30+ Fresh and Flavorful Spring Sunday Meal Recipes for Every Occasion

As the weather warms and the days grow longer, it’s the perfect time to celebrate the season with fresh, vibrant meals.

Spring brings an abundance of colorful fruits and vegetables, making it the ideal time to experiment with new flavors and ingredients.

Whether you’re hosting a family gathering, enjoying a quiet Sunday brunch, or preparing a delightful dinner, the right spring recipes can elevate any meal.

In this blog post, we’ve curated a collection of over 30 delicious spring Sunday meal recipes that will help you take full advantage of the season’s bounty.

From light and refreshing salads to hearty and comforting dishes, these recipes are perfect for celebrating the beauty of spring on a Sunday afternoon.

30+ Fresh and Flavorful Spring Sunday Meal Recipes for Every Occasion

Spring Sundays are all about enjoying good food, great company, and the vibrant flavors that this season has to offer.

These 30+ spring Sunday meal recipes are sure to bring a burst of freshness and color to your table.

Whether you’re looking for something light and healthy, rich and comforting, or something in between, there’s a recipe here to satisfy every craving.

So, gather your loved ones, embrace the beauty of the season, and enjoy these delightful dishes that will make your spring Sundays even more special.

Spring Herb Chicken with Asparagus and Potatoes

This vibrant dish brings together fresh spring herbs, tender chicken, and seasonal vegetables like asparagus and baby potatoes. Roasting everything together ensures the flavors meld beautifully, making it an easy yet elegant meal perfect for a lazy Sunday afternoon. The combination of lemony chicken, roasted potatoes, and lightly charred asparagus will surely delight your taste buds and fill your home with the scent of spring.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 1 lb baby potatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon rosemary, chopped
• Salt and pepper to taste
• 2 cloves garlic, minced

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Whisk until well blended.
3. Place the chicken breasts on a baking sheet. Drizzle the herb mixture over the chicken and rub it into the meat.
4. In a separate bowl, toss the halved baby potatoes with a bit of olive oil, salt, and pepper. Arrange them around the chicken on the baking sheet.
5. Roast for 25 minutes, then add the asparagus to the sheet, tossing it in a little olive oil and seasoning. Continue roasting for an additional 15-20 minutes, or until the chicken is fully cooked and the vegetables are tender.
6. Serve the chicken with the roasted potatoes and asparagus on the side, garnished with fresh herbs if desired.

This Spring Herb Chicken with Asparagus and Potatoes is a simple yet sophisticated dish that brings the freshness of spring to your table. The bright lemon and aromatic herbs pair perfectly with the roasted vegetables, making it a well-rounded and nourishing meal. Perfect for a Sunday dinner or a special occasion, this recipe can be easily customized by adding more spring vegetables like peas or carrots. It’s a delightful way to welcome the season!

Lemon and Garlic Shrimp with Zucchini Noodles

This light and flavorful dish is a wonderful choice for a spring Sunday meal. The tender shrimp is sautéed in a garlic-lemon sauce, and served atop a bed of zucchini noodles, making for a gluten-free and low-carb option. The dish is fresh, tangy, and perfect for those warmer days when you want something light but satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
2. Add the shrimp to the pan, seasoning with salt, pepper, and red pepper flakes if using. Cook for about 2-3 minutes on each side, until the shrimp are pink and cooked through.
3. Remove the shrimp from the pan and set them aside. In the same pan, add the remaining tablespoon of olive oil and sauté the zucchini noodles for about 3-4 minutes until tender.
4. Add the shrimp back to the pan along with the lemon juice and zest. Toss everything together for an additional 1-2 minutes.
5. Serve the shrimp and zucchini noodles in bowls, garnished with fresh parsley and additional lemon zest.

This Lemon and Garlic Shrimp with Zucchini Noodles is a refreshing dish that perfectly captures the flavors of spring. The citrusy lemon and savory garlic elevate the shrimp, while the zucchini noodles provide a light, satisfying base. It’s a great option for anyone looking to enjoy a healthy yet indulgent meal. Whether you’re enjoying it for a Sunday brunch or dinner, this dish is sure to impress with its fresh, bright flavors.

