16 Ideas for ‘Pot Lucking’ this Thanksgiving

When I was living in California, back in my wine-making days, I was introduced to the concept of ‘pot lucking’. If you’re in Australia you may know it as ‘bringing a plate.’

The idea is everyone brings something to eat to the party and you make a meal of whatever turns up. Personally I think ‘pot luck’ is a much more poetic name.

It’s a brilliant way to share the load, especially for large get-togethers when there are many mouths to feed. So with Thanksgiving and Christmas just around the corner, I thought I’d share with you some of my favourite dishes to take along to a pot luck event.

Basically you’re looking for dishes that are happy to sit around for a few hours. And things that aren’t too fussy about the temperature that they’re served.

And of course you want them to be super delicious and a little unusual so there are lots of comments of ‘who made the (insert your dish here)? It’s amazing.’ After all, aren’t we cooks all in it for the compliments? I know I am ;)

16 ideas for ‘pot lucking’ this thanksgiving

starters

roast butternut pumpkin-4
1. Roast Butternut ‘Hummus’ – serve with flat bread or crusty bread or celery sticks.

broad bean pesto-3
2. Broad Bean Pesto – If it’s not broad bean season make it with frozen peas. Either way serve with crusty bread.

mains

ham
3. Amazing Glazed Ham - if you’re in charge of the main protein forget about turkey and focus on the ham. A glazed ham is super forgiving and you don’t need to stress about getting it cooked through because it’s already cooked. You just need to focus on getting it looking gorgeous and glazed. I make this every year and this year we’ve even cured and smoked our own ham but you don’t need to go to that much trouble. The other great thing about ham is that is tends not to be ridiculously expensive.

pecan crusted sweet potato-4
4. Pecan Crusted Sweet Potato – if you need to keep the vegetarians happy, this is the main course for you! If you have any carnivore guests I can guarantee they’ll want to try this too.

warming onion & white bean bake-2
5. Onion & White Bean Bake – This will double as a side if needed.

sides

lentil & shaved fennel salad
6. Lentil & Shaved Fennel Salad (recipe below) – I’m always surprised how many people don’t eat lentils very often but when they try them absolutely love the little fellas. Another happy-to-sit-around-and-be-served-however salad.

green chickpea salad-3
7. Green Chickpea Salad – chickpeas are still one of my all time favourite foods. And this salad is no exception. Kale makes a brilliant ‘pot luck’ salad green because it tastes better after a bit of time marinating in the dressing, more than you can say for most regular salad greens.

burnt carrot salad-3
8. Burnt Carrot Salad – This is still on high rotation in our house. It’s best if you toss everything just before it’s time to eat, so it is a little bit higher maintenance. But worth it!

potato salad-7
9. Preserved Lemon Potato Salad - the preserved lemon makes this salad far more exciting than a regular mayonnaise-heavy potato salad. There are 2 other delicious potato salad recipes to choose from on this page as well. If there’s an Irish person among the guests you may have them pledging their undying love for you… don’t say I didn’t warn you ;)

roast cauliflower & quinoa salad
10. Warm Salad of Roasted Cauliflower & Quinoa – also great served at room temp. Just keep the cheese in the fridge until you’re ready to serve. Quinoa always gets loads of questions and compliments.

rolls royce 'slaw
11. Rolls Royce ‘Slaw – One of those salads that can sit in the fridge as long as needed. Especially good at barbeques.

lentil & beet salad-8
12. Roast Beets, Lentil & Balsamic Onion Salad – this one takes a little bit of effort to prepare but is super low maintenance after that. Great if you aren’t sure how long it will be before you eat.

sweet treats

toblerone ice cream cake
13. Toblerone Ice Cream Cake – only make this if you know there will be plenty of freezer space. Guaranteed crowd pleaser.

croissant surprise bday cake-4
14. Croissant Surprise Cake – I can’t tell you how many readers have contacted me telling me of all the compliments they’ve had after making this cake. Great because it will sit at room temperature for hours or is equally happy straight from the fridge.

chocolate peanut butter cake-5
15. No-Bake Chocolate Peanut Butter Cake – This cake is super easy and super rich. And it’s better if you make it the day before. Get ready for the recipe requests!

molly's chocolate chip cookies-3
16. Salted Chocolate Chip Cookies – the salt makes them sightly unusual but apart from that they’re as good as cookies get. I love taking these to parties because they’re easy to serve and don’t create any washing up.

Do you have a favourite ‘pot luck’ recipe?

I’d love to hear about it in the comments…

lentil & shaved fennel salad-2

lentil & fennel salad

As I mentioned above, I’m often surprised how many people don’t cook lentils but when they try them in something like this salad, get super excited. It makes me happy to share the lentil love.

