Springtime is the time to start to entertain in that “extra room” of the house: Your backyard.

Eating al fresco, relaxing with friends and enjoying a fresh breeze, soft music and easy conversation is so appealing — especially with my simple, make-ahead menu at hand. And if spring never comes, it works just as well in your dining room. 

Chive-sprinkled potato leek soup can be served either hot or cold — it’s a great start to a casual party. Buy fresh ingredients at Stop & Shop or Wilson Farm. A simple but elegant salade niçoise serves as the main course. It’s colorful and light, and since the components can be prepared in advance, it demands no more than a bit of last-minute arranging. The sweetest bite is saved for the finish — decadent pots de crème au chocolat usher in a cosmopolitan flair to even the most casual party.

Whether you have a porch or patio, a grassy yard or city terrace, take advantage of the outdoors by creating your own French café at home. Chill some lemonade and champagne (try Busa Wine & Spirits for a great selection), set out a platter of crusty bread and fragrant olives, and bring it all out café-style — easy, elegant and effortless. C’est magnifique!

CREAMY POTATO LEEK SOUP WITH FRESH CHIVES
Serves 8

You can make this simple soup the day before and serve it hot or cold, in small bowls or mugs.

• 2 tablespoons unsalted butter
• 4 large leeks, white part only, sliced
• 4 cups water
• 2 cups unsalted chicken stock
• 1 teaspoon salt
• 5 large Yukon gold potatoes, peeled and quartered
• 2 cups heavy cream
• Freshly ground black pepper
• Fresh chives or chive blossoms, for garnish

1. In a large sauté pan, heat butter over medium heat. Add sliced leeks and cook until translucent, about 5 minutes. Do not let leeks brown.

2. In a large heavy-bottomed pot, bring water and chicken stock to a boil. Add salt, potatoes and leek and butter mixture. Cook for 15 minutes or until potatoes are soft.

3. Using a hand blender or potato masher, roughly mash potatoes in pot. If you prefer a smoother soup, carefully transfer the hot mixture to a blender (not a food processor) and process to a smoother consistency; return mixture to pot.

4. Add cream and test for seasoning. Serve immediately or chill and serve. Garnish with fresh chives or chive blossoms. 

BUFFET-STYLE SALADE NIÇOISE
Serves 8

This traditional salad is full of bright color and flavor. Prepare the potatoes, eggs, haricots verts and carrots the night before; refrigerate each component separately. You can then serve buffet-style, as we have, and let your guests make their own salad, or plate individually. Serve with plenty of crusty French bread.

For salad:

• 12 baby red bliss potatoes
• 1 pound haricots verts
• 8 eggs
• 4 large carrots
• 1/2 cup extra virgin olive oil
• 1 tablespoon champagne vinegar
• 2 tablespoons finely chopped parsley
• Salt
• Freshly ground black pepper
• 2 heads Bibb lettuce or other greens
• 4 medium tomatoes, cut into wedges
• 2 large red onions, halved and thinly sliced
• 3/4 cup capers or 1 cup caperberries
• 1 cup niçoise olives
• 16 ounces canned tuna packed in olive oil, drained and separated into large chunks

For dressing:

• 1 cup extra virgin olive oil
• 1/4 cup champagne vinegar or red wine vinegar
• 1/4 cup Dijon mustard
• Salt
• Freshly ground black pepper

1. Prepare components of salad. In a large pot, boil whole potatoes for 10 minutes or until tender, drain and set aside. In a steamer pot, steam haricots verts for 4 minutes or until tender but not soft. Refrigerate, separately, if not serving immediately.

2. Prepare eggs. In a large pot, bring 2 quarts of water to a boil; add eggs and boil for 4 minutes. Drain and cover with cold water for 10 minutes; drain again. Refrigerate, unpeeled, if not serving immediately.

3. Slice carrots to 2-inch lengths and julienne. Transfer to a medium bowl and toss with olive oil, champagne vinegar and parsley. Season with salt and pepper. Refrigerate if not serving immediately.

4. To serve, put prepared ingredients in individual serving bowls, or place in clusters on a large platter: quartered potatoes, haricots verts, peeled and quartered eggs, carrot mixture, lettuce leaves, tomatoes, red onions, capers, niçoise olives and tuna.

5. Prepare dressing: Whisk together dressing ingredients and place in bowl or cruet for serving.

POTS DE CRÈME AU CHOCOLAT
Serves 8 

This is chocolate pudding at its ultimate richness. Use the highest-quality bittersweet chocolate you can find. 

• 2 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 tablespoon instant espresso powder or instant coffee powder
• 14 ounces bittersweet chocolate, chopped
• 12 egg yolks
• 2/3 cup sugar

1. In a large heavy-bottomed pot, heat cream, milk and espresso powder to very warm, but do not boil. Remove from heat and add chocolate; stir until melted.

2. In a bowl, whisk egg yolks and sugar together. Add 1/3 cup of hot chocolate mixture and mix vigorously to incorporate. Repeat 3 times. Return chocolate-egg mixture to chocolate pot and mix thoroughly to blend. If you see lumps, strain mixture through a fine-mesh sieve into a large bowl with a pouring spout.

3. Heat oven to 300°F and bring a kettle of water to a boil.

4. Place eight 1/2-cup ramekins into a 9 x 12-inch aluminum baking pan. Divide chocolate mixture evenly among ramekins. Pour boiling water into pan so that water reaches halfway up ramekins. Bake for 55 minutes or until chocolate is set but jiggles slightly when shaken.

5. Remove ramekins from baking pan, cool, cover and refrigerate overnight. Serve chilled.