Strawberry and Goat Cheese Salad with Balsamic Glaze

A fresh, vibrant salad featuring sweet strawberries, creamy goat cheese, and a tangy balsamic glaze, this dish is a celebration of spring’s finest produce. The combination of sweet and savory flavors, along with the creamy texture of goat cheese, makes this salad a perfect side dish or light meal for a sunny spring Sunday. The added crunch of nuts gives it an extra layer of texture and flavor.

Ingredients:

• 4 cups mixed greens (arugula, spinach, or baby lettuce)
• 1 pint fresh strawberries, hulled and sliced
• 4 oz goat cheese, crumbled
• ¼ cup candied pecans or walnuts
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss together the mixed greens, sliced strawberries, crumbled goat cheese, and candied pecans or walnuts.
2. In a small saucepan, combine the balsamic vinegar and honey. Simmer over low heat for 3-4 minutes, until the mixture thickens into a glaze. Remove from heat and let cool slightly.
3. Drizzle the olive oil over the salad and season with salt and pepper. Pour the balsamic glaze on top and toss gently to combine.
4. Serve immediately, enjoying the balance of sweet strawberries, creamy goat cheese, and tangy balsamic.

This Strawberry and Goat Cheese Salad with Balsamic Glaze is a delightful spring dish that balances the sweetness of strawberries with the creaminess of goat cheese and the richness of balsamic glaze. The candied nuts add a crunchy contrast, making it a refreshing yet satisfying salad. It’s perfect as a light main dish for a spring brunch or as a side salad for a larger meal. The fresh ingredients and bold flavors will make this a go-to dish for the season.

Roasted Spring Vegetables with Quinoa

This vibrant dish brings the essence of spring through a medley of colorful roasted vegetables paired with quinoa, a protein-packed base. The vegetables—such as carrots, bell peppers, and peas—are roasted to perfection, retaining their natural sweetness, and the quinoa adds a hearty yet light foundation. With a drizzle of olive oil and fresh herbs, this dish is a wholesome, satisfying meal that celebrates the season’s produce.

Ingredients:

• 1 cup quinoa
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup baby carrots, halved
• 1 cup snap peas, trimmed
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C). In a large bowl, toss the chopped bell peppers, baby carrots, and snap peas with olive oil, oregano, paprika, salt, and pepper.
2. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
3. While the vegetables roast, prepare the quinoa. Rinse the quinoa under cold water, then combine it with 2 cups of water in a medium saucepan. Bring it to a boil, then cover and simmer for 15 minutes, or until the quinoa is cooked through and the water is absorbed.
4. Once the vegetables are done, remove them from the oven and let them cool slightly. Fluff the quinoa with a fork and combine it with the roasted vegetables.
5. Drizzle the lemon juice over the top and sprinkle with fresh parsley before serving.

This Roasted Spring Vegetables with Quinoa dish is not only a healthy and satisfying meal, but it also highlights the best of what spring has to offer. The roasted vegetables bring a sweet, smoky flavor, while the quinoa provides a filling yet light base. It’s a fantastic choice for a Sunday meal when you want something nourishing, delicious, and easy to prepare. You can also make it ahead for meal prep or serve it as a side dish alongside grilled meats.

Spinach and Ricotta Stuffed Chicken Breasts

This elegant dish is a perfect Sunday meal to showcase tender chicken breasts filled with a creamy spinach and ricotta mixture. The chicken is seared to golden perfection, then baked to allow the flavors to meld. It’s a simple yet flavorful way to enjoy a hearty meal that feels special, paired with a fresh salad or roasted vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped
• 1 teaspoon lemon zest (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Using a sharp knife, create a pocket in the center of each chicken breast by cutting horizontally through the thickest part.
2. In a medium bowl, combine the spinach, ricotta, Parmesan, garlic, basil, lemon zest (if using), salt, and pepper. Mix until well combined.
3. Stuff each chicken breast with the spinach and ricotta mixture, securing the opening with toothpicks or kitchen twine.
4. Heat the olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and the filling is hot and bubbly.
6. Let the chicken rest for a few minutes before removing the toothpicks and serving.

