Green Goddess Reunion 2010

When I’m entertaining, I tend to develop a game plan that is just a “souped up” version of my weekly game plans, to outline the menu, identify what can or should be prepared in advance, organize the shopping, and occasionally, torture tempt some of my foodie friends.

Years ago, I hosted a monthly potluck dinner party at my then home in Florida, and these gatherings came to be known as, thanks to some excellent libation, the Green Goddess Dinners.  Now that I live in North Carolina, the “sisterhood” is a bit more difficult to assemble, but we still try to get together for an annual reunion weekend each fall.  This year’s reunion is in a few weeks, so I’ve been working on a game plan for that weekend.

Here is the basic menu as of right now:

thursday – dinner

squash soup with melted blue cheese slurry

peppered pears, blue cheese & fried sage (

five spice & coriander-crusted pork tenderloin with soy balsamic cream sauce

wasabi mashed potatoes

garlicky green beans

 friday – hors d’oeuvres

baba ghanouj with crudites & crackers

tuscan kale chips

friday  – dinner

assorted pizzas on grilled flatbed or gluten-free crusts (

  • Bbq chicken
  • pears, blue cheese, walnuts, caramelized onions with sage
  • Bruschetta topping
  • sausage & mushroom

 friday – dessert by campfire


bacon and cashew caramel corn (

saturday – breakfast

baked eggs and mushrooms in ham crisps (

parsnip bacon

zucchini parmesan bread

cinammon raisin bread

pumpkin chai bundt cake

saturday – lunch

salad of white beans, leeks and bacon

tomato raisins

warm ham & cheese sandwiches with caramelized onions

pear-almond-apricot crumble

cardamom ice cream

 saturday -hors d’oeuvres

ginger risotto balls (by Lissa)

crudite with green goddess dip

bread with goat cheese & fresh figs (by KC)

saturday – dinner

cocoa-rubbed pork roast (

jerk chicken

roasted root vegetables with balsamic glaze (adapted from

avocado salad (

Buttermilk biscuits with green onions, black pepper and sea salt

pickled red onions

 saturday – dessert

lemon almond yogurt cake with almond cream cheese frosting ( and

chocolate cake with blackberry buttercream frosting 

sunday – breakfast

lemon cranberry scones

pepper, pear & pecorino scones

chocolate cinnamon biscotti

sliced apples with pumpkin dip

sunday – lunch


 sunday – dinner

roasted squash lasagna (

green salad with blue cheese & pepitos

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