I find most legume-based salads are very forgiving and most actually taste better after a few hours of being neglected.

enough for 6-8 as a side
250g (9oz) small puy or ‘French-style’ green lentils
2 heads baby fennel
2 tablespoons sherry vinegar
2 tablespoons soy sauce
2 handfuls shaved hard cheese such as ossu iraty or parmesan

1. Bring a medium pot of water to the boil. Add lentils and simmer for 15-20 minutes or until tender (you want them softer than ‘al dente’ pasta).

2. Drain lentils very well then return to the pot. Stir in vinegar, soy and 4-5 tablespoons extra virgin olive oil.

3. Taste and add a little more vinegar, soy or salt as needed.

4. Trim fennel, reserve green dill-like fronds and finely chop. Shave bulbs super finely with a mandoline or a sharp knife and a steady hand.

5. Toss fennel and fronds in with the lentils. Serve salad with cheese scattered over.

VARIATIONS
dairy-free / vegan – replace cheese with roasted nuts such as pine nuts or almonds.

carnivore – replace cheese with prosciutto or finely sliced salami.

no sherry vinegar? – use rice vinegar or white wine vinegar. Balsamic would be good too.

different veg – replace fennel with a few generous handfuls of baby spinach leaves. Or try other shaved vegetables such as raw zucchini, beets or asparagus.

main course salad - just serve with extra cheese – I think goats cheese or ricotta is really nice for a main course.


Video version of the recipe.

With love,
Jules x

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Screen Shot 2012-11-12 at 6.24.07 PM
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{ 15 comments }

Rachel (Two Healthy Plates) November 14, 2012 at 5:31 am

I’m getting ready for potluck season myself. This is a great roundup! The roasted butternut hummus looks delicious =)

jules November 19, 2012 at 4:24 pm

Thanks Rachel!
Enjoy ‘potluck season’

tVM November 14, 2012 at 6:36 am

Thanks much, Jules for the great looking line up. When my wife gets back from babysitting the grandkids in Phoenix, we’ll contribute a fast, easy and healthy recipe for your consideration. By the way, your green pea curry is PHENOMENAL! Curry paste isn’t as easy to find in the Sonoran Desert, but we were able to locate it at an Asian food market. HOT stuff, and we used ‘mild!’

jules November 19, 2012 at 4:23 pm

tVM
Looking forward to your recipe suggestion!
And so glad you’re loving the green pea curry :)

Stephanie - The Dessert Spoon November 14, 2012 at 4:36 pm

I always bring something sweet. I like to make brownies and I usually end up using your Best Ever Cocoa Brownies recipe. It’s so easy and delicious and I can easily vary it by adding different nuts and chocolate. I haven’t tried your croissant cake yet; I will soon though!

jules November 19, 2012 at 4:21 pm

Great strategy Stephanie!
And so glad you’re loving the cocoa brownies.. I haven’t made them in ages

Fiona November 14, 2012 at 6:15 pm

Jules
You surely are amazing. You always manage to inspire me. Thanks.
Fi

jules November 19, 2012 at 4:20 pm

Thanks Fi!
Really appreciate you taking the time to let me know :)

Stella November 15, 2012 at 5:44 am

Yours is by far my fave “food/cooking” blog! The recipes are both fairly easy AND are still something special. Everything I’ve tried so far worked like a charm and I lovelovelove that you always include so many variations (esp. because I’m a vegetarian)!

jules November 19, 2012 at 4:16 pm

Thanks Stella!
I’m so glad you’re enjoying Stonesoup
Jx

Kristen November 20, 2012 at 9:15 pm

Hi Jules,
I have made your ham each Christmas for the past few years for our Christmas with friends dinner (ahead of the classic roast turkey bonanza at my parents house). It’s fabulous, we love it. Delicious, easy and spectacular to serve with a few easy sides and then an ice cream Christmas pudding cake. Looking forward to it again in a few weeks time. Many thanks.
Kristen

Helen November 20, 2012 at 10:22 pm

Great post Jules, really love your blog been reading for a while but first time commenting :) I’ve been invited to my first Thanksgiving dinner this weekend (being in Australia, it’s not a massive thing) so these posts are very inspirational!

jules November 26, 2012 at 3:29 pm

Thanks for commenting Helen!
Enjoy your first Aussie Thanksgiving… we’re celebrating on Friday night here :)

Fork and Whisk November 21, 2012 at 3:37 am

That lentil and fennel salad looks beautiful. Great share. Thanks and happy Thanksgiving.

jules November 26, 2012 at 3:28 pm

Thanks Fork and Whisk
Happy Thanksgiving to you as well

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