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Spring is a season of renewal, with fresh ingredients, vibrant colors, and a sense of lightness in the air.
It’s the perfect time to transition from heavier, comfort foods to meals that celebrate the bounty of fresh vegetables, herbs, and lean proteins.
A Sunday lunch in the spring offers an opportunity to gather friends and family around the table and enjoy dishes that are not only delicious but also nourishing.
Whether you’re looking for a light salad, a savory main dish, or a sweet treat to finish off the meal, there are countless ways to create a memorable spring Sunday lunch.
In this article, we’ve gathered 25+ recipes that celebrate the season’s flavors, from crisp greens and tender meats to zesty fruits and fragrant herbs.
These recipes are easy to prepare, full of flavor, and sure to impress your guests.
25+ Delicious Spring Sunday Lunch Recipes for Every Occasion
Spring Sundays are about enjoying the vibrant, fresh ingredients that come with the season while embracing the joy of gathering with loved ones.
The recipes featured here offer a range of options, whether you’re in the mood for a light and healthy meal or a more indulgent treat.
Each dish is a celebration of the season’s best offerings, from bright salads and grilled meats to decadent desserts.
With these 25+ spring Sunday lunch recipes, you’ll have everything you need to create a memorable meal that will leave everyone satisfied and ready to embrace the beauty of spring.
Lemon Herb Roast Chicken with Spring Vegetables
This Lemon Herb Roast Chicken with Spring Vegetables is the epitome of a fresh, vibrant spring Sunday lunch. The zesty lemon and fragrant herbs complement the tender chicken, while the roasted seasonal vegetables bring out the flavors of spring in every bite. It’s a dish that’s as beautiful as it is flavorful, perfect for gathering around the table with family or friends. The simplicity of this recipe makes it an ideal choice for a relaxed Sunday afternoon.
Ingredients:
- 1 whole chicken (about 4 lbs)
- 2 lemons, quartered
- 6 garlic cloves, smashed
- 1 bunch of fresh rosemary
- 1 bunch of fresh thyme
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 large carrots, cut into chunks
- 2 cups baby potatoes, halved
- 1 cup green beans, trimmed
- 1/2 cup chicken broth
Instructions:
- Preheat your oven to 400°F (200°C).
- Pat the chicken dry with paper towels. Season the chicken generously with salt and pepper, both inside and out.
- Stuff the cavity of the chicken with 2 lemon quarters, smashed garlic cloves, and a few sprigs of rosemary and thyme.
- Rub the outside of the chicken with olive oil, then squeeze the remaining lemon quarters over the chicken, sprinkling the zest on top. Tie the legs together with kitchen twine and tuck the wings under the chicken.
- In a roasting pan, scatter the carrots, potatoes, and green beans around the chicken. Drizzle the vegetables with olive oil and season with salt and pepper. Add the chicken broth to the bottom of the pan.
- Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Baste the chicken occasionally with the pan juices.
- Remove the chicken from the oven and let it rest for 10 minutes before carving.
- Serve the chicken with the roasted spring vegetables.
This Lemon Herb Roast Chicken with Spring Vegetables is an ideal dish for a spring Sunday lunch, bringing the season’s best produce to the table in a way that’s both elegant and satisfying. The chicken remains juicy and flavorful, while the vegetables are perfectly roasted, offering a balance of textures and flavors. It’s an easy, yet impressive, meal that will have everyone asking for seconds.
Spring Vegetable Frittata with Goat Cheese and Asparagus
A Spring Vegetable Frittata with Goat Cheese and Asparagus is a light yet hearty dish, packed with seasonal veggies and the tangy richness of goat cheese. It’s the perfect centerpiece for a Sunday lunch, whether served warm or at room temperature. This frittata is versatile, healthy, and easy to make, highlighting the vibrant flavors of the season in each bite. It’s a delightful choice for vegetarians or anyone looking for a lighter yet satisfying meal.
Ingredients:
- 8 large eggs
- 1/2 cup milk
- 1 tbsp olive oil
- 1 bunch asparagus, trimmed and chopped into 1-inch pieces
- 1/2 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 1/2 cup fresh spinach, chopped
- 3 oz goat cheese, crumbled
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and sauté for 2-3 minutes until softened.
- Add the asparagus and cook for another 3-4 minutes until slightly tender.
- Stir in the cherry tomatoes and spinach, cooking for another minute until the spinach wilts.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the vegetables in the skillet. Sprinkle the crumbled goat cheese over the top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
- Remove the frittata from the oven and let it cool slightly before slicing. Garnish with fresh parsley.
This Spring Vegetable Frittata is a fantastic way to celebrate the flavors of the season, and it’s a dish that works equally well for brunch, lunch, or even dinner. The combination of creamy goat cheese, crisp asparagus, and tender eggs offers a perfect balance of textures. It’s light enough to enjoy as part of a springtime feast yet hearty enough to satisfy your hunger. The addition of spinach and tomatoes brings an extra burst of freshness that’s perfect for a sunny Sunday gathering.
