As the weather warms, spring presents the perfect opportunity to refresh your cooking with lighter, more vibrant dishes. Bobby Flay’s culinary style, known for bold flavors, creative twists, and grilled goodness, makes him the perfect chef to inspire your spring dinners. From grilled asparagus to fresh strawberry shortcake, these spring dinner ideas by Bobby Flay will elevate your meals and impress your guests.
Whether you’re hosting a casual family dinner or a more elegant outdoor gathering, these recipes incorporate fresh seasonal ingredients and bold flavors that celebrate the best of spring.
🥗 1. Grilled Asparagus Salad with Lemon-Mustard Vinaigrette
This Grilled Asparagus Salad is a fantastic start to any spring meal. The smokiness of the grilled asparagus, combined with the tangy, fresh lemon-mustard vinaigrette, offers a bold contrast to the delicate flavors of the vegetables. It’s a light and refreshing dish that showcases the best of spring produce.
Ingredients:
- 1 bunch of fresh asparagus, trimmed
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp honey (optional)
- 2 tbsp chopped fresh herbs (tarragon, parsley, or chives)
- 1/4 cup crumbled goat cheese (optional)
- Salt and pepper to taste
Instructions:
- Grill the Asparagus: Heat your grill to medium-high. Toss the asparagus with olive oil, salt, and pepper. Grill the asparagus for about 4-5 minutes, turning occasionally, until slightly charred but still tender.
- Make the Vinaigrette: In a small bowl, whisk together Dijon mustard, lemon juice, lemon zest, honey, and olive oil. Season with salt and pepper to taste.
- Assemble the Salad: Once the asparagus is done, arrange it on a serving platter. Drizzle with the lemon-mustard vinaigrette and sprinkle with fresh herbs and crumbled goat cheese.
- Serve: Serve warm or at room temperature as a refreshing side or appetizer.
Bobby’s Tip:
Grilling the asparagus gives it a smoky depth of flavor. If you prefer, you can also roast the asparagus in the oven at 425°F for 10-12 minutes.
🐟 2. Seared Salmon with Spring Pea Pesto
Spring is the season for fresh peas, and this vibrant pea pesto brings a bright, herbaceous kick to perfectly seared salmon. It’s an easy yet sophisticated dish, combining the rich, buttery taste of salmon with the fresh, green flavors of spring.
Ingredients:
- 4 skin-on salmon filets (about 6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 cups fresh or frozen peas, thawed
- 1/4 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- 1/4 cup Parmesan cheese, grated
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- 2 garlic cloves
Instructions:
- Prepare the Pesto: In a food processor, combine peas, basil, mint, Parmesan, garlic, lemon juice, and olive oil. Pulse until smooth, adding more olive oil if needed to reach a pesto consistency. Season with salt and pepper.
- Cook the Salmon: Heat a non-stick skillet over medium-high heat and add olive oil. Season the salmon filets with salt and pepper, then sear them skin-side down for 4-5 minutes. Flip the salmon and cook for an additional 3-4 minutes until the fish is cooked through but still moist in the center.
- Serve: Place the salmon on a platter and spoon the pea pesto over the top. Garnish with extra mint or basil leaves for a touch of freshness.
Bobby’s Tip:
For a crispy skin on the salmon, don’t move the fish in the pan after placing it skin-side down. Let it cook undisturbed for a perfect crisp.
🐓 3. Grilled Chicken with Rhubarb BBQ Sauce
Rhubarb is a perfect spring ingredient, and Bobby Flay incorporates it into a tangy-sweet BBQ sauce that pairs wonderfully with grilled chicken. The balance of sweetness, tartness, and smokiness will transport your taste buds to a summer barbecue.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 cups rhubarb, chopped
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 garlic cloves, minced
- 1/2 tsp ground ginger
- 1/2 tsp smoked paprika
Instructions:
- Prepare the Rhubarb BBQ Sauce: In a saucepan, combine rhubarb, apple cider vinegar, honey, brown sugar, garlic, ginger, and smoked paprika. Bring to a simmer over medium heat, and cook for 20 minutes, stirring occasionally, until the rhubarb breaks down and the sauce thickens.
- Grill the Chicken: Preheat your grill to medium-high heat. Rub the chicken thighs with olive oil, salt, and pepper. Grill the chicken for about 5-6 minutes per side, until fully cooked and slightly charred.
- Glaze and Serve: In the final 2 minutes of grilling, brush the rhubarb BBQ sauce onto the chicken. Serve the chicken hot with additional sauce on the side.
Bobby’s Tip:
The key to a great BBQ sauce is patience. Let it simmer and reduce slowly to develop a deeper, more complex flavor.
🌽 4. Grilled Corn & Avocado Salsa
A perfect side for any grilled dish, this Grilled Corn and Avocado Salsa combines smoky grilled corn with creamy avocado, juicy tomatoes, and a hit of lime. It’s a fresh and zesty addition to Bobby’s spring dinner ideas.
Ingredients:
- 4 ears of fresh corn, husked
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 jalapeño, finely chopped (optional)
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions:
- Grill the Corn: Preheat your grill to medium-high. Grill the corn for 7-10 minutes, turning occasionally, until lightly charred. Let the corn cool slightly, then cut the kernels off the cob.
- Assemble the Salsa: In a large bowl, combine grilled corn, avocado, cherry tomatoes, red onion, jalapeño (if using), and cilantro. Drizzle with lime juice and season with salt and pepper.
- Serve: Serve immediately as a topping for grilled meats or as a refreshing side dish.
Bobby’s Tip:
For a smoky twist, grill the avocado halves briefly before dicing and adding them to the salsa.
🍓 5. Strawberry Shortcake with Basil Whipped Cream
For dessert, Bobby Flay’s take on strawberry shortcake features a refreshing, herb-infused whipped cream. The basil adds a surprising depth of flavor that perfectly complements the sweet strawberries.
Ingredients:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup sugar (for macerating strawberries)
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/4 cup fresh basil leaves
- 1 tbsp vanilla extract
- Shortcake biscuits (homemade or store-bought)
Instructions:
- Macerate the Strawberries: Toss the sliced strawberries with sugar and let them sit for about 30 minutes to release their juices and create a syrupy consistency.
- Make Basil Whipped Cream: In a small saucepan, heat the heavy cream and fresh basil over medium heat until it begins to steam. Remove from heat and let it steep for 10 minutes. Strain out the basil and refrigerate the cream for at least 1 hour. Once chilled, whip the cream with powdered sugar and vanilla until stiff peaks form.
- Assemble the Shortcake: Split the shortcake biscuits in half, and layer with macerated strawberries and basil whipped cream.
- Serve: Serve immediately, garnished with extra basil leaves if desired.
Bobby’s Tip:
For a more intense basil flavor, blend the cream with basil leaves before straining. This will give your whipped cream a more vibrant green color and taste.