spring lunch menu ideas

Spring Lunch Menu

The arrival of spring is a great time to host a lunch and celebrate the season with friends and family. Take inspiration from these beautiful spring menus and create your own delicious and light lunch menu that will satisfy your guests.

The Dining Room Restaurant

Ingredients:

• Smoked salmon
• Chive pancake
• Red onion marmalade
• Crème fraiche
• Green salad

Instructions:

1. Cut the smoked salmon into strips and place on top of the chive pancake.
2. Top the salmon with red onion marmalade and a dollop of crème fraiche.
3. Arrange some green salad on the side and serve.

Spring Luncheon

Ingredients:

• Asparagus and goat cheese tart
• Lemon vinaigrette salad
• Blueberry hand pies

Instructions:

1. For the asparagus and goat cheese tart, preheat the oven to 375°F. Blind bake the pastry case for 10 minutes.
2. In a saucepan, cook the garlic and onions until softened, then add the asparagus and cook for a further 5 minutes.
3. In a mixing bowl, whisk together the eggs, cream, and goat cheese. Add the asparagus mixture and pour into the pastry case.
4. Bake for 25-30 minutes or until the tart has set and is golden brown on top.
5. For the lemon vinaigrette salad, mix together the olive oil, lemon juice, honey, salt, and pepper in a bowl. Add the mixed greens and toss to coat.
6. For the blueberry hand pies, preheat the oven to 375°F. Roll out the pie crust dough and cut into rounds with a cookie cutter.
7. Place some blueberries in the center of each round and fold in half. Use a fork to crimp the edges and brush with egg wash.
8. Bake for 20-25 minutes or until the dough is golden brown and the blueberries are bubbling.

Hedgehog's Nest Spring Lunch

Ingredients:

• Tomato and goat cheese tart
• Herbed roasted vegetables
• Lemon and ginger sorbet

Instructions:

1. For the tomato and goat cheese tart, preheat the oven to 375°F. Blind bake the pastry case for 10 minutes.
2. In a saucepan, cook the garlic and onions until softened, then add the diced tomatoes and cook for a further 5 minutes.
3. In a mixing bowl, whisk together the eggs, cream, and goat cheese. Add the tomato mixture and pour into the pastry case.
4. Bake for 25-30 minutes or until the tart has set and is golden brown on top.
5. For the herbed roasted vegetables, chop up some mixed vegetables (such as carrots, potatoes, and peppers) and toss with olive oil, salt, and herbs (such as thyme and rosemary).
6. Roast in the oven at 375°F for 20-25 minutes or until the vegetables are tender and lightly browned.
7. For the lemon and ginger sorbet, mix together lemon juice, ginger ale, and honey in a bowl. Pour into an ice cream maker and churn according to the manufacturer's instructions.
8. Serve the sorbet in individual bowls with some fresh mint leaves on top.

Spring Menu Ideas

Ingredients:

• Spring pea and prosciutto crostini
• Asparagus and quail egg salad
• Strawberry shortcake

Instructions:

1. For the pea and prosciutto crostini, spread some goat cheese on thinly sliced baguette and top with a mixture of peas, chopped prosciutto, and mint leaves.
2. For the asparagus and quail egg salad, blanch some asparagus and toss with mixed greens, cherry tomatoes, and sliced quail eggs. Drizzle with a lemon vinaigrette.
3. For the strawberry shortcake, bake some shortcake biscuits and layer with whipped cream and sliced strawberries.

Light and Refreshing Recipes

Ingredients:

• Cucumber and dill gazpacho
• Spinach and feta quiche
• Raspberry sorbet

Instructions:

1. For the cucumber and dill gazpacho, blend together cucumbers, garlic, dill, white wine vinegar, and Greek yogurt until smooth. Chill in the fridge for at least 2 hours before serving.
2. For the spinach and feta quiche, preheat the oven to 375°F. Blind bake the pastry case for 10 minutes.
3. Sauté some spinach with garlic and onions until wilted, then mix with beaten eggs, crumbled feta, and heavy cream. Pour into the pastry case.
4. Bake for 25-30 minutes or until the quiche has set and is golden brown on top.
5. For the raspberry sorbet, mix together raspberries, sugar, and water in a saucepan. Bring to a boil and then simmer for 5 minutes. Blend and strain the mixture, then chill in the fridge for at least 2 hours before churning in an ice cream maker.
6. Serve the sorbet in individual bowls with some fresh mint leaves on top.

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