Minty Pea and Ricotta Salad with Lemon Vinaigrette
A Minty Pea and Ricotta Salad with Lemon Vinaigrette is a refreshing, vibrant dish that embodies the spirit of spring. The sweetness of the peas, the creaminess of the ricotta, and the zing of the lemon vinaigrette make this salad a perfect accompaniment to any Sunday lunch. It’s light, fresh, and full of bright flavors, making it an ideal side dish or even a main course for a lighter meal.
Ingredients:
- 2 cups fresh or frozen peas
- 1/2 cup ricotta cheese
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup red onion, finely sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Lemon zest for garnish
Instructions:
- If using fresh peas, blanch them in boiling water for 2-3 minutes until tender, then drain and cool in ice water. If using frozen peas, simply thaw them.
- In a large mixing bowl, combine the peas, ricotta cheese, mint, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
- Pour the vinaigrette over the pea mixture and toss gently to coat.
- Garnish the salad with lemon zest and a few extra mint leaves.
- Serve immediately or refrigerate for up to an hour before serving for a chilled salad.
This Minty Pea and Ricotta Salad with Lemon Vinaigrette is the ultimate fresh, springtime dish. The sweet peas, creamy ricotta, and fragrant mint combine beautifully, and the lemon vinaigrette ties everything together with a burst of brightness. It’s the perfect side salad for any spring Sunday lunch, adding a refreshing contrast to richer dishes or standing on its own for a light, healthy meal. It’s a versatile recipe that can be customized with your favorite herbs or seasonal veggies, making it a dish you’ll want to return to time and time again.
Roasted Salmon with Spring Pea and Mint Salad
Roasted Salmon with Spring Pea and Mint Salad is a perfect choice for a light, nutritious, and flavorful Sunday lunch. The richness of the salmon pairs beautifully with the crisp freshness of the spring pea salad, enhanced by the bright flavors of mint and lemon. This dish is not only quick and easy to prepare but also visually stunning, making it ideal for a relaxed but elegant gathering. With the right balance of flavors and textures, this dish embodies the best of spring.
Ingredients:
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 lemon, sliced into wedges
- Salt and pepper to taste
- 2 cups fresh peas, blanched
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup red onion, thinly sliced
- 1 tbsp olive oil (for the salad)
- 1 tbsp fresh lemon juice (for the salad)
- 1/2 tsp honey
- 1/2 cup feta cheese, crumbled (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper.
- Drizzle the salmon with olive oil and season with salt and pepper. Place a few lemon slices on top of each fillet.
- Roast the salmon for 12-15 minutes or until the fish flakes easily with a fork.
- While the salmon is roasting, prepare the salad. In a large bowl, combine the blanched peas, chopped mint, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently.
- Once the salmon is done, serve each fillet with a generous portion of the pea and mint salad. Optionally, sprinkle with crumbled feta for added creaminess.
This Roasted Salmon with Spring Pea and Mint Salad offers a fresh and healthy option for a spring Sunday lunch. The salmon is rich and tender, while the pea and mint salad provides a refreshing, zesty contrast. The light honey-lemon dressing ties everything together, making this dish a beautiful combination of vibrant flavors. It’s quick enough for a weeknight but elegant enough to impress guests, making it a perfect choice for any occasion.
Asparagus and Goat Cheese Tart with Arugula Salad
An Asparagus and Goat Cheese Tart with Arugula Salad is a fantastic way to embrace the flavors of spring. The flaky, buttery crust is filled with creamy goat cheese and tender asparagus, making it both savory and satisfying. Paired with a peppery arugula salad and a tangy vinaigrette, this dish strikes the perfect balance of richness and freshness. It’s an elegant, light, and easy dish that can be served as the main attraction or a side to a larger spring feast.
Ingredients for the Tart:
- 1 sheet of puff pastry (store-bought or homemade)
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 4 oz goat cheese, crumbled
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 egg (for egg wash)
Ingredients for the Salad:
- 4 cups arugula
- 1/4 cup cherry tomatoes, halved
- 1/4 cup shaved Parmesan cheese
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a parchment-lined baking sheet.
- Use a fork to prick the surface of the pastry, leaving a small border around the edges.
- Toss the asparagus with olive oil, salt, and pepper, and arrange it evenly on the pastry.
- Crumble the goat cheese over the asparagus, then fold the edges of the pastry up to create a rustic border.
- Brush the exposed edges of the pastry with a beaten egg to create a golden crust.
- Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed, and the asparagus is tender.
- While the tart bakes, prepare the salad. In a large bowl, toss the arugula, cherry tomatoes, and Parmesan.
- Whisk together the balsamic vinegar, olive oil, salt, and pepper to make the dressing, then toss with the salad just before serving.
- Once the tart is done, allow it to cool for a few minutes, then slice and serve alongside the arugula salad.
This Asparagus and Goat Cheese Tart with Arugula Salad is a stunning and delicious dish, perfect for a spring Sunday lunch. The savory tart, with its flaky crust and creamy goat cheese, is complemented beautifully by the peppery freshness of the arugula salad. It’s a dish that’s as visually appealing as it is tasty, and the combination of textures from the crispy pastry and tender asparagus makes each bite a joy. This dish is sure to be a favorite at your spring gatherings.
