I've attended many potluck lunches and dinners in my lifetime. Some of these feasts focused on one cuisine, such as Italian. Others were build-your-own sandwich gatherings with lots of "fixings," as they say in the Midwest. Years ago I brought fruit to a church potluck supper, a choice that concerned my husband.
It was an Oriental dinner and he didn't think fruit went with the menu. But everyone loved the fruit in vanilla sauce and the Chinese almond cookies I made to go with the fruit. Many members of the church asked for the recipe and I was a bit embarrassed to tell them it was simply fruit in vanilla syrup.
Potluck Recipes
Marinated vegetable salad was another successful potluck contribution. This salad is perfect for potlucks because it doesn't contain lettuce, which can easily wilt on the way to work or on the serving table. I came up with the recipe during our sailing days. We had invited another couple to go sailing with us and, after sailing for a couple of hours, returned to our slip in the harbor and had lunch together. The vegetables had been absorbing the dressing for hours and it was really delicious. I served it with sandwiches made with homemade bread.
Both of these recipes will be welcome at your next office potluck lunch. Save a little for yourself to eat the next day when you come home from work.
Festive Fruit in Vanilla Sauce
1 large can Mandarin oranges with syrup
1 large apple, unpeeled and cut into small pieces
1 cup strawberries, hulled and quartered
2 kiwi, peeled and cut into small pieces
1 pear, unpeeled and cut into small pieces
1 cup orange juice
1 bottle sugar-free vanilla syrup (available in the coffee aisle)
Combine fruit in a large bowl. Add orange juice and vanilla syrup to taste. Mix with rubber spatula. Cover and refrigerate until needed. Serve fruit in small plastic cups and pass plastic spoons. Makes 8-10 servings.
Marinated Vegetable Salad
13.75 ounce can quartered artichoke hearts, drained
2.25-ounce can sliced black olives, drained
2 carrots, peeled and thinly sliced
2 stalks celery, chopped
7 ounce jar roasted red peppers, well-drained and chopped
2 tablespoons Italian parsley, chopped
16-ounce bottle Northern Italian salad dressing with Romano cheese (or another Italian dressing that you like)
Combine vegetables in a large bowl. Add salad dressing to taste and mix with rubber spatula. Cover and refrigerate until needed. Serve in small plastic cups and pass plastic forks. Makes 8-10 servings.
Both of these recipes may be doubled. Don't forget to put your name on the bowl and the lid. If no refrigerator is available, store these dishes in an insulated bag with ice packs. or ice cubes in a zipper plastic bag. Remember to bring a ladle to serve the fruit and a slotted spoon to serve the vegetables. Then enjoy yourself!
Copyright 2011 by Harriet Hodgson
Healthy Foods to Bring to an Office Potluck Lunch
Harriet Hodgson is the author of 30 published books, many published by Centering Corporation. The company has published "Writing to Recover: The Journey from Loss and Grief to a New Life," "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul," and "Happy Again: Your New and Meaningful Life After Loss."
Hodgson has two other new books out, "101 Affirmations to Ease Your Grief Journey" and "Real Meals on 18 Wheels: A Guide to Healthy Living on the Highway," Kathryn Clements, co-author. Both are available from Amazon.
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