35+ Hearty Spring Sunday Dinner Recipes for a Perfect Family Feast

As the weather warms up and the days grow longer, spring is the perfect time to gather friends and family around the table for a delicious Sunday dinner.

This season offers a bounty of fresh ingredients, from vibrant vegetables to tender meats, making it the ideal time to enjoy light yet satisfying meals.

Whether you’re planning a cozy family dinner or a gathering with friends, spring Sunday dinners are all about celebrating fresh flavors, seasonal produce, and dishes that feel both indulgent and refreshing.

In this article, we’ve compiled 35+ mouthwatering spring Sunday dinner recipes that will take your weekend meals to the next level.

From lighter options like fresh salads and grilled seafood to hearty dishes like roasted lamb and savory casseroles, these recipes highlight the best of what spring has to offer.

, roll up your sleeves, preheat the oven, and get ready to fill your home with the irresistible aromas of a perfect spring Sunday dinner!

35+ Hearty Spring Sunday Dinner Recipes for a Perfect Family Feast

A spring Sunday dinner is an opportunity to embrace the fresh, vibrant flavors of the season while enjoying a meal with loved ones.

From light salads and fresh seafood to hearty roasts and savory baked dishes, there’s something for everyone in these 35+ recipes.

Whether you’re hosting a casual family meal or a more formal gathering, these recipes will add a touch of seasonal elegance to your table.

So next time you’re planning your Sunday dinner, turn to these spring-inspired dishes for inspiration and create a meal that will delight everyone at the table.

With the best ingredients of the season, your spring Sunday dinner will be a memorable one!

Spring Herb Roasted Chicken with Asparagus and Lemon

This herb-infused roasted chicken is the perfect centerpiece for a spring Sunday dinner. With fresh rosemary, thyme, and garlic, the chicken is juicy and aromatic, while the addition of lemon and asparagus brings a bright, refreshing contrast. The light, seasonal flavors combine beautifully in this comforting yet sophisticated dish, making it ideal for a leisurely Sunday meal.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 1 bunch fresh asparagus, trimmed
• 2 lemons (1 sliced, 1 juiced)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 cup chicken broth (for roasting)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Rinse the chicken and pat it dry. Season the cavity with salt, pepper, and the juice of one lemon. Stuff the cavity with the minced garlic, rosemary, thyme, and a few lemon slices.
3. Rub the exterior of the chicken with olive oil, salt, and pepper. Place the chicken in a roasting pan.
4. Arrange the asparagus around the chicken, drizzling with olive oil, and seasoning with salt and pepper. Pour chicken broth into the bottom of the pan.
5. Roast the chicken for about 1 hour and 20 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C). Halfway through, toss the asparagus with the chicken drippings for extra flavor.
6. Let the chicken rest for 10 minutes before carving. Serve with roasted asparagus and lemon wedges.

This spring herb roasted chicken is not only simple to prepare but also delivers a vibrant burst of flavors that complement the season perfectly. The fresh herbs enhance the chicken’s natural juiciness, and the asparagus adds a satisfying crunch. The bright lemon flavor ties everything together, making this dish an unforgettable choice for your Sunday family dinner. The best part? It pairs beautifully with a light white wine or a crisp iced tea for a refreshing meal.

Creamy Lemon Garlic Shrimp Pasta

For a lighter yet indulgent spring Sunday dinner, this creamy lemon garlic shrimp pasta offers the perfect balance. The tender shrimp are sautéed in garlic-infused butter and tossed with a zesty lemon cream sauce. Served over al dente pasta, it’s a dish that’s both comforting and refreshing—ideal for a relaxed yet elegant meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 12 ounces spaghetti or linguine
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 lemon, zested and juiced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and sauté for 2-3 minutes per side until they turn pink. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the remaining butter and garlic, cooking for about 1 minute until fragrant. Add the heavy cream, Parmesan, lemon zest, and juice. Stir until the sauce thickens, about 3-4 minutes. Season with salt and pepper to taste.
4. Return the shrimp to the skillet and toss them in the sauce until coated.
5. Add the drained pasta to the skillet, tossing to combine. If the sauce is too thick, add some reserved pasta water to achieve the desired consistency.
6. Garnish with fresh parsley and extra lemon zest before serving.

This creamy lemon garlic shrimp pasta is a luxurious yet easy-to-make dish that will impress anyone at your Sunday dinner table. The shrimp are tender and juicy, while the creamy lemon sauce is light but rich in flavor. The zesty lemon and fresh parsley offer the perfect spring twist to a traditional pasta dish. It’s a meal that’s both satisfying and refreshing, with the ability to elevate your Sunday dinner experience effortlessly.

