27+ Fresh and Delicious Spring Luncheon Recipes to Celebrate the Season

Spring is a season of renewal, and what better way to celebrate the blooming flowers and warm weather than with a delightful spring luncheon?

Whether you’re hosting friends for an afternoon gathering or preparing a light meal to share with loved ones, a spring luncheon offers the perfect opportunity to enjoy fresh ingredients and vibrant flavors.

From crisp salads to flavorful main dishes, spring recipes are all about simplicity, seasonality, and the joys of fresh produce.

This blog will guide you through over 27 spring luncheon recipes that are not only delicious but also easy to prepare, making your spring celebrations a breeze.

These recipes range from light appetizers to hearty main courses and refreshing desserts, ensuring your guests will leave feeling satisfied and refreshed.

27+ Fresh and Delicious Spring Luncheon Recipes to Celebrate the Season

A spring luncheon is the perfect way to showcase the best of the season with light, refreshing, and flavorful dishes.

With a variety of appetizers, salads, and main courses to choose from, these 27+ spring luncheon recipes offer something for every palate.

Whether you’re hosting a formal gathering or a casual get-together, these recipes will help create a menu that celebrates the flavors of spring.

So, embrace the season’s bounty and create a memorable luncheon experience that will leave your guests talking long after the last bite.

Spring Strawberry Spinach Salad

This vibrant and fresh spring salad combines sweet, juicy strawberries with tender spinach leaves, topped with crunchy almonds and a light balsamic dressing. It’s a perfect side dish for any spring luncheon, offering a balance of sweet, tangy, and savory flavors. Whether served as a standalone dish or as an accompaniment to a main course, this salad is sure to brighten up your meal and provide a refreshing burst of seasonal flavors.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 cup fresh strawberries, sliced
• 1/2 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup balsamic vinaigrette dressing
• 1 tablespoon honey (optional for extra sweetness)

Instructions:

1. In a large bowl, toss together the spinach, sliced strawberries, and toasted almonds.
2. If using, sprinkle crumbled feta cheese over the top of the salad.
3. In a small bowl, whisk together the balsamic vinaigrette and honey (if using).
4. Drizzle the dressing over the salad just before serving, and toss gently to coat.

This strawberry spinach salad is a delightful addition to any spring luncheon, offering a refreshing and healthy option for guests. The combination of sweet strawberries, rich almonds, and tangy feta provides layers of flavor, while the balsamic vinaigrette pulls everything together. It’s a versatile dish that pairs well with grilled meats, light pasta dishes, or can even stand alone as a light and satisfying meal.

Lemon Herb Grilled Chicken Skewers

These grilled chicken skewers are bursting with the bright and zesty flavors of lemon and fresh herbs, making them the perfect dish for a spring luncheon. Marinated in a simple yet flavorful mixture of lemon, olive oil, garlic, and herbs, the chicken turns out tender and juicy with a slight char from the grill. Serve them with a side of roasted vegetables or over a bed of rice for a light, satisfying meal.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into bite-sized cubes
• 1/4 cup olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Wooden or metal skewers

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper to create the marinade.
2. Add the chicken cubes to the marinade, tossing to coat. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat your grill to medium-high heat and thread the marinated chicken onto skewers.
4. Grill the chicken skewers for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
5. Remove from the grill and let rest for a few minutes before serving.

Lemon herb grilled chicken skewers are a flavorful and light option for any spring luncheon. The fresh lemon and herbs infuse the chicken with a vibrant taste, while the grilling process gives the meat a delicious char. These skewers are perfect for serving with a variety of sides such as a mixed greens salad, quinoa, or roasted potatoes. Their simplicity and bright flavors make them an ideal dish to celebrate the flavors of the season.

Asparagus and Goat Cheese Tart

This savory tart is a perfect balance of creamy goat cheese, fresh asparagus, and a flaky pastry crust, making it an elegant yet easy-to-make dish for a spring luncheon. The asparagus adds a crisp, earthy flavor, while the goat cheese provides a creamy, tangy contrast. This dish is ideal for a light appetizer or as a main course when paired with a fresh salad.