Grilled Vegetable and Halloumi Skewers with Tzatziki Sauce
Grilled Vegetable and Halloumi Skewers with Tzatziki Sauce are a flavorful and fun option for a spring Sunday lunch. The combination of charred vegetables and salty halloumi cheese creates a satisfying dish, while the cooling tzatziki sauce provides a refreshing contrast. These skewers are perfect for outdoor grilling or can be made indoors with a grill pan. They are vegetarian-friendly, easy to prepare, and packed with seasonal flavors, making them a great addition to any spring meal.
Ingredients for the Skewers:
- 1 block of Halloumi cheese, cut into cubes
- 1 red bell pepper, cut into chunks
- 1 zucchini, sliced into thick rounds
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp dried oregano
- Salt and pepper to taste
- Wooden skewers (soaked in water for 30 minutes)
Ingredients for the Tzatziki Sauce:
- 1/2 cup Greek yogurt
- 1/2 cucumber, grated and excess water squeezed out
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- Preheat your grill or grill pan to medium-high heat.
- Thread the halloumi cubes, red bell pepper, zucchini, onion, and cherry tomatoes onto the skewers.
- Drizzle the skewers with olive oil and sprinkle with dried oregano, salt, and pepper.
- Grill the skewers for 4-5 minutes on each side, or until the vegetables are charred and tender, and the halloumi is golden brown.
- While the skewers are grilling, make the tzatziki sauce by combining the Greek yogurt, grated cucumber, garlic, olive oil, dill, lemon juice, salt, and pepper in a bowl. Stir until smooth.
- Once the skewers are done, remove them from the grill and serve with a generous dollop of tzatziki sauce on the side.
These Grilled Vegetable and Halloumi Skewers with Tzatziki Sauce are a flavorful and vibrant way to enjoy the best of spring’s produce. The smoky grilled vegetables and savory halloumi are enhanced by the refreshing, tangy tzatziki sauce, making each bite a perfect balance of flavors. This dish is not only a hit at gatherings but also a versatile option for a light yet satisfying Sunday lunch. Whether served as a main dish or as part of a larger meal, these skewers are sure to delight anyone looking for a delicious, plant-forward dish.
Sweet Potato and Black Bean Tacos with Avocado Salsa
Sweet Potato and Black Bean Tacos with Avocado Salsa are a vibrant and satisfying choice for a spring Sunday lunch. The roasted sweet potatoes bring a natural sweetness, while the black beans add hearty texture and protein. Topped with a fresh avocado salsa, these tacos burst with flavor and are perfect for anyone seeking a light, vegetarian-friendly meal. Whether you’re serving them for a casual get-together or enjoying them solo, these tacos are easy to prepare and absolutely delicious.
Ingredients for the Tacos:
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 can black beans, drained and rinsed
- 8 small corn tortillas
- 1/4 cup cilantro, chopped (for garnish)
Ingredients for the Avocado Salsa:
- 2 ripe avocados, diced
- 1/2 red onion, finely chopped
- 1 small tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them out in an even layer.
- Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they’re golden and tender.
- While the sweet potatoes are roasting, prepare the avocado salsa. In a bowl, combine the diced avocados, red onion, tomato, cilantro, and lime juice. Season with salt and pepper, then gently mix together.
- Heat the corn tortillas in a dry skillet over medium heat for about 1 minute on each side, until warm and slightly charred.
- To assemble the tacos, layer each tortilla with a scoop of roasted sweet potatoes, black beans, and a generous spoonful of avocado salsa. Garnish with chopped cilantro.
- Serve the tacos immediately, with lime wedges on the side if desired.
Sweet Potato and Black Bean Tacos with Avocado Salsa are a perfect way to celebrate the flavors of spring while keeping things light and healthy. The sweet potatoes add a caramelized, comforting flavor, while the black beans make the tacos filling without being heavy. The creamy avocado salsa elevates the entire dish with its fresh, tangy kick. These tacos are ideal for anyone craving a vibrant, plant-based meal that’s both satisfying and full of flavor. Whether you’re hosting a taco night or preparing a family lunch, they’re sure to be a hit!
Lemon and Herb Grilled Shrimp Skewers with Quinoa Salad
Lemon and Herb Grilled Shrimp Skewers with Quinoa Salad make for a light yet flavorful spring Sunday lunch. The shrimp is marinated in a zesty lemon and herb dressing, which infuses them with refreshing flavors, and then grilled to perfection. Paired with a nutrient-packed quinoa salad, which features crunchy vegetables and a tangy dressing, this dish is as healthy as it is delicious. It’s the perfect combination of seafood and grains, providing a satisfying yet refreshing meal.
Ingredients for the Shrimp Skewers:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 6-8 wooden skewers (soaked in water for 30 minutes)
Ingredients for the Quinoa Salad:
- 1 cup quinoa, cooked and cooled
- 1 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tbsp fresh parsley, chopped
Ingredients for the Lemon Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions:
- In a bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 30 minutes to marinate.
- While the shrimp is marinating, prepare the quinoa salad. In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, and feta cheese. Toss together to mix.
