Way behind on my Sunday dinners as these recipes are from a party we hosted over Memorial Day weekend (on Sunday, of course!). B and I love having dinner parties, but we often find our menus can be too ambitious or hard to execute while entertaining guests. This year we decided to go with a Southern picnic theme and make some classic cold dishes that can be prepared ahead of time. B made ribs (recipe here), which don’t require too much attention and we picked up fried chicken from Popeyes, because, really, why mess with best?
All of it (well, all that was left) tasted equally delicious the next day with some grilled shrimp, seen above.
Spring Pasta Salad
3 cups uncooked pasta (penne, farfalle, or rotini)
1 1/2 cups fresh sugar snap peas, cut into 1/2 inch pieces
1 cup matchstick carrots
1 (4 oz) jar diced pimiento, drained
1 cup diced cucumber
3 green onions, sliced
1/2 cup sliced radishes
For the dressing:
1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon dried oregano
fresh dill, flat-leaf parsley leaves
Cook pasta according to package directions for al dente. Let cool.
Whisk together dressing ingredients in a small bowl.
In a large bowl, combine vegetables and pasta. Add dressing, toss, sprinkle with fresh herbs, and serve.
adapted from Southern Living recipe
Stone Fruit Salad with Arugula and Pecorino Romano
2 nectarines, yellow or white, sliced into thin wedges
2 pluot or plums, sliced into thin wedges
1/2 lb baby arugula
2 tablespoons sherry vinegar
1/2 tsp dry mustard
2 teaspoons shallot, minced
6 tablespoons extra virgin olive oil
freshly ground black pepper
To make the vinaigrette, combine the vinegar, dry mustard, and shallot in a small bowl. While whisking, slowly add in the olive oil and whisk until emulsified. Add a pinch of sea salt and some black pepper. Whisk. Taste and season with more salt and pepper if necessary.
To assemble the salad, place the stone fruit and baby arugula in a large bowl. Gently fold together to combine. Slowly drizzle a little dressing over the salad and start to gently mix together. Add dressing just until the leaves of the arugula are lightly coated. With a vegetable peeler, start shaving long pieces of pecorino into the salad. Mix and continue shaving until you have a good amount in the salad. Remember pecorino is salty so taste as you go. If you need to add more salt or pepper, do so now. Give one final gently toss and serve immediately.
original recipe via Valleybrink Road
French Potato Salad
1 lb small potatoes
2-3 tablespoons dry white wine
2 shallots, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
For the vinaigrette:
2 tablespoons dijon mustard
1 tablespoon tarragon vinegar
5 tablespoons extra virgin olive oil
salt and freshly ground pepper
In a medium saucepan, cover the potatoes with cold salted water and bring to a boil. Reduce the heat to medium and simmer for 10-12 minutes until tender. Drain the potatoes and cool (I put in the fridge for at least an hour).
Cut the potatoes into 1/4 inch slices. Place in large bowl and sprinkle with wine and shallots.
Whisk together vinaigrette ingredients and pour over potatoes. Add the fresh herbs, toss, and serve.
original recipe via French: The Secrets of Classic Cooking Made Easy