Ingredients:

• 1 sheet puff pastry (store-bought or homemade)
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 4 ounces goat cheese, softened
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon zest
• 1 egg (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry onto a baking sheet lined with parchment paper. Use a fork to prick the center of the pastry to prevent it from puffing up too much.
3. In a small bowl, combine the softened goat cheese, lemon zest, salt, and pepper. Spread this mixture evenly over the center of the puff pastry, leaving a border around the edges.
4. Arrange the asparagus pieces over the goat cheese layer.
5. Brush the exposed edges of the pastry with an egg wash (1 beaten egg mixed with 1 tablespoon of water).
6. Drizzle the asparagus and goat cheese with olive oil, then bake for 20-25 minutes, or until the pastry is golden and puffed, and the asparagus is tender.
7. Let the tart cool slightly before slicing and serving.

Asparagus and goat cheese tart is a beautiful and savory dish that captures the essence of spring with its vibrant colors and fresh flavors. The creamy goat cheese pairs beautifully with the crisp asparagus, while the flaky pastry adds a satisfying crunch. Whether served as a starter or as part of a light meal, this tart is sure to impress your guests. It’s an easy yet elegant option that showcases the season’s best produce in every bite.

Spring Pea and Mint Soup

This vibrant, creamy soup combines the sweetness of fresh spring peas with the refreshing flavor of mint, making it a perfect starter for a spring luncheon. The green peas create a smooth, velvety base while the mint adds a refreshing hint of coolness. This soup is light yet flavorful, making it an ideal choice for those looking for a bright, seasonal dish.

Ingredients:

• 4 cups fresh or frozen peas
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup fresh mint leaves, roughly chopped
• 1/2 cup heavy cream (optional, for creaminess)
• Salt and pepper to taste
• Lemon zest, for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened and fragrant.
2. Add the peas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the peas are tender.
3. Remove the pot from the heat and stir in the fresh mint leaves.
4. Use an immersion blender or a regular blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches and return to the pot.
5. For a creamier soup, stir in the heavy cream, then season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with lemon zest and extra mint leaves, if desired.

Spring pea and mint soup is a light and refreshing dish that perfectly embodies the essence of the season. The sweetness of the peas and the coolness of the mint create a well-balanced flavor profile, while the smooth, creamy texture makes each spoonful delightful. This soup is a great way to kick off a spring luncheon and can be served warm or chilled for a refreshing option on warmer days.

Grilled Shrimp and Avocado Salad

This vibrant salad combines grilled shrimp with creamy avocado, crisp mixed greens, and a tangy citrus dressing. The smoky, charred shrimp pairs beautifully with the richness of avocado, while the dressing adds a refreshing zing. It’s an ideal dish for a spring luncheon, offering a healthy, light, and satisfying option that’s full of fresh flavors.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, etc.)
• 2 ripe avocados, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro leaves, chopped
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil (for the dressing)
• 1 tablespoon honey
• 1/2 teaspoon chili flakes (optional)

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Toss the shrimp with olive oil, salt, and pepper.
2. Grill the shrimp for about 2-3 minutes per side, until they turn pink and are cooked through. Remove from heat and set aside.
3. In a large bowl, combine the mixed greens, sliced avocado, cherry tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, olive oil, honey, and chili flakes (if using) to make the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Top the salad with the grilled shrimp and serve immediately.

This grilled shrimp and avocado salad is a perfect balance of flavors and textures. The grilled shrimp adds a smoky depth, while the creamy avocado brings richness to the dish. The tangy citrus dressing enhances the freshness of the vegetables, making this salad a bright and satisfying option for any spring luncheon. It’s a great dish to serve when you want something light yet packed with flavor and nutrition.

Herb-Crusted Salmon with Lemon and Dill

This herb-crusted salmon is a fresh, flavorful dish perfect for a spring luncheon. The combination of fresh herbs like parsley and dill creates a fragrant crust that enhances the natural richness of the salmon. Paired with a zesty lemon wedge, this dish is an elegant yet easy-to-make main course that will leave your guests satisfied and impressed.