Spring Vegetable Quiche with Goat Cheese

This spring vegetable quiche with goat cheese is a light, savory option for a Sunday dinner that captures the essence of the season. The combination of tender vegetables like spinach, peas, and leeks, along with creamy goat cheese, creates a perfectly balanced dish. Whether served warm or at room temperature, this quiche is delicious and can easily be made ahead of time for a stress-free meal.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 tablespoon olive oil
• 1 leek, thinly sliced
• 1 cup fresh spinach, chopped
• 1/2 cup frozen peas, thawed
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup goat cheese, crumbled
• Salt and pepper to taste
• 1/2 teaspoon dried thyme
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the leek and sauté for 3-4 minutes until softened. Add spinach and peas, cooking until the spinach is wilted and the peas are warmed through. Remove from heat and let cool.
3. In a large bowl, whisk together eggs, heavy cream, salt, pepper, thyme, and nutmeg.
4. Once the vegetable mixture has cooled, stir in the crumbled goat cheese. Pour this mixture into the pie crust.
5. Bake the quiche for 35-40 minutes, or until the center is set and lightly golden on top.
6. Let the quiche cool for 10 minutes before slicing and serving.

This spring vegetable quiche with goat cheese is the epitome of a light yet satisfying meal. The richness of the goat cheese complements the fresh, seasonal vegetables perfectly, making each bite burst with flavor. Whether you’re hosting guests or enjoying a quiet Sunday dinner, this quiche is a versatile dish that offers comfort while embracing the fresh, bright flavors of spring. It’s easy to prepare and can be served warm or at room temperature, making it ideal for a relaxed meal.

Grilled Lemon Herb Salmon with Avocado Salsa

Grilled salmon is always a favorite for a spring Sunday dinner, and this recipe elevates the dish with a refreshing lemon herb marinade and a vibrant avocado salsa. The salmon is juicy and tender, while the tangy salsa made with ripe avocado, tomatoes, and lime adds a zesty, fresh element. This light yet flavorful dish pairs perfectly with a simple side salad or roasted vegetables for a complete meal.

Ingredients:

• 4 salmon fillets
• 1 lemon, juiced and zested
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 cup cherry tomatoes, chopped
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 lime, juiced
• 1 teaspoon honey (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, fresh dill, salt, and pepper to create the marinade. Coat the salmon fillets with the marinade and let them sit for about 10-15 minutes.
3. While the salmon marinates, prepare the avocado salsa by mixing the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and honey (if using) in a bowl. Gently toss the ingredients together, being careful not to mash the avocado.
4. Grill the salmon fillets for about 4-5 minutes per side or until cooked through and easily flaked with a fork.
5. Serve the grilled salmon fillets topped with the fresh avocado salsa.

This grilled lemon herb salmon with avocado salsa is a perfect choice for a light, refreshing spring Sunday dinner. The smoky flavor from the grill complements the citrusy lemon marinade, while the avocado salsa adds a cool, creamy contrast. It’s a dish that’s both nutritious and packed with vibrant flavors. Whether you serve it alongside a leafy salad or roasted vegetables, this meal is sure to impress and leave everyone feeling satisfied without the heaviness of a traditional Sunday roast.

Springtime Risotto with Peas, Asparagus, and Parmesan

Risotto is a wonderfully comforting dish that’s perfect for a spring Sunday dinner. This version is packed with fresh peas, asparagus, and a generous amount of Parmesan cheese, creating a creamy, flavorful dish that highlights the best of the season’s produce. The method of slowly adding stock to the rice results in a smooth, velvety texture that will have everyone asking for seconds.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cups Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth, kept warm
• 1 cup fresh peas
• 1 bunch asparagus, cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Stir in the Arborio rice and cook for another 2-3 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and cook, stirring frequently, until the liquid has mostly evaporated.
4. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is tender but still has a slight bite.
5. While the risotto is cooking, blanch the asparagus and peas in boiling water for 2-3 minutes. Drain and set aside.
6. Once the rice is cooked, stir in the cooked asparagus, peas, Parmesan cheese, and butter. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This springtime risotto is a delicious and satisfying dish that’s perfect for a special Sunday dinner. The creamy texture of the risotto combined with the fresh vegetables gives it a light, seasonal appeal. The Parmesan adds a rich depth of flavor, while the peas and asparagus keep the dish fresh and vibrant. It’s a great way to celebrate the flavors of spring, and it pairs wonderfully with a light salad or crusty bread for a complete meal.

