27+ Easy and Delicious Spring Supper Recipes to Brighten Your Dinner Table

As the days get longer and the air turns warmer, it’s the perfect time to embrace fresh, vibrant flavors in your meals.

Spring is a season full of colorful produce, fragrant herbs, and lighter dishes that bring joy to the table.

Whether you’re hosting a family dinner, looking for quick weeknight meals, or simply want to make the most of the season’s bounty, spring supper recipes can provide a delicious and refreshing way to enjoy the best of what’s in season.

In this blog, we’ve compiled 27+ spring supper recipes that feature a wide variety of ingredients from crisp vegetables to tender proteins.

These dishes are not only easy to make, but they also highlight the seasonal ingredients that define the flavors of spring.

From herb-crusted lamb chops to vibrant vegetable risottos, there’s a dish here for everyone to enjoy.

Let’s dive into the season of fresh and flavorful spring suppers!

27+ Easy and Delicious Spring Supper Recipes to Brighten Your Dinner Table

Spring is the season to celebrate new beginnings, and what better way to mark this time of renewal than with fresh and vibrant meals?

The 27+ spring supper recipes shared in this blog will provide you with countless options to enjoy the bounty of the season, from light salads to hearty main dishes.

Whether you’re in the mood for a quick and easy meal or looking to impress guests with a flavorful spread, these recipes will help you make the most of the ingredients spring has to offer.

So, gather your freshest produce, embrace the season’s flavors, and enjoy a delightful spring supper with your loved ones.

Spring Herb Chicken and Asparagus Skillet

This vibrant, one-pan meal celebrates the fresh flavors of spring with tender chicken breasts, roasted asparagus, and a medley of herbs. The dish is lightly seasoned with lemon, garlic, and a hint of thyme to let the natural freshness shine through. Perfect for a quick weeknight dinner or a casual spring supper, this dish is both healthy and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the chicken breasts with salt, pepper, and fresh thyme. Place the chicken in the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the asparagus and garlic. Sauté for 3-4 minutes, allowing the asparagus to cook until tender but still crisp.
4. Return the chicken to the skillet, add the lemon juice, lemon zest, and a little more thyme. Toss everything together and cook for an additional 2 minutes, allowing the flavors to meld.
5. Garnish with freshly chopped parsley before serving.

This Spring Herb Chicken and Asparagus Skillet is the perfect embodiment of spring’s fresh, light, and flavorful offerings. The balance of tender chicken, crunchy asparagus, and zesty lemon brings an uplifting brightness to your dinner table. Plus, the one-pan nature of this dish makes cleanup a breeze, making it an ideal choice for a busy evening. Paired with a light salad or some crusty bread, this dish is sure to become a go-to favorite for the warmer months.

Spring Vegetable Risotto with Lemon and Parmesan

Creamy and comforting, yet light and fresh, this Spring Vegetable Risotto brings together the best of the season’s vegetables—peas, zucchini, and spinach—in a rich yet delicate risotto. A touch of lemon zest and a generous sprinkle of Parmesan cheese elevate this dish, making it a sophisticated yet easy supper option perfect for a spring evening.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 zucchini, diced
• 1 cup frozen peas
• 2 cups baby spinach
• 1 tablespoon lemon zest
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. In a large skillet or pan, heat olive oil over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
2. Add the Arborio rice to the pan, stirring to coat it with oil and toast the rice slightly for about 1 minute.
3. Pour in the white wine, stirring constantly, until the liquid has mostly evaporated.
4. Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously. Wait until most of the liquid is absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is tender and creamy.
5. In the last 5 minutes of cooking, add the zucchini, peas, and spinach to the risotto, stirring to combine.
6. Once the rice is fully cooked and creamy, stir in the lemon zest and Parmesan cheese. Season with salt and pepper to taste.
7. Serve with fresh basil and additional Parmesan if desired.

