Catering Menu Ideas and Recipes

Ok, just two more days of catering talk this week... Hopefully this isn't totally un-interesting for those of you who have no plans to ever do this.

So, because the space we're working with doesn't have any sort of kitchen or even running water, really, the menu we feel mostly settled on includes lots of dishes that can be made in advance and that are good at room temperature.  I'm in charge of appetizers, salad, sides, and entrees, while the desserts are being made by the bride's family members (assorted make-ahead desserts like cookies and truffles and rugelech).

Here are the various options I came up with from which to choose our menu (some with links to recipes, but most out of my head):

Appetizers

• Vegetarian sushi, with avocado, roasted sweet potatoes, tofu, wasabi-tamari-rice
• Deviled eggs
• Medjool dates stuffed with almond and fresh goat cheese
• Salted Edamame
• Mini pizzas with roasted vegetable toppings
• Vegetarian meatballs
• Roasted maple pecans
• Portable caprese (mozzarella, tomato, basil on a toothpick, with oil, salt & pepper)
• Tortilla pinwheels (with cream cheese and/or hummus, crunchy grated vegetables)
• Quesadilla quarters with pepper jack and black beans
• Stuffed mushrooms (with arugula, sun dried tomato and goat cheese?)
• Bruschetta—some with tomato/basil, some with white bean
• Tortilla chip scoops with salsa, hummus, pico de gallo
• [and others from Mark Bittman's huge list here: 101 Simple Appetizers in 20 Minutes or Less]

Salads & Side Dishes

• Farmer’s market green salad
• Roasted asparagus  (with lemon aioli?)
• Curried chickpea and red onion salad
• Wild Rice & Orzo Salad
• Spicy tofu salad (with Soy Sauce Sesame Oil, Ginger, Garlic and Wasabi)
• Variations on a theme:
• Green Poblano Rice (an amazing recipe from Rick Bayless)
• Mexican Rice with Cilantro Dressing  
• Brown Rice, Corn and Grilled Vegetable Salad
• Mexican Bean and Rice Salad
• Corn and Black Bean Salad

Entrees

• Quiches (wild mushrooms, spinach/artichoke, leeks)
• Enchiladas (From Rick Bayless, with Swiss Chard, Onion and Monterey Jack in a Tomatillo Salsa) 
• Stuffed shells with ricotta, tomato, and spinach
• Stuffed peppers  (Roasted Poblano Peppers:  Stuffed with Jasmine Rice, Black Beans, Scallions, Queso Fresco, Jack Cheese and Parsley)
• White Lasagna with Roasted Vegetable, Wild Mushrooms
• Vegetarian Moussaka
• Spanakopita Strudel
• Eggplant Rollatini
• Vegetarian Pot Pie

Those are just some of the ideas that swam to the surface--but they were plenty to leave me with food- and recipe-filled dreams for nights to come.

What do you all think? Recommendations, recipes, or reviews?