Try these quick and easy dinner party dishes

When you bring the capon home, sprinkle the outside of the bird liberally with salt. Wrap it well and refrigerate until you are ready to roast it. The capon can sit in the refrigerator for up to 2 days. 
Preheat the oven to 425 degrees.
Place the capon, breast side up, in a large (13 x 16 x 3-inch) roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tie the wings close to the body of the capon. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon of pepper. Place the onions and carrots in a large bowl. Add the rest of the melted butter to thee onion and carrots in a large bowl. Add the rest of the melted butter to the onion and carrot mixture plus another 1 tablespoon of salt and 1 teaspoon of pepper and toss well. Place the onions and carrots around the capon. Place the capon into the oven legs first (the back of the oven tends to be hotter than the front) and roast for 1 1/2 hours, until the juices run clear when you cut between the leg and the thigh.
Remove the capon from the oven and cover the pan with aluminum foil. (If the vegetables aren’t browned, transfer the capon to a platter and cover with aluminum foil. Return the vegetables to the oven to cook while the meat rests.) Allow the capon to rest for 20 minutes, then carve it and serve warm with the vegetables. Skim the fat off the pan juices and pour over the carved capon and vegetables.

In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the whole milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk or blade over a heat-proof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
Heat the butter and oil in a very large sauté pan (12-inch diameter) or large pot and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.