Ingredients:

• 4 salmon fillets (6 ounces each)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1/2 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon zest
• Salt and pepper to taste
• 1 lemon, cut into wedges (for serving)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. In a small bowl, combine olive oil, Dijon mustard, parsley, dill, lemon zest, salt, and pepper. Mix well to create a paste-like mixture.
4. Spread the herb mixture evenly over the top of each salmon fillet.
5. Roast the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve the salmon with lemon wedges for squeezing over the top.

Herb-crusted salmon with lemon and dill is a simple yet flavorful dish that’s perfect for a spring luncheon. The fresh herbs create a savory crust that complements the tender, flaky salmon, while the lemon adds a bright, refreshing touch. This dish is light, healthy, and full of flavor, making it a great centerpiece for any spring gathering. Pair it with roasted vegetables or a crisp salad for a well-rounded meal.

Spring Vegetable Quiche

This spring vegetable quiche is a delicious and versatile dish that celebrates the fresh flavors of the season. With a buttery, flaky crust, creamy custard, and a colorful assortment of vegetables like asparagus, spinach, and bell peppers, this quiche is perfect for a spring luncheon. It’s a wonderful option for brunch or light lunch, and it can be served warm or at room temperature, making it an easy dish to prepare ahead of time.

Ingredients:

• 1 pre-made pie crust (or homemade, if preferred)
• 1 cup fresh spinach, chopped
• 1 cup asparagus, chopped into 1-inch pieces
• 1/2 red bell pepper, diced
• 1 small onion, finely chopped
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a pan over medium heat. Add the onion and bell pepper and sauté until softened, about 4-5 minutes. Add the chopped asparagus and spinach and cook for another 3 minutes until the vegetables are tender.
3. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.
4. Add the sautéed vegetables to the egg mixture and stir to combine. Then fold in the shredded cheddar cheese.
5. Pour the mixture into the pie crust and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top. A knife inserted into the center should come out clean.
7. Allow the quiche to cool slightly before slicing and serving.

This spring vegetable quiche is an ideal dish for a light spring luncheon. The combination of fresh vegetables like spinach, asparagus, and bell peppers brings out the best of the season’s produce, while the creamy custard and rich cheddar cheese add a satisfying depth of flavor. Whether you serve it as a main dish or alongside a fresh salad, this quiche is a versatile and crowd-pleasing option that can be enjoyed at any time of day.

Grilled Asparagus with Parmesan and Balsamic Glaze

Grilled asparagus with parmesan and balsamic glaze is a simple yet elegant side dish that showcases the fresh flavors of spring. The asparagus is lightly charred on the grill, bringing out its natural sweetness, and then topped with a drizzle of tangy balsamic glaze and a sprinkle of parmesan for added richness. This dish is perfect for a spring luncheon, pairing beautifully with grilled meats or seafood.

Ingredients:

• 1 bunch fresh asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons balsamic glaze

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper until evenly coated.
3. Grill the asparagus for about 4-5 minutes, turning occasionally, until tender and lightly charred.
4. Transfer the grilled asparagus to a serving platter and sprinkle with freshly grated parmesan cheese.
5. Drizzle with balsamic glaze just before serving.

Grilled asparagus with parmesan and balsamic glaze is a simple, flavorful dish that perfectly captures the essence of spring. The smoky flavor of the grilled asparagus, paired with the tangy sweetness of balsamic glaze and the richness of parmesan, creates a balanced and satisfying side dish. It’s an ideal accompaniment for a variety of springtime entrees, from grilled meats to light pasta dishes, making it a must-try for your next luncheon.

Lemon Raspberry Cheesecake Bars

These lemon raspberry cheesecake bars are a refreshing and light dessert that combines the tartness of lemon with the sweet, tangy flavor of fresh raspberries. The creamy cheesecake filling is set on a buttery graham cracker crust, making each bite a perfect balance of rich and refreshing. These bars are easy to make and serve, and they make for a beautiful, spring-inspired treat that will delight guests at any luncheon.