Spring Panzanella Salad with Grilled Vegetables and Burrata

Panzanella is an Italian bread salad that’s perfect for a spring Sunday dinner. This version is elevated with grilled vegetables like zucchini, bell peppers, and eggplant, paired with the creamy richness of fresh burrata cheese. The combination of grilled veggies, toasted bread, and fresh basil creates a delightful balance of textures and flavors. It’s light yet filling, making it an ideal dish for a warm spring day.

Ingredients:

• 1 baguette, cut into cubes
• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 small eggplant, cut into cubes
• 2 tablespoons olive oil (for grilling)
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 cup fresh basil leaves, chopped
• 8 ounces burrata cheese
• 1/2 cup cherry tomatoes, halved

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the zucchini, bell pepper, and eggplant with 1 tablespoon of olive oil, salt, and pepper. Grill the vegetables for 3-4 minutes per side, until they have nice grill marks and are tender.
3. In a separate pan, toast the bread cubes with 1 tablespoon of olive oil over medium heat until golden brown and crispy.
4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, salt, and pepper. Drizzle the dressing over the grilled vegetables and toasted bread cubes.
5. In a large salad bowl, combine the grilled vegetables, bread, cherry tomatoes, and fresh basil. Toss gently to combine.
6. Top with fresh burrata cheese, breaking it up with your hands, and serve immediately.

This spring panzanella salad with grilled vegetables and burrata is the perfect dish to enjoy during a Sunday meal. The crispy, toasted bread absorbs the flavorful juices from the grilled veggies and balsamic dressing, while the creamy burrata adds an indulgent touch. The fresh basil and tomatoes give the salad a burst of freshness, making it a delightful and vibrant dish for the season. It’s a light yet satisfying meal that’s perfect for a spring gathering with friends or family.

Grilled Vegetable and Quinoa Salad with Lemon Vinaigrette

This grilled vegetable and quinoa salad is a colorful, healthy, and flavorful dish perfect for a spring Sunday dinner. The combination of smoky grilled vegetables and protein-packed quinoa makes it both satisfying and nourishing. Topped with a tangy lemon vinaigrette and fresh herbs, this dish is light yet hearty and is a great choice for vegetarians or those looking for a fresh, seasonal meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil (for grilling)
• 1 red bell pepper, cut into strips
• 1 zucchini, sliced
• 1 eggplant, cut into cubes
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Salt and pepper to taste
• 1/4 cup lemon juice
• 2 tablespoons Dijon mustard
• 1/4 cup olive oil (for dressing)

Instructions:

1. Cook quinoa according to package instructions, then fluff with a fork and set aside to cool.
2. Preheat your grill or grill pan to medium-high heat. Toss the bell pepper, zucchini, and eggplant with olive oil, salt, and pepper. Grill the vegetables for about 3-4 minutes per side until they are tender and have nice grill marks.
3. In a large bowl, combine the cooked quinoa and grilled vegetables. Add the cherry tomatoes and toss to combine.
4. In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and pepper to make the vinaigrette.
5. Drizzle the lemon vinaigrette over the quinoa and vegetable mixture. Toss to coat evenly.
6. Garnish with fresh parsley and mint before serving.

This grilled vegetable and quinoa salad is a vibrant and wholesome dish that beautifully captures the flavors of spring. The quinoa adds a satisfying, protein-rich base, while the grilled vegetables bring smokiness and depth to each bite. The fresh herbs and tangy lemon vinaigrette tie everything together, making this salad a refreshing choice for a light Sunday dinner. It can be served warm or at room temperature, making it an easy dish to prepare ahead of time for a relaxed meal.

Lemon Garlic Roast Lamb with Mint Yogurt Sauce

Roast lamb is a classic choice for a special spring Sunday dinner, and this lemon garlic roast lamb with mint yogurt sauce is sure to impress. The lamb is marinated with fresh garlic, lemon, and herbs, and then roasted to tender perfection. The cool and creamy mint yogurt sauce adds a refreshing contrast, making this dish a flavorful and elegant option for your spring meal.

