I have company coming for a few days in December. Figuring out menus now, while there's no pressure.

I'm trying to accommodate 3 different diets. My own, The Husband's, and theirs.

I'm making a homemade corned beef, which is a novelty for sure. I know the wife is looking forward to it, as we've talked about doing one for years.

They focus only on cooked veggies, and OUR focus is on raw veggies. I've accommodated enough cooked veggies throughout the menu, but I can already tell I'll be sick eating so much cooked veggies. I want some raw veggies with this menu meal.

Traditionally, cooked veggies go with this, but at this point in menu planning, I'm sick of all the cooked veggies!!!

I need a LOT of suggestions, since there are three different diets to accommodate. One of the suggestions is bound to fit all three--hopefully.

No mayo. No gelatin. No sugar, honey, or ANY sweetener, real OR artifical. No dairy. Nothing processed, artifical, packaged, etc.

I do have a homemade garlic Italian dressing, but I'm already using that for another meal. Don't really want to use it again.

Any suggestions? All I can come up with are raw cruduties (sp?). That seems pretty boring next to corned beef.

Some items that I know will NOT work: coleslaw, carrot slaw, pasta salad of any type, gelatin/congealed salads.

Yes, lots of cooked veggies will work, even cooking them with the corned beef, or steaming them. What I'm needing are RAW veggies solutions.

Any suggestions? Thanks!

Your list of No's is confusing. I would rather have several dishes that people will accomodate different tastes.

Why no slaw or carrot salads? Why nothing sweet? With your list and if they are that picky I would either place a platter of sliced tomatoes and cucumbers on the table with some carrot and celery sticks or make reservations at three different restaurants and let someone else deal with it!

Seriously, Let us know what the specific issues are and perhaps it will be easier to help.

This message has been edited. Last edited by: Charming,

quote:

Let us know what the specific issues are

We are all on specific diets. It doesn't matter WHICH diets or why individuals are on the diets. Those are the limitations.

I have little time or energy to make a bunch of different foods over the course of their visit. It's not just one meal. It's several days of meals plus snacks. All I would be doing is cooking and dishes if I did that.

Usually, if it's just one meal, we do take people out to eat because everyone has different food issues, is on a special diet, etc.

We can't do that (financially) for all meals for several days.

I've know these folks for nearly 30 years, and are very close. Vacationed together, etc. Their diet is fairly new and recent for health, and our friendship is worth the extra thought it takes to prepare a multi-day menu.

This is the ONLY menu meal I'm having a problem with.
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ETA: and the only reason it's a problem is because of the raw veggies.
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This message has been edited. Last edited by: Indexlady,

I suppose, me being from the coastal south we usually revert to - sliced cucumber and sweet onion in cider vinegar or a mild rice wine vinegar with a little salt and pepper along with sliced tomatoes. The slight pickling of the cucumber and onion should go well with the corned beef.

Over the weekend I made the following recipe that can be tweaked for your dietary restrictions:


Middle Eastern Vegetable Salad

2010, Barefoot Contessa How Easy Is That?, All Rights Reserved
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Prep Time:15 minInactive Prep Time: -- Cook Time: -- Level:EasyServes:4 to 6 servings.

Ingredients
10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Directions

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.

In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

This message has been edited. Last edited by: Charming,

Charming, you outdid yourself! What a perfect salad!

It's actually something we can all eat, more complex visually and flavorful than the cruduties I had (woefully!) envisioned. And, it sounds like it would blend well with the corned beef.

And best yet, sounds like something we would all LOVE!

Thank you!!!

So welcome - it makes a lot of the dressing - so you can increase the veggies or decrease the dressing. I saw your concern about dairy - you can put the feta on the side and let those who can have dairy add the cheese.

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about dairy...

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feta on the side

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That's a good idea. I was going to get goat/sheep milk feta instead of the cow feta, since it's the cow dairy that's problematic. But, even so, on the side would be even better so everyone can put in as much/little as they want.

Hopefully there will be good hothouse tomatoes at Christmas. Consider making a couple do ahead raw salads that you can use for more than one meal.
How about Tabbouleh, Spinach Salad one meal and a Romaine salad with different veggies another meal, with the dressings everyone can use offered.

quote:

Originally posted by Lurah:
Hopefully there will be good hothouse tomatoes at Christmas. Consider making a couple do ahead raw salads that you can use for more than one meal.
How about Tabbouleh, Spinach Salad one meal and a Romaine salad with different veggies another meal, with the dressings everyone can use offered.

I used to like Roma tomatoes during the winter but I've started useing the on the vine tomatoes now.

quote:

Tabbouleh, Spinach Salad one meal and a Romaine salad

Lurah, thanks for those suggestions. They would work, too! I hadn't considered those options.

I love raw broccoli, cauliflower and red bell pepper chopped and dressed with a little lemon juice and olive oil, salt and pepper.

Another favorite is sugar snap peas with lemon and sea salt. I usually blanch them, but you can eat them raw, too. Just make sure to buy the ones without strings.

This message has been edited. Last edited by: Graciepj,

Thanks, Graciepj, more ideas I can use!