Ingredients:

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
• For the cheesecake filling:
  • 16 ounces cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup fresh raspberries, crushed
• For garnish:
  • Fresh raspberries and lemon slices

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the prepared dish to form the crust. Bake for 8-10 minutes, until golden. Remove from the oven and set aside to cool.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing after each addition. Stir in the sour cream, lemon juice, and lemon zest until fully combined.
4. Pour the cheesecake mixture over the cooled crust. Dollop the crushed raspberries on top and gently swirl them into the cheesecake mixture using a knife or toothpick.
5. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Let the bars cool completely, then refrigerate for at least 2 hours before slicing into squares.
6. Garnish with fresh raspberries and lemon slices before serving.

Lemon raspberry cheesecake bars are a perfect way to end a spring luncheon on a sweet and refreshing note. The combination of tangy lemon and sweet raspberries gives these bars a delightful flavor profile, while the creamy cheesecake filling and buttery graham cracker crust provide a rich, satisfying texture. Easy to prepare and serve, these bars are an ideal dessert for a spring gathering, offering a light yet indulgent treat that will surely impress your guests.

Caprese Salad with Balsamic Reduction

A Caprese salad is a classic Italian dish that celebrates the simple, fresh ingredients of summer and spring. With ripe tomatoes, creamy mozzarella, fragrant basil, and a drizzle of balsamic reduction, this salad is light, refreshing, and bursting with flavor. Perfect for a spring luncheon, it’s an elegant dish that’s easy to prepare and showcases the best seasonal produce.

Ingredients:

• 4 medium ripe tomatoes, sliced
• 1/2 pound fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Arrange the sliced tomatoes and mozzarella on a serving platter, alternating the slices and layering them in a circular pattern.
2. Tuck whole basil leaves between the slices of tomato and mozzarella.
3. In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce the heat and simmer for about 10 minutes, or until it has thickened into a syrupy consistency.
4. Drizzle the balsamic reduction over the salad, followed by a light drizzle of olive oil.
5. Season with salt and pepper to taste and serve immediately.

Caprese salad with balsamic reduction is a vibrant and delicious dish that perfectly captures the essence of spring. The juicy tomatoes and creamy mozzarella are complemented by the aromatic basil and the sweet-tangy balsamic reduction, creating a balanced, refreshing combination. This salad makes an elegant addition to any luncheon and can be prepared quickly, making it both a visually stunning and deliciously simple dish.

Lemon Herb Grilled Chicken Skewers

Lemon herb grilled chicken skewers are a flavorful and juicy option for a spring luncheon. The chicken is marinated in a zesty lemon and herb marinade, then grilled to perfection, creating a smoky, charred exterior and tender interior. These skewers are easy to prepare and serve, and they pair well with a variety of sides, making them an ideal centerpiece for a spring gathering.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, combine the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Whisk together to make the marinade.
2. Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the chicken to absorb the flavors.
3. Preheat the grill or grill pan over medium-high heat.
4. Thread the marinated chicken cubes onto the soaked skewers.
5. Grill the chicken skewers for about 4-5 minutes per side, or until the chicken is cooked through and has a nice char on the outside.
6. Serve the skewers with a side of grilled vegetables or a fresh salad.

Lemon herb grilled chicken skewers are a perfect dish for a spring luncheon. The bright lemon flavor and fragrant herbs infuse the chicken with a refreshing zest, while the grilling process adds a smoky depth. These skewers are easy to prepare, making them a great choice for a casual yet elegant gathering. Pair with a side of fresh vegetables or a green salad for a complete, light, and satisfying meal.

Strawberry Spinach Salad with Poppy Seed Dressing

This strawberry spinach salad is a refreshing and colorful addition to any spring luncheon. The sweetness of the strawberries pairs wonderfully with the fresh spinach, and the crunchy pecans and creamy feta add texture and flavor. The homemade poppy seed dressing provides a sweet-tangy contrast to the salad, making it a delightful and well-balanced dish that’s perfect for a spring gathering.

