For this party, we wanted to highlight seasonal ingredients while staying on budget. When spring comes around I think of fresh lemon, blood oranges, asparagus, and herbs. Due to the scale of the event, we went with a clean orzo as the pasta base for the entree to spread out more costly ingredients and keep the overhead low. All of the menu was served family style to encourage conversation and community among event guests.
Keep reading for the full recipes after the jump!
Arugula Salad with Blood Orange and Parmesan Cheese
Servings: 6
Ingredients:
- 1 bag of arugula
- 1/2 C raw almonds, roughly chopped
- 3 blood oranges, sectioned with pith and seeds removed
- 1 oz parmesan cheese, peeled into thin shavings
- salt and pepper, fresh ground
- 4 T extra virgin olive oil
- juice of 2 lemons
Directions:
Rinse arugula and drain all water thoroughly. In a small mixing bowl, add salt, pepper, and the juice of the lemons. Using a small whisk, slowly whisk in extra virgin olive oil. Place arugula in serving bowl. Add the chopped almonds and sections of the blood oranges. Pour over dressing. Toss the salad. Add shaved parmesan cheese on top and few slices of fresh lemon for garnish.
Want to mix things up? You can add parsley and chives to the mix of greens for a spring herby and earthy vibe.
Love a sweet and savory pairing? Candy the almonds with maple syrup and brown sugar in the oven before adding them to the salad.
Lemon Asparagus Chicken Orzo
Servings: 4
Ingredients:
- 1/2 lb orzo
- 1 bunch asparagus, chopped into 1inch pieces
- 4 T extra virgin olive oil
- 2 garlic cloves, minced
- juice and zest of two lemons
- 2 boneless, skinless chicken breast
- 4 slices applewood smoked turkey bacon
- salt and pepper
- parmesan cheese, 4 oz
- grated parsley, garnish
Directions:
In a large skillet, chop bacon into small strips. Sear until brown. Add 1 T of olive oil. Over medium high heat, add the chicken to the skillet. Season with freshly ground salt and pepper. Cook chicken through. Remove from skillet. Add an additional tablespoon of olive oil. Over medium heat, add minced garlic cloves and cook in the oil for 30 seconds, infusing the olive oil. Add the asparagus and cook through. Add the zest and juice of one lemons. Season with salt and pepper.
In a separate saucepan, cook orzo according to package instructions. (Make sure pasta is al dente.) Strain water. Add to skillet. Cut down chicken into strips. Add chicken and bacon back to the skillet with pasta. Add the juice of the additional lemon and 2 T of extra virgin olive oil. Stir pasta and make sure everything is thoroughly combined. To serve, add freshly grated parmesan cheese, grated parsley, and fresh ground pepper.
Cupcake and Loose Leaf Tea Bar
We’d love to share these recipes with you, but they’re a closely guarded family secret. If anything we hope this spring and berry inspired flavors will inspire you!
Cupcake Flavors:
Cherry Vanilla
White Almond Raspberry
Lemon Berry
Salted Caramel Mocha Chocolate
Loose leaf teas: (all sourced here, my all time favorite)
Marketspice Roobios
Ginger Lemon
Marketspice Chai
What are some of your favorite flavors to feature during spring?
