23 Elegant Spring Dinner Recipes to Impress Your Guests

Spring is here, and it's time to throw a fantastic dinner party. You want to impress your guests with delicious food that tastes fresh and yummy. Consider making a Spring Vegetable Tart or Seared Tuna With Avocado, these dishes are perfect for the season.

These elegant recipes are just the start, there are many more amazing dishes to discover. You can make your dinner party super special with fresh, seasonal ingredients like juicy strawberries, sweet carrots, and green beans. Get ready to wow your guests with the best spring dinner party ever!

1. Spring Vegetable Tart

A flavorful tart filled with fresh spring vegetables.

Ingredients

• 1 sheet of puff pastry
• 1 cup of mixed spring vegetables
• 1/2 cup of grated cheese
• 1/4 cup of olive oil
• 2 cloves of garlic
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F.
2. Roll out the puff pastry and place it on a baking sheet.
3. Arrange the mixed spring vegetables on one half of the pastry.
4. Sprinkle the grated cheese over the vegetables.
5. Drizzle the olive oil over the cheese and sprinkle with garlic.
6. Fold the other half of the pastry over the filling.
7. Bake the tart for 25-30 minutes or until golden brown.
8. Season with salt and pepper to taste.

2. Lemon Herb Chicken Breast

Delicious and moist chicken breast infused with lemon and herbs.

Ingredients

• 4 boneless chicken breasts
• 2 lemons
• 1/4 cup olive oil
• 4 cloves garlic
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Zest the lemons and mix with olive oil, garlic, rosemary, salt, and pepper.
3. Place the chicken breasts in a shallow baking dish and brush the lemon mixture on both sides of the chicken.
4. Slice the lemons and place on top of each chicken breast.
5. Bake for 25-30 minutes or until the chicken is cooked through.
6. Let the chicken rest for 5 minutes before slicing and serving.

3. Asparagus and Prosciutto Salad

Fresh asparagus and prosciutto come together in a simple salad.

Ingredients

• 1 pound fresh asparagus
• 6 slices of prosciutto
• 1/2 cup of arugula
• 1/2 cup of shaved parmesan cheese
• 1/4 cup of olive oil
• 2 tablespoons of lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and roast the asparagus for 12-15 minutes, or until tender.
3. Cut the prosciutto into thin strips and set aside.
4. In a large bowl, combine the arugula, roasted asparagus, and prosciutto.
5. In a small bowl, whisk together the olive oil and lemon juice.
6. Pour the dressing over the salad and toss to combine.
7. Top the salad with shaved parmesan cheese and season with salt and pepper to taste.
8. Serve immediately and enjoy.

4. Pan-Seared Salmon With Citrus

Pan-Seared Salmon With Citrus is a flavorful and healthy dish perfect for spring.

Ingredients

• 4 salmon fillets
• 2 oranges, peeled and segmented
• 1 lemon, peeled and segmented
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Season the salmon fillets with salt, pepper, and thyme.
2. Heat olive oil in a skillet over medium-high heat.
3. Add garlic and cook for 1 minute, until fragrant.
4. Add the salmon fillets and cook for 3-4 minutes per side, until cooked through.
5. Remove the salmon from the skillet and set aside.
6. Add the orange and lemon segments to the skillet and cook for 2-3 minutes, until caramelized.
7. Serve the salmon with the citrus segments spooned over the top.

5. Grilled Steak With Roasted Garlic Mashed Potatoes

Grilled steak paired with roasted garlic mashed potatoes makes a perfect spring dinner.

Ingredients

• 1.5 lbs steak
• 4-5 cloves of garlic
• 4 large potatoes
• 1/4 cup butter
• 1/2 cup milk
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat and season the steak with salt and pepper.
2. Roast garlic cloves in the oven until soft and mashed.
3. Boil the potatoes until tender, then mash with butter, milk, and roasted garlic.
4. Grill the steak for 5-7 minutes per side, or until it reaches desired doneness.
5. Serve the grilled steak with roasted garlic mashed potatoes.

6. Stuffed Portobello Mushrooms

Savory stuffed Portobello mushrooms filled with cheese and herbs.