Ingredients:

• 4 cups fresh spinach leaves, washed and dried
• 1 cup fresh strawberries, sliced
• 1/4 cup toasted pecans
• 1/4 cup crumbled feta cheese
• 1/2 small red onion, thinly sliced

For the poppy seed dressing:

• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, sliced strawberries, toasted pecans, feta cheese, and red onion.
2. In a small bowl or jar, whisk together the olive oil, white wine vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate the dressing separately and toss just before serving.

Strawberry spinach salad with poppy seed dressing is a light, refreshing, and flavorful dish that is perfect for a spring luncheon. The sweetness of the strawberries, the tanginess of the dressing, and the crunch of the pecans create a beautiful harmony of flavors and textures. This salad is not only easy to prepare but also vibrant and visually appealing, making it a great option for any springtime gathering.

Spring Pea and Mint Salad

This spring pea and mint salad is a fresh and vibrant dish that captures the essence of spring with its light and bright flavors. The sweetness of the peas, combined with the refreshing mint, makes for a delightful salad that pairs perfectly with any spring luncheon. The light lemon vinaigrette adds a tangy kick, while the soft ricotta cheese provides a creamy element to balance the salad’s freshness.

Ingredients:

• 3 cups fresh peas (green or snow peas, or a combination)
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup ricotta cheese
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to a boil and blanch the peas for about 2 minutes. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again.
2. In a bowl, toss the peas with the chopped mint leaves, olive oil, lemon juice, and lemon zest.
3. Season with salt and pepper to taste.
4. Spoon the ricotta cheese into the center of the salad and serve immediately.

Spring pea and mint salad is a refreshing, light, and easy-to-make dish that is perfect for any spring gathering. The sweetness of the peas and the aromatic mint are perfectly balanced by the tangy lemon vinaigrette and the creaminess of ricotta cheese. This salad is both simple and elegant, making it an ideal side dish for a spring luncheon that’s full of fresh, seasonal flavors.

Roasted Beet and Goat Cheese Salad with Walnuts

Roasted beet and goat cheese salad with walnuts is an earthy, flavorful dish that makes a beautiful addition to any spring luncheon. The roasted beets bring a deep, sweet flavor that pairs wonderfully with the creamy tanginess of goat cheese. Toasted walnuts add a crunchy element, while the fresh arugula provides a peppery contrast to the sweetness of the beets, creating a well-balanced and satisfying salad.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups arugula
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted walnuts
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast the beets for 25-30 minutes, or until tender, turning halfway through.
2. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly browned.
3. Once the beets are roasted, allow them to cool slightly. Then, arrange the arugula on a platter and top with the roasted beets, crumbled goat cheese, and toasted walnuts.
4. Drizzle with balsamic vinegar and serve immediately.

Roasted beet and goat cheese salad with walnuts is a sophisticated and flavorful dish that brings together earthy, sweet, tangy, and nutty flavors. The roasted beets and creamy goat cheese pair beautifully, while the toasted walnuts add a delightful crunch. This salad is perfect for a spring luncheon, offering a deliciously unique combination of textures and flavors that will impress any guest.

Lemon Ricotta Pancakes with Fresh Berries

Lemon ricotta pancakes with fresh berries are a light and fluffy breakfast or brunch dish that’s perfect for a spring gathering. The ricotta adds a creamy texture to the pancakes, while the lemon zest gives them a refreshing citrusy kick. Topped with sweet, juicy berries and a drizzle of honey or maple syrup, these pancakes are an indulgent yet refreshing way to start a spring luncheon.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup milk
• 2 large eggs
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• Butter for cooking
• Fresh berries (strawberries, blueberries, raspberries)
• Maple syrup or honey, for serving

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix the ricotta, milk, eggs, lemon zest, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a skillet or griddle over medium heat and add a small amount of butter. Pour about 1/4 cup of batter onto the skillet and cook for 2-3 minutes per side, until golden brown and cooked through.
5. Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter.
6. Serve the pancakes with fresh berries and a drizzle of maple syrup or honey.

Lemon ricotta pancakes with fresh berries are a delightful and light dish that will brighten any spring luncheon. The combination of creamy ricotta, zesty lemon, and sweet berries creates a perfect balance of flavors and textures. Whether served for brunch or as part of a larger meal, these pancakes are sure to be a crowd-pleaser, offering a refreshing and indulgent treat to start the day on a sweet note.

