spring dinner ideas for a crowd

Spring is in the air, and what better way to celebrate the season than with some delicious and easy spring dinner ideas? Here, we've rounded up some of the best recipes that are perfect for the season. Table of Contents: 1. Honey Lime Chicken and Veggies in Foil 2. Double Pea, Prosciutto, and Burrata Platter 3. Spring Vegetable Risotto 4. Asparagus and Ricotta Tart 5. Carrot and Ginger Soup with Grilled Cheese 6. Spring Green Salad with Strawberries and Feta Cheese 7. Lemon and Garlic Roasted Salmon with Asparagus 8. Grilled Artichokes with Lemon Herb Mayo 9. Spring Vegetable and Quinoa Salad 10. Strawberry Rhubarb Galette 1. Honey Lime Chicken and Veggies in Foil This recipe is perfect for a quick and easy weeknight dinner. The honey lime marinade is sweet and tangy, and the foil packet ensures that everything is cooked perfectly. Ingredients: - 4 boneless, skinless chicken breasts - 2 small sweet potatoes, sliced - 1 green bell pepper, sliced - 1 red onion, sliced - 1/4 cup honey - Juice of 2 limes - 2 cloves garlic, minced - 1 tsp. ground cumin - 1 tsp. paprika - Salt and pepper, to taste - Fresh cilantro, for garnish Instructions: 1. Preheat oven to 375°F. 2. In a small bowl, whisk together the honey, lime juice, garlic, cumin, paprika, salt, and pepper. 3. Arrange the sweet potatoes, bell pepper, and onion on a large sheet of foil. 4. Place the chicken on top of the vegetables. 5. Pour the marinade over everything. 6. Fold the foil over to create a packet and seal tightly. 7. Bake for 25-30 minutes, until chicken is cooked through. 8. Garnish with fresh cilantro and serve. 2. Double Pea, Prosciutto, and Burrata Platter This beautiful platter is perfect for a spring dinner party or as an appetizer before a meal. The combination of peas, prosciutto, and creamy burrata cheese is sure to please. Ingredients: - 2 cups fresh peas - 1 cup sugar snap peas - 1/2 cup shaved Parmesan cheese - 4 oz. prosciutto, torn into pieces - 1 ball burrata cheese - Salt and pepper, to taste - Extra virgin olive oil, for drizzling Instructions: 1. Blanch the fresh peas in boiling water until tender, about 3 minutes. Drain and rinse with cold water. 2. Remove the strings from the sugar snap peas and blanch in boiling water for 1 minute. Drain and rinse with cold water. 3. Arrange the peas on a platter. 4. Add the shaved Parmesan and torn prosciutto. 5. Tear open the burrata and place on top. 6. Season with salt and pepper. 7. Drizzle with extra virgin olive oil and serve. 3. Spring Vegetable Risotto Risotto is always a comforting dish, and this version is loaded with fresh spring vegetables. The Arborio rice is cooked until creamy and topped with asparagus, peas, and mushrooms. Ingredients: - 5 cups vegetable broth - 2 tbsp. olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 1/2 cups Arborio rice - 1/2 cup white wine - 1 cup asparagus, trimmed and cut into bite-sized pieces - 1 cup frozen peas, thawed - 1 cup mushrooms, sliced - 1/2 cup shaved Parmesan cheese - Salt and pepper, to taste - Fresh parsley or microgreens, for garnish Instructions: 1. In a medium pot, heat the vegetable broth until hot. 2. In a large saucepan, heat the olive oil over medium heat. 3. Add the onion and garlic and cook until softened, about 3 minutes. 4. Add the Arborio rice and cook, stirring constantly, for 2 minutes. 5. Add the white wine and cook until absorbed, about 2 minutes. 6. Add 1/2 cup of the hot vegetable broth and stir until absorbed. 7. Repeat until all the vegetable broth has been added and the rice is creamy and cooked through, about 20 minutes. 8. In a separate pan, sauté the asparagus, peas, and mushrooms until tender. 9. Add the vegetables to the risotto and stir to combine. 10. Top with shaved Parmesan cheese and fresh parsley or microgreens. 