This Spring Vegetable Risotto is the ultimate spring comfort food, offering creamy richness balanced by fresh, bright flavors. The seasonal vegetables provide both texture and color, while the addition of lemon zest and Parmesan ensures that the dish is never too heavy, making it perfect for a light, satisfying supper. It pairs beautifully with a crisp white wine or a refreshing salad, making it a versatile dish for both weeknight dinners and special occasions.

Strawberry and Spinach Salad with Balsamic Glaze

This fresh, vibrant salad is a celebration of spring’s sweet and savory elements. The sweetness of ripe strawberries pairs perfectly with the earthiness of spinach, while a drizzle of balsamic glaze and toasted walnuts add depth and crunch. Light, refreshing, and full of flavor, this salad is a perfect addition to any spring supper.

Ingredients:

• 4 cups fresh baby spinach
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup toasted walnuts
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons balsamic glaze
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spinach, sliced strawberries, and toasted walnuts.
2. Drizzle with olive oil and balsamic glaze, then toss gently to combine.
3. Season with salt and pepper to taste.
4. Garnish with crumbled feta cheese, if using, and serve immediately.

This Strawberry and Spinach Salad is the epitome of simplicity and freshness, making it an ideal accompaniment to any spring supper. The sweet strawberries, paired with the crisp spinach and crunchy walnuts, offer a perfect balance of textures and flavors. The balsamic glaze ties it all together, creating a light yet satisfying dish that can be enjoyed as a side or even as a light main course. Its simplicity allows for easy customization, so feel free to add other seasonal ingredients like goat cheese or avocado to suit your taste.

Lemon Garlic Shrimp and Asparagus Pasta

This quick and flavorful dish combines succulent shrimp, fresh asparagus, and a hint of citrus in a light yet satisfying pasta. The lemon garlic sauce brings brightness and depth to the dish, making it an ideal choice for a spring supper that feels both indulgent and refreshing. It’s a perfect option when you’re craving something light but hearty.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, cut into 2-inch pieces
• 8 oz pasta (spaghetti or linguine works best)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup chicken broth
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Parmesan cheese, grated, for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until tender but still crisp.
3. Add the garlic to the skillet and cook for another 1-2 minutes until fragrant.
4. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are cooked through.
5. Stir in the lemon zest, lemon juice, chicken broth, and red pepper flakes (if using). Let the sauce simmer for another minute to combine.
6. Add the cooked pasta to the skillet, tossing everything together. If needed, add a little pasta water to achieve the desired sauce consistency.
7. Season with salt and pepper to taste and garnish with fresh parsley and Parmesan cheese before serving.

This Lemon Garlic Shrimp and Asparagus Pasta is a delightful spring dish that is packed with flavor and light on the palate. The fresh, zesty lemon and garlicky shrimp are complemented by tender asparagus, making this meal both satisfying and refreshing. Whether served as a light weeknight dinner or for a special occasion, this dish is sure to impress with its balance of textures and vibrant, bright flavors.

Roasted Chicken with Spring Vegetables

This easy roasted chicken dish is a comforting and wholesome way to celebrate the flavors of spring. The chicken is roasted to perfection alongside seasonal vegetables like carrots, new potatoes, and parsnips. The whole meal is seasoned simply with fresh herbs, garlic, and olive oil, allowing the natural flavors of the vegetables and chicken to shine.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 4 garlic cloves, smashed
• 1 lb baby carrots
• 1 lb new potatoes, halved
• 1 lb parsnips, peeled and cut into sticks
• Salt and pepper, to taste
• 1 lemon, halved

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat the chicken dry with paper towels and rub it with olive oil, rosemary, thyme, smashed garlic cloves, salt, and pepper. Place the halved lemon inside the chicken cavity.
3. In a large roasting pan, arrange the baby carrots, new potatoes, and parsnips around the chicken. Drizzle with olive oil and season with salt, pepper, and any remaining herbs.
4. Roast the chicken for 1 to 1.5 hours, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender, occasionally basting the chicken with its own juices.
5. Let the chicken rest for 10 minutes before carving. Serve the roasted vegetables alongside.

