Salute to sunnier days with a menu fit for any spring occasion!.
There’s a lot to celebrate in springtime—and we’ve got you covered with a delicious, crowd-friendly spread of recipes that embrace the beauty and bounty of the season.
Nothing says celebration like mimosas!
While there’s nothing wrong with the classic orange juice and Champagne combo, it’s fun to switch things up from time to time: We chose mango juice for this recipe, but feel free to get creative and work in any juice of choice.
One bottle of cava, chilled
One container of mango juice, chilled
Mango slices, garnish
- Fill a champagne flute with equal parts mango juice and champagne. Serve chilled and garnish with a mango slice.
There isn’t a day that we’ll deny some fresh bread with cheese. But this dish takes things up a notch
Bruschetta is one of the most tried and true appetizers you can throw together for a crowd. Our fit-for-spring spin includes a goat cheese spread paired with fresh heirloom tomatoes and topped with a balsamic reduction. Thank us later!
Goat Cheese Bruschetta with Balsamic Glaze
6 oz goat cheese
2 oz cream cheese
1 tbsp honey
2 tsp cracked black pepper
4 heirloom tomatoes, chopped
1 tbsp olive oil
1 tsp balsamic vinegar + 2 tbsp for glaze
4 basil leaves, roughly chopped
Salt and pepper, to taste
Crusty baguette, sliced
In a small saucepan, add 2 tablespoons of balsamic vinegar and heat on low. Stir frequently until the liquid has reduced by half and the consistency is thick and syrupy (about 5 minutes).
Add goat cheese, cream cheese, honey and black pepper to a large bowl. Use a hand mixer to blend until creamy. Set aside.
Add tomatoes to a bowl and season with salt and pepper. Drizzle with olive oil and 1 teaspoon balsamic vinegar, and toss to coat.
Slice the baguette into thick slices on a diagonal. Brush each slice on both sides with olive oil. Heat a large skillet to medium-high, and toast the bread on each side until brown (1-2 minutes).
- Assemble the bruschetta by spreading the goat cheese mixture evenly on one side of the bread. Top with tomatoes, basil and drizzle with balsamic glaze. Finish with flaky sea salt and freshly cracked black pepper.
This seared scallops dish combines the best of fancy and no-frills.
Scallops, with their sweet, buttery flavor, can easily stand alone with a simple season of salt and pepper. Serve it on top of a warm corn salad with pancetta for a perfect spring dish.
Seared Scallops with Warm Corn Salad
1 lb sea scallops, patted dry with tendons removed
2 tbsp olive oil
4 oz pancetta
4 ears of corn, cut off the cob
1 tbsp shallot, minced
1 tbsp unsalted butter
1 tsp honey
Juice of one lime
2 tbsp parsley, chopped
1 serrano pepper, diced
1 tsp chili powder
Salt and pepper to taste
Wipe any excess moisture with a paper towel, then season the scallops with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add scallops and cook for 2 minutes on each side until browned and opaque. Transfer to a plate and set aside.
Meanwhile, heat skillet over medium-high heat. Cook chopped pancetta until browned and crispy. Add shallot and corn and cook for 2 minutes more. Add honey, lime juice, serrano pepper and chili powder, and season to taste with salt and black pepper. Remove from heat.
- Serve scallops over warm corn salad immediately and enjoy. Garnish with microgreens or herbs like parsley or cilantro.
We’ll find any excuse to make a good lamb chop—and this simple recipe is perfect for your spring gatherings!
Lamb chops may seem intimidating to prepare, but we’re here to let you know that this doesn’t have to be the case. We let the marinade do the talking: Seasoning the lamb with the Cabernet vinegar, fresh herbs, shallots and garlic enhances the natural flavor of the chops. Place them on top of a bed of green vegetables for good measure.
Herb Crusted Lamb Chops with Spring Vegetables
8 bone-in lamb loin chops (3-4 ounces each)
1 tbsp olive oil
8 cloves garlic
1 spring rosemary, stripped from stem
1/2 cup parsley + more for garnish
2 tbsp Cabernet vinegar
1 tsp crushed red pepper
1 tsp black pepper
Salt, to taste
4 stalks of asparagus, cut into 2 inch pieces
1/2 cup peas (fresh or frozen and defrosted)
1 cup pearl onions, peeled
Chopped chives, garnish
- Add olive oil, garlic, rosemary, parsley, vinegar, shallot, Dijon mustard and red pepper flakes to a food processor and pulse until a thick paste is formed. Transfer the mixture to a sealable bag and add the lamb chops, turning to coat in the herb mixture. Marinate for 2-3 hours in the refrigerator.
- Preheat oven to 400 degrees.
- Heat olive oil in a large skillet over medium-high heat. Cook lamb chops in two batches and sear for 2-3 minutes per side. Transfer to a baking sheet and bake for 5-10 minutes (depending on the size and thickness of the chops) until the internal temperature reaches 140 degrees for medium and 135 degrees for medium-rare.
- While the lamb chops are in the oven, add the asparagus and pearl onions to the skillet. Season with salt and pepper. Sauté until cooked through and lightly browned on the edges. Add the peas and sauté another two minutes. Transfer to a serving platter, and top with lamb chops. Garnish with additional parsley, dill and chopped chives.
The perfect cold fizzy drink for a warm afternoon!
Fresh squeezed orange juice and a brown sugar vanilla simple syrup make this spritzer special. You can enjoy this on its own, or top it off with a splash of tequila or vodka for the days you want a little something extra.
Ginger Orange Spritzer
4 cups ginger beer
Dash of pure vanilla extract
1/2 cup brown sugar
1/2 cup water
Handful mint, plus more for garnish
2 cups freshly squeezed orange juice
Ice, for serving
- Make simple syrup in a small saucepan. Add sugar, water, mint and vanilla, and bring to a boil. Reduce heat and allow to simmer for one more minute to dissolve sugar. Allow mixture to come to room temperature. Strain and set to the side.
- Pour ½ cup orange juice to a glass with 1 teaspoon simple syrup. Stir to combine. Add ice and top with ginger beer. Garnish with additional mint and orange slices.