spring menus and recipes

Table of Contents

• 7 Sparkling Spring Menus
• 25 Satisfying Easter Menu Ideas
• Easy Easter Dinner Menu
• Spring Menu
• Easter Dinner Menu and Meal Plan

7 Sparkling Spring Menus

Spring is a season of new beginnings, and what better way to celebrate it than with a refreshing and delicious menu? These seven sparkling spring menus from Midwest Living are sure to impress your guests:

Menu 1: Asparagus, Arugula, and Bacon Salad

Ingredients:

• 1 lb. asparagus, trimmed and cut into bite-size pieces
• 4 oz. arugula
• 6 oz. bacon, cooked and crumbled
• 1/4 cup olive oil
• 2 Tbsp. lemon juice
• 1 Tbsp. honey
• 1 Tbsp. Dijon mustard
• Salt and pepper

Instructions:

1. Blanch the asparagus in boiling water for 2-3 minutes. Drain and rinse under cold water.
2. In a large bowl, combine the asparagus, arugula, and bacon.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
4. Pour the dressing over the salad and toss to coat.

Menu 2: Grilled Shrimp Skewers

Ingredients:

• 1 lb. raw shrimp, peeled and deveined
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Add the shrimp to the bowl and toss to coat.
3. Cover and refrigerate for at least 30 minutes.
4. Thread the shrimp onto skewers and grill over medium-high heat for 2-3 minutes per side, or until pink and cooked through.

Menu 3: Lemon Risotto

Ingredients:

• 1 cup Arborio rice
• 1/2 cup dry white wine
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 1 lemon, zested and juiced
• Salt and pepper

Instructions:

1. In a large saucepan, heat the butter and olive oil over medium heat.
2. Add the garlic and sauté for 1-2 minutes, or until fragrant.
3. Add the Arborio rice and stir to coat with the butter and oil.
4. Add the white wine and stir until absorbed.
5. Add the chicken or vegetable broth, one cup at a time, stirring frequently and allowing each cup to be absorbed before adding the next.
6. Continue cooking and stirring until the rice is tender and creamy, about 20-25 minutes.
7. Stir in the Parmesan cheese, parsley, lemon zest, lemon juice, salt, and pepper.
8. Serve immediately.

25 Satisfying Easter Menu Ideas

Easter is a time for gathering with loved ones and enjoying a delicious meal together. These 25 satisfying Easter menu ideas from Honeybear Lane are sure to fit the bill:

Menu 1: Honey Glazed Ham

Ingredients:

• 1 fully cooked bone-in ham
• 1 cup honey
• 3/4 cup brown sugar
• 1/3 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1 tsp. ground cloves

Instructions:

1. Preheat the oven to 325°F.
2. Remove any skin from the ham and score the top in a crisscross pattern.
3. In a small bowl, whisk together the honey, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves.
4. Brush the ham with the glaze.
5. Bake the ham for 1 hour and 15 minutes, brushing with the glaze every 20 minutes.
6. Let the ham rest for 10-15 minutes before slicing and serving.

Menu 2: Scalloped Potatoes

Ingredients:

• 5-6 potatoes, peeled and thinly sliced
• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk
• 2 cups shredded cheddar cheese
• 1 tsp. salt
• 1/2 tsp. black pepper

Instructions:

1. Preheat the oven to 350°F.
2. In a large saucepan, melt the butter over medium heat.
3. Add the flour and whisk until smooth.
4. Gradually add the milk, whisking constantly, and bring to a boil.
5. Reduce the heat and simmer until thickened, stirring occasionally.
6. Remove from the heat and stir in the shredded cheddar cheese, salt, and black pepper until the cheese is melted.
7. Layer the sliced potatoes in a baking dish and pour the cheese sauce over the top.
8. Cover with foil and bake for 45-50 minutes, or until the potatoes are tender.
9. Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown and bubbly.

