21-Mar-2010 10:54, 3.2, 5.9mm, 0.05 sec, ISO 500

Reprising a Mama Says recipe, Moroccan Carrot Salad, this dish can either be set out as an appetizer or served as part of the meal. This is a perfect make ahead dish and you can control the spiciness!

Il Secondi “main course”: Halibut with Bella Cucina Pesto (recipe below)

Halibut with Bella Cucina Artichoke Lemon Pesto. View at Picasa Halibut with Bella Cucina Artichoke Lemon Pesto.04-May-2010 19:11, Apple iPhone, 2.8

What could be easier than baking your favorite fish with a generous dollop of pesto. Simple. Tasty. Beautiful and healthy.

Ingredients:

• Cooking spray or parchment paper
• 5 oz fish fillet/guest (halibut, seabass, cod or other firm, mild white fish)
• Juice from one medium lemon
• Bella Cucina Pesto (Recommend either Mint Pistachio or Artichoke Lemon)

Instructions:

1. Preheat oven to 350/375 degrees.
2. Pat the fish dry and place on  a prepared baking sheet (cooking spray or parchment paper). Gently poke each fillet with a fork, drizzle with the fresh lemon juice and top with a generous tablespoon or two the Bella Cucina Pesto.  Spread the pesto with a knife. Bake for 20 – 30 minutes until done (will depend on the thickness of the fillets).

Seabass with Bella Cucina Mint Pistachio Pesto. View at Picasa Seabass with Bella Cucina Mint Pistachio Pesto.

Il Controno “side dish”: Quinoa Salad

This Quinoa Salad with Moroccan spices and pistachios flows with the Mediterranean theme of the evening and is an updated twist on a starch. Serve along your favorite steamed or oven roasted vegetable.

Il Dolce “dessert”: Poached Pears

View at Picasa Group of four Bosc Pears on background

And to finish the meal, pears poached in wine – an easy and impressive dessert submitted by guest columnist Kitri  McGuire, Sokol Blosser Winery.

This menu follows the Mama Says mantra to use a combination of fresh ingredients and pantry staples to their fullest. For this company-worthy dinner many of the dishes can be made-ahead of time. The carrots can be made several days ahead and allowed to marinade. The quinoa (add the nuts just before serving) and the pears can be made a day ahead.

Photo Credit: BOSCPEARS © Winthrop Brookhouse | Dreamstime.com

Cheers! Enjoy your guests.