This Spinach and Ricotta Stuffed Chicken Breast is a delicious and impressive dish that’s perfect for a spring Sunday meal. The creamy ricotta and spinach filling adds a comforting richness, while the tender chicken provides a satisfying texture. This recipe is an excellent choice for those looking for something healthy, yet indulgent, that feels like a treat. Paired with a fresh salad or some roasted vegetables, it makes for a well-balanced and flavorful meal.

Spring Pesto Pasta with Peas and Cherry Tomatoes

This colorful pasta dish is bursting with spring flavors, featuring a bright and herby pesto sauce, sweet peas, and juicy cherry tomatoes. The homemade pesto, made with fresh basil, garlic, and pine nuts, coats the pasta beautifully and creates a rich, vibrant flavor. It’s a simple and light yet satisfying meal that showcases the freshness of the season.

Ingredients:

• 12 oz pasta (linguine, spaghetti, or penne)
• 1 cup fresh basil leaves
• 2 tablespoons pine nuts
• 2 cloves garlic
• 1/4 cup Parmesan cheese
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 cup fresh peas, blanched
• 1 pint cherry tomatoes, halved
• 1 tablespoon lemon juice

Instructions:

1. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
2. While the pasta cooks, make the pesto. In a food processor, combine the basil, pine nuts, garlic, Parmesan, salt, and pepper. Pulse until finely chopped, then slowly drizzle in the olive oil until a smooth paste forms.
3. In a large mixing bowl, toss the cooked pasta with the pesto, adding reserved pasta water a little at a time to help the sauce coat the pasta evenly.
4. Gently fold in the blanched peas and halved cherry tomatoes, ensuring everything is well combined.
5. Squeeze the lemon juice over the pasta and give it one final toss before serving.

This Spring Pesto Pasta with Peas and Cherry Tomatoes is a wonderful representation of spring’s fresh ingredients. The homemade pesto brings an herbal richness, while the sweet peas and tomatoes add vibrant color and texture to the dish. It’s light enough for a spring dinner but hearty enough to be satisfying. This dish pairs perfectly with a side of garlic bread or a simple green salad, making it a well-rounded meal for your Sunday table.

Grilled Lemon Herb Salmon with Avocado Salad

This Grilled Lemon Herb Salmon with Avocado Salad is a healthy and refreshing meal perfect for a spring Sunday. The salmon is marinated in a zesty lemon and herb mixture, then grilled to perfection, resulting in tender, flaky fish. Paired with a creamy avocado salad featuring fresh greens, cucumber, and cherry tomatoes, this dish is light yet satisfying, perfect for a sunny afternoon.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 cup mixed greens
• ½ cucumber, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons balsamic vinegar

Instructions:

1. In a small bowl, combine the olive oil, lemon juice and zest, garlic, thyme, rosemary, salt, and pepper. Whisk until well blended.
2. Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.
3. Preheat the grill to medium-high heat. Grill the salmon for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
4. While the salmon grills, prepare the avocado salad by tossing the mixed greens, cucumber, cherry tomatoes, and diced avocado together in a bowl. Drizzle with balsamic vinegar and season with salt and pepper.
5. Serve the grilled salmon on a plate alongside the avocado salad for a light, flavorful meal.

This Grilled Lemon Herb Salmon with Avocado Salad is a simple yet elegant dish that’s perfect for a spring Sunday meal. The grilled salmon offers a delicate, smoky flavor, complemented by the bright, fresh ingredients of the avocado salad. The combination of healthy fats from the avocado and the lean protein from the salmon makes this meal both satisfying and nourishing. It’s a great option for anyone looking for a quick and wholesome meal that celebrates the season’s fresh produce.

Spring Vegetable Frittata with Feta and Dill

This Spring Vegetable Frittata with Feta and Dill is an easy, one-pan dish that highlights the best of spring’s vegetables. A blend of zucchini, bell peppers, spinach, and fresh herbs is combined with eggs and baked until golden. The feta cheese adds a creamy, salty touch, and the dill enhances the freshness of the dish. This frittata is versatile enough to be enjoyed for brunch, lunch, or dinner.