- In a small bowl, whisk together the ingredients for the lemon vinaigrette: olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour over the quinoa salad and toss to combine. Garnish with fresh parsley.
- Preheat the grill to medium-high heat. Thread the marinated shrimp onto the soaked skewers.
- Grill the shrimp skewers for 2-3 minutes on each side, or until the shrimp is opaque and slightly charred.
- Serve the grilled shrimp skewers alongside the quinoa salad for a complete meal.
These Lemon and Herb Grilled Shrimp Skewers with Quinoa Salad are a delightful springtime dish that balances fresh, light flavors with satisfying textures. The zesty shrimp adds a burst of flavor, and the quinoa salad provides a healthy and filling base. The tangy lemon vinaigrette ties everything together, making this dish a perfect choice for a sunny spring Sunday lunch. It’s a light, refreshing meal that works wonderfully for a weekend gathering or a nutritious weeknight dinner.
Roasted Beet and Goat Cheese Salad with Walnuts and Honey Balsamic Vinaigrette
Roasted Beet and Goat Cheese Salad with Walnuts and Honey Balsamic Vinaigrette is a colorful and nourishing dish that brings out the best of spring’s earthy flavors. The sweet, roasted beets are paired with creamy goat cheese and crunchy walnuts, making each bite a delightful combination of textures. The honey balsamic vinaigrette adds the perfect touch of sweetness and acidity, elevating the entire salad. This dish is a great way to celebrate the season’s vibrant produce while enjoying a light yet satisfying meal.
Ingredients for the Salad:
- 3 medium beets, peeled and cut into wedges
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 cups mixed greens (such as arugula, spinach, and baby kale)
- 1/4 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted and chopped
- 1/4 cup red onion, thinly sliced (optional)
Ingredients for the Honey Balsamic Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast the beets for 30-35 minutes, flipping halfway through, until they are tender and slightly caramelized.
- While the beets are roasting, prepare the honey balsamic vinaigrette. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- In a large bowl, combine the mixed greens, roasted beets, goat cheese, walnuts, and red onion (if using).
- Drizzle the honey balsamic vinaigrette over the salad and toss gently to combine.
- Serve the salad immediately, or refrigerate for up to an hour to serve chilled.
The Roasted Beet and Goat Cheese Salad with Walnuts and Honey Balsamic Vinaigrette is a beautiful, seasonal dish that’s perfect for a spring Sunday lunch. The combination of sweet beets, tangy goat cheese, and crunchy walnuts is a delicious medley of flavors and textures. The honey balsamic vinaigrette provides just the right amount of sweetness and acidity, making this salad a well-balanced dish. It’s light yet hearty, making it a great side dish or a satisfying main for a vegetarian meal.
Lemon Ricotta Pancakes with Fresh Berry Compote
Lemon Ricotta Pancakes with Fresh Berry Compote are a bright and indulgent way to start your spring Sunday lunch. These pancakes are light and fluffy, thanks to the ricotta cheese and the refreshing lemon zest that adds a citrusy burst. Topped with a sweet and tangy berry compote made from fresh strawberries, blueberries, and raspberries, this dish is a delicious combination of textures and flavors. It’s perfect for a leisurely brunch or a family gathering and is sure to impress your guests with its seasonal flavors.
Ingredients for the Pancakes:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp butter, melted (for the batter)
- Butter or oil for cooking
Ingredients for the Berry Compote:
- 1 cup strawberries, sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 2 tbsp honey or maple syrup
- 1 tbsp lemon juice
Instructions:
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the eggs and then stir in the ricotta, milk, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter should be thick but pourable. If it’s too thick, add a little more milk.
- Heat a non-stick skillet or griddle over medium heat and brush with a bit of butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- While the pancakes cook, make the berry compote. In a small saucepan, combine the strawberries, blueberries, raspberries, honey (or maple syrup), and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the berries have softened and the mixture has thickened slightly.
- Serve the pancakes with a generous spoonful of berry compote on top. You can also add extra lemon zest or powdered sugar for garnish.
Lemon Ricotta Pancakes with Fresh Berry Compote are a delightful treat for any spring Sunday lunch. The rich, creamy ricotta gives the pancakes a luxurious texture, while the bright lemon zest adds a refreshing citrus note. The berry compote is the perfect topping—sweet, tangy, and bursting with fresh spring flavors. These pancakes are indulgent yet light enough for a leisurely brunch, and they’ll surely become a favorite in your springtime recipe repertoire.
Spinach and Feta Stuffed Chicken Breasts with Roasted Potatoes
Spinach and Feta Stuffed Chicken Breasts with Roasted Potatoes is a flavorful, savory dish that’s perfect for a spring Sunday lunch. The chicken breasts are filled with a mixture of spinach, feta cheese, garlic, and herbs, making each bite a burst of Mediterranean-inspired flavors. Paired with crispy, golden roasted potatoes, this meal is hearty yet light enough to enjoy in the warmer months. It’s simple to prepare, but the stuffed chicken looks impressive on the plate, making it ideal for a family meal or gathering.
Ingredients for the Chicken:
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Toothpicks (for securing the chicken)
Ingredients for the Roasted Potatoes:
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and garlic and sauté for 2-3 minutes until the spinach wilts. Remove from heat and let cool slightly.
