This time of year, when people say “Stop by and say hello,” they really mean “Come over and bring us something good to eat.” I’m used to this kind of holiday invitation, and it doesn’t bother me. I have readied myself for the potential by stocking my pantry with ingredients that I can’t live without during the autumn season. Most are nonperishable. They include:
Raw nuts: pecans, walnuts, almonds, pumpkin seeds, pine nuts, pistachios, hazelnuts. A must for the entire holiday season.
Dried fruits: cranberries, mixed fruit blends, apples, mangoes, raisins. These are great in salads, party snacks or dips. I also keep crystallized ginger.
Canned and dried beans, grains and legumes: lentils, black beans, cannelini beans, pinto beans, split peas, rice blends, barley. I can whip up a soup, salad, entree or side dish in 30 minutes with these on hand.
Pasta and pastry: frozen pasta sheets (for impromptu lasagna), strudel dough, ravioli or stuffed shells are always welcome. Dried pasta short shapes like penne, orzo, rigatoni, bow ties and orrechiette. These can be made quickly into salads, side dishes and entrees.
Dairy products: sour cream, plain yogurt, cream cheese and shredded cheese blends for my lacto-tolerant friends.
Here are two favorite dishes I bring when invited. They are both simple and universally enjoyed. If you don’t want to worry about getting your serving dishes back, tote these in disposable aluminum pans or plastic containers.
SPINACH PESTO CHEESE BALL
This basil-and-parmesan-infused party ball is simple and wonderful.
You can double or triple the recipe and store the extra cheese balls in the refrigerator wrapped in plastic until ready for use. They will keep a week in the refrigerator. Serve with crackers, flat bread, crudites and/or crostini.
INGREDIENTS
DIRECTIONS
Place pine nuts on a baking dish in a preheated 325-degree oven 6 to 8 minutes until golden brown. Remove to a plate and let cool.
Bring a saucepan of water to a boil. Add the chopped spinach and basil leaves and cook 3 minutes until defrosted and tender or place in a microwave-safe dish, lightly cover with plastic wrap and cook on high 2 minutes until defrosted and tender.
Drain in a colander and rinse under cold water. Press to extract excess moisture. Place spinach, basil, 1 cup parmesan cheese, shredded cheese blend, cream cheese, garlic and pepper in a food processor fitted with the metal blade or blender and process or blend until smooth. Cover and refrigerate 30 minutes.
Combine 2 tablespoons shredded parmesan cheese, parsley and pine nuts on a plate. Moisten your hands with water and roll cheese mixture into a ball. Roll in nut mixture to coat. Makes 10 to 12 servings.
Per serving: 143 calories, 67 percent calories from fat, 11 grams total fat, 19 milligrams cholesterol, 4 grams saturated fat, 10 grams protein, 3 grams carbohydrates, 0.84 gram total fiber, 303 milligrams sodium, 0.58 gram total sugars, 3 grams net carbs.
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Steve Petusevsky is the author of “The Whole Foods Market Cookbook” (Clarkson Potter, 2002). If you have questions for him, write Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL. 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartz(AT)sun-sentinel.com with “Vegetarian Today” in the subject line. Personal replies are not possible.
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(c) 2005 South Florida Sun-Sentinel.
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AP-NY-11-08-05 1119EST