Ingredients:

• 6 large eggs
• 1 cup zucchini, sliced
• 1 bell pepper, chopped
• 1 cup spinach, chopped
• ½ cup crumbled feta cheese
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cloves garlic, minced

Instructions:

1. Preheat the oven to 375°F (190°C). Heat the olive oil in a large, oven-safe skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the zucchini and bell pepper to the skillet and cook for about 5-6 minutes, until the vegetables begin to soften.
3. Add the spinach and cook for an additional 2 minutes, until wilted. Season the vegetables with salt and pepper.
4. In a bowl, whisk together the eggs, feta, and fresh dill. Pour the egg mixture over the cooked vegetables, making sure it covers everything evenly.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are fully set and the top is lightly golden.
6. Allow the frittata to cool slightly before slicing and serving.

This Spring Vegetable Frittata with Feta and Dill is a versatile and delicious dish that brings the freshness of spring into every bite. The vegetables are perfectly cooked, the eggs provide a rich base, and the feta and dill create a satisfying combination of flavors. It’s a great dish for a leisurely brunch, a light lunch, or even a simple dinner. You can also customize it with other seasonal vegetables or herbs, making it a go-to recipe for any spring gathering.

Grilled Asparagus with Parmesan and Balsamic Drizzle

This Grilled Asparagus with Parmesan and Balsamic Drizzle is a simple yet flavorful side dish that’s perfect for spring. The asparagus is grilled to perfection, retaining its natural crunch and sweetness, while the balsamic glaze adds a tangy depth of flavor. A sprinkle of Parmesan cheese enhances the savory elements, making this dish a great complement to any spring meal.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat the grill to medium-high heat. Toss the asparagus with olive oil, salt, and pepper, ensuring they are well coated.
2. Grill the asparagus for 5-7 minutes, turning occasionally, until the spears are tender and lightly charred.
3. While the asparagus grills, combine the balsamic vinegar and honey in a small saucepan. Simmer over low heat for 3-4 minutes, or until it thickens into a glaze.
4. Once the asparagus is grilled, arrange it on a serving platter and drizzle with the balsamic glaze.
5. Sprinkle the Parmesan cheese over the top and serve immediately.

This Grilled Asparagus with Parmesan and Balsamic Drizzle is a simple yet elegant side dish that perfectly showcases the flavors of spring. The grilled asparagus has a smoky, tender bite, which pairs beautifully with the tangy balsamic glaze and savory Parmesan. It’s an easy recipe to prepare, making it perfect for a quick weeknight dinner or as a sophisticated side for a spring gathering. This dish will surely become a favorite way to enjoy fresh asparagus!

Spring Strawberry Spinach Salad with Balsamic Vinaigrette

This Spring Strawberry Spinach Salad with Balsamic Vinaigrette is a fresh and vibrant dish that combines the sweetness of ripe strawberries with the earthiness of spinach. Topped with toasted almonds and a tangy balsamic vinaigrette, this salad is a perfect balance of flavors. The dish is light yet filling, making it an ideal choice for a Sunday brunch or a refreshing side to accompany any meal.

Ingredients:

• 4 cups fresh spinach leaves, washed and dried
• 1 pint strawberries, hulled and sliced
• ¼ cup sliced almonds, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• ¼ cup crumbled goat cheese (optional)

Instructions:

1. In a large bowl, combine the fresh spinach leaves and sliced strawberries.
2. In a small skillet, toast the almonds over medium heat for 2-3 minutes until golden and fragrant. Set aside to cool.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the vinaigrette.
4. Drizzle the vinaigrette over the spinach and strawberries and toss gently to combine.
5. Sprinkle the toasted almonds and goat cheese (if using) on top before serving.

This Spring Strawberry Spinach Salad with Balsamic Vinaigrette is the perfect light and refreshing meal for a spring Sunday. The sweet strawberries and the savory goat cheese are complemented beautifully by the balsamic vinaigrette, creating a flavorful combination. The toasted almonds add a satisfying crunch to every bite. This salad is versatile, easily adaptable with other seasonal fruits or nuts, and makes a great accompaniment to any main course or a light meal on its own.

