The perfect Mediterranean-inspired late-winter lunch
Perhaps the Elin Hilderbrand novels are to blame, or the Nancy Meyers movies, or simply the visits to Italy, but whatever the culprit, I am a sucker for an abundant weekend lunch. Truly, I believe that a leisurely lunch of delicious, seasonal fare (and, ideally, good wine) is the height of luxury. Dining al fresco is even better. Having spent the past year working nearly every Saturday and Sunday, I am even more steadfast in this belief.
This year’s inaugural feast, which we hosted for friends with whom we’d visited Tuscany years ago, was crafted to honor the shoulder season. I wanted to procure most of the produce at the farmers’ market and keep the meal generally light. As usual, I had fun perusing my cookbook collection for inspiration, eventually crafting the perfect menu.
Advice for curating a lunch menu:
Honor the season - buy local or use produce from your own garden
Think about preparation - try to cook as much as you can in advance
Practice balance - if one dish is heavy, add a salad or lean protein
Always offer an on-theme beverage - wine or a seasonal mocktail is best
Luckily for us, the first wave of “fake spring” was upon us when we hosted. While we couldn’t quite dine outside, we had windows open and sunlight streaming in. Sunlight is the best addition to any daytime fête. Since I’m not drinking alcohol right now, we substituted a fresh strawberry lemonade (thanks to our friends for supplying this!) for crisp white wine. Below is the final version of our menu:
Always feel free to add supplemental items to your menu, like stuffed grape leaves (pictured above), a basket of fresh bread, or a plate of good-quality cheese.
The Perfect Late-Spring Lunch
Crispy Trout Filets with Sage
The hero of our meal, the protein, was the only component that needed to be cooked on demand. With ingredients ready and the fish salted, my husband was able to quickly pan-sear the trout while we readied the lemonade. We specifically chose a dish that wouldn’t require our guests to stand and awkwardly wait for 15 minutes. I also love being able to use homegrown sage (I keep a jar of leaves, harvested in our backyard, in our freezer). You can find the recipe in a 1986 copy of Italian Cooking: Tuscan by Elizabeth Cornish.
Feta and Leek Pie
Another example of preparation being key. This was the first dish I selected for our lunch (everything else filled in around it). I love the idea of pastry in spring, perhaps because it feels Easter-y. A combination of dill and leek adds refreshing flavor to an otherwise rich, cheesy slice of pie. For ease of serving, I made the pie the day before and simply heated it for about 40 minutes before our guests arrived.
Cold Beet Salad with Red Onions and Orange Zest
Balance being key, we needed a vegetable-forward final component to our meal. I found the beets at our farmers’ market and used a Stanley Tucci recipe from The Tucci Cookbook for the dressing and garnishes. To me, a cold salad is perfect for a sunny weekend lunch. Again, I was able to cook the beets in advance and dress the salad in the morning. Since beets are al dente and quite hardy, dressing them early only helps their flavor and texture.
Dessert No, Caffeine Yes
It’s up to the host’s discretion, but unless it’s summer and I manage to track down luscious peaches or plums, I’m not inclined to serve a big dessert after lunch. I’d rather save the cakes and ooey-gooey desserts for late night. The one post-lunch essential is espresso, best served in a moka pot for larger crowds. If it’s a warm day, kill two birds by offering affogati (gelato with hot espresso poured on top). The coffee is key to combat any afternoon slump and it promotes digestion. For me, it’s especially necessary after a glass or two of daytime wine.