Ingredients:

• 1 leg of lamb (about 4-5 pounds), bone-in
• 4 cloves garlic, minced
• 2 lemons (1 juiced, 1 sliced)
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1/4 cup fresh mint, chopped
• 1 tablespoon honey (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the garlic, lemon juice, rosemary, thyme, olive oil, salt, and pepper. Rub this marinade all over the leg of lamb. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator.
3. Place the marinated lamb on a roasting rack in a large roasting pan. Squeeze the juice of the second lemon over the lamb and add a few lemon slices to the pan.
4. Roast the lamb for 1 hour and 15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, or longer if you prefer a more well-done roast.
5. While the lamb is roasting, prepare the mint yogurt sauce by combining the Greek yogurt, chopped mint, honey (if using), salt, and pepper in a bowl.
6. Let the lamb rest for 10-15 minutes before carving. Serve with the mint yogurt sauce on the side.

This lemon garlic roast lamb with mint yogurt sauce is a luxurious and flavorful dish perfect for a spring Sunday dinner. The marinade infuses the lamb with a zesty and aromatic flavor, while the roasting process ensures it stays tender and juicy. The refreshing mint yogurt sauce provides a cool contrast that enhances the flavors of the lamb. Whether served with roasted potatoes or a light salad, this dish is sure to be a crowd-pleaser and an excellent centerpiece for your Sunday meal.

Roasted Chicken with Spring Vegetables and Herbs

This roasted chicken with spring vegetables and herbs is a wholesome, comforting, and easy-to-make dish that is perfect for a Sunday dinner. The chicken is roasted to golden perfection with a medley of spring vegetables like carrots, potatoes, and radishes, all seasoned with fresh herbs. It’s a one-pan meal that offers the perfect balance of savory flavors, making it ideal for family gatherings.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 4 carrots, peeled and cut into chunks
• 1 bunch radishes, halved
• 1 pound baby potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 lemon, halved

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry and season it inside and out with salt and pepper. Stuff the cavity with the halved lemon and garlic cloves.
3. In a large bowl, toss the carrots, radishes, and baby potatoes with olive oil, rosemary, thyme, salt, and pepper. Arrange the vegetables around the chicken in a roasting pan.
4. Roast the chicken and vegetables for 1 hour and 20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden brown.
5. Let the chicken rest for 10-15 minutes before carving.
6. Serve the roasted chicken with the vegetables on the side, garnishing with additional fresh herbs if desired.

This roasted chicken with spring vegetables and herbs is the ultimate comfort meal for a Sunday dinner. The tender, juicy chicken paired with the roasted vegetables creates a deliciously balanced dish, while the fresh herbs infuse everything with aromatic flavors. The lemon and garlic add a lovely depth to the dish, and the one-pan nature of the meal makes cleanup a breeze. It’s an easy, crowd-pleasing choice for a family dinner that celebrates the best of spring’s produce.

Pan-Seared Salmon with Asparagus and Hollandaise Sauce

Pan-seared salmon paired with fresh asparagus and topped with a rich, creamy hollandaise sauce makes for a sophisticated yet simple spring Sunday dinner. The salmon is perfectly seared with a crispy exterior while remaining tender and moist inside, and the asparagus adds a fresh, crisp element to the dish. The homemade hollandaise sauce, with its velvety texture and tangy lemon flavor, is the perfect finishing touch to elevate the meal.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 bunch fresh asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

For the Hollandaise Sauce:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and white pepper to taste

Instructions:

1. Start by preparing the hollandaise sauce: In a heatproof bowl, whisk the egg yolks and lemon juice together until smooth. Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Season with salt and white pepper to taste. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides.
3. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through.
4. While the salmon is cooking, steam or blanch the asparagus in boiling water for 3-4 minutes until tender but still vibrant and crisp.
5. To serve, place the salmon fillets on plates, arrange the asparagus beside them, and drizzle with the hollandaise sauce. Garnish with fresh parsley and a squeeze of lemon juice.

This pan-seared salmon with asparagus and hollandaise sauce is a perfect choice for a spring Sunday dinner that feels indulgent yet light. The rich hollandaise complements the tender salmon, while the asparagus provides a fresh, seasonal crunch. It’s an elegant dish that is surprisingly easy to prepare, making it ideal for special occasions or a simple family meal. The vibrant flavors and delicate textures are sure to impress your guests or family members, making this dinner a memorable one.

