Side dish for this menu?

Question

I'm having a dinner party soon with a greek theme.

I will offer some olives and maybe almonds as appetizer.
Then I'm serving a lemony spinach soup for starter (with some bread) and roasted lamb with potatoes for main course.

I'm also serving dessert: a rice and almond pudding with poached pears.

I'm inclined to think that that should be enough... but, I'm doubting. Do I need any more side dish for the main course? Do you think I should be offering some other vegetable or a salad to go with the lamb and potatoes? (If yes, what you recommend?)

Answer 1

You need to remember the mixing of sensations - sour / sweet cool / hot bland / spicy...
your meal sounds terrific, however you need something cool and crisp to offset the potatoes, soup, and meat. A simple cold mixed lettuce salad with a simple vinagrette dressing would do great. - top with cherry tomatoes.....

Answer 2

This sounds delicious but perhaps lacking in colour. A side salad made with romaine, carrots, red peppers and yellow peppers, radishes and cucumbers would provide a zip of colour and crunch, and balance the possible greasiness of the roast lamb. You could crumble some feta on the salad or add olives for a Greek feel. The soup sounds awesome. Yummy.

Answer 3

Adore Greek food. Greek music playing in the background. You haven't said what herbs and flavouring you are using. Olive oil, oregano, rosemary, lemon, garlic etc. How about the zing of genuine Greek Feta cheese with your black olives, with warm Greek pita bread. Greek salad. Dolmades, with lemon sauce. Pickled octopus. Flambe some Feta at the table with a loud "OOMPAH"! Tzatsiki, Taramasalata, hummus or aubergine dips with warm Pita bread. Hope you have rice in your Lemon Soup.The lamb, embedded with whole cloves of garlic and anointed with olive oil, oregano and rosemary, potatoes roasted with olive oil, oregano and lemon.and whole thin green beans baked with oregano, olive oil and lemon. Maybe add some julienned red peppers, or even tomatoes for colour. My favourite Greek desserts: Galaktoboriko or walnut Baklava, with scant syrup and cinnamon for me. Nice crunchy ending to the meal. Greek food should be offered in vast quantity and variety! With a resiny Greek white wine or a fruity red variety it should all go down a treat. Don't forget the guests will be breaking all your plates at the end of the meal, so don't use the Wedgwood dinner service at a Greek theme dinner. Then roll back the carpet, crank up the Greek music and dance the night away.BTW am I invited?

Answer 4

The appetizers and dessert is done.
I think a nice vegetable dish to go with your lamb entree will be a nice compliment to the lamb. A salad is more like a appetizer/pre-entree course. Also, you have the starch covered with your potatoes.

In keeping with the Greek theme:
Briam: Roasted Summer Vegetables
From Nikki Rose

In Greek: μπριάμ, pronounced bree-AHM

Briam is a very versatile dish. Variations of this vegetable combination can be found throughout the Mediterranean basin. In this case, the vegetables are allowed to shine on their own, without too much intervention. Briam is a perfect accompaniment to broiled fish or lamb chops, but it's also a great meal on its own.

INGREDIENTS:
1 large eggplant, halved lengthwise then cut into 1/4 inch slices
2 medium zucchini or yellow squash, halved lengthwise then cut into 1/2 inch slices
2 medium potatoes, peeled and sliced 1/8 inch thick
4 medium tomatoes, 2 cut into large chunks, 2 grated
1 large onion, halved lengthwise then thinly sliced
2 artichokes, quartered, trimmed and par-boiled (optional)
3-4 cloves of garlic, minced
1 cup of water or stock
1/2 cup of olive oil
2 tablespoons of ground cumin
3 tablespoons of dried oregano
black pepper to taste
cayenne pepper to taste
salt to taste
1 bunch fresh parsley, chopped (reserve ½ cup for garnish)
PREPARATION:
Pre-heat oven to 350F (175C).

Place all ingredients in a heavy, shallow baking pan, toss together and bake until tender (about 1 hour), shaking pan occasionally. Resist the temptation to stir the vegetables, as they will turn to mush.

Let them caramelize for the best results.
Yield: serves 4-6

Answer 5

I think your menu sounds wonderful just as it is. If you do decide to add in a veggie you may want to try this one. It's super easy

Green Bean Salad With Pinenuts and Feta

14 1/8 ounces green beans, blanched 2 mins
1 7/8 ounces pine nuts, toasted (optional)
7 1/16 ounces feta cheese, crumbled
1 bunch flat leaf parsley, chopped
3 5/8 ounces olives
olive oil
1 garlic clove, crushed
1 lemon, juice of
salt and pepper

grab a bowl throw in all of the above, and mix-how easy is that!
enjoy!

Answer 6

A Greek Salad would go well after the soup. Fresh sliced tomatoes on a bed of lettuce topped with sliced cucumbers, cubed green peppers, cubed feta cheese and a light dressing of olive oil, lemon juice, salt and pepper.

Bon Apetit!

Answer 7

Courgettes in Batter
In Greek: κολοκυθάκια τηγανητά, pronounced koh-loh-lee-THAHK-yah tee-ghah-nee-TAH
The key to great crispy courgettes is to slice thinly and fry at high heat so the courgettes have time to cook but not absorb a lot of oil. Use a cheese slicer, mandoline, or long-bladed knife to get uniformly thin slices.
INGREDIENTS:courgeet or several smaller ones, washed, trimmed, cut lengthwise into strips 1/8 to 3/16 inch thick
olive oil for frying
1/2 tablespoon of salt
----------
For batter:
8 ounces of bottled soda water
1/2 teaspoon of sea salt
3/4 cup + 1 tablespoon of all-purpose flour
PREPARATION:
Prepare courgettes: Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.
Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.
Fry: Bring oil to high heat. Coat courgette in the batter, use a fork to place pieces in oil and fry 5-6 minutes, until golden on both sides and batter puffs up. Drain on absorbent paper toweling just long enough to remove excess oil.
Serve hot.
Yield: serves 4 as a side dish, 6-8 as an appetizer/meze.

Answer 8

Well I'm very impressed with your offerings! May I suggest a simple Greek salad?

Cos lettuce, tomato, onion & cucumber, all roughly chopped, with cubed feta cheese and black olives, with good olive oil available. Simple stuff, but usually goes down well.

Answer 9

Definitely a salad. Greens with a lemon vinaigrette and crumbled feta, maybe some cherry tomatoes and Kalamatas.

Sounds like a great meal!

Answer 10

I would serve something green, salad, asparagus, green-beans, etc. A great green bean recipe is once you get the green beans in the pot with water till they are just covered, add 2 tbs butter, some beef bouillon, and a whole garlic clove, peeled and crushed.
When they are done the way you like them, drain them and remove the garlic, season to taste.