Roasted Chicken with Spring Vegetables is a perfect one-pan meal that highlights the freshness and simplicity of the season. The crispy skin of the chicken paired with the tender, roasted vegetables offers a hearty yet light dish that’s ideal for spring suppers. It’s a dish that’s easy to prepare but impressively delicious, making it perfect for both casual dinners and family gatherings.

Spring Pea and Mint Soup

This vibrant Spring Pea and Mint Soup is a refreshing, light, and healthy option for a spring supper. The combination of sweet peas and aromatic mint creates a silky smooth texture and a refreshing flavor profile. The soup can be served warm or chilled, making it a versatile dish for any occasion during the spring months.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh or frozen peas
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Greek yogurt or crème fraîche, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook until softened, about 4-5 minutes.
2. Add the peas and vegetable broth to the pot, bringing the mixture to a boil. Reduce the heat and let it simmer for 5-7 minutes, or until the peas are tender.
3. Stir in the fresh mint leaves and lemon juice, and cook for an additional 2 minutes.
4. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
5. Season with salt and pepper to taste. Serve warm, or refrigerate and serve chilled.
6. Garnish with a dollop of Greek yogurt or crème fraîche for extra creaminess.

This Spring Pea and Mint Soup is a delightful, refreshing dish that perfectly captures the essence of spring. The smoothness of the peas combined with the bright mint and lemon creates a light but flavorful soup that works wonderfully as an appetizer or a light main dish. Whether enjoyed warm or cold, this soup is versatile and packed with nutrients, making it a perfect addition to any spring supper. The optional yogurt garnish adds a touch of creaminess, balancing the soup’s fresh, vibrant flavors.

Grilled Salmon with Mango Salsa

This Grilled Salmon with Mango Salsa is a perfect spring dish that brings together the smokiness of grilled salmon with the sweet and tangy freshness of mango salsa. The vibrant colors and flavors of this dish make it an ideal option for a light, yet satisfying supper. It’s a great way to enjoy healthy seafood paired with a zesty fruit topping that complements the rich flavors of the fish.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 ripe mango, peeled and diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon honey

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season with paprika, salt, and pepper.
3. Grill the salmon for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
4. While the salmon is grilling, prepare the mango salsa by combining the diced mango, red onion, cilantro, lime juice, and honey in a bowl. Stir to combine and season with salt and pepper to taste.
5. Once the salmon is cooked, remove it from the grill and top each fillet with a generous spoonful of the mango salsa.
6. Serve immediately, with additional lime wedges on the side.

Grilled Salmon with Mango Salsa is a vibrant and flavorful dish that beautifully highlights the freshness of spring. The combination of smoky grilled salmon and the sweet, tangy mango salsa makes for a delightful and well-balanced meal. It’s light yet filling, perfect for a warm evening meal, and pairs wonderfully with a side of roasted vegetables or a simple salad. This dish not only offers a burst of fresh flavors but also provides healthy fats from the salmon and tropical sweetness from the mango, making it a perfect choice for a nutritious spring supper.

Sweet Potato and Black Bean Tacos with Avocado Crema

These Sweet Potato and Black Bean Tacos with Avocado Crema are a fresh, vegetarian option for a light spring supper. Roasted sweet potatoes and seasoned black beans are wrapped in soft tortillas and topped with a creamy avocado sauce. The combination of smoky, sweet, and savory flavors makes these tacos a crowd-pleasing meal that’s as healthy as it is delicious.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 teaspoon smoked paprika
• 1 tablespoon lime juice
• 6 small tortillas (corn or flour)
• 1 avocado, peeled and pitted
• 1/4 cup Greek yogurt
• 1 tablespoon lime juice
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
2. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat. Stir in smoked paprika, lime juice, salt, and pepper, and cook for 5 minutes until heated through.
3. To make the avocado crema, blend the avocado, Greek yogurt, lime juice, salt, and pepper in a food processor or blender until smooth and creamy.
4. Warm the tortillas in a dry skillet or microwave for 20-30 seconds.
5. Assemble the tacos by placing a spoonful of black beans on each tortilla, followed by roasted sweet potatoes. Drizzle with avocado crema and garnish with fresh cilantro.
6. Serve immediately, with extra lime wedges on the side.