4. Asparagus and Ricotta Tart This tart is a beautiful way to showcase asparagus at its best. The flaky pastry and creamy ricotta are the perfect base for the tender asparagus spears. Ingredients: - 1 sheet puff pastry, thawed - 1/2 cup ricotta cheese - 1/4 cup grated Parmesan cheese - 1 egg, beaten - 1/2 tsp. salt - 1/4 tsp. black pepper - 1 bunch asparagus, trimmed - Extra virgin olive oil, for drizzling Instructions: 1. Preheat oven to 400°F. 2. Roll out the puff pastry into a rectangle and place on a baking sheet lined with parchment paper. 3. In a small bowl, mix together the ricotta, Parmesan cheese, egg, salt, and pepper. 4. Spread the cheese mixture evenly over the puff pastry. 5. Arrange the asparagus spears on top of the cheese mixture, alternating the direction of the tips for a more attractive presentation. 6. Drizzle with extra virgin olive oil. 7. Bake for 20-25 minutes, until the pastry is golden brown and the asparagus is tender. 8. Serve warm or at room temperature. 5. Carrot and Ginger Soup with Grilled Cheese This comforting soup is perfect for chilly spring evenings. The sweet carrots and spicy ginger are blended together to make a creamy, flavorful soup that pairs perfectly with a classic grilled cheese. Soup Ingredients: - 2 tbsp. olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 tbsp. grated fresh ginger - 1 lb. carrots, peeled and chopped - 4 cups vegetable broth - 1/2 cup coconut milk - Salt and pepper, to taste Grilled Cheese Ingredients: - 4 slices bread - 2 slices cheddar cheese - 2 slices mozzarella cheese - Butter Instructions: 1. In a large pot, heat the olive oil over medium heat. 2. Add the onion and garlic and cook until softened, about 3 minutes. 3. Add the ginger and cook for another minute. 4. Add the chopped carrots and vegetable broth. 5. Bring to a simmer and cook until the carrots are tender, about 20 minutes. 6. Remove from heat and let cool slightly. 7. Blend the soup until smooth. 8. Return to the pot and stir in the coconut milk. 9. Season with salt and pepper, to taste. 10. In a separate pan, melt a small amount of butter over medium heat. 11. Place a slice of cheddar cheese and a slice of mozzarella cheese between two slices of bread. 12. Place the sandwich in the pan and cook until the cheese is melted and the bread is golden brown. 13. Repeat with the remaining sandwiches. 14. Serve the soup hot with the grilled cheese on the side. 6. Spring Green Salad with Strawberries and Feta Cheese This fresh and colorful salad is perfect for a light spring lunch or as a side dish with dinner. The combination of sweet strawberries and tangy feta cheese is delicious. Ingredients: - 4 cups arugula - 4 cups mixed baby greens - 1 pint strawberries, hulled and sliced - 1/2 cup crumbled feta cheese - 1/4 cup sliced almonds - 2 tbsp. balsamic vinegar - 1 tbsp. honey - 1 tsp. Dijon mustard - Salt and pepper, to taste - Extra virgin olive oil, for drizzling Instructions: 1. In a large bowl, mix together the arugula and mixed baby greens. 2. Add the sliced strawberries, crumbled feta cheese, and sliced almonds. 3. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, salt, and pepper. 4. Slowly drizzle in the olive oil while continuing to whisk. 5. Pour the dressing over the salad and toss to combine. 7. Lemon and Garlic Roasted Salmon with Asparagus This simple and flavorful salmon recipe is perfect for a quick and easy weeknight dinner. The asparagus is roasted alongside the salmon, making this a one-pan meal. Ingredients: - 4 salmon fillets - 1 lb. asparagus, trimmed - 2 cloves garlic, minced - Zest of 1 lemon - Juice of 1/2 lemon - 2 tbsp. extra virgin olive oil - Salt and pepper, to taste Instructions: 1. Preheat oven to 375°F. 2. Arrange the salmon fillets on a baking sheet lined with parchment paper. 