Spring Vegetable Risotto with Parmesan and Lemon

A creamy, comforting spring vegetable risotto is a great way to celebrate the fresh, seasonal produce of the spring. This dish features a variety of vegetables like peas, asparagus, and leeks, all cooked into a rich, velvety risotto. With a hint of lemon zest and finished with a generous sprinkle of Parmesan cheese, this risotto is light yet hearty, perfect as a side or a main dish for your Sunday dinner.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 leek, white and light green parts sliced
• 1 bunch asparagus, cut into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the vegetable broth and keep it warm on low heat.
2. In a large skillet, heat olive oil over medium heat. Add the onion and leek and sauté until softened, about 5 minutes.
3. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.
4. If using white wine, pour it in and stir until it has mostly evaporated.
5. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Allow the liquid to absorb before adding the next ladle of broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. About halfway through cooking the rice, stir in the asparagus and peas, allowing them to cook through and soften.
7. Once the rice is done, remove from heat and stir in the Parmesan cheese and lemon zest. Season with salt and pepper to taste.
8. Serve immediately, garnished with extra Parmesan and a drizzle of olive oil if desired.

This spring vegetable risotto is the epitome of seasonal comfort food, with its creamy texture and the bright, fresh flavors of spring vegetables. The combination of asparagus, peas, and leeks brings a burst of color and nutrition to each bite, while the Parmesan and lemon zest add depth and brightness to the dish. It’s a perfect main dish for vegetarians or a delightful side dish to complement roast meats or seafood for your spring Sunday dinner.

Lemon Herb Grilled Chicken with Couscous Salad

Lemon herb grilled chicken with couscous salad is a light and flavorful dish that’s ideal for a sunny spring Sunday dinner. The chicken is marinated in a zesty lemon and herb mixture, grilled to perfection, and paired with a refreshing couscous salad featuring colorful vegetables and a tangy dressing. This dish is easy to prepare, healthy, and satisfying, making it a great choice for a springtime meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1 cup couscous
• 1 cucumber, diced
• 1/2 red onion, diced
• 1 bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Let it marinate in the refrigerator for at least 30 minutes, or up to overnight.
2. While the chicken is marinating, prepare the couscous according to package instructions. Once cooked, fluff with a fork and set aside to cool.
3. For the couscous salad, combine the cooled couscous with cucumber, red onion, bell pepper, and parsley. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Drizzle the dressing over the salad and toss to combine.
4. Preheat your grill to medium-high heat. Grill the marinated chicken breasts for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. Serve the grilled chicken alongside the couscous salad, garnished with extra parsley if desired.

Lemon herb grilled chicken with couscous salad is a vibrant and healthy dish that perfectly captures the flavors of spring. The zesty marinade infuses the chicken with fresh lemon and aromatic herbs, while the couscous salad adds a light, refreshing contrast. This dish is both satisfying and nourishing, offering a balance of protein, vegetables, and whole grains. It’s a perfect choice for a spring Sunday dinner, whether you’re feeding a crowd or enjoying a simple meal with your loved ones.

Spring Lamb Chops with Mint Yogurt Sauce

Spring lamb chops are a classic choice for a special Sunday dinner, and this recipe adds a refreshing twist with a tangy mint yogurt sauce. The lamb chops are seasoned with a simple blend of garlic, rosemary, and olive oil, then grilled to perfection. The mint yogurt sauce brings a cooling, herbaceous contrast to the richness of the lamb, making this dish a perfect balance of flavors for a spring meal.

Ingredients:

• 8 lamb chops (about 2 per person)
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt
• 2 tablespoons fresh mint, chopped
• 1 tablespoon lemon juice
• 1 teaspoon honey (optional)

Instructions:

1. In a small bowl, combine the minced garlic, rosemary, olive oil, salt, and pepper. Rub this mixture onto the lamb chops and let them marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Preheat your grill to medium-high heat. Grill the lamb chops for about 4-5 minutes per side, depending on your preferred level of doneness (4 minutes for medium-rare).
3. While the lamb chops are grilling, make the mint yogurt sauce by mixing the Greek yogurt, fresh mint, lemon juice, and honey (if using) in a small bowl. Season with salt and pepper to taste.
4. Once the lamb chops are done, remove them from the grill and let them rest for a few minutes.
5. Serve the lamb chops with a generous drizzle of the mint yogurt sauce and garnish with extra mint if desired.

These spring lamb chops with mint yogurt sauce are a show-stopping dish that will elevate any Sunday dinner. The garlic and rosemary rub gives the lamb chops a savory depth of flavor, while the mint yogurt sauce offers a refreshing and creamy contrast. The combination of juicy lamb and vibrant mint makes this dish a perfect celebration of the spring season. Whether you’re hosting a family gathering or a more intimate meal, this dish is sure to impress with its bold flavors and elegant presentation.