These Sweet Potato and Black Bean Tacos with Avocado Crema offer a delicious and satisfying vegetarian option for a spring supper. The roasted sweet potatoes bring a natural sweetness that pairs beautifully with the smoky black beans and the creamy, tangy avocado crema. These tacos are both vibrant and filling, yet light enough for warmer evenings. Whether served for a casual family dinner or at a gathering with friends, these tacos are sure to become a favorite spring meal.

Grilled Veggie and Hummus Wraps

Grilled Veggie and Hummus Wraps are a healthy, satisfying, and incredibly easy-to-make spring supper. The combination of charred vegetables like bell peppers, zucchini, and eggplant, paired with creamy hummus, makes for a light but fulfilling meal. These wraps are perfect for a quick dinner or for meal prepping ahead of a busy week.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 eggplant, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1/2 cup hummus (store-bought or homemade)
• 4 whole wheat wraps
• Fresh spinach or arugula, for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the sliced vegetables with olive oil, salt, pepper, and dried oregano. Grill the vegetables for 4-5 minutes per side, or until they are tender and slightly charred.
3. While the vegetables are grilling, warm the wraps in a dry skillet or microwave for about 30 seconds.
4. Once the vegetables are grilled, spread a generous amount of hummus onto each wrap.
5. Layer the grilled vegetables over the hummus, then top with fresh spinach or arugula.
6. Roll up the wraps tightly and cut in half to serve.

Grilled Veggie and Hummus Wraps are a wonderful, light option for a spring supper. The smoky, charred flavor of the vegetables pairs perfectly with the creamy hummus, and the addition of fresh greens gives the wraps a refreshing crunch. These wraps are quick to prepare, making them an excellent choice for a busy weeknight or a satisfying lunch. You can also customize them by adding your favorite veggies or protein for added variety.

Lemon Herb Chicken with Roasted Brussels Sprouts

This Lemon Herb Chicken with Roasted Brussels Sprouts is a flavorful, balanced dish perfect for a spring supper. The chicken is marinated in a mixture of lemon, garlic, and fresh herbs, then roasted until golden and juicy. Paired with crispy roasted Brussels sprouts, this meal is both light and satisfying, ideal for a healthy yet delicious dinner that brings the best of spring’s fresh flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste
• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon balsamic vinegar

Instructions:

1. In a small bowl, mix the 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.
2. Preheat the oven to 400°F (200°C). Spread the halved Brussels sprouts on a baking sheet and drizzle with olive oil, balsamic vinegar, salt, and pepper. Roast for 20-25 minutes, flipping halfway through, until they are crispy and golden brown.
3. While the Brussels sprouts are roasting, heat a skillet over medium heat. Remove the chicken from the marinade and cook for 6-7 minutes per side, until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
4. Serve the chicken with the roasted Brussels sprouts on the side, drizzling any pan juices over the chicken for added flavor.

Lemon Herb Chicken with Roasted Brussels Sprouts is a light, fresh, and flavorful dish that’s perfect for spring evenings. The citrusy marinade infuses the chicken with bright flavors, while the roasted Brussels sprouts add a crispy, savory crunch. This dish is not only healthy but also easy to prepare, making it a great weeknight option for a nutritious and satisfying meal. The combination of fresh herbs and tangy lemon elevates the chicken, turning it into a memorable dish.

Spring Vegetable Risotto

This Spring Vegetable Risotto is a creamy, comforting dish that celebrates the season’s freshest vegetables. With tender asparagus, peas, and leeks, this risotto is full of vibrant flavors and textures. The rich, creamy rice and delicate vegetables create a satisfying yet light meal that’s perfect for a spring supper.

