Three festive main dishes for any spring party
After the quiet winter months, spring heralds the return of longer days and gathering over leisure ly meals. The best dishes for those get- togethers are the ones that f eel celebratory enough to serve to guests, but are simple enough to ensure you’re not spending all day in the kitchen.
These three cheery mains — a salad that can be prepared in advance, a one- pot seafood stunner and a versatile grilled chicken — remind us that with the right recipes, hosting doesn’t have to be stressful. These recipes can be served alone for low- key occasions, but for a particularly memorable meal, make all three. The clams are a lovely yet rustic first course, to be followed by the chicken as a hearty centerpiece and the salad as a refreshing side dish.
1. SHAWARMA- SPICED GRILLED CHICKEN WITH TAHINI-YOGURT SAUCE
Marinated with wholemilk yogurt and shawarma-inspired spices, both white and dark meat end up tender and flavorful. Serve right off the grill or at room temperature.
Perfect for: A backyard barbecue on a warm spring day.
Prepare ahead: Marinating theme at ada yin advance yields the best results and makes this dish even easier to prepare for guests. The sauce also can be made ahead and refrigerated for up to three days.
Serve with: Steamed rice and roasted or grilled vegetables or the salad below turn this into a hearty spread.
2. TAVERNA SALAD
This colorful vegetarian main dish borrow s elements from horiatiki, the classic Greek salad, and fattoush, the Lebanese salad studded with pieces of toasted pita. Seared cubes of halloumi make this salad substantial enough to stand on its own.
Perfect for: A brunch or lunch or a lighter dinner.
Prepare ahead: T he dressing can be made in advance. The vegetables, aside from the tomatoes, can be sliced and stored in the refrigerator until you’re ready to serve the salad.
Serve with: More pit a and dips such as hummus ortzatziki. For a hear tier meal, it works well served alongside the grilled chicken above.
3. LITTLENECK CLAMS WITH CHERRY TOMATOES AND PEARL COUSCOUS
This one- pot recipe capitalizes on the clams’ liquor ( that briny juice inside their shells), white wine, a fresh red chile, garlic and shallots to make a broth that’s rich and nuanced with very little effort. It’s an impressive first course or standout meal on its own.
Perfect for: An intimate dinner party or lunch.
Prepare ahead: The vegetables can be chopped in advance. If you’ re new to cooking clams, remember to give them a nice soak in salt water to remove any impurities, and to discard any that are open before you cook them, as well as any that haven’t opened after you cook them.
Serve with: A simple green salad and plenty of crusty bread for dipping.