Late spring is the moment for a dinner party full of earth’s tender, fresh, and green bounty. Take spring onions and grill them with smoky romesco sauce. Infuse fish stew with farmers’ market fennel, fresh herbs, and white wine. Toss baby greens with a piquant shallot-sherry vinaigrette. And to finish, serve a strawberry-rhubarb galette that is so delicious (and simple), you’ll find yourself daydreaming about it long after berry season has passed.
Grilled Spring Onions with Romesco
After the party, you’ll be glad to have extra romesco for spreading on sandwiches or dolloping onto grain bowls.
Spring Greens Salad
By mixing a few different varieties of greens, you get all the best flavors and textures from each one. Peppery yet buttery mâche, pleasantly bitter mizuna, and sweet tender pea shoots make for a lovely side to round out any spring meal.
White Cioppino
This light, bright fish stew is an impressive (but not difficult) dinner to whip up for a crowd. A riff on the red tomatoey San Francisco favorite, our recipe uses white wine and fresh herbs to give it the springtime treatment. Caramelized fennel and shallots combined with wine, butter, and herbs make the broth good enough to have on its own—but you’ll be happy with some crusty bread to soak it up.
Strawberry Rhubarb Galette
Called a galette in French and a crostata in Italian, this rustic free-form pie is elegant yet easy to make. And because it can be made in advance—bake it early in the day and reheat in the oven just before serving—it’s nice for a dinner party. We love the classic combo of strawberries and rhubarb, but this would also be excellent with other berries or stone fruit in the summer months.