Ingredients

• 4 large Portobello mushrooms
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated cheddar cheese
• 1/2 cup grated mozzarella cheese
• 1 tablespoon chopped fresh parsley
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean and prepare the mushrooms by removing the stems and gills.
3. In a skillet, heat olive oil and sauté the chopped onion and minced garlic until softened.
4. In a bowl, combine cooked onion and garlic, cheddar cheese, mozzarella cheese, and chopped parsley.
5. Stuff each mushroom cap with the cheese mixture and season with salt and pepper.
6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the cheese is melted and the mushrooms are tender.
7. Serve hot and enjoy.

7. Chicken and Spring Pea Risotto

Creamy risotto with chicken and spring peas is a perfect spring dinner.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 pound boneless chicken breast
• 1 cup spring peas
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat and cook the onion until softened.
2. Add the garlic and cook for 1 minute, then add the Arborio rice and cook for 1-2 minutes.
3. Add the white wine and cook until the liquid is absorbed, stirring constantly.
4. Add 1/2 cup of chicken broth to the rice and cook, stirring constantly, until the liquid is absorbed.
5. Repeat step 4 until all the broth is used, then stir in the cooked chicken and spring peas.
6. Season with salt and pepper to taste, then stir in the Parmesan cheese.
7. Serve the risotto hot, garnished with additional Parmesan cheese if desired.

8. Roasted Carrot and Ginger Soup

Roasted Carrot and Ginger Soup is a creamy and flavorful dish perfect for spring.

Ingredients

• 2 pounds carrots
• 2 inches ginger
• 2 tablespoons olive oil
• 1 onion
• 4 cloves garlic
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Peel and chop carrots, then toss with olive oil, salt, and pepper on a baking sheet.
3. Roast carrots in the oven for 20-25 minutes, or until tender.
4. Peel and chop ginger, then sauté in a pot with onion and garlic until softened.
5. Add roasted carrots, chicken broth, and heavy cream to the pot.
6. Bring mixture to a boil, then reduce heat and simmer for 15-20 minutes.
7. Purée soup with an immersion blender or regular blender.
8. Season with salt and pepper to taste, then serve.

9. Seared Scallops With Pesto Cream Sauce

Seared scallops with pesto cream sauce is a delicious and elegant spring dinner option.

Ingredients

• 12 large scallops
• 1/2 cup pesto
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh basil leaves, chopped

Instructions

1. Rinse the scallops and pat them dry with paper towels.
2. Season the scallops with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the scallops and sear for 2-3 minutes on each side, until golden brown.
5. Remove the scallops from the skillet and set aside.
6. Reduce the heat to medium and add the garlic to the skillet, cooking for 1 minute.
7. Stir in the pesto and heavy cream, bringing the mixture to a simmer.
8. Let the sauce cook for 2-3 minutes, until slightly thickened.
9. Stir in the Parmesan cheese and cook until melted.
10. Return the scallops to the skillet and spoon the pesto cream sauce over the top.
11. Serve the scallops hot, garnished with chopped basil leaves.

10. Spring Greens and Strawberry Salad

Fresh spring greens paired with sweet strawberries create a delicious salad.

Ingredients

• 4 cups mixed spring greens
• 2 cups sliced strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup balsamic vinaigrette

Instructions

1. In a large bowl, combine the spring greens and sliced strawberries.
2. Sprinkle the crumbled feta cheese and chopped pecans over the top of the salad.
3. Drizzle the balsamic vinaigrette over the salad and toss to combine.
4. Serve immediately and enjoy.

11. Rack of Lamb With Rosemary and Garlic

Delicate lamb infused with rosemary and garlic flavors.

Ingredients

• 1 rack of lamb
• 2 cloves of garlic
• 2 sprigs of rosemary
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Season the lamb rack with salt and black pepper.
3. Chop the rosemary and garlic, then mix together.
4. Rub the rosemary and garlic mixture onto the lamb rack.
5. Drizzle olive oil over the lamb.
6. Place the lamb in a roasting pan and put it in the oven.
7. Roast for 20 minutes per pound, or until the lamb reaches desired doneness.
8. Let the lamb rest for 10 minutes before slicing and serving.

12. Quiche Lorraine With Caramelized Onions

Quiche Lorraine With Caramelized Onions is a rich and savory French dish.

