I hate salmon.
I'd go with steak

Salmon. Put a chicken on the grill for the super picky.

Salad sounds delicious. Goat cheese is very mainstream.

Oh, and for the salad— use a 1/8 teaspoon measure to pit the cherries after slicing them in half. And use about 8 more than the recipe calls for to sprinkle on top for presentation.

Thanks to everyone who weighed in! We had our guests over last night and the prep for everything was pretty easy (the tart took the longest but I could have made the crust and pastry cream the night before). The salad and grilled chicken were fantastic. This is definitely the time to make this salad because the cherries are so good at this time of year. The tart LOOKED amazing (I pretty much copied exactly how Once Upon a Chef styled it), and it tasted good, but the crust was not as tender as I’d have liked. It was like a very dense shortbread cookie. I might make it again with a different Pate Sucree (the tart crust) recipe.

Anonymous wrote:Thanks for all the suggestions! I think I’m going with grilled chicken with lemon and thyme (NYT Melissa Clark recipe). BTW, Once Upon a Chef has a great fruit tart recipe (among other amazing recipes). And I made the salad on Friday and it is fabulous (NYT Martha Rose Shulman recipe).

Happy cooking to all!

This all sounds great!

Grilled chicken for sure

Anonymous wrote:Thanks for all the suggestions! I think I’m going with grilled chicken with lemon and thyme (NYT Melissa Clark recipe). BTW, Once Upon a Chef has a great fruit tart recipe (among other amazing recipes). And I made the salad on Friday and it is fabulous (NYT Martha Rose Shulman recipe).

Happy cooking to all!

This sounds lovely — you’re inspiring me! I’m also a big fan of NYT Cooking and will look for those two recipes and the Once Upon a Chef tart. NYT Cooking also has a bunch of different recipes for roasted salmon with dill. I’ve tried several and they were delicious!

Anonymous wrote:Salmon is a great idea. Any particular recipe? I think the BBQ chicken, with its strong flavor, might overwhelm the salad, which is pretty subtle.

Cherry, arugula, and goat cheese are all strong flavors with a tart/peppery/acidic profile, so I would say this is an assertive salad. Grilled fish would be great, and I also like the combination of pizza and a tart salad like this. And a crisp white wine.

Sounds really good, OP. I’m obsessed with that salad idea. Please report back how everything turns out

Thanks for all the suggestions! I think I’m going with grilled chicken with lemon and thyme (NYT Melissa Clark recipe). BTW, Once Upon a Chef has a great fruit tart recipe (among other amazing recipes). And I made the salad on Friday and it is fabulous (NYT Martha Rose Shulman recipe).

Happy cooking to all!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Salmon is a great idea. Any particular recipe? I think the BBQ chicken, with its strong flavor, might overwhelm the salad, which is pretty subtle.

I just meant bbqing chicken on a bbq. It doens't have to include bbq sauce at all.

Why not say Grilled? “barBecuing on a bbq” is still misleading if you didn’t mean bbq chicken

Because I'm not perfect.

We’re here to help. Just say grilled.

Grilled chicken. You can marinate in lemon and capers. Or a grilled swordfish.