- In a small bowl, combine the sautéed spinach, crumbled feta, oregano, salt, and pepper.
- Cut a pocket into the side of each chicken breast, being careful not to slice all the way through. Stuff each chicken breast with the spinach and feta mixture and secure with toothpicks.
- Season the outside of the chicken breasts with salt, pepper, and a drizzle of olive oil.
- For the roasted potatoes, toss the halved baby potatoes with olive oil, thyme, salt, and pepper. Spread them out on a baking sheet.
- Place the stuffed chicken breasts on the same baking sheet or in a separate dish and roast in the oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are golden and crispy.
- Serve the stuffed chicken breasts with the roasted potatoes on the side, garnished with fresh herbs if desired.
Spinach and Feta Stuffed Chicken Breasts with Roasted Potatoes is a deliciously satisfying meal that’s perfect for a spring Sunday lunch. The tender chicken, stuffed with spinach and feta, is packed with flavor, while the roasted potatoes offer a crispy contrast. This dish is both comforting and light, making it a great choice for a family meal or an intimate gathering. The Mediterranean-inspired flavors bring a fresh and vibrant twist to your usual chicken dinner, and the combination of chicken and potatoes ensures that everyone will leave the table satisfied.
Grilled Peach and Burrata Salad with Balsamic Glaze
Grilled Peach and Burrata Salad with Balsamic Glaze is a light, refreshing dish that perfectly captures the flavors of spring and early summer. The sweetness of the grilled peaches pairs beautifully with the creamy richness of burrata cheese. Tossed with mixed greens, arugula, and a simple balsamic glaze, this salad is a beautiful balance of savory, sweet, and tangy flavors. It’s a perfect starter for a Sunday lunch or a light main course when you’re looking for something vibrant and healthy.
Ingredients for the Salad:
- 2 ripe peaches, halved and pitted
- 1 tbsp olive oil
- 4 oz burrata cheese
- 4 cups mixed greens (arugula, spinach, or mesclun)
- 1/4 cup red onion, thinly sliced (optional)
- 1/4 cup fresh basil leaves
- 2 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- Preheat your grill or grill pan to medium-high heat. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
- Grill the peaches, cut-side down, for 3-4 minutes, or until they develop nice grill marks and become tender.
- While the peaches are grilling, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the mixture has reduced by half and becomes syrupy.
- In a large bowl, toss the mixed greens and red onion (if using) with a drizzle of olive oil and salt.
- Once the peaches are grilled, slice them into wedges and arrange them over the greens.
- Tear the burrata into pieces and scatter over the top of the salad. Garnish with fresh basil leaves.
- Drizzle the balsamic glaze over the salad just before serving and enjoy immediately.
The Grilled Peach and Burrata Salad with Balsamic Glaze is a simple yet sophisticated dish that captures the essence of spring. The grilled peaches bring a smoky sweetness that pairs wonderfully with the creamy burrata, while the balsamic glaze adds just the right amount of tangy richness. This salad is not only beautiful but also bursting with fresh, vibrant flavors that make it an ideal choice for a Sunday lunch or light appetizer. It’s a refreshing and indulgent way to enjoy the best of the season’s produce, making it a standout dish for any occasion.
Roasted Lemon Herb Salmon with Asparagus and Couscous
Roasted Lemon Herb Salmon with Asparagus and Couscous is a light and wholesome dish that brings together the delicate flavors of salmon with the earthy crispness of asparagus. The salmon is marinated in a zesty lemon and herb blend, then roasted to perfection, while the asparagus is roasted until tender and slightly charred. Served alongside fluffy couscous, this meal is not only packed with flavor but also incredibly quick and easy to prepare. It’s a perfect spring Sunday lunch for those who crave a nutritious, light, and flavorful meal.
Ingredients for the Salmon:
- 4 salmon fillets, skin on
- 2 tbsp olive oil
- Zest and juice of 1 lemon
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Ingredients for the Asparagus:
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper to taste
Ingredients for the Couscous:
- 1 cup couscous
- 1 tbsp olive oil
- 1 1/4 cups water or vegetable broth
- Salt to taste
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Rub this mixture over the salmon fillets and set them aside to marinate for 15 minutes.
- On the same baking sheet, place the asparagus and drizzle with olive oil, salt, and pepper. Spread them in an even layer.
- Roast the salmon and asparagus in the oven for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
- While the salmon and asparagus are roasting, prepare the couscous. Bring water or vegetable broth to a boil in a medium saucepan. Stir in couscous and a pinch of salt, cover, and remove from heat. Let it steam for 5-7 minutes, then fluff with a fork and drizzle with olive oil.
- Serve the roasted salmon and asparagus over a bed of couscous and garnish with extra lemon wedges, if desired.
Roasted Lemon Herb Salmon with Asparagus and Couscous is the perfect balance of freshness and richness, making it a standout dish for a spring Sunday lunch. The tender salmon, infused with fragrant lemon and herbs, complements the smoky roasted asparagus and fluffy couscous. The combination of light and flavorful ingredients makes this dish both satisfying and healthy, without feeling too heavy. It’s a versatile recipe that can be served for a special occasion or a regular weeknight, and it’s sure to please anyone who loves fresh, seasonal food.