Asparagus and Prosciutto Bundles

Asparagus and prosciutto bundles are a savory and elegant dish that makes a great appetizer or side for a spring luncheon. The crisp asparagus is wrapped in thin slices of prosciutto, then roasted to perfection. The result is a delicious combination of textures—tender asparagus, salty prosciutto, and a hint of olive oil and lemon zest. This dish is simple yet sophisticated, bringing together flavors that are perfect for a spring gathering.

Ingredients:

• 1 bunch asparagus, trimmed
• 8 slices prosciutto
• 2 tablespoons olive oil
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh lemon wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Take a few spears of asparagus and wrap them with a slice of prosciutto, making a small bundle. Repeat this process until all the asparagus is wrapped.
3. Place the prosciutto-wrapped bundles on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the bundles and season with salt, pepper, and lemon zest.
5. Roast for 12-15 minutes, or until the prosciutto is crisp and the asparagus is tender.
6. Serve immediately with fresh lemon wedges on the side.

Asparagus and prosciutto bundles are a delightful dish that combines the best of savory and fresh flavors. The prosciutto provides a salty crunch that contrasts beautifully with the tender asparagus, while the lemon zest adds a refreshing touch. This simple yet elegant dish is a perfect addition to any spring luncheon, offering a sophisticated presentation and a burst of seasonal flavors.

Cucumber and Avocado Sandwiches

Cucumber and avocado sandwiches are a light and refreshing dish that’s perfect for a spring luncheon. The creamy avocado pairs beautifully with the crisp, cool cucumber, while a hint of dill and lemon juice adds a flavorful twist. These sandwiches are easy to prepare, making them ideal for a quick, yet satisfying snack or lunch option. Serve them on your choice of bread or even as a bite-sized tea sandwich.

Ingredients:

• 1 cucumber, thinly sliced
• 1 ripe avocado, mashed
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 8 slices of whole grain or white bread
• Butter or cream cheese (optional)

Instructions:

1. In a small bowl, mash the avocado and mix in the dill, lemon juice, salt, and pepper.
2. Spread a thin layer of butter or cream cheese (if using) on each slice of bread.
3. Spread the mashed avocado mixture evenly over 4 slices of bread.
4. Layer the thin cucumber slices on top of the avocado mixture.
5. Top with the remaining slices of bread to form sandwiches.
6. Slice the sandwiches into quarters or halves and serve immediately.

Cucumber and avocado sandwiches are a light, refreshing, and flavorful option that adds a touch of elegance to any spring luncheon. The creamy avocado, cool cucumber, and fragrant dill create a delightful combination that is both satisfying and healthy. These sandwiches are simple to make, yet perfect for a casual gathering or an afternoon tea, offering a balance of fresh ingredients that epitomize springtime flavors.

Lemon Basil Chicken Salad

Lemon basil chicken salad is a fresh, flavorful, and healthy dish that’s perfect for a spring luncheon. Grilled chicken is combined with a medley of vegetables, including crisp lettuce, juicy tomatoes, and cucumbers, all tossed with a zesty lemon-basil dressing. The lemon gives the salad a light, tangy kick, while the basil adds an aromatic, herby flavor. It’s a satisfying yet refreshing dish that’s ideal for warm weather.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 cups mixed greens (such as arugula, spinach, and lettuce)
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Grill the chicken breasts over medium-high heat until fully cooked, about 6-7 minutes per side. Allow them to rest before slicing thinly.
2. In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and basil.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
4. Toss the salad with the lemon-basil dressing, then top with the sliced grilled chicken.
5. Serve immediately, garnished with additional basil if desired.

Lemon basil chicken salad is a light and satisfying dish that offers a fresh burst of flavor. The grilled chicken, crisp vegetables, and tangy lemon-basil dressing create a balanced meal that is both refreshing and hearty. This salad is perfect for a spring luncheon, offering a healthy and vibrant dish that’s easy to prepare yet impressive to serve. Whether served as a main or side, it’s sure to be a crowd-pleaser.