Lemon Herb Roasted Chicken with Spring Vegetables

Lemon Herb Roasted Chicken with Spring Vegetables is a timeless dish that brings together the savory goodness of roasted chicken and the fresh flavors of spring vegetables. The chicken is seasoned with lemon, garlic, and fresh herbs, roasting to a crispy, golden perfection. Paired with tender spring vegetables like carrots, peas, and potatoes, this dish is a complete meal that’s both hearty and fresh.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 4 cups baby carrots, peeled
• 2 cups new potatoes, halved
• 1 cup fresh peas (or frozen peas)

Instructions:

1. Preheat the oven to 425°F (220°C). Rub the chicken with olive oil, lemon juice, zest, garlic, rosemary, thyme, salt, and pepper. Place the chicken in a roasting pan.
2. Arrange the carrots and potatoes around the chicken in the pan. Roast for 1 to 1.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
3. About 10 minutes before the chicken is done, add the peas to the roasting pan.
4. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

Lemon Herb Roasted Chicken with Spring Vegetables is an ideal dish for a Sunday dinner. The combination of succulent, herb-infused chicken and roasted vegetables is both comforting and fresh. The bright lemon and aromatic herbs bring out the best in the chicken, while the tender vegetables complement the main dish beautifully. Whether for a family gathering or a special meal, this recipe is a wonderful choice that celebrates the flavors of spring and makes for a complete, satisfying meal.

Grilled Vegetable and Hummus Wraps

Grilled Vegetable and Hummus Wraps are an easy and wholesome meal that combines the smoky flavors of grilled vegetables with the creamy richness of hummus. Perfect for a light lunch or dinner, these wraps are packed with nutrient-rich veggies like zucchini, bell peppers, and mushrooms. The hummus provides a delicious and healthy spread, making this dish both satisfying and packed with flavor.

Ingredients:

• 2 large whole wheat tortillas
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup hummus (store-bought or homemade)
• 2 tablespoons fresh basil, chopped
• 1 tablespoon lemon juice

Instructions:

1. Preheat the grill or a grill pan to medium-high heat. Toss the zucchini, bell pepper, and mushrooms with olive oil, salt, and pepper.
2. Grill the vegetables for about 4-5 minutes per side, until they are tender and lightly charred.
3. Lay the grilled vegetables on a plate and drizzle with lemon juice and fresh basil.
4. Spread hummus evenly on each tortilla, then layer with the grilled vegetables.
5. Roll the tortillas tightly to form wraps and slice them into halves for serving.

Grilled Vegetable and Hummus Wraps are a perfect way to enjoy the flavors of spring in a quick, healthy meal. The smoky grilled vegetables paired with creamy hummus make for a deliciously satisfying wrap. This recipe is highly versatile, allowing you to use any seasonal vegetables you have on hand. It’s a great option for meal prep, a light dinner, or even a portable lunch. These wraps are sure to become a favorite for anyone looking for a fresh, flavorful meal that’s easy to make and full of nutrients.

Spring Pea and Mint Risotto

This Spring Pea and Mint Risotto is a creamy, aromatic dish that celebrates the flavors of the season. The sweet peas add a burst of freshness, while the mint brings a cool, herbal note to the creamy risotto. The dish is rich yet light, making it an excellent choice for a spring Sunday meal. Perfect for a leisurely lunch or dinner, this risotto is a delightful way to enjoy the beauty of spring produce.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, kept warm
• 1 cup fresh peas (or frozen peas)
• ½ cup dry white wine
• 1/3 cup Parmesan cheese, grated
• 2 tablespoons fresh mint, chopped
• Salt and pepper to taste
• 1 tablespoon butter (optional)

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
3. Pour in the white wine and stir until absorbed by the rice.
4. Gradually add the vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and cooked through (about 18-20 minutes).
5. Stir in the peas, Parmesan cheese, butter (if using), and fresh mint. Season with salt and pepper to taste.
6. Serve hot, garnished with additional mint if desired.

This Spring Pea and Mint Risotto is a wonderful dish that brings the essence of spring to your plate. The creamy texture of the risotto pairs perfectly with the vibrant sweetness of peas and the refreshing taste of mint. It’s a versatile dish that can stand alone as a main course or serve as a side to roasted meats or seafood. Whether for a special occasion or a simple Sunday dinner, this risotto will add a touch of elegance and freshness to your meal.

