Laid-back Sunday Dinner

Make-ahead dishes and easy recipes give you time to relax with family and friends.

Warmer weather ushers in a season of carefree celebrations, so dust off those patio chairs and set the table for some backyard fun. Our easy-to-fix menu brings together familiar ingredients in fresh new ways, from a sweet-and-tangy twist on traditional poppy seed dressing to a sophisticated version of lemon icebox pie.

All of the recipes have components that can be prepared ahead on Saturday, reducing the chaos that comes from trying to get everything ready at the last minute. Once home from church, place the chicken on the grill and put the pasta in the oven. Pencil-thin spears of asparagus roast in 10 minutes, tops, and can scoot in the oven when the pasta comes out. Put the finishing touches on the tart, toss the salad, and pour the tea. It's Sunday, and the living is easy.

LEXINGTON-STYLE GRILLED CHICKEN

MAKES 8 TO 10 SERVINGS

PREP: 15 MIN., CHILL: 2 HR., GRILL: 40 MIN.

Larry Elder says Lexington, North Carolina, pork barbecue inspired him to create this spicy-hot vinegar marinade for chicken.

2 cups cider vinegar

¼ cup firmly packed dark brown sugar

¼ cup vegetable oil

3 tablespoons dried crushed red pepper

4 teaspoons salt

2 teaspoons pepper

2 (2 ½- to 3-pound) cut-up whole chickens*

STIR together first 6 ingredients until blended.

PLACE half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.

REMOVE chicken from marinade, discarding marinade.

GRILL chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.

LARRY ELDER

CHARLOTTE, NORTH CAROLINA

*8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.

SPINACH-AND-STRAWBERRY SALAD

MAKES 8 TO 10 SERVINGS

PREP: 10 MIN.

2 (6-ounce) packages fresh baby

spinach

2 pints fresh strawberries, sliced

Sesame-Poppy Seed Dressing

Toppings: chopped cooked bacon, chopped fresh broccoli, blanched sugar snap peas, sliced red onion

COMBINE baby spinach and strawberries in a large bowl; toss with ½ cup Sesame-Poppy seed Dressing just before serving. Serve with remaining dressing and desired toppings.

Sesame-Poppy seed Dressing:

MAKES ABOUT 2 ½ CUPS

PREP: 5 MIN.; CHILL: 24 HRS.

1 cup sugar

½ cup cider vinegar

1 tablespoon minced onion

½ teaspoon Worcestershire sauce

¼ teaspoon salt

1 cup vegetable oil

¼ cup sesame seeds, toasted

2 tablespoons poppy seeds

PULSE first 5 ingredients in a blender 2 or 3 times or until smooth. With blender running, add oil in a slow, steady stream; process until smooth. Stir in seeds; chill 24 hours.

SHIRLEY DELCOUR

KNOXVILLE, TENNESSEE

OVEN-ROASTED ASPARAGUS

MAKES 8 TO 10 SERVINGS

PREP: 10 MIN., BAKE: 10 MIN.

3 pounds fresh asparagus

2 tablespoons olive oil

3 garlic cloves, minced

¾ teaspoon salt

½ teaspoon freshly ground black pepper

½ cup slivered almonds, toasted

SNAP off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.

BAKE at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.

MELANIE REID

PENSACOLA, FLORIDA

THREE-CHEESE PASTA BAKE

MAKES 8 TO 10 SERVINGS

PREP: 20 MIN., BAKE: 30 MIN.

Ziti pasta is shaped in long, thin tubes; penne or rigatoni pasta may be substituted, if desired.

1 (16-ounce) package ziti

2 (10-ounce) containers refrigerated Alfredo sauce

1 (8-ounce) container sour cream

1 (15-ounce) container ricotta cheese

2 large eggs, lightly beaten

¼ cup grated Parmesan cheese

¼ cup chopped fresh parsley

1 ½ cups mozzarella cheese

PREPARE ziti according to package directions; drain and return to pot.

STIR together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- × 9-inch baking dish.

STIR together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.

BAKE at 350° for 30 minutes or until bubbly.

AMY FAGGART

CONCORD, NORTH CAROLINA

NOTE: For testing purposes only, we used Buitoni Refrigerated Alfredo Sauce.

DOUBLE CITRUS TART

MAKES 8 TO 10 SERVINGS

PREP: 30 MIN., BAKE: 25 MIN., CHILL: 4HRS.

1 ½ cups crushed gingersnap cookies

5 tablespoons butter, melted

2 tablespoons brown sugar

¼ teaspoon ground cinnamon

1 (14-ounce) can sweetened condensed milk

1/3 cup frozen orange juice concentrate, thawed

¼ cup fresh lemon juice

2 large eggs, separated

1 cup heavy whipping cream

3 tablespoons granulated sugar

Garnishes: fresh mint leaves, lemon and orange slices