Spring Vegetable Risotto with Parmesan and Fresh Herbs
Spring Vegetable Risotto with Parmesan and Fresh Herbs is a creamy, comforting dish that celebrates the abundance of spring produce. With fresh peas, asparagus, and zucchini, this risotto is full of vibrant flavors and colors. The risotto itself is luxuriously creamy, thanks to the slow addition of stock and a generous sprinkle of Parmesan cheese. This dish is perfect for a relaxed Sunday lunch when you want something hearty but light, and it pairs beautifully with a crisp white wine.
Ingredients:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 cup Arborio rice
- 4 cups vegetable broth, kept warm
- 1/2 cup white wine (optional)
- 1 cup fresh peas (or frozen)
- 1 cup asparagus, chopped
- 1 zucchini, diced
- 1/2 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 4 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes, until the rice is lightly toasted.
- If using, pour in the white wine and stir until it’s mostly absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more broth. Continue this process for about 15 minutes, until the rice is tender but still slightly al dente.
- In the last 5 minutes of cooking, stir in the peas, asparagus, and zucchini, and cook until the vegetables are tender and the rice is fully cooked.
- Once the risotto is creamy and the vegetables are cooked through, stir in the Parmesan cheese, fresh parsley, and basil. Season with salt and pepper to taste.
- Serve the risotto hot, garnished with extra Parmesan and fresh herbs if desired.
Spring Vegetable Risotto with Parmesan and Fresh Herbs is a comforting and flavorful dish that perfectly captures the essence of spring. The creamy risotto, combined with the fresh vegetables, creates a satisfying yet light meal. The addition of Parmesan and fresh herbs enhances the dish with savory richness and bright, herbal notes. This risotto is perfect for a leisurely Sunday lunch, whether you’re enjoying it with friends, family, or on your own. It’s the kind of dish that feels indulgent but is made with wholesome ingredients, making it both nourishing and delicious.
Tomato and Basil Tart with Puff Pastry
Tomato and Basil Tart with Puff Pastry is a simple yet elegant dish that brings together the classic flavors of tomatoes, basil, and flaky pastry. Using store-bought puff pastry as a base, this tart comes together quickly, making it an ideal option for a spring Sunday lunch. The combination of juicy tomatoes, fragrant basil, and creamy goat cheese creates a flavorful filling that’s rich yet light. This tart can be served as a main course or as an appetizer for a gathering, offering a delicious way to enjoy the bounty of fresh spring produce.
Ingredients:
- 1 sheet puff pastry, thawed
- 2 medium tomatoes, thinly sliced
- 1/2 cup goat cheese, crumbled
- 1/4 cup fresh basil leaves
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 egg (for egg wash)
- 1 tbsp balsamic glaze (optional, for drizzling)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to about 12 inches in diameter. Transfer it to the prepared baking sheet.
- Using a knife, lightly score a border around the edges of the puff pastry, about 1 inch from the edge, to create a crust. Be careful not to cut all the way through.
- Arrange the sliced tomatoes in a single layer inside the border of the puff pastry. Sprinkle the crumbled goat cheese over the tomatoes and season with salt and pepper.
- Brush the exposed pastry border with the beaten egg to give it a golden finish as it bakes.
- Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed, and the tomatoes are tender.
- Remove from the oven and scatter fresh basil leaves on top. Drizzle with balsamic glaze, if desired, and serve warm or at room temperature.
Tomato and Basil Tart with Puff Pastry is a simple yet sophisticated dish that’s perfect for a spring Sunday lunch. The crispy, flaky puff pastry crust contrasts beautifully with the juicy tomatoes and creamy goat cheese, while the fresh basil adds a fragrant, herbal touch. This tart is an easy-to-make showstopper that’s perfect for any occasion, whether as a light lunch or an appetizer for a gathering. The balance of flavors and textures makes it a delightful way to showcase the best of the season’s produce.
Herb-Crusted Roast Lamb with Mint Yogurt Sauce
Herb-Crusted Roast Lamb with Mint Yogurt Sauce is a succulent and flavorful dish that’s perfect for a spring Sunday lunch. The lamb is coated with a fragrant herb mixture, including rosemary, thyme, and garlic, and then roasted to perfection, resulting in a tender, juicy roast. The mint yogurt sauce adds a cool, creamy element that complements the rich flavors of the lamb. This dish is ideal for special occasions or family gatherings and pairs beautifully with roasted vegetables or a fresh salad for a balanced, seasonal meal.
Ingredients for the Lamb:
- 1 (5-6 lb) boneless leg of lamb, trimmed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Ingredients for the Mint Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1/4 cup fresh mint, finely chopped
- 1 tbsp lemon juice
- 1 tsp honey (optional)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C). Place a rack in the center of the oven.
- In a small bowl, combine the olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper to form a paste.
- Rub the herb mixture all over the lamb, ensuring it is evenly coated.
