I am responsible for providing an entrée for about 20 people for a Friday supper next week. Feeling totally cluefree about what to make and I'm seeking wisdom here.
Other parameters: Mostly prep ahead of time and cook/assemble quickly onsite. No chicken or red meat but eggs, beans, dairy, everything else OK. Not wanting to break the bank on pricey ingredients. Somewhat seasonal and suitable for a warm evening. Not too soupy as someone else is providing a soup course.
Nicoise salady type platters? In the past I've done gypsy stew (moosewood) and vegetable-heavy lasagna but I'm not feeling the hot cheesy vibe this time.
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