Roasted Lemon Herb Chicken with Spring Vegetables

Roasted lemon herb chicken with spring vegetables is an easy and flavorful dish that captures the essence of spring. The chicken is roasted with a mixture of fresh herbs, lemon, and garlic, creating a golden, crispy skin and juicy, tender meat. Paired with seasonal vegetables like carrots, potatoes, and spring onions, this dish is a complete, balanced meal that celebrates the best of the season.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tablespoons olive oil
• 1 lemon, quartered
• 4 garlic cloves, smashed
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• Salt and pepper to taste
• 1 lb baby potatoes, halved
• 1 lb carrots, peeled and cut into 2-inch pieces
• 1 bunch spring onions, trimmed
• 1 tablespoon butter (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels and rub it with olive oil. Stuff the cavity of the chicken with lemon quarters, smashed garlic, and fresh herbs. Season the chicken generously with salt and pepper.
2. Arrange the potatoes, carrots, and spring onions around the chicken in a roasting pan. Drizzle the vegetables with olive oil and season with salt and pepper.
3. Roast the chicken and vegetables in the preheated oven for 1 hour and 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Occasionally baste the chicken with its juices to keep it moist and golden.
4. If desired, add a tablespoon of butter to the vegetables during the last 10 minutes of roasting for extra richness.
5. Let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted vegetables.

Roasted lemon herb chicken with spring vegetables is a flavorful, satisfying dish that is perfect for a Sunday dinner. The combination of fragrant herbs, tangy lemon, and tender roasted vegetables makes this meal feel like a celebration of the season. It’s a simple yet elegant dish that requires minimal preparation, allowing the natural flavors of the chicken and vegetables to shine. Whether you’re feeding a crowd or enjoying a quiet family meal, this dish will bring warmth and freshness to your springtime table.

Creamy Spinach and Ricotta Stuffed Shells

Creamy spinach and ricotta stuffed shells offer a comforting and rich dish that brings the best of both comfort food and spring’s fresh flavors. The large pasta shells are filled with a mixture of spinach, ricotta cheese, and a touch of garlic, then baked in marinara sauce and topped with melted mozzarella. This dish is perfect for those who want a vegetarian option that still feels indulgent and satisfying.

Ingredients:

• 12 large pasta shells
• 1 cup ricotta cheese
• 1 cup cooked spinach, drained and chopped
• 1/2 cup grated Parmesan cheese
• 1 garlic clove, minced
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Cook the pasta shells according to the package directions until al dente. Drain and set aside.
2. In a large bowl, combine the ricotta cheese, spinach, Parmesan cheese, minced garlic, salt, and pepper. Mix until well combined.
3. Spread a thin layer of marinara sauce at the bottom of a baking dish. Stuff each pasta shell with the ricotta and spinach mixture and place them in the baking dish.
4. Pour the remaining marinara sauce over the stuffed shells and top with shredded mozzarella cheese.
5. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
6. Garnish with fresh basil and serve hot.

Creamy spinach and ricotta stuffed shells are a perfect dish for a spring Sunday dinner, offering a delicious blend of creamy, cheesy filling with the freshness of spinach. The rich marinara sauce and melted mozzarella bring comforting flavors, while the spinach adds a touch of brightness that makes this dish feel light yet indulgent. It’s a great option for vegetarians or anyone looking to enjoy a hearty, satisfying meal without the meat. Perfect for a family dinner or a special gathering, this dish is sure to be a crowd-pleaser.

Grilled Shrimp Skewers with Mango Salsa

Grilled shrimp skewers with mango salsa are the perfect light yet flavorful dish for a spring Sunday dinner. The shrimp are marinated in a blend of lime, garlic, and chili, then grilled to perfection for a smoky, tender bite. Paired with a vibrant mango salsa featuring fresh mango, cilantro, and red onion, this dish is bursting with fresh, tangy flavors. It’s a refreshing and tropical meal ideal for those warm spring days.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 lime, juiced and zested
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 mango, peeled and diced
• 1/4 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon honey (optional)
• 1 tablespoon lime juice (for salsa)

Instructions:

1. In a bowl, combine olive oil, lime juice, lime zest, minced garlic, chili powder, salt, and pepper. Add the shrimp to the bowl and toss to coat. Let the shrimp marinate for at least 20 minutes.
2. While the shrimp is marinating, prepare the mango salsa. In a separate bowl, combine diced mango, red onion, cilantro, honey (if using), and lime juice. Mix well and set aside.
3. Preheat your grill or grill pan over medium-high heat. Thread the shrimp onto skewers.
4. Grill the shrimp for 2-3 minutes per side, until they are pink and cooked through.
5. Serve the grilled shrimp skewers with a generous spoonful of mango salsa on top.

