There is a certain kind of meal that feels better than so many others — or at least according to my five-year-old daughter and eight-year-old niece.

As we were pondering the spring and summer calendar and outlining our “must-dos” during the approaching nice months, the “littles” in our family were quick to weigh in on something they wanted to repeat from last year. It was not the carefully planned Mother’s Day brunch with fine china and flowers, nor the first official cookout of summer with a chilled red for the adults, kiddie cocktails and ice cream bars on the pool patio. It was not even their favorite appetizers at The Cave Bar or Redhead’s — our summertime boating haunt on Lake of the Ozarks. 

The top-rated meal from the last nice-weather season was totally last minute, thrown in the cooler, loaded onto the back of the side-by-side and enjoyed down by the river. It was a treat I promised the kiddos after spending an entire day outside doing teamwork — mulching flower beds, planting herbs, pulling weeds, moving patio furniture and cleaning out the garage. 

We were tired and very dirty. I was more than a little sore and absolutely not interested in cooking anything complicated. Nobody wants to spend two more hours in the kitchen after hauling bags of mulch or kneeling in garden beds all day. To boot, the thought of getting the kids and adults ready to go somewhere for dinner seemed even more daunting given how hungry we were. 

The solution that day was to heat up leftover chili, make some quick grilled cheeses and hold them warm in the cooler until we got to our picnic spot. By the time we got to the river, the kids were certainly very hungry given our 8 p.m. picnic, but they loved their experience so much that they are still talking about it. 

There is something deeply satisfying about eating outdoors after a day of physical work. Food tastes different when you have earned it. A cold drink feels colder. A simple meal feels more exciting. Even paper plates somehow seem appropriate. 

The best post-yardwork meals can be made ahead, pulled from the refrigerator and carried outside to enjoy with very little effort. Whether you sneak in a hot shower or dive straight into dinner, I like to pick something that feels fresh and seasonal without requiring a lot of work at the end of the day — a dish with enough substance to feel like dinner rather than a side dish. A spring pasta salad is exactly the right kind of meal for that kind of enjoyment! 

Spring vegetables are especially good because they already taste like the season you just spent the day working in. Asparagus, peas, herbs, lemon and arugula all feel brighter after months of heavier winter food. Add chicken for protein, a yogurt sauce for a little richness and suddenly you have a meal that works just as well on a picnic blanket as it does balanced on your knee in a lawn chair. 

The other advantage of this kind of dinner is that it invites people to linger. There is always one more thing to do outside in spring — one more pot to plant, one more flower bed to edge, one more trip to the garage for tools that somehow never made it back inside. A simple make-ahead meal creates a reason to stop for the day. And maybe that is part of the point. 

Spring has a way of making people feel like they need to do everything at once — the yard, the garden, the patio, the windows, the schedule. There is pressure to catch up after winter. But there is also value in stopping long enough to enjoy the work you have already completed. 

A backyard picnic after a day outside does not need to be elaborate. It just needs a few chairs, a little sunlight and food that tastes good enough to make everyone stay outside a little longer. Schedule the picnic if you have to, but that last-minute adventure stuck with five- and eight-year-olds all winter. A side-by-side ride, cozy blankets when it starts to cool off and the sun setting into the river also doesn’t hurt. Happy spring y’all. 

Spring pasta salad with lemon chicken and herby yogurt sauce 

Serves 6 

Ingredients 

Pasta salad 

• 1 lb. short pasta, such as rotini or penne, cooked al dente
• 2 cups cooked chicken, cubed and chilled (skip a step: grab a rotisserie chicken for the weekend)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces, quickly blanched
• 1 cup frozen peas
• 1 lb. (small bag) snap peas cut in half on the diagonal
• 2 cups arugula, rough chopped
• 1 cup shredded Parmesan 

Dressing 

• 1/4 cup fresh lemon juice
• 1 small garlic clove, grated
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sea salt, more to taste
• Freshly ground black pepper
• 1/2 teaspoon honey, or maple syrup, optional
• 1/4 to 1/3 cup extra-virgin olive oil
• 1/2 teaspoon fresh or dried thyme, optional
• Salt and pepper to taste 

Yogurt sauce

• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, grated
• 1/2 bunch chopped fresh mint
• 1/2 bunch chopped parsley
• Salt and pepper to taste 

Optional add-ons

• Toasted chickpeas
• Large, herbed croutons
• 1 clove garlic, grated 

Instructions 

1. Cook pasta according to package directions. Drain, and rinse briefly under cool water.
2. While the pasta cooks, blanch asparagus by boiling water for 2 minutes and placing directly into ice bath.
3. In a small bowl or ahead of time, prepare the dressing by whisking all ingredients together except oil. Once mixed, begin whisking vigorously. Slowly drizzle oil, whisking continuously until dressing combines.
4. In a large plastic or Tupperware bowl, combine pasta, asparagus, peas, Parmesan, lemon zest, lemon juice, parsley and dressing. Add salt and pepper to taste.
5. In a small bowl, whisk together Greek yogurt, lemon juice, garlic, mint, parsley, salt and pepper. Set aside.
6. When ready to enjoy, add arugula to pasta salad, and stir well. To serve, layer yogurt sauce, salad and chicken. The parts of this salad can be made well ahead and combined at the last minute. Serve dish cold or at room temperature alongside a sparkling lemonade for the kids and a well-chilled Assyrtiko for the adults.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.