lunch in spring hill fl

Welcome to our Spring Lunch Recipe Guide, filled with delicious and healthy meals that are perfect for the season! In this guide, we'll be featuring a variety of recipes, complete with beautiful images, ingredient lists, and step-by-step instructions. Whether you're planning a picnic in the park, hosting a BBQ on the patio, or simply looking for some fresh and tasty lunch ideas, we've got you covered. So, let's dive in!

January Signature Luncheon – Spring Hill Chamber of Commerce

Ingredients:

• 1 cup cooked quinoa
• 1 cup cooked brown rice
• 1 cup arugula
• 1/2 cup roasted butternut squash, cubed
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked quinoa and brown rice.
2. Add the arugula, roasted butternut squash, dried cranberries, sliced almonds, and crumbled feta cheese, and toss gently to combine.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
4. Pour the dressing over the salad and toss to coat.
5. Divide the salad into 4 bowls and serve immediately.

Spring lunch

Ingredients:

• 4 slices whole wheat bread
• 1/2 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled goat cheese
• 1 tbsp balsamic glaze
• Salt and pepper, to taste

Instructions:

1. Toast the whole wheat bread slices until crispy.
2. Layer the sliced avocado on top of each slice of toasted bread.
3. Add the halved cherry tomatoes and crumbled goat cheese on top of the avocado.
4. Drizzle each sandwich with balsamic glaze and sprinkle with salt and pepper, to taste.
5. Serve immediately.

Spring Lunch – Christ Covenant Church

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 cups brussel sprouts, trimmed and halved
• 1 red onion, sliced
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 can chickpeas, drained and rinsed
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese

Instructions:

1. Preheat the oven to 400ºF.
2. In a large bowl, toss together the sweet potatoes, brussel sprouts, and red onion with olive oil, honey, smoked paprika, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet and bake for 25-30 minutes, or until the sweet potatoes are tender and the vegetables are caramelized.
4. While the vegetables are roasting, prepare the quinoa according to package directions.
5. In a large bowl, combine the roasted vegetables, cooked quinoa, chickpeas, and crumbled feta cheese.
6. Toss gently to combine and serve immediately.

Students in Center and Spring Hill School Districts Return to School

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes, undrained
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the ground turkey and cook until browned, stirring frequently, about 5-7 minutes.
3. Add the diced onion, garlic, green bell pepper, and red bell pepper to the skillet and cook until the vegetables are tender, about 5 minutes.
4. Add the drained and rinsed black beans, drained corn, undrained diced tomatoes, chili powder, ground cumin, smoked paprika, salt, and pepper to the skillet and stir to combine.
5. Simmer the mixture until heated through and the flavors have melded together, stirring occasionally, about 10-15 minutes.
6. Adjust the seasoning to taste and serve immediately.

Chulas Mexican Grill Lunch Menu – Spring Hill, FL

Ingredients:

• 4 large flour tortillas
• 1 lb cooked and shredded chicken
• 1/4 cup chopped fresh cilantro
• 1 cup fresh pico de gallo
• 1 avocado, sliced
• 1 lime, cut into wedges
• Hot sauce, to taste

Instructions:

1. Warm the flour tortillas in a large skillet over medium heat, flipping occasionally, until pliable and slightly browned, about 5 minutes.
2. Divide the cooked and shredded chicken among the warm flour tortillas, placing it in the center of each tortilla.
3. Top each tortilla with chopped cilantro, pico de gallo, and sliced avocado.
4. Squeeze a lime wedge over each tortilla and add hot sauce, to taste.
5. Roll the tortillas up tightly, tucking in the sides as you go, and serve immediately.

We hope you enjoyed this Spring Lunch Recipe Guide, and that it inspired you to try some new and delicious recipes for your next meal. Thanks for reading!

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Students In Center And Spring Hill School Districts Return To School

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Chulas Mexican Grill Lunch Menu | Spring Hill, FL

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January Signature Luncheon – Spring Hill Chamber Of Commerce

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