These grilled shrimp skewers with mango salsa are a bright and flavorful dish that captures the essence of spring. The shrimp are infused with a zesty marinade and cooked to perfection, while the fresh mango salsa adds a burst of sweetness and acidity. This dish is light yet satisfying, making it a great choice for a healthy and delicious spring dinner. Serve it with a side of rice, quinoa, or a green salad for a complete meal that will transport your taste buds to the tropics.

Roasted Asparagus and Goat Cheese Tart

A roasted asparagus and goat cheese tart is a stunning and delicious addition to any spring Sunday dinner. The buttery, flaky pastry crust is filled with a creamy goat cheese mixture and topped with tender, roasted asparagus spears. The tart is baked until golden and crispy, making it a savory and satisfying dish that highlights the season’s freshest produce. It’s an ideal choice for brunch or a light dinner, and can easily be served as an appetizer or side dish.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 bunch asparagus, trimmed
• 4 oz goat cheese, softened
• 1/4 cup heavy cream
• 1 egg
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme, chopped (optional)
• Lemon zest (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Spread the asparagus in a single layer on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 12-15 minutes, or until the asparagus is tender and slightly charred.
3. While the asparagus roasts, prepare the goat cheese filling. In a bowl, whisk together the goat cheese, heavy cream, egg, salt, and pepper until smooth and creamy.
4. Roll out the puff pastry on a floured surface and transfer it to a baking sheet lined with parchment paper. Score a border around the edges of the pastry, leaving a 1-inch border, but be careful not to cut all the way through.
5. Spread the goat cheese mixture evenly over the center of the pastry, within the border. Once the asparagus is roasted, arrange it on top of the goat cheese filling.
6. Bake the tart for 20-25 minutes, or until the pastry is golden and the filling is set.
7. Garnish with fresh thyme and a sprinkle of lemon zest before serving.

This roasted asparagus and goat cheese tart is a beautiful and flavorful dish that takes full advantage of the bright, fresh flavors of spring. The combination of creamy goat cheese and tender asparagus on a buttery puff pastry crust creates a perfect balance of texture and taste. Whether served as a main dish, appetizer, or side, this tart is sure to impress your guests with its elegant presentation and vibrant flavors. It’s a versatile recipe that can be enjoyed for any occasion, from casual family dinners to festive spring celebrations.

Spinach and Artichoke Stuffed Chicken Breasts

Spinach and artichoke stuffed chicken breasts offer a hearty and satisfying meal that’s perfect for a Sunday dinner. The chicken breasts are stuffed with a creamy mixture of spinach, artichokes, and cheese, then baked until golden and juicy. This dish combines the richness of the stuffing with the lean protein of chicken, making it a balanced and flavorful meal. Served with a side of roasted potatoes or a green salad, it’s a comforting yet elegant dish that’s sure to please everyone at the table.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup fresh spinach, chopped
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 garlic cloves, minced
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
2. Heat olive oil in a skillet over medium heat. Sauté the spinach and garlic for 2-3 minutes until the spinach wilts.
3. In a bowl, combine the sautéed spinach, artichokes, cream cheese, Parmesan cheese, mozzarella cheese, and lemon juice. Stir until smooth and well mixed.
4. Carefully cut a pocket into the side of each chicken breast and stuff it with the spinach and artichoke mixture.
5. Heat a bit more olive oil in the same skillet and sear the chicken breasts for 2-3 minutes per side, until golden.
6. Transfer the chicken breasts to a baking dish and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Serve the stuffed chicken with roasted potatoes or a side salad.

Spinach and artichoke stuffed chicken breasts are an ideal choice for a comforting and flavorful Sunday dinner. The creamy, cheesy stuffing pairs perfectly with the tender chicken, creating a satisfying and hearty dish that feels both indulgent and light. It’s easy to prepare but looks and tastes impressive, making it a perfect dish for entertaining or a family dinner. Whether served with roasted vegetables or a crisp green salad, this recipe is sure to be a hit at your spring table.