Ingredients:

• 1 tablespoon olive oil
• 1 small leek, cleaned and thinly sliced
• 1/2 cup frozen peas
• 1 bunch asparagus, cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the leek and cook for 3-4 minutes until softened.
2. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.
3. Add the white wine (if using) and let it cook for 1-2 minutes until mostly absorbed by the rice.
4. Begin adding the vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladleful of broth. Continue until the rice is tender and creamy, about 18-20 minutes.
5. In the final 5 minutes of cooking, stir in the peas and asparagus. Once the rice is fully cooked, remove from heat and stir in the grated Parmesan cheese and fresh basil. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional basil or Parmesan if desired.

This Spring Vegetable Risotto is the perfect way to enjoy the fresh, vibrant flavors of spring. The creamy texture of the rice, combined with the crisp, tender vegetables, makes for a comforting yet light dish that is ideal for a spring supper. It’s versatile, allowing you to swap in your favorite seasonal vegetables, and is simple to prepare but packed with flavor. This risotto is a wonderful vegetarian option that’s as satisfying as it is delicious, showcasing the best of the season.

Strawberry Spinach Salad with Balsamic Glaze

This Strawberry Spinach Salad with Balsamic Glaze is a light, refreshing, and vibrant spring dish. The sweetness of fresh strawberries is balanced perfectly by the peppery spinach and tangy balsamic glaze. This salad makes for an excellent side dish or a healthy main course when topped with your favorite protein, like grilled chicken or goat cheese.

Ingredients:

• 4 cups fresh spinach
• 1 cup strawberries, hulled and sliced
• 1/4 cup walnuts, toasted
• 1/4 cup crumbled goat cheese or feta (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat, stirring occasionally, until the mixture has thickened and reduced by half, about 5 minutes. Remove from heat and set aside to cool.
2. In a large bowl, combine the spinach, strawberries, walnuts, and goat cheese (if using).
3. In a separate bowl, whisk together the Dijon mustard, olive oil, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Drizzle the balsamic glaze over the salad just before serving.

The Strawberry Spinach Salad with Balsamic Glaze is a delightful and refreshing way to enjoy the flavors of spring. The combination of sweet strawberries, creamy goat cheese, and crunchy walnuts is perfectly balanced by the tangy dressing and balsamic glaze. This salad is light, healthy, and full of vibrant flavors, making it a perfect side dish for a spring meal or a satisfying main when paired with grilled chicken or salmon. It’s a simple yet impressive salad that’s sure to become a favorite during the spring months.

Asparagus and Goat Cheese Frittata

This Asparagus and Goat Cheese Frittata is a light and elegant dish, perfect for a spring supper. The tender asparagus pairs beautifully with the creamy, tangy goat cheese, creating a flavorful and satisfying meal. It’s an easy one-pan dish that works wonderfully for breakfast, lunch, or dinner and showcases the fresh, seasonal flavors of spring.

Ingredients:

• 6 large eggs
• 1/4 cup milk
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup red onion, finely chopped
• 1/2 cup crumbled goat cheese
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat olive oil in a large oven-safe skillet over medium heat. Add the asparagus and red onion, cooking for about 5-6 minutes until the asparagus is tender and the onion is soft.
4. Pour the egg mixture over the vegetables in the skillet. Cook for 2-3 minutes, allowing the edges to set.
5. Sprinkle the crumbled goat cheese evenly over the top of the eggs. Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are fully set and the top is lightly golden.
6. Remove from the oven and garnish with fresh parsley before serving.

The Asparagus and Goat Cheese Frittata is a versatile and delicious spring dish that’s both simple to prepare and impressive to serve. The creamy goat cheese adds richness, while the asparagus provides a fresh and crisp texture, making each bite a perfect balance of flavors. This frittata is great for any time of day and pairs wonderfully with a light salad or a slice of crusty bread. It’s an ideal meal for a spring brunch or a quick, nutritious dinner.