- Place the lamb on a roasting rack in a roasting pan. Roast for 1.5-2 hours, or until the lamb reaches your desired level of doneness (use a meat thermometer to check: 130°F for medium-rare, 140°F for medium).
- While the lamb roasts, make the mint yogurt sauce by combining the Greek yogurt, fresh mint, lemon juice, honey (if using), and salt and pepper in a bowl. Stir until smooth.
- Remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
- Serve the lamb slices with a generous spoonful of the mint yogurt sauce on the side.
Herb-Crusted Roast Lamb with Mint Yogurt Sauce is a show-stopping dish that’s perfect for a spring Sunday lunch. The lamb is beautifully seasoned with aromatic herbs, and roasting it ensures a tender, juicy roast. The mint yogurt sauce provides a refreshing contrast to the richness of the meat, creating a balanced and flavorful meal. Whether you’re celebrating a special occasion or enjoying a relaxed family meal, this dish will bring warmth and elegance to your table.
Roasted Beet and Goat Cheese Salad with Walnuts and Arugula
Roasted Beet and Goat Cheese Salad with Walnuts and Arugula is a vibrant, fresh dish that’s perfect for spring. The earthy sweetness of the roasted beets pairs beautifully with the tangy goat cheese, while the walnuts add a delightful crunch. The peppery arugula balances out the richness of the cheese, and a simple balsamic dressing ties everything together. This salad makes an excellent side dish for your Sunday lunch or can stand on its own as a light, healthy main course.
Ingredients:
- 4 medium beets, peeled and chopped into cubes
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 cups fresh arugula
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey
- 1/4 cup extra virgin olive oil
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the chopped beets with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer on the baking sheet.
- Roast the beets for 30-35 minutes, or until tender and slightly caramelized, tossing halfway through for even cooking.
- While the beets roast, toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and golden. Set aside.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and olive oil to make the dressing. Season with salt and pepper.
- Once the beets are roasted, let them cool for a few minutes before assembling the salad.
- In a large bowl, toss the arugula with the roasted beets, goat cheese, and toasted walnuts.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Roasted Beet and Goat Cheese Salad with Walnuts and Arugula is a delightful and colorful dish that combines earthy, creamy, and crunchy elements in every bite. The roasted beets bring sweetness and depth, while the goat cheese adds a tangy richness, perfectly complemented by the toasted walnuts and peppery arugula. With the added bonus of a simple, yet flavorful balsamic dressing, this salad is the perfect light yet satisfying option for a spring Sunday lunch. It’s a dish that’s both elegant and wholesome, ideal for a casual meal or a more festive gathering.
Grilled Vegetable and Halloumi Skewers with Tzatziki Sauce
Grilled Vegetable and Halloumi Skewers with Tzatziki Sauce is a vibrant, vegetarian-friendly option for your spring Sunday lunch. The skewers are loaded with colorful vegetables like bell peppers, zucchini, and red onions, paired with hearty cubes of halloumi cheese. The halloumi crisps up beautifully on the grill, adding a deliciously salty flavor that contrasts nicely with the smoky grilled vegetables. Served with a cool, creamy tzatziki sauce on the side, these skewers are a fresh, satisfying, and light meal perfect for warm weather dining.
Ingredients for the Skewers:
- 1 block of halloumi cheese, cut into 1-inch cubes
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced into thick rounds
- 1 red onion, cut into chunks
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
Ingredients for the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, finely grated
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- Preheat your grill or grill pan to medium-high heat.
- In a bowl, combine the olive oil, smoked paprika, salt, and pepper. Toss the cubed halloumi and vegetables in the olive oil mixture, ensuring everything is evenly coated.
- Thread the halloumi and vegetables onto skewers, alternating between the cheese and vegetables.
- Grill the skewers for 8-10 minutes, turning occasionally, until the halloumi is golden brown and slightly crispy, and the vegetables are tender with grill marks.
- While the skewers are grilling, prepare the tzatziki sauce. In a bowl, mix the Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, salt, and pepper. Stir until smooth and well combined.
- Serve the grilled vegetable and halloumi skewers with a generous side of tzatziki sauce for dipping.
Grilled Vegetable and Halloumi Skewers with Tzatziki Sauce are a perfect combination of fresh, smoky, and creamy flavors, ideal for a spring Sunday lunch. The halloumi cheese brings a savory, salty element to the skewers, while the vegetables add brightness and texture. Paired with a refreshing tzatziki sauce, these skewers are light, flavorful, and satisfying. Whether you’re grilling for a family gathering or a casual weekend meal, this dish is sure to be a hit, offering a delicious and wholesome way to enjoy the bounty of the season.
Spring Pea and Ricotta Crostini with Lemon Zest
Spring Pea and Ricotta Crostini with Lemon Zest is a light, refreshing, and flavorful appetizer perfect for a spring Sunday lunch. The sweetness of fresh peas pairs beautifully with creamy ricotta, and the addition of lemon zest brings a bright, citrusy freshness to the dish. Served on crispy toasted baguette slices, these crostini are a wonderful way to enjoy the season’s best produce. This dish is not only easy to prepare but also a crowd-pleasing starter or light lunch option that will leave your guests wanting more.
