This menu of springtime dishes will complement a relaxed luncheon party in a warm setting.
I think there is an art to hosting a relaxing luncheon party, which includes keeping guests at ease by providing a casual vibe where the laughter flows as freely as the conversation and refreshing beverages.
I believe a well-curated menu, and an ambiance that encourages guests to linger, is important.
You can achieve a thoughtful blend of atmosphere, decor and hospitality by choosing a soothing color scheme, such as soft pastels or earthy tones, for your tablecloths, napkins and decorations.
For this presentation, I partnered with Agapanthus, one of Ocala’s favorite downtown emporiums, to help set a lovely table with a number of springtime inspired items. The floral runner and napkins, for example, are by Juliska, as are the woven placements. I love to mix and match in this way as I think it offers a more interesting setting.
To enhance the sensory experience, I opted for natural light accented with scented candles and fresh flowers.
All of these delicious recipes can be prepared in advance so you can greet guests and help them feel at ease. With some smooth jazz playing softly in the background, I like to make brief introductions, then invite people to get something to drink and mingle a bit before I say grace and open the buffet.
At long last, spring has arrived, so let’s celebrate and have some fun!
Chickpea Salad with Sweet Pepper and Feta
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon Italian seasoning
1 (15-ounce) can no-salt-added chickpeas, rinsed
1/2 cup chopped fresh flat-leaf parsley
1/2 cup diced red bell pepper (or orange or yellow)
1/4 cup chopped pitted Kalamata olives
2 tablespoons crumbled feta cheese
Whisk the oil, vinegar and Italian seasoning in a medium bowl. > Add the chickpeas, parsley, bell pepper and olives. > Toss to coat. > Sprinkle with feta before serving.
Cheesy Artichoke Dip with Spring Crudités
1 (8-ounce) package cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Parmesan cheese
3 tablespoons shallot, minced
1 teaspoon garlic, chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated low-moisture part-skim mozzarella cheese, divided
2 (14-ounce) cans artichoke hearts packed in water, drained, patted dry and chopped
Radishes, snap peas, zucchini and baby carrots, and crackers, to serve
Preheat the oven to 450°F. > Coat an 8-inch square baking dish with cooking spray. > Put the softened cream cheese, mayonnaise, sour cream, Parmesan, shallots, garlic, thyme, salt, pepper and 1/2 cup of mozzarella in a food processor. > Process for about 20 seconds. > Add the chopped artichoke hearts and quickly pulse. > Transfer the mixture into the prepared baking dish. > Top with the other 1/2 cup mozzarella. > Bake until the top is nicely browned, for about 15 minutes. > Serve with the assortment of veggies and crackers.
Pasta Salad with Spring Vegetables and Lemon Dressing
Salad
1 pound short-cut pasta, such as mini shells
1 pound asparagus, ends trimmed and cut into 1-inch pieces
1 cup fresh sugar snap peas
1 cup radishes, halved and thinly sliced
1/4 cup fresh parsley, roughly chopped
2 tablespoons fresh dill, finely chopped
1/2 cup ricotta cheese
Dressing
1/4 cup olive oil
1 clove garlic, finely minced or grated
3 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt, more as needed
Black pepper, to taste
Put the ricotta, olive oil, garlic, lemon juice, lemon zest and salt in a small bowl or jar and whisk until well combined. > Wash the asparagus, trim the ends and slice into 1-inch pieces. > Wash the radishes, cut them in half and thinly slice. > Bring a pot of salted water to a boil, add the pasta, and cook until al dente. > Prepare a large bowl of ice water. > Bring a small pot of water to a boil, add the asparagus and cook for 1 to 2 minutes until tender and bright green. > Add the peas and cook for 1 more minute. > Strain the asparagus and peas and put into the ice water. Once cooled, drain and pat dry. > After the pasta is cooked, put it into a colander, drain, then run under cold water and drain again. > In a large bowl, put the pasta, asparagus, peas, radishes, teaspoons of ricotta, parsley and dill. Cover with the lemon ricotta dressing and toss until combined. > Taste and adjust with olive oil, salt and pepper as needed.
Lemon Orzo Pasta with Lemon Herb Vinaigrette
16 ounces orzo pasta
1 bunch fresh asparagus tips
1 package fresh peas
10 cherry tomatoes, halved
1/2 medium red onion, diced
1/2 cup diced roasted red peppers
2 small jalapenos, seeded and diced
10-12 basil leaves, shredded
1 cup finely shredded Romano cheese
Dressing:
3/4 cup olive oil or lemon-flavored olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon dried oregano
2 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lemon rind grated zest
3 teaspoons white wine vinegar
Cook the orzo pasta to al dente. > Put in a colander and rinse under cold water. > Cook the fresh peas for a few minutes, cut the tomatoes and dice the onion and peppers. > Put the veggies in a serving bowl and add the fresh basil and pasta. > To make the dressing, put the olive oil, herbs, white wine vinegar and salt in a small bowl or jar and whisk to combine. > Pour the dressing over the pasta and vegetables and toss. > You can squeeze fresh lemon juice over the dish if desired. > Sprinkle with Romano cheese before serving.
Beet, Arugula and Goat Cheese Salad
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and fresh ground black pepper
6 medium beets, cooked and sliced
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or cherries
1/2 avocado, peeled, pitted and cubed
3 ounces soft fresh goat cheese, coarsely crumbled
Whisk the vinegar, shallots and honey in a bowl or jar. > Gradually whisk in the oil. > Toss the arugula, walnuts and cranberries in a large bowl and top with vinaigrette to coat. > Season to taste. > Mound the salad on four serving dishes. > Arrange the beets around the top, add the avocado and goat cheese, and serve.
All-time Classic: The BLT
4 strips of bacon, cooked
2 tablespoons mayonnaise
2 slices lightly toasted whole grain seeded sandwich bread
Lettuce, either green leaf, bibb, romaine or iceberg
2 1/4-inch-thick beefsteak tomato slices
Small amount grated garlic
Salt
Pepper
Cook the bacon until crispy, then drain on paper towels. > Stir together the mayonnaise and grated garlic to taste and a pinch of pepper. > Spread the mixture evenly on the bread slices. > Layer one slice of bread with some lettuce and the tomato slices. > Sprinkle the tomatoes with salt and pepper. > Top with the bacon and add the remaining bread slice. > Slice the sandwich in half before serving.