Spring Pea and Mint Soup

Spring Pea and Mint Soup is a refreshing and vibrant soup that celebrates the flavors of fresh spring peas. The bright green color and smooth texture are complemented by the subtle fragrance of mint, making it a perfect light dish for a spring supper. This soup is creamy without being heavy and is a great way to enjoy the season’s freshest produce.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups fresh or frozen peas
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup heavy cream (optional)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-6 minutes until soft and fragrant.
2. Add the peas and vegetable broth to the pot, bringing the mixture to a simmer. Cook for 5-7 minutes, until the peas are tender.
3. Remove the soup from heat and use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
4. Stir in the chopped mint leaves and heavy cream, if using. Season with salt and pepper to taste.
5. Serve hot, garnished with additional mint leaves if desired.

Spring Pea and Mint Soup is a light and flavorful dish that’s perfect for the fresh spring season. The creamy, smooth texture of the soup is perfectly balanced by the fresh, cool taste of mint, making it a refreshing and satisfying meal. It’s an easy-to-make dish that highlights the natural sweetness of peas and can be served as a starter or a light main course. For a heartier meal, pair it with a side of crusty bread or a fresh salad.

Grilled Shrimp Skewers with Lemon and Garlic

Grilled Shrimp Skewers with Lemon and Garlic are a light, flavorful, and easy-to-make dish, perfect for a spring supper. The shrimp are marinated in a zesty lemon-garlic marinade, then grilled to perfection. These skewers are packed with bright citrus and herb flavors, making them a fantastic option for a warm evening meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions:

1. In a bowl, combine the olive oil, lemon juice, lemon zest, garlic, parsley, oregano, salt, and pepper.
2. Add the shrimp to the marinade, tossing to coat evenly. Let the shrimp marinate in the refrigerator for 15-20 minutes.
3. Preheat the grill to medium-high heat and lightly oil the grill grates.
4. Thread the marinated shrimp onto skewers, making sure they are arranged in a single layer.
5. Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque.
6. Remove from the grill and serve immediately, garnished with extra parsley and lemon wedges.

Grilled Shrimp Skewers with Lemon and Garlic are a quick, flavorful, and light dish perfect for a spring supper. The citrusy marinade adds brightness, while the garlic and herbs infuse the shrimp with rich flavor. These skewers are versatile and can be served with a variety of sides, from a crisp salad to grilled vegetables. They’re an excellent choice for a casual yet sophisticated meal, perfect for enjoying outdoor dinners during the warmer months.

Baked Salmon with Dijon and Herb Crust

Baked Salmon with Dijon and Herb Crust is an easy and elegant spring dinner option that’s full of flavor. The combination of Dijon mustard, fresh herbs, and breadcrumbs creates a crispy, savory crust, complementing the rich, tender salmon. This dish is not only delicious but also packed with nutrients, making it a healthy and satisfying choice for any spring supper.

Ingredients:

• 4 salmon fillets
• 2 tablespoons Dijon mustard
• 1/2 cup breadcrumbs (preferably panko)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Place the salmon fillets on the prepared baking sheet, skin-side down. Season with salt and pepper.
3. Spread a thin layer of Dijon mustard over the top of each salmon fillet.
4. In a small bowl, combine the breadcrumbs, fresh parsley, dill, lemon zest, and olive oil. Mix until the breadcrumbs are evenly coated with oil.
5. Sprinkle the breadcrumb mixture over the mustard-covered salmon fillets, pressing gently to ensure the crust sticks.
6. Bake the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve with lemon wedges for squeezing over the top.

Baked Salmon with Dijon and Herb Crust is a flavorful and nutritious dish that captures the essence of spring. The crispy, herb-infused crust adds a delightful texture to the rich and flaky salmon, while the Dijon mustard brings a tangy, sharp note. This dish is perfect for a light yet satisfying spring supper and pairs wonderfully with a side of roasted vegetables or a fresh green salad. It’s simple to prepare and makes for a delicious, healthy meal that feels special.