Herb-Crusted Rack of Lamb with Roasted Baby Carrots

A herb-crusted rack of lamb is a show-stopping dish that’s perfect for a spring Sunday dinner. The lamb is coated with a fragrant mixture of fresh herbs, garlic, and mustard, then roasted until perfectly tender. Paired with sweet, caramelized baby carrots, this dish is a perfect balance of savory and sweet. The rich, flavorful lamb combined with the simplicity of the roasted carrots creates a memorable meal that will impress any guest.

Ingredients:

• 1 rack of lamb (8 bones)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 lb baby carrots, peeled
• 1 tablespoon honey
• 1 tablespoon butter
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the olive oil, garlic, Dijon mustard, rosemary, thyme, salt, and pepper. Rub this mixture all over the rack of lamb.
3. Heat a large oven-safe skillet over medium-high heat. Sear the lamb rack for 2-3 minutes on each side until browned.
4. Transfer the skillet to the oven and roast for 18-20 minutes for medium-rare, or longer for your desired doneness. Remove from the oven and let rest for 10 minutes before slicing.
5. While the lamb is roasting, toss the baby carrots in olive oil, honey, salt, and pepper. Roast them in the oven for 20-25 minutes, or until they are tender and caramelized, stirring halfway through.
6. Once the lamb has rested, slice between the bones into individual chops. Serve with the roasted baby carrots and garnish with fresh parsley.

Herb-crusted rack of lamb with roasted baby carrots is an elegant and flavorful dish that brings together the best of spring’s fresh produce and bold flavors. The lamb, with its fragrant herb crust and tender meat, is the star of the meal, while the roasted carrots add a natural sweetness that complements the richness of the lamb. This dish is ideal for a special family dinner or celebration, offering a sophisticated yet simple meal that is sure to impress.

Lemon Herb Orzo with Grilled Chicken

Lemon herb orzo with grilled chicken is a fresh, light, and flavorful dish that perfectly captures the essence of spring. The orzo is cooked with fresh lemon juice, olive oil, and herbs, creating a bright and zesty base for the grilled chicken. The chicken is marinated in lemon and garlic, then grilled to juicy perfection. This dish is an ideal option for those who want something light but satisfying, perfect for a spring Sunday dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon butter (optional)
• 1/4 cup Parmesan cheese, grated (optional)

Instructions:

1. In a small bowl, mix 1 tablespoon of olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
2. While the chicken is marinating, cook the orzo according to package instructions. Drain and return the orzo to the pot.
3. Toss the cooked orzo with 1 tablespoon of olive oil, lemon juice, parsley, and salt and pepper to taste. Add a tablespoon of butter for richness, if desired, and stir in Parmesan cheese for extra flavor.
4. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C).
5. Slice the grilled chicken into strips and serve on top of the lemon herb orzo. Garnish with additional parsley and lemon zest.

Lemon herb orzo with grilled chicken is a light and refreshing dish that’s ideal for a spring Sunday dinner. The zesty lemon, fresh herbs, and tender grilled chicken make this meal bright and satisfying, while the orzo provides a hearty base that ties everything together. This dish is a perfect balance of flavors—refreshing, savory, and full of springtime goodness. It’s an easy, healthy, and flavorful meal that is sure to become a springtime favorite.

Baked Cod with Garlic and Parmesan Crust

Baked cod with a garlic and Parmesan crust is a simple yet delicious dish that’s light enough for spring but hearty enough for a Sunday dinner. The cod is baked with a flavorful crust made of Parmesan, garlic, and breadcrumbs, creating a crispy topping that contrasts beautifully with the flaky, tender fish. This dish is perfect for seafood lovers and pairs beautifully with roasted vegetables or a light salad.

Ingredients:

• 4 cod fillets
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 lemon, sliced (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cod fillets on a lightly greased baking sheet.
2. In a small bowl, mix the Parmesan cheese, breadcrumbs, minced garlic, parsley, olive oil, salt, and pepper.
3. Spread the garlic-Parmesan mixture evenly over the top of each cod fillet.
4. Bake the cod for 12-15 minutes, or until the fish is opaque and easily flakes with a fork. The crust should be golden and crispy.
5. Garnish the baked cod with fresh lemon slices and serve immediately.

Baked cod with garlic and Parmesan crust is a simple yet elegant dish that’s perfect for a spring Sunday dinner. The crispy Parmesan crust adds a delightful crunch to the tender cod, making it a dish that is both comforting and refreshing. This recipe is quick and easy, yet it delivers a gourmet flavor that will impress any guest. Pair it with some roasted vegetables or a light salad to complete this flavorful and light meal that’s ideal for spring.

Note: More recipes are coming soon!