3. Arrange the asparagus around the salmon. 4. In a small bowl, mix together the garlic, lemon zest, lemon juice, and extra virgin olive oil. 5. Pour the mixture over the salmon and asparagus. 6. Season everything with salt and pepper. 7. Bake for 12-15 minutes, until the salmon is cooked through and the asparagus is tender. 8. Serve immediately. 8. Grilled Artichokes with Lemon Herb Mayo This fun and unique appetizer is perfect for a spring barbecue or outdoor dinner party. The grilled artichokes are served with a tangy lemon herb mayo. Ingredients: - 4 artichokes - 2 tbsp. extra virgin olive oil - Salt and pepper, to taste - 1/4 cup mayonnaise - 1 tbsp. chopped fresh parsley - 1 tbsp. chopped fresh chives - Zest of 1 lemon - Juice of 1/2 lemon Instructions: 1. Preheat grill to medium-high heat. 2. Cut the top 1/2 inch off the artichokes and trim the stem. 3. Cut the artichokes in half lengthwise. 4. Brush the cut side with extra virgin olive oil and season with salt and pepper. 5. Grill the artichokes, cut side down, for 5-7 minutes, until charred and tender. 6. In a small bowl, mix together the mayonnaise, parsley, chives, lemon zest, and lemon juice. 7. Serve the grilled artichokes with the lemon herb mayo on the side. 9. Spring Vegetable and Quinoa Salad This filling and nutritious salad is perfect for a healthy spring lunch or dinner. The quinoa and vegetables are tossed together in a tangy lemon dressing. Ingredients: - 1 cup quinoa - 2 cups vegetable broth or water - 1 cup chopped asparagus - 1 cup frozen peas, thawed - 1/2 cup chopped red bell pepper - 1/4 cup chopped fresh parsley - 2 tbsp. extra virgin olive oil - Juice of 1/2 lemon - Salt and pepper, to taste Instructions: 1. In a medium pot, bring the vegetable broth or water to a boil. 2. Add the quinoa and reduce the heat to low. 3. Cover and cook until the quinoa is tender and the broth has been absorbed, about 15-20 minutes. 4. Let the quinoa cool slightly. 5. Add the chopped asparagus, peas, red bell pepper, and parsley to the quinoa. 6. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper. 7. Pour the dressing over the quinoa and vegetables and toss to combine. 10. Strawberry Rhubarb Galette This rustic dessert is perfect for showcasing the delicious combination of strawberries and rhubarb, which are in season in the spring. The flaky crust and sweet fruit filling are sure to please. Ingredients: - 1 1/2 cups all-purpose flour - 1/2 tsp. salt - 1/2 cup unsalted butter, cold and cubed - 1/4 cup ice water - 1 cup chopped rhubarb - 1 cup sliced strawberries - 1/4 cup granulated sugar - 2 tbsp. cornstarch - 1 egg, beaten - Turbinado sugar, for sprinkling Instructions: 1. In a large bowl, whisk together the flour and salt. 2. Add the cold butter and use a pastry blender to cut it into the flour mixture until the mixture resembles coarse crumbs. 3. Add the ice water and mix until the dough comes together. 4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. 5. In a separate bowl, mix together the rhubarb, strawberries, granulated sugar, and cornstarch. 6. Preheat oven to 375°F. 7. Roll out the chilled dough into a circle about 1/4 inch thick. 8. Transfer the dough to a baking sheet lined with parchment paper. 9. Spoon the fruit mixture onto the center of the dough, leaving a 2-inch border. 10. Fold the edges of the dough up and over the fruit, creating a rustic crust. 11. Brush the edges of the dough with the beaten egg and sprinkle with turbinado sugar. 12. Bake for 35-40 minutes, until the crust is golden brown and the fruit is bubbling. 13. Let cool slightly before serving. These spring dinner ideas are perfect for celebrating the season with delicious and easy-to-make meals. Try them out and enjoy the fresh flavors of spring!

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