Ingredients:
- 1 baguette, sliced into 1-inch rounds
- 1 tbsp olive oil
- 1 cup fresh peas (or frozen peas, thawed)
- 1/2 cup ricotta cheese
- Zest of 1 lemon
- 1 tbsp fresh mint, chopped
- Salt and pepper to taste
- Optional: A drizzle of honey or balsamic glaze for finishing
Instructions:
- Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and drizzle with olive oil. Toast the slices in the oven for 8-10 minutes, until golden and crisp.
- While the crostini are baking, blanch the peas by placing them in boiling water for 2-3 minutes, or until tender. Drain and rinse under cold water to stop the cooking process.
- In a bowl, mash the peas with a fork or blend lightly in a food processor to create a chunky spread. Stir in the ricotta, lemon zest, fresh mint, salt, and pepper to taste.
- Once the crostini are ready, spread the pea and ricotta mixture generously on top of each toasted slice.
- For an extra touch, drizzle with honey or balsamic glaze before serving.
Spring Pea and Ricotta Crostini with Lemon Zest is a vibrant and light dish that captures the essence of spring. The creamy ricotta, sweet peas, and fresh mint come together in perfect harmony, while the lemon zest adds a pop of freshness. These crostini are ideal as an appetizer for a Sunday lunch, offering a taste of the season’s finest produce in a simple and elegant package. Whether served as a starter or a light meal, these crostini are sure to impress with their burst of flavor and fresh, vibrant ingredients.
Grilled Shrimp and Mango Salad with Avocado Dressing
Grilled Shrimp and Mango Salad with Avocado Dressing is a tropical-inspired dish that combines the sweetness of ripe mango with the savory goodness of grilled shrimp. The salad is topped with a creamy avocado dressing that adds richness and balances the tanginess of the lime and cilantro. This dish is light, healthy, and bursting with vibrant flavors, making it an ideal choice for a spring Sunday lunch. It’s a refreshing, satisfying, and colorful option that works beautifully for a warm, sunny day.
Ingredients for the Salad:
- 1 lb large shrimp, peeled and deveined
- 1 mango, peeled and diced
- 1 avocado, diced
- 4 cups mixed greens (arugula, spinach, or lettuce)
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
Ingredients for the Avocado Dressing:
- 1 ripe avocado
- 1/4 cup Greek yogurt
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 small garlic clove
- Salt and pepper to taste
- 1 tbsp water (to thin if needed)
Instructions:
- Preheat your grill or grill pan over medium-high heat. Season the shrimp with salt, pepper, and a drizzle of olive oil.
- Grill the shrimp for 2-3 minutes per side, until they are pink and opaque. Remove from the grill and set aside.
- To make the dressing, combine the avocado, Greek yogurt, lime juice, olive oil, garlic, salt, and pepper in a blender or food processor. Blend until smooth, adding water as needed to achieve a creamy consistency.
- In a large bowl, toss the mixed greens with the diced mango, red onion, and cilantro.
- Arrange the grilled shrimp on top of the salad and drizzle with the creamy avocado dressing.
- Serve with lime wedges on the side for a zesty kick.
Grilled Shrimp and Mango Salad with Avocado Dressing is a light, vibrant, and satisfying dish perfect for a spring Sunday lunch. The sweetness of mango and the smokiness of grilled shrimp come together beautifully, while the creamy avocado dressing ties everything together with a smooth, rich finish. This dish is a celebration of fresh, tropical flavors and is ideal for a warm-weather meal that’s as nutritious as it is delicious. Whether you’re serving it for a light lunch or as part of a larger gathering, it’s sure to be a hit.
Lemon and Herb Chicken Piccata
Lemon and Herb Chicken Piccata is a tangy, flavorful dish that features tender chicken breasts in a zesty lemon and caper sauce. The chicken is lightly pan-seared, then simmered in a sauce made with lemon juice, white wine, and capers, creating a bright and savory combination. This dish is light yet satisfying and can be served with a side of pasta, rice, or vegetables. It’s a perfect option for a spring Sunday lunch, offering a balance of flavors that are both comforting and refreshing.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1/4 cup white wine
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp capers, drained
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
Instructions:
- Season the chicken breasts with salt and pepper, then dredge them lightly in flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the white wine, scraping up any browned bits from the bottom of the pan. Stir in the lemon juice and capers, then cook for 2-3 minutes until the sauce slightly thickens.
- Return the chicken to the skillet and simmer for another 3-5 minutes, spooning the sauce over the chicken as it cooks.
- Once the chicken is cooked through and the sauce is thickened, remove from heat. Sprinkle with fresh parsley and thyme before serving.
Lemon and Herb Chicken Piccata is a delightful, refreshing dish that’s perfect for a spring Sunday lunch. The bright, tangy lemon and caper sauce perfectly complements the tender chicken, creating a dish that is light yet full of flavor. The addition of fresh herbs enhances the overall freshness of the dish, making it both flavorful and aromatic. Whether served with pasta, rice, or a simple green salad, this dish is sure to impress with its balance of tartness and savory depth, making it an ideal choice for a springtime meal.
Note: More recipes are coming soon!