Standing in the last month of Spring and still could not find the best recipe to host the much-awaited Spring party? But who needs a party to pack their bellies with delicacies, right? Enjoying with dear and near ones is what makes us and our stomachs happy. So here are the six fantastic Springtime recipes you can prepare for your regular dinner dates with your near and dear ones or some special occasions you plan to host.  

Besides, using the best price drop tracker in your online shopping for groceries makes the entire Spring mealtime unique. So let us get going with-

Poached Eggs With Asparagus Dipper

You need-

• One bunch of asparagus.
• Four eggs.
• It would be best if you had toasted sourdough bread for the serving.
• Lastly, 100gm of smoked salmon.

Technique to cook-

• Boil water in a frying pan, add asparagus, cook for two minutes, and drain the water.
• Then take a medium-sized saucepan, and reduce the heat, as the bubbles subside,  with a spoon. Stir the water creating a whirlpool. Now break an egg in a separate small bowl, and patiently slide the egg into the whirlpool.
• Cook for around 3 minutes or till the egg white is cooked.
• Using a slotted spoon, gently transfer the eggs to a plate, and repeat the entire process with the other three eggs. 
• It’s time to wrap the salmon around the asparagus spears. 
• Put the toast on the serving plates, then place the eggs, topping it up. Season the dish with pepper and salt while serving the delicacy with vegetable dippers. 

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Slow Roasted Lamb Shoulder With Garlic, Lemon, and Rosemary

You need FOR the Marinade-

• Take six cloves of Garlic.
• You will also need ¼ cup of fresh rosemary leaves.
• Take ¼ cup of olive oil.
• And ½ cup of lemon juice.
• Lastly, you need two tablespoons of Dijon Mustard.

And FOR the Lamb

• Take 2 kgs of lamb shoulder, including the bone.
• Also, it would be best if you had roasted veggies and green beans for the serving.

Technique to cook-

• Prepare a smooth marinade paste by combining all the ingredients.
• Now season the lamb. Next, put the piece into a large snap lock bag, add the marinade paste and seal the bag.
• Massage the lamb piece evenly, then store the same in the fridge for 4 hours. It would be fine if you could keep the same overnight.
• Now, preheat the oven while keeping the temperature at around 220° C, put the marinated lamb in a baking dish, and add just one cup of water to the baking dish. 
• Cover the baking dish with a baking sheet. Next, cover the dish with foil. 
• Bake just for 2 hours.
• It’s time to uncover the lamb. Also, don’t forget to add another cup of water to the dish. Further, reduce the temperature to 160°C.
• Bake the lamb for the next two hours without covering it again until it turns soft and falls from the bones.
• Take it out from the oven before shredding and slicing the lamb piece.
• Serve this mouthwatering meal with roasted green beans and veggies.

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Chicken Pesto Panzanella Salad

You Need FOR the Pesto-

• Take ⅓ cup of toasted pine nuts.
• One garlic clove, crush it up.
• Then take three cups of fresh basil leaves.
• Now, take ⅔ cup of Italian Parmesan. 
• Lastly, take ⅔ cup of Olive oil.

And FOR the Salad

• Take two large chicken breasts.
• Half a cup of Pesto.
• It would help if you also had 500gms of mixed cherry tomatoes.
• Take 100gms of small red onions, and cut them into thin slices.
• Take 150gms of croutons.
• Now take ½ cup of basil leaves, and see that these leaves are roughly pieced.
• Lastly, take half a cup of shaved Italian Parmesan.

Technique to cook

• For the Pesto, put the pine nuts, basils, olive oil, parmesan, and Garlic in a blender, and prepare a fine smooth paste. Now set it aside.
• Begin the cooking by preheating the oven to 180°C. Marinade the chicken with the Pesto and put the chicken in the ovenproof dish. Bake the same for around 15 minutes until it is thoroughly cooked. Place aside the tray for cooling.
• Once the temperature of the chicken is cooled down, shred the chicken. 
• To prepare the salad, take the tomatoes, onions, croutons, parmesan cheese, and shredded chicken in a salad bowl and combine them. 
• Serve the salad by drizzling the preparation with leftover pan juice, and garnish the same with leftover cheese and basil.

Brown Rice And Edamame Salad 

You need-

• Take one cup of edamame, around 150gms or so.
• Then take 3 cups of cooked brown rice( cool it down before going for the next step).
• Now, take three radishes, and slice them into thin pieces.
• Take two green onions(slice them into thin pieces).
• Lastly, take ¼ cups of chopped coriander. It would be best if you keep a bit extra for the garnishing. 

And for the dressing-

• Take ¼ cup of rice vinegar.
• Next, take one tablespoon of olive oil and soy sauce.
• Season the dressing with salt and pepper.

Technique to cook-

• For the rice and edamame, it is suggested to follow the cooking instruction scripted in the packets and place it aside till they cool down. Now add the cooked rice, along with the radish, green onion, and coriander.
• Prepare the dressing by adding the rice vinegar, olive oil, soy sauce, salt, and pepper. Drizzle the dressing over edamame rice salad, combining everything well. 

Fast Family Chicken Pie

You need

• Take four eggs.
• Take 100ml of thickened cream.
• Then you will need two green onions.
• One tablespoon of chopped parsley.
• Then take 150 gms of shredded or chopped cold BBQ chicken.
• Now take 150 gms of melted cheese.
• Lastly, it would be best if you have stocked up with the 220gm of frozen shortcrust pastry pie case.

Technique to cook-

• Begin by preheating the oven to 180°C to 200° C.
• Put the pastry case in the metal baking tray, and continue baking it for 5 minutes.
• On the other hand, put the eggs, green onions, cream, 3/4 of the melted cheese, and parsley. Whisk the ingredients well. Also, add the shredded/chopped chicken into the mix and combine the elements finely.
• Run the blend on the pastry case while smoothening out the surface. If you have any remaining cheese, you can use the same as a topper for your pie.
• Continue baking for 20-25 minutes until you observe the dish turning golden while the eggs settle. Check whether the cheese has also turned golden and entirely melted or not. Once the conditions are met, take the dish out of the oven and let it cool for some time.
• Cut the pieces into wedges and serve the same with green salad.  

Tray Bake Egg Fried Rice

You need-

• Take three cloves of Garlic.
• One tablespoon of sesame oil.
• Half a cup of Ayam fried rice paste.
• Two tablespoons of soy sauce.
• 5 cups of cooked rice.
• 200gms peeled prawns.
• Six eggs.
• Three green onions.
• Then take two cups of frozen stir-fried veggies.
• 350gms of chicken thigh fillets then cut them into two cm pieces.
• For seasoning, take pepper and salt. 

Technique to cook

• Preheat the oven to 220°C
• Now brush the tray with cooking oil.
• Mix rice paste, sesame oil, and soy sauce in a bowl.
• Now take chicken and prawn, add the seasoning and coat the seasoning evenly. Place the chicken and prawn in the rice and coat them evenly.
• Put the above blends on the brushed baking dish and continue baking for 20 minutes.
• Also, add the frozen veggies to the dish and toss it well to combine the ingredients finely.
• It’s time that you make six incisions in the rice preparation, then break six eggs, one for each incision, and continue cooking for the next 10-15 minutes.
• Garnish the dish with green onions; your plate is ready to serve.

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