5 Spring Recipes to Indulge Your Guests

The weather is warming up (hallelujah) and that means spring parties are on the way. Whether you’re hosting a party or planning a dinner (or just indulging yourself) these spring recipes are sure to be a hit in April showers or May flowers.

TO START...

SPRINGTIME VINAIGRETTE

Not everyone gets excited about salad, but this vinaigrette just might change their minds. It screams SPRING and is a staple for any spring party. Bonus: it can also be used as a marinade for grilled chicken for that first backyard party of the year.

What You’ll Need:

1/4  cup of white wine vinegar

1/4 cup of olive oil

2 tbsp of fresh lemon juice / lemon zest

Freshly cracked pepper

Instructions:

  1. First, combine the vinegar, olive oil and lemon juice. (Cute and functional!)

  2. Replace the lid and shake well.

  3. Top with freshly cracked pepper.

  4. Refrigerate immediately. If stored correctly, it can last up to 5 months (but I guarantee you’ll use it all LONG before then).

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TO SIP…

SPARKLING POMEGRANATE LEMONADE

To celebrate turning your AC from “heat” to “cool,” why not pour your guests this delicious spring cocktail, inspired by my trips to the Nordstrom e-bar? The best part about this spring recipe is that it makes two gallons – enough to last your guests at least through dinner (or not – depends on how frisky you’re feeling).

What You’ll Need:

2 cups of hot water

3 1/2 cups of caster sugar (super fine sugar)

4 cups of freshly squeezed lemon juice, approximately 20 lemons (I know, it sounds rough...but let me tell you, hun – it’s worth it)

12 cups of cold water

7 1/2 cups of pomegranate juice

1 3/4 cups (14 ounces) blackberry syrup

5 cups (40 ounces) of club soda

Instructions:

  1. In a 2-gallon container, add sugar and 2 cups of hot water and whisk until dissolved

  2. Add lemon juice and cold water and whisk together

  3. Add pomegranate juice and blackberry syrup to the lemonade mixture

  4. Chill in the refrigerator (mixture will keep up to 3 days)

  5. Transfer lemonade to a beverage dispenser and add club soda just before serving

  6. Pour over ice in your glass of choice

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TO EAT…

Winter may be for the berries, but spring calls for CITRUS. These two spring recipes make for a light but filling spring dinner and pair perfectly with your sparkling pomegranate lemonade.

GREEK LEMON ROASTED POTATOES

What You’ll Need:

5 pounds of Yukon gold or red potatoes

1/4 cup of olive oil

2 tsp of kosher salt

1 tsp of fresh ground pepper

1 lemon juiced

1 tbsp of dried oregano

1 tbsp of garlic (I use powdered garlic because fresh garlic will burn)

Instructions:

  1. Preheat the oven to 400 ̊ and spray an 11x13 pan with cooking spray

  2. Peel and wash the potatoes, cut them into quarters, and then spread in an even layer across the pan

  3. Zest and juice the lemon

  4. Combine lemon zest and juice, olive oil, pepper, salt, oregano and garlic powder in a bowl and whisk

  5. Pour mixture over the potatoes and toss well

  6. Bake for 45 minutes or until tender

  7. Season with salt and pepper if necessary and garnish with parsley

LEMON GRILLED CHICKEN

Ingredients:

2 pounds of boneless chicken breast

1/2 cup of olive oil

Zest of 2 lemons

1/3 cup of fresh lemon juice (zest lemons before juicing)

4 cloves of minced garlic

1/4 cup of chopped fresh parsley

Salt and pepper to taste

Instructions:

  1. In a large ziplock bag, combine the chicken, olive oil lemon zest and juice, garlic, parsley, salt and pepper

  2. Seal the bag and shake it up until combined

  3. Place the bag in the refrigerator and let marinate between 4-12 hours

  4. Prepare the grill

  5. Remove chicken from the bag and lay it across the grill until you see grill marks (about 5 minutes)

  6. Turn chicken over and finish cooking (about 7 minutes depending on the size of the chicken)

  7. Chicken is done when the inside reaches 165˚

  8. Remove chicken from the grill, cover, and let rest for 5 minutes before cutting

TO INDLUGE…

No spring dinner party or event is complete without a luxurious dessert, is it? And what better way to finish off this citrus-y meal than with a key lime pie? You might want to make two, because I swear this damn pie will make your guests come back for seconds.

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What You’ll Need:

1/2 cup of key lime juice – I prefer freshly squeezed but bottled is fine (try Nellie & Joe’s Key West Lime juice)

2 tsp of lime zest

4 large egg yolks

2 tbsp of granulated sugar

1 1/4 cup graham cracker crumbs

5 tbsp of butter

1 14-ounce can of sweet condensed milk

1 cup of heavy cream

Instructions:

  1. Preheat oven to 350 ̊

  2. Spray a 9-inch pie dish with non-stick spray and set aside

  3. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter and stir until combined and looks wet

  4. Press the mixture into the bottom and sides of the pie dish

  5. Bake the crust for 8-10 minutes or until golden

  6. Remove and let cool (can be cooled in the refrigerator if necessary)

  7. In another medium bowl, whisk together the condensed milk and egg yolks until smooth and slightly thickened

  8. Pour the filling into the cooled crust and bake for 15 minutes at 350 ̊

  9. Transfer the pie to a cooling rack and let cool completely at room temperature before chilling for at least three hours (but overnight is preferred

  10. Just before serving, use an electric mixer to whisk the cold heavy cream and sugar in a bowl (Pro Tip: put the empty bowl in the freezer for 15 minutes before whisking)

  11. Once the mixture resembles whipped cream, top the pie

Voila! Five spring recipes to celebrate the season with your family or girlfriends. Careful, though – these recipes just might make it impossible to get your guests out the front door.


A lot more than food goes into hosting an event. If you’re planning on throwing a spring party, check out my services. I can help you ring in the season with style and taste. And don’t forget to subscribe to At Home With Tammy.