Do-Ahead Timeline

This timeline shows you how far in advance food preparation for the menu can take place. Following these tips allows maximum time with your guests and minimum fuss.

• Prepare ratatouille. Cool, cover, and refrigerate.

• Slice and chop all vegetables for fish; store together in a zip-top bag and refrigerate.
• Prepare Tapenade.
• Prepare dressing for Wilted Spinach Salad. Follow step 2 for dressing. Cool, transfer to a jar, and refrigerate.

• Wash and dry spinach for salad if necessary. Cover and refrigerate.
• Prepare Wild Rice and Barley Pilaf. Cool, cover, and refrigerate.
• Prepare Blueberry-Sour Cream Dessert. Refrigerate.

• Toast bread slices for tapenade.

• Bring tapenade to room temperature.
• Bring ratatouille to room temperature.

• Saute vegetables for fish; set up entree for baking.
• Heat ratatouille if serving hot; stir in extra basil.
• Bring blueberry desert to room temperature.

• Transfer Wilted Spinach Salad dressing to skillet, heat, and toss with spinach.
• Reheat pilaf in microwave at 50 percent power, stirring occasionally. Top with almonds when hot.

• Place fish in 450-degree oven to cook.