Lemon Asparagus Pasta

Lemon Asparagus Pasta is a light and tangy dish that’s perfect for spring. The tender asparagus pairs beautifully with zesty lemon, creating a bright, flavorful sauce that coats the pasta. A touch of Parmesan and fresh herbs makes this dish both refreshing and satisfying. It’s an easy-to-make, delicious meal for a spring Sunday lunch or dinner that highlights the season’s best produce.

Ingredients:

• 8 oz pasta (linguine or spaghetti works well)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the asparagus to the skillet and cook for 5-6 minutes until tender but still crisp.
4. Stir in the lemon juice and zest, and season with salt and pepper. Toss to combine.
5. Add the cooked pasta to the skillet, along with a little reserved pasta water to create a light sauce. Toss everything together to coat the pasta with the lemon and asparagus mixture.
6. Sprinkle with Parmesan cheese and fresh basil before serving.

Lemon Asparagus Pasta is a simple yet flavorful dish that brings out the best of spring’s fresh vegetables. The bright lemon flavor and tender asparagus make this pasta feel light and refreshing, while the Parmesan adds a touch of richness. It’s a versatile recipe that can be easily customized with additional vegetables or proteins. Perfect for a spring Sunday, this dish is quick to prepare and incredibly satisfying—a delightful way to enjoy the season’s produce.

Herb-Crusted Rack of Lamb with Roasted Potatoes

Herb-Crusted Rack of Lamb with Roasted Potatoes is a luxurious yet simple dish that’s perfect for a spring Sunday meal. The rack of lamb is coated in a mixture of fresh herbs, garlic, and breadcrumbs, creating a crispy, flavorful crust. Roasted potatoes are seasoned and cooked alongside the lamb, offering a hearty side that complements the richness of the lamb. This dish is sure to impress at any family gathering or special occasion.

Ingredients:

• 1 rack of lamb (8 ribs)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• ½ cup breadcrumbs
• Salt and pepper to taste
• 4 medium potatoes, cut into wedges
• 1 tablespoon olive oil (for potatoes)
• 1 teaspoon paprika

Instructions:

1. Preheat the oven to 400°F (200°C). Rub the rack of lamb with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Press the breadcrumbs onto the lamb to coat it evenly.
2. Arrange the potato wedges on a baking sheet and drizzle with olive oil. Sprinkle with paprika, salt, and pepper.
3. Roast the potatoes in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy.
4. Place the rack of lamb in the oven and roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare, or longer if desired.
5. Let the lamb rest for 5-10 minutes before carving. Serve with the roasted potatoes.

Herb-Crusted Rack of Lamb with Roasted Potatoes is a sophisticated dish that’s perfect for any spring celebration. The lamb is succulent and flavorful, with the fresh herbs and crispy breadcrumbs creating a mouthwatering crust. Paired with perfectly roasted potatoes, this meal is a true delight for the senses. It’s ideal for a special Sunday dinner or any occasion when you want to impress your guests with a delicious, elegant dish. This recipe combines ease and sophistication in the best possible way.

Grilled Shrimp and Mango Salad

The Grilled Shrimp and Mango Salad is a vibrant, tropical dish perfect for a spring Sunday meal. The smoky, charred shrimp pairs beautifully with the sweetness of ripe mango, while a light lime dressing ties all the flavors together. This salad is a perfect combination of protein and fresh produce, making it not only delicious but also healthy. It’s a refreshing choice for a light lunch or dinner that brings a burst of color and flavor to your plate.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 ripe mango, peeled and diced
• 4 cups mixed greens (arugula, spinach, or baby kale)
• ½ red onion, thinly sliced
• 1 cucumber, sliced
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon chili flakes (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Toss the shrimp with olive oil, lime juice, salt, and pepper. Thread the shrimp onto skewers (if using a grill).
2. Grill the shrimp for 2-3 minutes per side until pink and opaque.
3. In a large bowl, combine the mixed greens, mango, red onion, and cucumber.
4. Add the grilled shrimp on top of the salad and sprinkle with fresh cilantro and chili flakes (if desired).
5. Serve immediately, drizzling with additional lime juice if preferred.

