spring vegetarian dinner party

Hello and welcome to my blog! Today I want to share with you some delicious spring vegetarian dinner ideas for you and your loved ones. Below you'll find recipes and images that will give you some inspiration for your next dinner party. Enjoy!

Spring Vegetable Frittata

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 small yellow squash, sliced
• 1 small zucchini, sliced
• 1 small red bell pepper, chopped
• 1/2 cup chopped fresh spinach

Instructions:

1. Whisk together the eggs, milk, salt, pepper, and Parmesan cheese in a large bowl. Set aside.
2. Heat the olive oil in a large nonstick skillet over medium heat.
3. Add the onion, yellow squash, zucchini, and red bell pepper. Cook for 5-7 minutes or until the vegetables are tender.
4. Add the spinach and cook for 1-2 more minutes, until wilted.
5. Pour the egg mixture over the vegetables, stirring gently to distribute the vegetables evenly.
6. Cook for 5-7 minutes, or until the edges of the frittata start to set.
7. Place the skillet under the broiler and cook for an additional 2-3 minutes, or until the top is golden brown and the center is set.
8. Remove from the oven and let cool for a few minutes before slicing and serving.

Baked Asparagus Risotto

Ingredients:

• 1 pound asparagus, ends trimmed and cut into 1-inch pieces
• 4 tablespoons unsalted butter
• 1 small onion, chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375 degrees F.
2. In a large oven-safe pot or Dutch oven, heat the butter over medium heat.
3. Add the onion and sauté for 5-7 minutes or until softened.
4. Add the Arborio rice and stir to coat with the butter.
5. Add the white wine and stir until it has been absorbed.
6. Add the vegetable broth, 1 cup at a time, stirring constantly until each addition has been absorbed.
7. Stir in the asparagus, Parmesan cheese, salt, and pepper.
8. Cover the pot with a lid or aluminum foil and bake for 30-35 minutes, or until the rice is tender and most of the liquid has been absorbed.
9. Remove from the oven and let sit for a few minutes before serving.

Spring Vegetable Quinoa Salad

Ingredients:

• 1 cup quinoa, rinsed and drained
• 1 small red onion, chopped
• 1 pint cherry tomatoes, halved
• 1 small cucumber, chopped
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 2 tablespoons freshly squeezed lemon juice
• Salt and pepper, to taste

Instructions:

1. Cook the quinoa according to package instructions and let cool.
2. In a large bowl, combine the cooked quinoa, red onion, cherry tomatoes, cucumber, parsley, and mint.
3. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
4. Pour the dressing over the salad and toss to combine.
5. Chill for at least 30 minutes before serving to allow the flavors to meld together.

Herbed Ricotta and Tomato Tart

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1/2 cup ricotta cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 pint cherry tomatoes, halved
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400 degrees F.
2. Roll out the puff pastry on a lightly floured surface to create a thin, even sheet.
3. Cut the pastry into a 9-inch circle and transfer to a baking sheet lined with parchment paper.
4. In a small bowl, combine the ricotta cheese, Parmesan cheese, basil, thyme, salt, and pepper.
5. Spread the ricotta mixture evenly over the pastry sheet, leaving a 1-inch border around the edges.
6. Arrange the cherry tomato halves on top of the ricotta mixture.
7. Bake for 20-25 minutes or until the pastry is golden brown and the tomatoes are lightly caramelized.
8. Remove from the oven and let cool for a few minutes before cutting into wedges to serve.

Stuffed Artichokes with Lemon and Garlic

Ingredients:

• 4 large artichokes
• 1/2 cup panko breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350 degrees F.
2. Cut off the top third of each artichoke and remove the tough outer leaves.
3. Use a spoon to hollow out the center of each artichoke, removing the choke and any prickly inner leaves.
4. In a small bowl, combine the breadcrumbs, Parmesan cheese, garlic, parsley, basil, salt, and pepper.
5. Stuff the breadcrumb mixture into the centers of the artichokes, packing it tightly.
6. Drizzle the olive oil and lemon juice over the artichokes.
7. Wrap each artichoke tightly in aluminum foil, making sure there are no gaps.
8. Bake for 1 hour and 30 minutes or until the artichokes are tender when pierced with a fork.
9. Remove from the oven and let sit for a few minutes before unwrapping and serving.

Thank you for stopping by! I hope you found some recipes that you want to try out during this beautiful spring season.

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