a simple spread

a delectable shared experience perfect for a lazy day off

Truth be told, I have always been an enormous fan of snacking. In fact, I might be okay skipping entire meals each day, but deprive me of my snacks throughout the afternoon and there’ll likely be hell to pay. Where does that specific appetite trait come from? Who knows, but I know I’ve been this way forever. Let me explain:

My parents were never the party-hosting type, but every year they made three exceptions: the birthday parties for their children. I vividly remember my favorite part of each one; it wasn’t the presents, or the decorations, or the store-bought cake, or even the one where I finally turned double-digits. Instead, my absolute favorite part became the spread of appetizers my mother would set out before guests arrived. She’d spend the morning setting ingredients inside their respective serving bowls, scattered across the counter: little weenies waiting to be dumped into the crockpot, a jar of tiny pickles taking centerstage on the soon-to-be meat and cheese platter, and a little yellow post-it marking the spot on the counter where my grandmother would place her infamous Deviled Egg tray. While my siblings and I would spend the entire morning scrubbing bathrooms and vacuuming floors for our future guests, my mouth would salivate thinking about the spread ahead of me, only mere hours away.

It was my perfect snacking scenario: a wide variety of some of my most favorite bites at a near endless supply. The variety of chips were never served straight from the bag; instead, they were decanted into cut crystal bowls next to tinier matching bowls of dips like salsa or guacamole, and we always, always, always included the best dip in the world. There would be a fruit “pizza” with extra grapes and strawberries, the infamous deviled eggs mentioned above, and at least one bowl of seasoned pretzels or nuts. My aunt’s famous Midwestern delicacy of sour cream, french dressing, and thawed shrimp never failed to make an appearance alongside ruffled potato chips, at least until my little brother started licking the bowl when we were finished. While these all rank as some of my “favorite” snacks, the best part was always the veggie tray with homemade ranch dip. The dip was creamy, herby, tangy, and made nearly anything you slathered it on totally addictive. Scattered around the dip bowl were my go-to veggies: red pepper strips, broccoli florets, baby carrots, cherry tomatoes, and sugar snap peas. Then would come the main party food: grilled kebobs or fajitas for me, beer brats and ranch pasta salad for my sister, and homemade burgers with potato salad for my brother, always followed by the cake with candles and french vanilla ice cream.

It was a perfect “cruising” snack spread: a term my sister and I used to utilize in code when we were trying to sneak just a few more bites unnoticed. It’s simple and all about a stealthy attitude: casually walk through the kitchen, quietly slide a pickle spear/broccoli floret/M&M under your palm, maybe swipe the carrot/chip/broccoli floret over the top of a dip if you’re feeling confident, and just. keep. walking. You can get away with more than you think in a party atmosphere if you’re sneaky. Maybe my obsession with a glorious snack spread stems from these parties. Perhaps it’s the variety of tastes and textures they offer within a single mealtime, or maybe the appeal simply resides with the fact that a spread is typically accompanied by, well, company. Whatever the reason, it’s one of my favorite ways to pass an afternoon or connect with loved ones.

It’s simple and endlessly flexible, so make your own choices. This is just an inspiration. You’re looking for a variety here, though. If your preference (or pantry) says Mexican, try grilled fajita veggies with some protein, fresh guacamole, grilled elote served off-cob, tortilla chips with an array of salsas and cremas, all served alongside some grilled tortillas. Make it from your garden and vegan: an assortment of fresh vegetables pulled from the dirt (or CSA box) for dipping into an herby cashew-based green goddess dip, some root veggies oven-roasted with herbs and citrus, fresh chimichurri or slaw, toasted pistachios, all scooped up with a fresh baguette from your farmers market. I like to break the spread into a formula like this: one or two simple proteins (best enjoyed by hand), a few dipping options, at least a couple of dips or spreads, something tangy or herby for brightness, and a scooping vessel to bring it all together.