Roasted Carrot and Quinoa Salad with Lemon Tahini Dressing

Roasted carrot and quinoa salad with lemon tahini dressing is a wholesome and vibrant dish that brings together the natural sweetness of roasted carrots with the nutty flavor of quinoa. The lemon tahini dressing adds a creamy and tangy element that complements the vegetables beautifully. This dish is perfect for a light and nutritious spring luncheon, and the quinoa provides a satisfying, protein-packed base.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon maple syrup (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup pumpkin seeds or sunflower seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot sticks with 2 tablespoons of olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. Meanwhile, cook the quinoa according to the package instructions. Once cooked, fluff with a fork and set aside to cool.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (if using), salt, and pepper until smooth.
4. In a large bowl, combine the roasted carrots, quinoa, and parsley. Drizzle with the lemon tahini dressing and toss to coat evenly.
5. Top with pumpkin or sunflower seeds, if desired, and serve immediately.

Roasted carrot and quinoa salad with lemon tahini dressing is a nourishing and flavorful dish that perfectly captures the essence of spring. The sweet roasted carrots and nutty quinoa are elevated by the creamy lemon tahini dressing, creating a well-balanced and satisfying salad. This dish can be served warm or at room temperature, making it an excellent choice for a spring luncheon. It’s a crowd-pleasing, healthy option that’s sure to impress guests with both its flavor and vibrant colors.

Grilled Vegetable Skewers with Pesto

Grilled vegetable skewers with pesto are a colorful and flavorful dish that’s perfect for a spring luncheon. Seasonal vegetables like bell peppers, zucchini, and mushrooms are marinated in a simple pesto sauce before being grilled to perfection. The smoky, charred flavor of the vegetables pairs wonderfully with the fresh, herby pesto, making these skewers a great vegetarian option for your gathering.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 8 oz mushrooms, halved
• 1/4 cup olive oil
• 1/4 cup pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. In a bowl, combine the olive oil and pesto, and toss the vegetables in the mixture until well coated.
3. Thread the vegetables onto skewers, alternating between zucchini, peppers, and mushrooms.
4. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
5. Season with salt and pepper to taste, and garnish with fresh basil leaves before serving.

Grilled vegetable skewers with pesto are a simple yet flavorful way to celebrate the fresh vegetables of spring. The smoky grilled vegetables, paired with the fresh, herbaceous pesto, create a dish that is both satisfying and light. These skewers are perfect for a spring luncheon, offering a vibrant and healthy side or main dish that is easy to prepare and full of flavor. They are also versatile, allowing you to mix and match different seasonal vegetables according to your preferences.

Strawberry Spinach Salad with Balsamic Glaze

Strawberry spinach salad with balsamic glaze is a sweet and savory dish that combines the freshness of spinach with the juicy sweetness of strawberries. The tangy balsamic glaze adds a rich, sweet acidity to the salad, while the toasted almonds offer a crunchy contrast to the soft spinach and fruit. This salad is light, refreshing, and perfect for a spring luncheon, offering a mix of flavors that are both satisfying and seasonal.

Ingredients:

• 4 cups fresh spinach leaves
• 1 pint strawberries, hulled and sliced
• 1/4 cup toasted almonds, sliced or chopped
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 3-4 minutes, or until the mixture has thickened into a glaze. Remove from heat and set aside to cool.
2. In a large bowl, toss the spinach with the sliced strawberries, toasted almonds, and feta cheese (if using).
3. Drizzle the balsamic glaze over the salad and toss gently to combine.
4. Season with salt and pepper to taste and serve immediately.

Strawberry spinach salad with balsamic glaze is a refreshing and vibrant dish that beautifully combines sweet, tangy, and savory flavors. The strawberries add a juicy burst of sweetness, while the balsamic glaze provides a rich, tangy contrast. The toasted almonds add crunch, and the feta cheese gives the salad a creamy touch. This salad is a perfect choice for a spring luncheon, offering a balance of textures and flavors that will brighten up your gathering.

Note: More recipes are coming soon!