Spinach and Ricotta Stuffed Chicken Breasts

Spinach and Ricotta Stuffed Chicken Breasts are a flavorful and filling dish that combines tender chicken with a creamy spinach and ricotta filling. The chicken breasts are seared to golden perfection and baked until juicy and tender, making this a satisfying dish that’s ideal for a spring dinner. It’s a wonderful way to enjoy a lean protein while adding vibrant, seasonal ingredients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon fresh basil, chopped

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
2. In a medium skillet, heat olive oil over medium heat. Add the chopped spinach and garlic, cooking until the spinach is wilted and tender, about 3-4 minutes.
3. In a bowl, combine the cooked spinach, ricotta cheese, Parmesan, oregano, salt, pepper, and fresh basil. Mix until well combined.
4. Cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Stuff the pockets with the spinach and ricotta mixture.
5. Heat a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C).
7. Serve the stuffed chicken breasts with your favorite side dishes.

Spinach and Ricotta Stuffed Chicken Breasts are a comforting and delicious dish that showcases fresh spring flavors. The creamy spinach and ricotta filling provides a delightful contrast to the juicy, tender chicken, while the crispy sear locks in flavor. This dish pairs beautifully with roasted vegetables, mashed potatoes, or a light salad. It’s an impressive yet easy-to-make dinner that’s sure to please everyone at the table, making it a great choice for spring suppers.

Grilled Vegetable and Quinoa Salad

Grilled Vegetable and Quinoa Salad is a vibrant and healthy spring dish that features a variety of fresh vegetables and protein-packed quinoa. The vegetables are grilled to enhance their natural flavors, while the quinoa adds a nutty base. The dish is topped with a tangy lemon dressing that brings everything together. This salad can be enjoyed on its own or paired with a protein for a more substantial meal.

Ingredients:

• 1 cup quinoa
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup fresh basil, chopped
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon honey

Instructions:

1. Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, and cover. Simmer for about 15 minutes, until the quinoa is tender and the water is absorbed. Remove from heat and fluff with a fork.
2. Preheat the grill to medium-high heat. Toss the zucchini, bell peppers, and onion with olive oil, salt, and pepper. Grill the vegetables for 3-4 minutes per side, until tender and slightly charred.
3. In a large bowl, combine the cooked quinoa, grilled vegetables, feta cheese (if using), and chopped basil.
4. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper. Pour the dressing over the quinoa salad and toss to combine.
5. Serve warm or at room temperature.

Grilled Vegetable and Quinoa Salad is a light and nourishing dish that’s perfect for spring. The smoky grilled vegetables add depth and flavor, while the quinoa provides a hearty, protein-packed base. The bright lemon dressing ties everything together with a zesty kick. This salad can be served as a main dish for a vegetarian meal or as a side to grilled meats or seafood. It’s a fresh, vibrant, and satisfying choice that’s perfect for any spring supper or gathering.

Lemon Herb Chicken with Roasted Vegetables

Lemon Herb Chicken with Roasted Vegetables is a perfect spring supper that combines the zesty flavors of lemon with aromatic herbs and tender roasted vegetables. The chicken is marinated with fresh lemon juice, garlic, and herbs, creating a juicy, flavorful dish. Roasting the vegetables alongside the chicken enhances their natural sweetness, making this a well-rounded and easy-to-make dinner option.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 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
• 2 cups baby carrots
• 1 cup baby potatoes, halved
• 1 cup Brussels sprouts, trimmed and halved

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine olive oil, lemon juice and zest, garlic, thyme, rosemary, salt, and pepper.
3. Rub the marinade all over the chicken thighs, making sure to coat them well. Let the chicken marinate for 20-30 minutes.
4. While the chicken marinates, prepare the vegetables. Toss the baby carrots, baby potatoes, and Brussels sprouts with olive oil, salt, and pepper.
5. Place the chicken thighs on a baking sheet and arrange the vegetables around them.
6. Roast the chicken and vegetables in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.
7. Serve hot, garnished with fresh herbs if desired.