I was so pleased with my selection for the Oscars presentation this year. The formula I aimed for looked like this: grilled chicken thighs and a fresh tuna salad as protein, roasted potatoes and fresh cucumbers for dipping options, zhoug and toum for spreads, cherry tomatoes and marinated feta for brightness, and grilled pita bread. My favorite bite was when I dragged a bit of warm pita through the chicken fat from the platter, followed by scooping some herbs and feta into a cup of romaine lettuce leaf for a refreshing palette-cleansing bite. It was a tremendous meal, really. This set-up is perfect for lazy late-afternoon dinners with loved ones, low effort party spreads for celebrating, and long days spent under the sun on a beautiful patio with a great book (furry companion at your feet optional, but recommended). Try your own hand and I swear you’ll find the magic of the simple spread to share. ~L

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a lazy Sunday afternoon with my tripod ready for snacking during this year’s Oscars

INGREDIENTS

Crispy Chicken Thighs w/ Lemony Aioli

• 1 lb chicken thighs, bone-in with skin

• 2 fresh lemons, whole

• 3 tbsp mayonnaise

• 1 tsp garlic powder

Rosemary Fingerling Potatoes

• 1 lb fingerling or new potatoes

• 3-4 sprigs rosemary

• 1 tbsp butter

Fresh + Crunchy Tuna Salad

• 2 cans tuna, preferably packed in olive oil

• 1 apple, diced (Granny Smith or Honeycrisp)

• 1 fennel bulb, diced

• 1 lemon, whole

• 1 tbsp stoneground or whole grain dijon mustard

• 1 handful parsley

• Pickled red onions

The Swiping Station

• Pita bread

• Marinated feta

• Romaine or butter lettuces

• Cherry or sungold tomatoes

• A variety of toppings and additions:

  • Fresh Herbs: cilantro, parsley, basil, mint, rosemary, tarragon

  • Simple Sauces: zhoug (a cilantro based sauce), toum (a creamy garlicky addiction), and olive tapenade¹

INSTRUCTIONS

1. Rosemary Fingerling Potatoes:

   1. Start by adding potatoes to a saucepan and filling with water – about 1” higher than your potatoes.

   2. Bring to a rolling boil + cook until potatoes are fork-tender, generally about 10-12 minutes. (This is a great time to season your chicken breasts and start prepping your Tuna Salad below).

   3. Remove the potatoes from heat and drain in a colander over the sink.

   4. Put the potatoes back inside your warm saucepan and add butter and chopped rosemary; stir until all butter is melted and the potatoes are evenly coated.

   5. Season with salt and pepper to taste and set aside until ready to serve.

2. Fresh + Crunchy Tuna Salad:

   1. Add diced apple and fennel to a medium bowl.

   2. Flake tuna into the bowl + season with kosher salt and pepper.

   3. Add the zest and juice from 1 lemon to the bowl and a few glugs of olive oil (1-2 tbsp).

   4. Mix well, being careful to not mush the tuna bits.

   5. Add a handful of chopped parsley and mix.

   6. Taste for seasoning and texture – you can always add more oil or acid. Chill in the refrigerator until ready to serve.

3. Crispy Chicken Thighs:

   1. Season each chicken thigh generously with kosher salt and let rest for at least 20 minutes.

   2. Once ready to cook, heat a large nonstick skillet to medium high.

   3. Add chicken thighs, skin-side down, and let them cook. Do not touch them –– you’re creating a crispy golden skin and that requires patience. Once the skin is crispy and nicely browned, flip the thighs over and continue to cook until cooked through (about 5-7 more minutes).

4. The Swiping Station:

   1. Warm your pita bread in an oven preheated to 300* or microwave on high for a few minutes; don’t toast it! You just want it soft and warm for scooping.²

   2. Add your feta block to a small bowl + drizzle with a few tablespoons of quality olive oil to loosen it up. Sprinkle dried oregano on top and let marinate until ready to serve.

   3. Arrange lettuce cups and fresh herbs on a platter with any fresh cut veggies of your choosing.

   4. Place your various dips into proper vessels and arrange on your tabletop for ease of use.

To Serve: fill lettuce cups with chicken, fresh herbs and veggies, and any toppings. Get to scoopin’ and swipin’ –– drag a bit of warm pita through the chicken fat from the platter, scoop some herbs and feta into lettuces for a refreshing palette-cleansing bite. The options are endless and this set-up is perfect for long, lazy afternoon dinners with loved ones.

1. I find some of the best selection of dips, spreads, and toppings come from the deli cooler at your grocery store. I buy tapenade and toum by the bundle at Trader Joe’s, personally.

2. A decent trick: spritz your bread with a small amount of water and place into a hot oven set at 300* for just a few minutes – the water will create steam to help moisten the bread. Don’t leave it in there too long – it will toast and become pita crackers, which isn’t terrible, but not according to the plan.