This Grilled Shrimp and Mango Salad is a perfect spring dish that combines fresh, vibrant flavors and textures. The sweetness of the mango and the smoky shrimp create a harmonious balance, while the light lime dressing adds a tangy finish. Whether served as a standalone meal or as a refreshing side, this salad is sure to be a hit at any spring gathering. The addition of mixed greens and crunchy vegetables makes it both satisfying and nutritious—a delightful choice for a healthy and light meal.

Spring Vegetable Frittata

A Spring Vegetable Frittata is a versatile, healthy dish that makes for a perfect Sunday brunch or light dinner. Packed with fresh spring vegetables like asparagus, peas, and bell peppers, this frittata is full of flavor and color. The eggs bind everything together, creating a light yet filling dish that can be enjoyed warm or at room temperature. It’s a great way to showcase the season’s freshest produce in a simple, easy-to-make recipe.

Ingredients:

• 6 large eggs
• 1 cup asparagus, chopped
• ½ cup peas (fresh or frozen)
• 1 bell pepper, diced
• ¼ cup onion, finely chopped
• 2 tablespoons olive oil
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh herbs (such as basil or parsley), for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion, bell pepper, and asparagus, sautéing until softened (about 5-7 minutes).
2. Add the peas and cook for another 2 minutes. Season with salt and pepper.
3. In a bowl, whisk together the eggs and Parmesan cheese. Pour the egg mixture over the vegetables in the skillet, making sure it’s evenly distributed.
4. Let the frittata cook on the stove for 2-3 minutes to set the edges, then transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are fully set.
5. Garnish with fresh herbs before serving.

The Spring Vegetable Frittata is an easy-to-make dish that celebrates the best of the season’s vegetables. The combination of tender asparagus, sweet peas, and bell pepper gives the frittata a colorful and fresh flavor. It’s perfect for a light brunch or a quick dinner, and it can easily be adapted to include any vegetables you have on hand. Whether you serve it warm or at room temperature, this frittata is a versatile, healthy choice that’s sure to become a spring favorite.

Herb-Infused Lemon Chicken Skewers

Herb-Infused Lemon Chicken Skewers are a flavorful and easy-to-make dish that’s perfect for a spring Sunday meal. The chicken is marinated in a zesty lemon and herb mixture, then grilled to juicy perfection on skewers. These skewers are great for outdoor meals or as a quick weeknight dinner. The fresh herbs and tangy lemon create a deliciously bright flavor that’s sure to impress everyone at your table.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 1 lemon, juiced and zested
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, combine the lemon juice, lemon zest, olive oil, garlic, rosemary, thyme, salt, and pepper. Add the chicken cubes and toss to coat. Let the chicken marinate for at least 30 minutes (or up to 2 hours).
2. Preheat the grill or grill pan to medium-high heat. Thread the marinated chicken onto the skewers.
3. Grill the skewers for 5-7 minutes per side, or until the chicken is fully cooked and has an internal temperature of 165°F (74°C).
4. Serve the chicken skewers with your choice of side dishes or a fresh salad.

Herb-Infused Lemon Chicken Skewers are a flavorful and easy way to enjoy tender, grilled chicken with a burst of citrusy freshness. The combination of lemon and herbs creates a bright, aromatic marinade that infuses the chicken with incredible flavor. These skewers are perfect for a spring cookout, or as a quick dinner option when you want something light and flavorful. Served with a side salad or some roasted vegetables, this dish is sure to be a crowd-pleaser at any spring gathering.

