Buffet Ideas

Strawberry and Spinach Salad with Quinoa and Goat Cheese

Ingredients
Salad
  • 2½ cups baby spinach, roughly chopped
  • 5 to 6 strawberries (to yield ¾ to 1 cup sliced strawberries), hulled and cut into ¼-inch thick slices
  • 1½ ounces chilled goat cheese, crumbled
  • 2 tablespoons slivered almonds
Quinoa

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Pico De Gallo

Ingredients
  • 2 cups Roma tomatoes, diced (3-4 tomatoes)
  • 1 cup white onion, finely diced (1/2 large onion)
  • ¼ cup jalapeno, seeds removed and minced (1 jalapeno)
  • ¼ cup fresh cilantro, finely chopped
  • 1 teaspoon Kosher salt (or more to taste)
  • juice of 1 lime (or more to taste)

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Pappardelle with Mushrooms

Ingredients

  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 2/3 cup boiling water
  • 8 ounces uncooked pappardelle pasta or bucatini
  • 3 1/4 teaspoons salt, divided
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons dry sherry

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