Ingredients

• 1 pie crust
• 3 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup grated cheese
• 1/2 cup caramelized onions
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in a tart pan.
3. In a large skillet, caramelize the onions over medium heat.
4. In a large bowl, whisk together the eggs, heavy cream, and grated cheese.
5. Add the caramelized onions to the egg mixture and stir to combine.
6. Pour the egg mixture into the pie crust.
7. Dot the top of the quiche with butter.
8. Bake the quiche for 35-40 minutes, or until the edges are golden brown.
9. Remove the quiche from the oven and let it cool for 10 minutes.
10. Serve the quiche warm, sliced into wedges.

13. Grilled Vegetable Skewers With Chimichurri

Grilled Vegetable Skewers With Chimichurri is a flavorful Argentinean-inspired dish.

Ingredients

• 1 cup fresh parsley
• 1 cup fresh oregano
• 2 cups mixed vegetables
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Thread mixed vegetables onto skewers.
3. Grill skewers for 10-12 minutes, turning occasionally.
4. Combine parsley, oregano, garlic, red wine vinegar, and olive oil in a bowl.
5. Brush chimichurri sauce onto grilled skewers.
6. Season with salt and pepper to taste.
7. Serve immediately.

14. Pan-Seared Duck Breast With Cherry Compote

Pan-Seared Duck Breast With Cherry Compote is a sweet and savory dish.

Ingredients

• 4 duck breasts
• 1 cup cherry jam
• 1 cup port wine
• 2 tablespoons butter
• 1 cup fresh cherries
• 2 cloves garlic
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Season the duck breasts with salt, pepper, and thyme.
3. Heat butter in a skillet over medium-high heat and sear the duck breasts until browned.
4. Transfer the duck breasts to the oven and cook for 10-12 minutes or until medium-rare.
5. In the same skillet, add garlic and cook for 1 minute.
6. Add port wine and cherry jam to the skillet and bring to a boil.
7. Reduce heat and simmer the cherry compote for 5-7 minutes or until thickened.
8. Stir in fresh cherries and cook for an additional 2 minutes.
9. Serve the pan-seared duck breasts with the cherry compote.

15. Spring Pea and Mint Soup

Fresh spring peas and mint blend in an invigorating soup.

Ingredients

• 2 cups fresh spring peas
• 1/4 cup fresh mint leaves
• 2 tablespoons butter
• 1 onion, chopped
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Melt butter in a large pot over medium heat and sauté the chopped onion until softened.
2. Add the fresh spring peas and cook for 3-4 minutes, or until they start to soften.
3. Add the fresh mint leaves and cook for an additional minute.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce heat and let simmer for 10-12 minutes, or until the peas are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve the soup hot, garnished with additional mint leaves if desired.

16. Baked Salmon With Dill and Capers

Delicate salmon baked with fresh dill and capers.

Ingredients

• 4 salmon fillets
• 1/4 cup olive oil
• 1/4 cup chopped fresh dill
• 2 tbsp capers
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 lemon, sliced

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillets on the prepared baking sheet.
4. Drizzle olive oil over the salmon, then sprinkle with dill, capers, and garlic.
5. Season with salt and pepper to taste.
6. Place a lemon slice on top of each salmon fillet.
7. Bake for 12-15 minutes or until the salmon is cooked through.
8. Serve immediately.

17. Lemon Garlic Shrimp With Linguine

Lemon garlic shrimp with linguine is a classic spring dinner recipe.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 12 ounces linguine
• 2 cloves garlic, minced
• 2 lemons, juiced
• 1/4 cup white wine
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Grated Parmesan cheese, optional

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
5. Remove the shrimp from the skillet and set aside.
6. Add the white wine and lemon juice to the skillet, scraping up any browned bits from the bottom.
7. Reduce the sauce by half, then stir in the chopped parsley.
8. Drain the linguine and add it to the skillet, tossing to combine with the sauce.
9. Return the shrimp to the skillet and toss to combine with the linguine and sauce.
10. Season with salt and pepper to taste, then serve hot with grated Parmesan cheese if desired.

18. Grilled Asparagus With Lemon Aioli

Grilled asparagus paired with a tangy lemon aioli makes a delicious spring side dish.

Ingredients

• 1 pound fresh asparagus
• 1/2 cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat grill to medium-high heat.
2. Rinse the asparagus and pat dry with paper towels.
3. Brush the asparagus with olive oil and season with salt and pepper.
4. Grill the asparagus for 3-5 minutes per side, or until tender.
5. In a bowl, mix together mayonnaise, lemon juice, and garlic.
6. Serve the grilled asparagus with the lemon aioli.