Roasted Lemon Garlic Chicken with Spring Vegetables

Roasted Lemon Garlic Chicken with Spring Vegetables is a hearty yet light dish that highlights the fresh flavors of spring. The chicken is marinated in a zesty lemon and garlic mixture, resulting in tender, flavorful meat. Paired with seasonal vegetables like baby carrots, new potatoes, and asparagus, this one-pan meal is easy to prepare and packed with nutrients. It’s a comforting yet fresh dish, perfect for a Sunday family dinner or a special spring gathering.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 lemons, juiced and zested
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 lb baby carrots
• 1 lb new potatoes, halved
• 1 bunch asparagus, trimmed

Instructions:

1. Preheat the oven to 400°F (200°C). In a small bowl, mix the lemon juice, lemon zest, garlic, olive oil, rosemary, thyme, salt, and pepper.
2. Rub the mixture all over the chicken, making sure to coat it evenly. Place the chicken in a roasting pan.
3. Arrange the baby carrots, new potatoes, and asparagus around the chicken in the pan.
4. Roast the chicken for 1.5 hours, or until the internal temperature reaches 165°F (74°C), basting the chicken halfway through cooking.
5. Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve the chicken with the roasted vegetables.

Roasted Lemon Garlic Chicken with Spring Vegetables is the ultimate spring comfort food. The lemon and garlic marinade infuses the chicken with bold, aromatic flavors while keeping it moist and tender. The spring vegetables are roasted to perfection, providing a wonderful balance of sweetness and earthiness. This one-pan meal is not only easy to make but also perfect for a family gathering or a special Sunday dinner. It’s a delicious way to celebrate the season’s bounty of fresh produce.

Grilled Vegetable and Halloumi Skewers

Grilled Vegetable and Halloumi Skewers are a perfect vegetarian option for a spring Sunday meal. The firm, salty halloumi cheese pairs wonderfully with the smoky flavor of grilled vegetables like bell peppers, zucchini, and cherry tomatoes. The skewers are marinated in olive oil, lemon, and herbs, adding a Mediterranean flair to this vibrant dish. These skewers are perfect for a barbecue or as a light meal, served with a side of couscous or a fresh salad.

Ingredients:

• 1 block of halloumi cheese, cut into cubes
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat the grill or grill pan to medium-high heat. In a small bowl, mix the olive oil, lemon juice, oregano, salt, and pepper.
2. Thread the halloumi, bell pepper, zucchini, and cherry tomatoes onto the skewers, alternating the ingredients.
3. Brush the skewers with the marinade and place them on the grill.
4. Grill the skewers for 3-4 minutes per side, until the vegetables are tender and the halloumi is golden and slightly charred.
5. Serve the skewers with couscous, quinoa, or a side salad.

Grilled Vegetable and Halloumi Skewers are an easy, flavorful way to enjoy a fresh and healthy meal. The firm halloumi cheese provides a delightful contrast to the smoky, grilled vegetables. The marinade of olive oil, lemon, and oregano enhances the natural flavors of the ingredients, making each bite a burst of Mediterranean goodness. These skewers are versatile and can be served as a main dish or side dish, making them perfect for a light spring meal or a barbecue gathering.

Spring Herb and Ricotta Stuffed Chicken Breast

Spring Herb and Ricotta Stuffed Chicken Breast is a flavorful and elegant dish that’s perfect for a spring Sunday meal. The chicken breasts are stuffed with a mixture of ricotta cheese, fresh herbs, and spinach, creating a deliciously creamy and savory filling. The chicken is then baked to perfection, resulting in a juicy, tender dish that pairs wonderfully with a light salad or roasted vegetables. It’s a great way to bring fresh, vibrant flavors to your dinner table.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil
• ½ cup chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C). In a bowl, combine the ricotta cheese, spinach, basil, parsley, garlic, salt, and pepper.
2. Use a sharp knife to create a pocket in each chicken breast. Stuff the pockets with the ricotta mixture, securing the openings with toothpicks if needed.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown.
4. Add the chicken broth to the skillet, then transfer the skillet to the oven. Bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C).
5. Remove the chicken from the oven and let it rest for 5 minutes before serving.

Spring Herb and Ricotta Stuffed Chicken Breast is a wonderful way to enjoy a fresh, flavorful meal. The creamy ricotta and the vibrant mix of fresh herbs create a deliciously rich stuffing that pairs perfectly with the tender chicken. This dish is not only delicious but also simple to prepare, making it a great choice for a special Sunday meal or any occasion. Whether served with a salad or roasted vegetables, this stuffed chicken breast is sure to impress with its light yet satisfying flavors.

Note: More recipes are coming soon!