How about grilled duck breast, sliced, with a fruity vinaigrette, frisee or other bitter greens, any vegetable roasted, and a grain (rice, couscous, quinoa)

Spring is such a great time to cook-- so many great flavors are in season. I'll be honest though, most of my spring recipes tend to be pretty light.

Do you have a preference for protein(s)? Are you imagining this as a hearty lunch or more light and flavorful? I know you don't do shellfish but are fin fish ok?

Funky,

I don't eat shellfish, but happily serve it. Fin fish is okay too but not usually room temp unless i do salmon, which is fine, that is popular (I happen not to care for it, I like very very mild fish, but happily serve it).

I'd like to offer more than one kind of protein. I am always a fan of cold sliced tenderloin.

Lisa,

Ooh, i have never made a duck, I'd be scared. And though I eat duck, only rarely have i had it in a salad. May be too sophisticated. Years ago we hosted a Chinese themed party and we made homemade peking duck (the woman who cooked for me and her professional chef friend). OMG TDF but not easy!

Duck breast can be less threatening than the whole bird. You do need to grill or saute skin side down first, could do something similar with either chicken or smoked duck or smoked turkey breast, most of the prep could be done in advance.

I think cold sliced tenderloin is a great idea. It will go with about anything.

I am not so big on salmon either-- unless it's fresh from the west coast (in which case, I'd always go halibut-- but it's harder for a large crowd). I do think a couple of whole citrus poached salmon (though a tad retro) would work very nicely with some fun and interesting spring salads though. For me, spring recipes are all about fresh peas, asparagus, lemon, fennel, basil. Light bright freshness.

I'd do a wonderful variety of spring salads.. this won't be hard to come up with (just maybe a challenge to edit down!)

If you were going to do one warm dish, I'd consider a thai grilled whole salmon or a chili lime baked salmon-- both are pretty easy and fast to cook. The spices go well with other spring flavors and they're pretty. (This first photo is actually using middle eastern spices and stuffing-- I do love ras el hanout on fish too)

One last idea (I am late for a date!) .. I have LOVE this salad. Chicken isn't all that sophisticated but the flavors are great and it does *look* spring-like. Love the asparagus, ginger and chiles.

Asparagus and Chicken Salad with Ginger Dressing

Those salmon are gorgeous, so much more inviting than the poached ones!

And there is nothing wrong with chicken salad.

I recently took a cooking class in NYC that was all salads; i will go back and look at those too.

Tenderlion is so bland- consider flat iron steak for something tender with flavor.

Is there any kind of theme/ reason for the event?

I don't find it bland if seasoned well and grilled, but you are right, i don't usually buy tenderloin for us, preferring a bavette or sirloin when we eat beef. But a tenderloin cuts so nicely and still looks nice and it is easier to get a variety of done-ness. OTOH, I have done it a lot so maybe something different!

No theme; it will be May.

Agreed-- and roasted salmon can be served room temp too. The traditional poached salmon looks so anemic.

One last photo-- Mark Bittman has made simple recipes sexy again. It doesn't get much more simple than this butter roasted salmon with lots of fresh herbs. I think fresh herbs are what springs all about.

I think a roasted salmon (not the poached one you always see) is a great idea. Need to find a good recipe that looks burnished like the Thai one, but serve it room temp.

SO, we are starting with roasted salmon as a given. One thing down!

I make the easiest salmon ever and there are never any left overs when served to company. I serve it with a flank steak for non fish peeps, a beet salad and pesto pasta with fresh tomatoes, mozzarella and pinenuts sprinkled on top at room temp. All cooked prior to guests and fish and meat left in the warming drawer til served but also ok room temp.

I use a bit of balsamic ontop of a large piece of salmon sprinkle fresh cut Rosemary, sea salt and than press fresh raspberries all over the top sprinkle a bit of Gorgonzola or Stilton on top of it all wrap in foil and grill on high till almost flakey. I than gingerly remove from foil and the skin stays with the foil I place it under broil just to make the top browned and prettier. You can do two for forty and maybe one with out the cheese.

Sorry, I should have posted recipes but I was more focused on showing you how it would look on a buffet table :). Most are a chile lime roasted salmon-- the middle eastern one is harissa roasted salmon (but I love ras el hanout so I'd probably go that route). The one that interested me the most was the first which was a blend of citrus juices. I should be able to find you some recipes pretty quickly-- my afternoon date was a quick send off and I am back home now.

Roarah-- that recipe sounds amazing (though I would drop the cheese). I am not sure I ever had raspberry and rosemary together but it sounds wonderful!

I have to also say that while flank steak isn't as sexy as tenderloin, I much prefer it. It's also so well suited to so many flavors. garlic-balsamic and chili-lime-serrano are two favorites.

