spring lunch menu for a crowd

Hey y'all! Spring is in full swing and that means it's the perfect time to host a delicious lunch with your friends and loved ones. I've rounded up some of my favorite spring-inspired menus that are sure to impress. So, grab a glass of sweet tea and let's get cooking!

Spring Luncheon with a Friend

Ingredients:

• 1 bunch of asparagus, trimmed
• 1 lemon
• 1 small garlic clove, minced
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 skinless, boneless chicken breast halves
• 1/2 teaspoon paprika
• 4 slices of sourdough bread, toasted
• 1/4 cup mayonnaise
• 4 slices of tomato
• 4 leaves of butter lettuce

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the juice of half a lemon, minced garlic, olive oil, salt, and black pepper until combined.
3. Spread the trimmed asparagus onto a baking sheet and drizzle with half of the lemon mixture. Toss to coat and roast in the preheated oven for 20-25 minutes or until tender and lightly caramelized.
4. Rub each chicken breast with the paprika and a pinch of salt and black pepper. Place onto a separate baking sheet and bake in the preheated oven for 20-25 minutes or until cooked through.
5. Once cooked, let the chicken rest for 5 minutes before slicing against the grain.
6. In a small bowl, whisk together the mayonnaise and juice from the other half of the lemon. Spread onto each slice of toasted sourdough bread.
7. Assemble the sandwich by layering the sliced tomato, butter lettuce, roasted asparagus, and sliced chicken onto the prepared bread slices. Serve immediately and enjoy!

Plan a Leisurely Lunch Featuring This Spring-Inspired Menu in 2020

Ingredients:

• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup honey
• 1/2 cup olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 cups baby arugula, washed and dried
• 1 cup thinly sliced fennel, core removed
• 1/3 cup dried cranberries
• 2 tablespoons toasted pine nuts
• 1/2 cup crumbled feta cheese

Instructions:

1. In a small bowl, whisk together the orange juice, lemon juice, honey, olive oil, kosher salt, and black pepper until combined.
2. In a large serving bowl, combine the washed and dried baby arugula, thinly sliced fennel, dried cranberries, and toasted pine nuts.
3. Pour the dressing onto the salad and toss well to combine. Sprinkle with the crumbled feta cheese and enjoy!

Spring Lunch at Hedgehog’s Nest

Ingredients:

• 1 lb baby new potatoes, scrubbed
• 1 large lemon, zested and juiced
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 salmon fillets (6 oz each)
• 1/4 cup chopped fresh dill

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, whisk together the lemon zest, juice, olive oil, minced garlic, salt, and black pepper until combined. Reserve 3 tablespoons of the mixture for later.
3. Add the scrubbed baby new potatoes to the large bowl and toss to coat.
4. Spread the potatoes onto a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until tender and lightly caramelized.
5. While the potatoes cook, rub the salmon fillets with the remaining lemon mixture and chopped fresh dill. Let sit for 5 minutes.
6. Once the potatoes are done, remove the baking sheet from the oven and make space for the salmon fillets. Place the salmon fillets onto the baking sheet and cook in the preheated oven for 10-12 minutes or until cooked through.
7. Once cooked, let the salmon rest for 5 minutes before serving with the roasted baby new potatoes. Enjoy!

Spring Lunch Menu 2019

Ingredients:

• 3 cups cooked and cooled quinoa
• 4 medium bell peppers, seeds removed and sliced
• 2 cups cherry tomatoes, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 English cucumber, sliced
• 1 small red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh dill
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large mixing bowl, combine the cooked and cooled quinoa, sliced bell peppers, halved cherry tomatoes, drained and rinsed chickpeas, sliced English cucumber, and thinly sliced red onion.
2. In a small bowl, whisk together the chopped fresh parsley, mint, and dill, olive oil, lemon juice, minced garlic, salt, and black pepper until combined.
3. Pour the dressing onto the quinoa salad and toss until evenly coated.
4. Transfer to a serving bowl and enjoy!

2016 Spring-Summer Lunch Menu

Ingredients:

• 1 lb large shrimp, cleaned and deveined
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup plain Greek yogurt
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 pita bread, toasted and cut into wedges

Instructions:

1. Preheat your grill to high heat or preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the olive oil, minced garlic, paprika, chili powder, ground cumin, salt, and black pepper until combined.
3. Add the cleaned and deveined shrimp to the large bowl and toss to coat evenly.
4. Grill or bake the shrimp for 3-4 minutes per side or until pink and cooked through.
5. In a separate small bowl, whisk together the plain Greek yogurt, chopped fresh cilantro, ground cumin, salt, and black pepper until combined.
6. Serve the grilled or baked shrimp with the Greek yogurt dipping sauce and the toasted pita bread wedges. Enjoy!

That's it for my favorite spring-inspired lunch menus! Which one are you most excited to try? Let me know in the comments below!

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