Lemon Herb Chicken with Roasted Vegetables is a deliciously simple and wholesome dish that highlights the flavors of fresh spring ingredients. The lemon and herb marinade infuses the chicken with a vibrant, tangy flavor, while the roasted vegetables offer a sweet and savory complement. This one-pan meal is easy to prepare and perfect for a cozy spring supper, requiring minimal effort for maximum flavor. It’s a well-balanced dish that’s sure to please everyone at the table.

Spring Vegetable Risotto

Spring Vegetable Risotto is a creamy, comforting dish that showcases the vibrant produce of the season. With fresh asparagus, peas, and zucchini, this risotto brings a burst of springtime flavor to the table. The creamy texture of the risotto, combined with the crisp vegetables and subtle Parmesan, creates a delicious and satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1 cup fresh asparagus, cut into 1-inch pieces
• 1/2 cup fresh peas
• 1 small zucchini, diced
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Add the Arborio rice and stir for 1-2 minutes, allowing the rice to lightly toast.
3. Slowly add the white wine (if using) and stir until absorbed by the rice.
4. Add 1/2 cup of vegetable broth at a time, stirring constantly, and allowing the liquid to absorb before adding more. Continue this process for 15-18 minutes, until the rice is tender and creamy.
5. In the last 5 minutes of cooking, add the asparagus, peas, and zucchini. Cook until the vegetables are tender but still vibrant.
6. Stir in the Parmesan cheese and season with salt and pepper to taste.
7. Serve the risotto warm, garnished with additional Parmesan if desired.

Spring Vegetable Risotto is a delightful, creamy dish that highlights the freshness of seasonal vegetables. The tender asparagus, peas, and zucchini infuse the risotto with their natural sweetness, while the Parmesan adds richness and depth. This dish is perfect as a main course or as a side to grilled meats or fish. It’s a comforting yet light dish that captures the essence of spring in every bite. Ideal for a casual dinner or a special occasion, this risotto is sure to become a spring favorite.

Herb-Crusted Lamb Chops with Mint Yogurt Sauce

Herb-Crusted Lamb Chops with Mint Yogurt Sauce is an elegant and flavorful dish that brings a touch of sophistication to any spring supper. The lamb chops are coated with a fragrant herb mixture, then seared to perfection and finished with a refreshing mint yogurt sauce. This dish is perfect for those who want to enjoy the bold flavors of lamb in a lighter, spring-inspired meal.

Ingredients:

• 8 lamb chops, frenched
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon garlic, minced
• Salt and pepper, to taste
• 1/2 cup plain Greek yogurt
• 2 tablespoons fresh mint, chopped
• 1 tablespoon lemon juice
• 1 teaspoon honey

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine rosemary, thyme, garlic, olive oil, salt, and pepper. Rub the mixture onto both sides of the lamb chops.
3. Heat a large oven-safe skillet over medium-high heat. Add the lamb chops and sear for 2-3 minutes per side, until browned.
4. Transfer the skillet to the preheated oven and roast for 8-10 minutes for medium-rare or longer for your desired level of doneness.
5. While the lamb is roasting, prepare the mint yogurt sauce by mixing Greek yogurt, chopped mint, lemon juice, and honey in a bowl. Season with salt and pepper to taste.
6. Once the lamb is done, remove it from the oven and let it rest for a few minutes. Serve with the mint yogurt sauce on the side.

Herb-Crusted Lamb Chops with Mint Yogurt Sauce is a flavorful and sophisticated dish that’s perfect for a spring celebration or special occasion. The herb crust gives the lamb a fragrant, savory exterior, while the mint yogurt sauce adds a cool, tangy contrast. This dish pairs wonderfully with roasted vegetables, couscous, or a light salad. It’s a great way to enjoy the bold flavors of lamb in a refreshing and seasonal way, making it an ideal choice for a spring supper.

Note: More recipes are coming soon!