I think roasted salmon and beef with a wide selection of interesting spring salads sounds amazing (I may steal this menu for an April gathering I am planning!). I wouldn't worry too much about a starch-- especially if you will have salads with chickpeas or beans. However, if you feel the need for a starch, maybe a potato salad with peas or haricot vert. I love the look of this potato salad -- sorry, no ratings or such on the recipe but it's easy enough to try and the ingredients are such a nice paiting. Spring Potato Salad.

I think both a tenderloin and salmon would be great choices. Personally I would do add a lamb recipe to the mix. Nothing says spring like lamb! Serve marinated room temperature asparagus. Yum!

grilled leg of lamb

My go-to for years has been Cheese Strata - yes the kind of recipe found in the old Junior League cookbooks. The beauty of this is that you can make multiple flat pyrex pans of it days ahead of time, cover and refrigerate. The night before, pour the cream/egg mixture over the cheese/bread and re-cover. Bring it out early the morning of the party to come up to room temp and bake. I have silver stands for Pyrex dishes so they always look nice on the buffet table - you only need one - just replace with a full Pyrex pan of the stuff.

In the spring, I like to serve fresh asparagus (which can be served hot or cold) and a seasonal fruit salad with poppyseed dressing. I've never served this when there was a single crumb left. People love this!!!! That's why the recipe has been around for decades!

Over the years, I've further simplified this recipe. I tear the bread into small pieces, and pour melted butter of it, as opposed to all that cutting/buttering. I don't even remove the crusts - I use GOOD bread. I omit the scallions as some people can't eat even a bit of onion (I'm one!).

You cannot go wrong with a recipe like this.

Prime Rib. The men will love you.

Rib & salmon, yum!

As far as tasty beef goes, a tri-tip pan seared then popped in a hot oven is my favorite. Sliced very thin and served at room temp would be fabulous with a bright chimichurri.

Depending on how long you want to keep it out, I would consider this shredded lamb salad with mint and pomegranate. It is just a bit different but the flavors are also quite refreshing.

Tishtosh, and Bonnie,

I entertained a subset of the group with lamb a few months ago (lamb is one of my go-to entertaining meals), so I am going to stick to Salmon and beef. But I would love that recipe, Tish.

Magdalena,

Mmm, i love the idea of chimichurri. In the past we often had creamy based sauces (aioli and the like) for the tenderloin with crostini, but I think I prefer to serve it w just a chimichurri sauce.

Jterri,

I think ribs at room temp are not done?

Anglo,

OMG, that Strata sounds good! I am making it today or tomorrow, just bought the ingredients. One question, I don't buy sliced bread. This loaf has a fairly soft crust. I am going to leave it in a warming drawer to make it stale. It is 17.5 oz; I would guess 1.2 of it ~ 8 "slices" of bread. I don't want to mess up the proportions. I couldn't find yellow cheddar so I am using white cheddar and gouda. oh yum!

Yes, I think asparagus deserves a place on the menu. I like mine grilled in a vinaigrette. We will endeavor to seat everyone, if a bit hodge podge esp if we cannot useour outdoor space.

Ps... Anglo , what is the purpose of the brown bag? Height? Insulation?

Maybe to act as a sponge for the water? Instead of a water bath? But to keep from drying ?

if you want to serve asparagus, may I suggest the very, very best recipe for it:

Mollie Katzen Cold Gingered Asparagus

I make it as written, but I am careful to add the vinegar mixture, JUST before serving. It will bleach the asparagus and turn it an unappetizing color. It also ruins leftovers. So I have been known to make it for potlucks without even including the vinegar mixture and just grating the fresh ginger into the soy/sesame sauce and skipping the vinegar. I also skimp on the oil in the dressing and let the sesame oil dominate.

It is a fabulous recipe that never fails to please.

And one more suggestion. At Christmas, I served a filet mignon roast from Trader Joe's. It's fully seasoned in a sealed bag and was fabulously delicious, easy to cook and serve. I was looking for a beef tenderloin which seemed hard to come by in my area and it really fit the bill.

Oly, I know what you mean about vinegar bleaching asparagus. I've had that happen. I am not a big fan of ginger (to me it is too often overpowering). Plus if i did ginger on one thing, I dont think id do chimichurri on another. But i might make if for us just w/ soy and sesame

I made Anglo's strata, my first ever. OMG that is really good. Thank you! It calls to me from the fridge! I cooked it in a water bath (sans paper bag !?!) at 300, and instead of turning the oven off the last 20 min, i kept it on. Then I put it under a broiler. I still think it just cooked enough, maybe could use more.

I made it exactly as written, using torn fresh country french bread that I had made stale. I did not have yellow cheddar so I used aged gouda (for a bit of color). The seasonings add a perfect kick. Very rich but soooooo good in a small portion. I will no doubt make it again, but it maybe a bit to brunch-y for a spring luncheon to me.