You got the invite — a potluck dinner party. Dread fills you as you ponder the dilemma you've just been presented with: what are you going to cook? These days, we all know someone who has a food allergy or some kind of dietary restriction. Potluck dinner parties aren’t as easy-going as they once were. Gone are the days of “bring whatever you want!” — today, we need to be mindful of what people can and cannot eat. With that in mind, below are a few favourite items to bring along to a potluck, so you aren't left stressing last minute.
The Appetizer
With spring around the corner everyone seems to be on a diet. Keeping this in mind, this low-fat, healthy appetizer will be a smashing success.
Easy Focaccia *recipe courtesy of Theresa Albert
1 whole-wheat pizza dough (thawed)
1-3 tsp extra virgin olive oil
¼ cup grated parmesan cheese
1 tbsp dried rosemary
1 garlic clove
Pinch sea salt
1 tbsp white chia seeds
Preheat oven to 400F
With oiled hands, slowly stretch out the pizza dough
Sprinkle dough with the remaining ingredients
Cool and cut into bite-sized pieces
The Side Dish
Talk about an open-ended dish to bring. Vegetables? Rice? Meat? Bread? I'm always stumped when tasked with this course. So, I decided to make steak roll-ups as my “signature” dish. I know, kind of crazy, but people gobble it up. I also know it’s gluten-free, nut-free, and tends to be a leaner cut. And most importantly: it's easy!
1 lb flank steak (more or less depending on numbers)
Marinate in your favourite sauce for 3-5 hours. Grill or barbeque until medium rare. Let cool. Slice the steak into thin, bite-sized pieces. Take toothpicks, and roll the slices. Insert toothpicks to keep in roll shape. Serve with a dipping sauce.
The Dessert
I'm no baker, so when asked to bring dessert, I come close to tears. That is, until I recently had the good fortune of trying nut-free brownies from the bakery Two Moms Baked Goods. Put simply: they were delicious. As was their biscotti, flourless chocolate torte and apple gallett. This nut-free facility at Bathurst and Eglinton has a store, cooking school and also sells to local shops.
But in case I really want to bring something from home — I turn to a fruit and cheese platter. A sampling of strawberries, grapes and apple combines well with brie, gouda and flavoured goat cheese.
Hope these ideas work — they’ve helped me out in the past few months.
Image courtesy stock.xchng
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