spring dinner menu for guests

Table of Contents

• Spring Menu Ideas
• Taste of Italy
• Spring Dinner Menu Provencal Recipes to Suit the Season
• Spring/Summer Dinner Menu - Samuel Slater's
• Spring Menu

Spring is a season of new beginnings, fresh starts, and renewed energy. It is also a time to enjoy delicious food that celebrates the season's bounty. In this post, we share some spring menu ideas that are sure to delight your taste buds.

Spring Menu Ideas

If you're looking for some inspiration for your spring menu, look no further than these delicious ideas:

Appetizers

1. Spring Pea Crostini

• 1 baguette, sliced
• 1 cup fresh peas, blanched
• 1/4 cup mint leaves
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Brush baguette slices with olive oil and season with salt and pepper.
3. Bake in the oven for 8-10 minutes, or until golden brown.
4. In a bowl, mix together peas, mint leaves, olive oil, salt, and pepper.
5. Spoon pea mixture onto baguette slices and serve.

2. Asparagus Tart

• 1 sheet frozen puff pastry, thawed
• 1 pound asparagus, trimmed
• 3 tablespoons olive oil
• 1/2 cup ricotta cheese
• 1/2 cup Parmesan cheese, grated
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Roll out puff pastry and place on a baking sheet.
3. In a bowl, mix together ricotta cheese, Parmesan cheese, egg, salt, and pepper.
4. Spoon cheese mixture onto puff pastry, leaving a border around the edges.
5. Arrange asparagus on top of cheese mixture.
6. Brush asparagus with olive oil and season with salt and pepper.
7. Bake in the oven for 25 minutes, or until the pastry is golden brown and the asparagus is tender.

Entrées

1. Spring Vegetable Risotto

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 1 cup frozen peas, thawed
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. In a large pot, heat vegetable broth over medium heat.
2. In a separate pot, heat olive oil over medium heat and cook onions until soft and translucent.
3. Add garlic and Arborio rice and cook for 1-2 minutes.
4. Add white wine and cook until the liquid has evaporated.
5. Add vegetable broth, one ladle at a time, stirring constantly until the liquid has been absorbed and the rice is tender.
6. Add asparagus, peas, Parmesan cheese, butter, salt, and pepper.
7. Stir until the vegetables are heated through and the cheese and butter have melted.
8. Serve hot.

2. Roasted Chicken with Spring Vegetables

• 1 whole chicken, patted dry
• 2 tablespoons olive oil
• 2 tablespoons butter, melted
• 1 lemon, sliced
• 4 garlic cloves, minced
• 1 pound asparagus, trimmed
• 1 pound baby potatoes, halved
• 1 cup fresh carrots, sliced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, mix together olive oil, butter, garlic, salt, and pepper.
3. Rub the mixture all over the chicken.
4. Place the lemon slices inside the cavity of the chicken.
5. Place the chicken in a roasting pan.
6. Arrange asparagus, potatoes, and carrots around the chicken.
7. Bake in the oven for 45-60 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Sprinkle parsley over the vegetables and chicken.
9. Serve hot.

Taste of Italy

If you're a fan of Italian cuisine, this spring dinner menu is sure to delight:

Appetizers

1. Bruschetta

• 1 baguette, sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 6-8 ripe tomatoes, diced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Brush baguette slices with olive oil and season with salt and pepper.
3. Bake in the oven for 8-10 minutes, or until golden brown.
4. In a bowl, mix together garlic, tomatoes, basil, salt, and pepper.
5. Spoon tomato mixture onto baguette slices and serve.

2. Caprese Salad

• 4-6 ripe tomatoes, sliced
• 1 pound fresh mozzarella, sliced
• 1/4 cup fresh basil, chopped
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Arrange tomato and mozzarella slices on a platter.
2. Sprinkle basil over the tomatoes and mozzarella.
3. In a bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Drizzle dressing over the salad and serve.

Entrées

1. Chicken Parmesan

• 4 boneless, skinless chicken breasts
• 1 cup Italian breadcrumbs
• 1 tablespoon Italian seasoning
• 1/2 cup flour
• 2 eggs
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil
• 2 cups marinara sauce
• 1 cup fresh mozzarella, grated

Instructions:

1. Preheat oven to 375°F.
2. Mix together breadcrumbs and Italian seasoning.
3. Season chicken breasts with salt and pepper.
4. Dredge chicken breasts in flour, shaking off excess.
5. Dip chicken breasts in egg and then coat with breadcrumb mixture.
6. In a large pan, heat olive oil over medium heat.
7. Cook chicken breasts in the pan for 3-4 minutes per side, until golden brown.
8. Transfer chicken breasts to a baking dish.
9. Spoon marinara sauce over the chicken breasts.
10. Sprinkle grated Parmesan cheese and mozzarella cheese over the marinara sauce.
11. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
12. Serve hot.

2. Linguine with Clam Sauce

• 1 pound linguine pasta
• 4 cloves garlic, minced
• 2 tablespoons butter
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• 1 cup white wine
• 2 cans canned clams, drained
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions.
2. In a large pan, melt butter and olive oil over medium heat.
3. Add garlic and cook until fragrant.
4. Add white wine and cook until the liquid has reduced by half.
5. Add clams and parsley and cook until heated through.
6. Season with salt and pepper.
7. Toss pasta in the clam sauce and serve hot.

Spring Dinner Menu Provencal Recipes to Suit the Season

If you're looking for some flavorful dishes that celebrate the spring season, try these Provencal-inspired recipes:

Appetizers

1. Quiche Lorraine

• 1 9-inch pie crust, unbaked
• 1/2 onion, chopped
• 6 slices bacon, cooked and chopped
• 1 cup Swiss cheese, grated
• 4 eggs
• 1 1/2 cups milk
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Press pie crust into a 9-inch pie dish.
3. In a pan, cook onions until soft and translucent.
4. In a bowl, whisk together eggs and milk.
5. Season egg mixture with salt and pepper.
6. Add bacon, onions, and cheese to the egg mixture.
7. Pour egg mixture into pie crust.
8. Bake in the oven for 35-40 minutes, or until the quiche is set and golden brown.
9. Serve hot or cold.

2. Ratatouille Tart

• 1 9-inch pie crust, unbaked
• 1/2 eggplant, chopped
• 1/2 zucchini, chopped
• 1/2 yellow squash, chopped
• 1/2 bell pepper, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Press pie crust into a 9-inch pie dish.
3. In a pan, heat olive oil over medium heat.
4. Cook eggplant, zucchini, yellow squash, bell pepper, onion, and garlic until tender.
5. Season vegetables with salt and pepper.
6. Spoon vegetables into pie crust.
7. Bake in the oven for 35-40 minutes, or until the crust is golden brown and the vegetables are heated through.
8. Sprinkle basil over the tart and serve.

Entrées

1. Grilled Lamb Chops

• 8 lamb chops
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat grill to high heat.
2. In a bowl, mix together olive oil, garlic, rosemary, salt, and pepper.
3. Brush lamb chops with olive oil mixture.
4. Grill lamb chops for 3-4 minutes per side, or until the lamb is cooked to your liking.
5. Serve hot.

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