Everybody is itching to get outside and enjoy the beautiful weather, and maybe some outdoor festivities. Here are a few easy spring catering menu ideas to use this season.
What’s coming up this month? Graduation (throughout May and into June), Cinco de Mayo (A Sunday), May birthdays, and of course Mothers Day (Sunday, May 12th) with the gatherings topping off Memorial Day Weekend (Monday, the 27th of May).
Whether having a garden party, a dinner party, a backyard barbecue, a block party, or even a park picnic, having it outdoors means Mother Nature will provide the setting. The rest is up to you!
If you think you may want some help with your event, we provide delicious drop off catering options in the Baltimore area. Here are our barbecue catering packages.
And here is our gourmet deli platters, sandwich and salad selections (including bagged lunches for picnics), which are great for something on the lighter side.
One tip for easy spring catering menu ideas is to think seasonally.
Here’s one such recipe for a Green salad with sweet cherries, candied pistachios and goat cheese rounds:
A medley of flavors and textures make this salad extra tasty. The peppery arugula with the sweet cherries and candied pistachios combine bitter and sweet. The warm and crispy goat cheese rounds add a creamy-tangy quality.
To dress this salad, first we coat the greens with olive oil and lemon juice. Then, we spoon over the honey yogurt dressing for some added creaminess.
What kind of spring catering menu ideas do you have planned for your next gathering? Let us know!
- 2 cups pitted and halved sweet cherries
- 1 package prewashed baby arugula or mixed greens or baby spinach
- 1/2 lemon, juiced (1 tablespoon fresh lemon juice)
- 1 cup plain nonfat Greek-style yogurt(thick style)
- 5 tablespoons olive oil
- 1 11-ounce log soft goat cheese, cut into 6-10 rounds or 1-1/2 cups crumbled blue cheese or feta
- 1 cup pistachios, shells removed
- 2 large egg whites, whisked until frothy
- 3 tablespoons honey, divided
- 1-1/2 cups breadcrumbs of choice (Panko or plain white work well)
- Salt and pepper, to taste
- Place whole pistachios without shell (or walnuts) in a pan over medium heat, and stir constantly. Nuts should become fragrant and color slightly after 3 to 4 minutes.
- Slowly pour half of the honey onto the nuts, stirring.
- Once coated, remove the pan from the heat and allow the nuts to cool on wax paper or a separate plate. Honey will harden upon cooling.
- Slice the goat cheese into 1/2” rounds.
- Dip into egg whites and then breadcrumbs.
- Chill on a baking sheet in the fridge for 15 minutes.
- Heat 3-4 tablespoons olive oil over medium heat in a sauté pan until shimmering and hot.
- Cook the goat cheese rounds for 2 to 3 minutes on each side, or so that each side is a crisp golden brown.
- In a small bowl, whisk the remaining half of the honey and the yogurt and a pinch (1/16th tablespoon) of salt.
- Dress the lettuce leaves by tossing in 1- 2 tablespoons olive oil and lemon juice to coat.
- Add salt and pepper, to taste.
- Lemon juice can be squeezed directly into the salad along with olive oil.
- Drizzle the honey yogurt dressing over the lettuce leaves.
- Place the goat cheese rounds in and around the salad greens. Lastly sprinkle the cherries over the salad. We have added the cherries last so that the color doesn’t bleed into the leaves.