Menu 3: Carrot Cake

Ingredients:

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/4 tsp. salt
• 4 eggs
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 cups grated carrots
• 1 cup chopped walnuts
• 8 oz. cream cheese, softened
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 tsp. vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat the eggs and granulated sugar until light and fluffy.
4. Add the vegetable oil and beat until well combined.
5. Gradually stir in the flour mixture until just combined.
6. Stir in the grated carrots and chopped walnuts.
7. Pour the batter into two 9-inch round cake pans lined with parchment paper.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 5-10 minutes before transferring to wire racks to cool completely.
10. In a large bowl, beat the cream cheese and butter until smooth and creamy.
11. Add the powdered sugar and vanilla and beat until well combined.
12. Frost the cooled cake layers with the cream cheese frosting.

Easy Easter Dinner Menu

Sometimes, you just want to keep it simple. This easy Easter dinner menu from MrFood.com is perfect for those who want a delicious meal without a lot of fuss:

Menu: Herb Roasted Chicken

Ingredients:

• 1 whole chicken, approximately 5 lbs.
• 1/4 cup butter, softened
• 2 Tbsp. chopped fresh herbs (such as rosemary, thyme, and sage)
• Salt and pepper

Instructions:

1. Preheat the oven to 375°F.
2. In a small bowl, mix together the butter, chopped herbs, salt, and pepper.
3. Rub the butter mixture all over the chicken, including under the skin and inside the cavity.
4. Place the chicken in a roasting pan and roast for 1 1/2 - 2 hours, or until the juices run clear when the thigh is pierced with a knife and the internal temperature reaches 165°F.
5. Let the chicken rest for 10-15 minutes before carving and serving.

Spring Menu

This spring menu from Reps Place highlights the fresh and vibrant flavors of the season:

Menu: Grilled Citrus Salmon

Ingredients:

• 1 lb. salmon fillet, skin removed
• 1 lemon, sliced
• 1 lime, sliced
• 1 orange, sliced
• 1/4 cup olive oil
• 2 Tbsp. honey
• 1 clove garlic, minced
• Salt and pepper

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, honey, garlic, salt, and pepper.
3. Place the salmon fillet in a large rectangular piece of aluminum foil.
4. Pour the olive oil mixture over the salmon.
5. Top the salmon with the sliced lemon, lime, and orange.
6. Close the aluminum foil around the salmon to create a packet.
7. Place the packet on the grill and cook for 10-15 minutes, or until the salmon is cooked through.
8. Carefully remove the packet from the grill and open it.
9. Transfer the salmon to a serving platter and spoon the citrus and oil mixture over the top.

Easter Dinner Menu and Meal Plan

Planning a holiday meal can be overwhelming, but this Easter dinner menu and meal plan from Your Homebased Mom takes the guesswork out of it:

Menu: Honey Mustard Glazed Ham, Cheesy Hash Brown Casserole, Green Bean Salad

Ingredients:

• 1 pre-cooked ham
• 1/2 cup honey
• 1/2 cup Dijon mustard
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 32 oz. frozen hash brown potatoes, thawed
• 2 cups shredded cheddar cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/4 cup butter, melted
• Salt and pepper
• 3 cups fresh green beans, trimmed and blanched
• 1/4 cup diced red onion
• 3 Tbsp. olive oil
• 1 Tbsp. red wine vinegar
• 1 tsp. honey
• 1/2 tsp. Dijon mustard
• Salt and pepper

Instructions:

1. Preheat the oven to 350°F.
2. In a small bowl, whisk together the honey, Dijon mustard, brown sugar, and melted butter.
3. Place the ham in a roasting pan and brush with the glaze.
4. Bake the ham for 1 hour and 15 minutes, brushing with the glaze every 20 minutes.
5. In a large bowl, mix together the thawed hash brown potatoes, shredded cheddar cheese, diced onion, minced garlic, melted butter, salt, and pepper.
6. Spread the mixture evenly in a 9x13 inch baking dish.
7. Bake the hash brown casserole for 45-50 minutes, or until golden brown and bubbly.
8. In a large bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper.
9. Add the blanched green beans and diced red onion, and toss to coat.
10. Serve the ham, hash brown casserole,

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