19. Chicken and Mushroom Crepes

Delicate crepes filled with chicken and mushroom in a creamy sauce.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 pound boneless chicken breast
• 1 cup mixed mushrooms
• 1 onion
• 2 cloves garlic
• 1 cup chicken broth
• 1/2 cup heavy cream
• Fresh parsley

Instructions

1. In a large mixing bowl, whisk together flour, eggs, milk, water, and salt to make the crepe batter.
2. Heat a small non-stick pan over medium heat and add a small amount of butter to coat the pan.
3. Pour a small amount of batter into the pan and tilt to evenly coat the bottom.
4. Cook the crepe for 1-2 minutes, until the bottom is lightly browned, then flip and cook the other side.
5. Repeat the process until all the batter is used, making around 8-10 crepes.
6. In a separate pan, sauté the diced onion and minced garlic until softened.
7. Add the mixed mushrooms to the pan and cook until they release their moisture and start to brown.
8. Add the diced chicken breast to the pan and cook until browned and cooked through.
9. Add the chicken broth and heavy cream to the pan, stirring to combine, and bring to a simmer.
10. Reduce the heat to low and let the sauce simmer for a few minutes until it thickens.
11. To assemble the crepes, lay a cooked crepe flat and spoon some of the chicken and mushroom mixture down the center.
12. Roll the crepe up tightly and place on a serving plate, repeating with the remaining crepes and filling.
13. Serve the crepes hot, garnished with fresh parsley.

20. Roasted Beet and Goat Cheese Salad

Vibrant beets and creamy goat cheese combine in a revitalizing salad.

Ingredients

• 4 large beets
• 1/2 cup goat cheese
• 1/4 cup chopped walnuts
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• 4 cups mixed greens

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine the mixed greens, sliced beets, and crumbled goat cheese.
5. In a small bowl, whisk together the olive oil and balsamic vinegar.
6. Drizzle the dressing over the salad and sprinkle with chopped walnuts.
7. Season with salt and pepper to taste, then serve immediately.

21. Pan-Seared Chicken Breast With Honey and Thyme

Pan-Seared Chicken Breast With Honey and Thyme is a flavorful and aromatic dish.

Ingredients

• 4 boneless chicken breasts
• 2 tbsp honey
• 2 tbsp olive oil
• 4 sprigs of thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat.
4. Add the chicken breasts and sear for 2-3 minutes on each side.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes.
6. While the chicken is baking, mix the honey and thyme in a small bowl.
7. Remove the chicken from the oven and brush the honey-thyme mixture on top of each breast.
8. Return the chicken to the oven and bake for an additional 2-3 minutes.
9. Remove from the oven and let rest for 5 minutes before serving.

22. Spring Vegetable and Goat Cheese Frittata

A delicious breakfast dish featuring spring vegetables and goat cheese.

Ingredients

• 6 eggs
• 1 cup diced spring vegetables (bell peppers, onions, mushrooms)
• 1/2 cup crumbled goat cheese
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté the diced spring vegetables until tender.
3. In a large bowl, whisk eggs and season with salt and pepper.
4. Add crumbled goat cheese and shredded cheddar cheese to the bowl and mix well.
5. Pour the egg mixture over the sautéed vegetables in the skillet.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes.
7. Remove from oven and let it cool for a few minutes before slicing and serving.

23. Seared Tuna With Avocado and Soy Sauce

Seared tuna with avocado and soy sauce is a fresh and flavorful dish.

Ingredients

• 4 tuna steaks
• 2 ripe avocados
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. Preheat a skillet over medium-high heat and add olive oil.
2. Season the tuna steaks with salt and pepper.
3. Sear the tuna steaks for 2-3 minutes per side, or until cooked to desired doneness.
4. In a small bowl, whisk together soy sauce, honey, and grated ginger.
5. Slice the avocados and place on a plate with the seared tuna.
6. Drizzle the soy sauce mixture over the tuna and avocado.
7. Serve immediately and enjoy.

Conclusion

As you savor the last bite, the vibrant flavors of spring linger, like a warm sunset on a lush garden. Your guests' eyes widen with delight, and the evening unfolds like a masterpiece, with each dish a brushstroke of elegance. The aromas of roasted vegetables and fresh herbs still dance in the air, leaving a lasting impression of a truly unforgettable dinner party.