The thing about Valentine’s Day in Texas: You never know if the day will be best for a cozy fire or a sunny outdoor picnic. Here’s a meal that can go either way and be just as delicious.

Roast chicken is so versatile. It can be light or hearty, hot or cold and is beautiful and satisfying however it is presented.

Salads are always a great opener, and the strawberry-pecan salad on crisp greens is easy to make, keeps well and looks absolutely lovely on the plate. The combination of colors and flavors and the simplicity of the ingredients are pleasing to the eye and work well with a holiday timetable.

Asparagus can be served warm with lemon-butter sauce or packed in the picnic basket and eaten with fingers and a light dipping sauce. Try white asparagus with Roasted Red Pepper Dipping Sauce for an al fresco snack. Any way you go with this meal, it’s a winner and allows you to focus less on meal preparation and more on the sentiment of the day.

Roast chicken with rosemary and lemon
Rod Aydelotte photo

Strawberry Pecan Green Salad

This light and colorful salad is eye-catching and a delicious combination of sweet, tangy and savory flavors to get your palate going.

1 bag of fresh cut spring salad mix

1 bag of fresh cut Romaine lettuce

 1/2 - 1 cup brown sugar-glazed pecans

 1/2 pint sliced strawberries (about 6-8 large berries)

1 cup dried cranberries

1 can Mandarin oranges (drained of juices)

 1/4 cup blue cheese crumbles

Mix together lettuce and spring mix. Toss in strawberry slices, orange pieces, dried cranberries and pecans. Toss salad and pour raspberry vinaigrette (or dressing of your choice) over it. Top with blue cheese crumbles, if desired. Serves four.

Strawberry pecan green salad
Rod Aydelotte photo

Roast Chicken with Rosemary and Lemon

Rubbing the butter mixture underneath the skin ensures the chicken will be moist and infused with the aroma and flavor of fresh rosemary.

1 six-pound roasting chicken

2 tablespoons salted butter

Salt and freshly ground black pepper

1 lemon

3 large cloves garlic, peeled

4 sprigs fresh rosemary

Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, three rosemary sprigs and lemon into cavity. Place chicken in roasting pan. Cut about 10 inches of kitchen twine, bring chicken legs forward, cross them and tie together.

Chop the remaining rosemary and mix with 1 tablespoon butter using a spatula. Beginning at the neck, work the skin away from the breast toward the tail, and loosen the skin away from the legs (but do not detach). Rub the butter mixture underneath the skin from the breast to the meaty portion of the legs.

Spread the remaining softened butter over entire surface of chicken and sprinkle liberally with salt and pepper. Place in the oven and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken appears done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.

Remove chicken from oven and transfer to a cutting board. Let chicken stand 10 to 15 minutes so the juices settle. Carve and serve with asparagus. Serves six.

Asparagus with lemon butter sauce
Rod Aydelotte photo

Lemon Butter Sauce

Steamed asparagus is one of the simplest and most versatile of vegetables. It can be eaten hot or cold, with or without sauce or served cold with dip. This sauce goes well over warm asparagus.

White asparagus is considered slightly milder in flavor and a bit more tender than green asparagus. All varieties and colors may be used interchangeably in recipes.

 3/4 teaspoon lemon juice

 1/4 teaspoon grated lemon rind

5-6 tablespoons butter

1 teaspoon flour

2 tablespoons warm water

Salt and pepper to taste

Dissolve flour in warm water. Set aside. Melt butter in a sauce pan under low heat. Add lemon juice and lemon rind. Stir. Add flour and water mixture. Stir continuously until mixed well. Add salt and pepper. Drizzle over asparagus.

Roasted Red Pepper Dipping Sauce

1 cup light mayonnaise

 3/4 cup drained (jarred) roasted red peppers

 1/2 teaspoon white wine vinegar

1/8 teaspoon ground pepper

Puree ingredients in food processor. Refrigerate, covered, until ready to serve.

Finale: A simple dessert

Take plain, old vanilla bean ice cream to another level simply by its presentation. Try using a martini glass for serving one generous scoop of ice cream and a wafer cookie as garnish. Since this is for Valentine’s Day, add a couple of ripe raspberries. Present the dessert on a paper doily from the party store and serve with coffee.

You will enjoy this simple and delicious dinner, and it will allow you more time to enjoy the holiday instead of working in the kitchen.

New Waco Today food writer Barbara Hutson, above left, is a culinary student at Texas State Technical College in Waco.