32+ Fresh and Flavorful Spring Main Course Recipes to Celebrate the Season

Spring is a time for renewal, bringing with it fresh, vibrant ingredients that can elevate any meal.

As the days grow longer and the weather warms up, it’s the perfect opportunity to step into the kitchen and create dishes that reflect the flavors of the season.

Whether you’re hosting a dinner party, preparing a family meal, or simply enjoying a light and fresh dinner, these 32+ spring main course recipes are designed to make the most of the season’s bounty.

From tender lamb chops and spring vegetable risottos to grilled fish and vegetarian delights, you’ll find a wide range of recipes that are both flavorful and satisfying.

Let’s dive into these mouthwatering spring-inspired dishes that will surely bring a breath of fresh air to your dining table.

32+ Fresh and Flavorful Spring Main Course Recipes to Celebrate the Season

As spring unfolds, the opportunities for cooking with fresh, seasonal ingredients seem endless.

These 32+ spring main course recipes offer a variety of choices, from light and refreshing dishes to hearty and satisfying meals.

Each recipe has been carefully crafted to highlight the vibrant produce of the season, ensuring that every bite is a celebration of spring’s bounty.

Whether you’re planning a family dinner, a special occasion, or just want to enjoy the flavors of the season, these recipes will help you create memorable meals that bring warmth, color, and joy to your table.

So, grab your apron, get inspired, and let the season’s best ingredients take center stage in your kitchen!

Lemon Herb Grilled Chicken with Asparagus

This bright and flavorful dish brings together succulent grilled chicken, tender asparagus, and a zesty lemon herb marinade that embodies the fresh essence of spring. It’s a simple yet satisfying meal, perfect for outdoor gatherings or a light weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch of fresh asparagus, trimmed
• 1 lemon, zest and juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix together lemon zest, lemon juice, olive oil, garlic, thyme, oregano, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag and refrigerate for at least 30 minutes, up to 2 hours.
3. Preheat your grill or grill pan to medium-high heat.
4. While the grill is heating, toss the asparagus with a little olive oil, salt, and pepper.
5. Grill the chicken for 5-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F.
6. Grill the asparagus for 3-4 minutes until tender and slightly charred.
7. Serve the grilled chicken and asparagus together, garnished with fresh lemon slices if desired.

This Lemon Herb Grilled Chicken with Asparagus is a perfect balance of protein and vegetables, with the bright, fresh flavors of lemon and herbs bringing a refreshing note to the plate. It’s a versatile meal that pairs wonderfully with a light salad or roasted potatoes, making it an ideal dish for any springtime gathering or casual dinner. Enjoy the combination of juicy chicken and crisp asparagus that highlights the beauty of the season.

Spring Vegetable Risotto with Peas and Mint

This creamy and fragrant risotto is a celebration of spring vegetables, featuring tender peas, zucchini, and a hint of fresh mint. It’s a comforting dish that offers a fresh take on traditional risotto, making it perfect for a seasonal main course.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup peas (fresh or frozen)
• 1 medium zucchini, diced
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
2. Add the Arborio rice to the pan and stir for 1-2 minutes to lightly toast the rice.
3. Begin adding the vegetable broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is tender and creamy, about 20-25 minutes.
4. About 5 minutes before the risotto is done, stir in the peas and zucchini. Cook until tender.
5. Once the risotto is creamy and the rice is fully cooked, stir in the fresh mint, Parmesan cheese, salt, pepper, and lemon juice.
6. Serve the risotto warm, garnished with extra mint leaves if desired.

This Spring Vegetable Risotto with Peas and Mint is the epitome of comfort and freshness in one bowl. The creamy texture of the risotto combined with the sweetness of peas and the brightness of mint offers a delicious way to embrace the flavors of spring. It’s a vegetarian-friendly dish that can stand alone or be paired with grilled meats, making it an excellent addition to your spring dining repertoire. The freshness and lightness of the ingredients make this a perfect choice for an elegant spring dinner or a weekend gathering.

Grilled Salmon with Avocado Salsa

This Grilled Salmon with Avocado Salsa is a light yet indulgent dish, featuring perfectly charred salmon paired with a refreshing avocado salsa. The smoky grilled flavor of the salmon complements the creamy, tangy salsa, making it an irresistible meal for spring.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 small tomato, diced
• 1/4 small red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon chili flakes (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Rub the salmon fillets with olive oil and season with salt and pepper.
3. Grill the salmon for 4-6 minutes per side, or until the fish is cooked through and flakes easily with a fork.
4. While the salmon is grilling, prepare the avocado salsa by combining the diced avocado, tomato, onion, cilantro, lime juice, and chili flakes (if using) in a bowl. Stir gently to combine.
5. Once the salmon is cooked, remove it from the grill and top with a generous spoonful of the avocado salsa.
6. Serve immediately, garnished with additional cilantro or lime wedges.

Grilled Salmon with Avocado Salsa is a vibrant and healthy spring dish that’s full of flavor. The combination of grilled, tender salmon with the creamy, citrusy salsa creates a delightful contrast that is both satisfying and refreshing. This dish is not only packed with healthy fats and proteins but also highlights the lightness and seasonal flavors of spring. Serve it alongside a fresh salad or grilled vegetables for a complete and nourishing meal that’s sure to please.

Spring Herb Stuffed Chicken Breasts with Roasted Vegetables

This herb-stuffed chicken breast, paired with roasted spring vegetables, is a flavorful and wholesome meal that captures the essence of the season. The savory stuffing adds a burst of flavor to the chicken, while the roasted vegetables bring out the best of fresh, vibrant spring produce.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup baby carrots
• 1 cup baby potatoes, halved
• 1 zucchini, sliced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the spinach, cream cheese, rosemary, thyme, garlic, salt, and pepper to create the stuffing.
3. Carefully cut a pocket in each chicken breast and stuff with the spinach mixture. Secure the opening with toothpicks.
4. Season the outside of the chicken breasts with salt and pepper.
5. Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
6. Transfer the chicken to a baking sheet. Surround with baby carrots, potatoes, and zucchini. Drizzle with olive oil and season with salt and pepper.
7. Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Serve the stuffed chicken with the roasted vegetables.

Spring Herb Stuffed Chicken Breasts with Roasted Vegetables is a delightful main course that offers both flavor and nutrition in one dish. The creamy, herb-packed filling enhances the chicken, making each bite satisfying, while the roasted vegetables bring natural sweetness and a caramelized finish. This dish is perfect for a family dinner or a special occasion and brings the freshness of spring to your table in every bite. The combination of flavors and textures is sure to impress any guest.

Lemon and Garlic Shrimp Scampi with Angel Hair Pasta

This Lemon and Garlic Shrimp Scampi with Angel Hair Pasta is a bright and tangy seafood dish that screams spring with its citrusy flavor and light yet rich texture. The shrimp is tender, the pasta silky, and the garlic lemon sauce brings everything together beautifully.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 8 oz angel hair pasta
• 4 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup chicken broth
• Juice of 1 lemon
• Zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Cook the angel hair pasta according to package directions. Drain and set aside, reserving a little pasta water.
2. In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes per side, or until they turn pink and are fully cooked.
4. Remove the shrimp from the skillet and set aside. Pour in the white wine and chicken broth, stirring to combine. Let the sauce simmer for 2-3 minutes.
5. Stir in the lemon juice and zest, then return the shrimp to the skillet.
6. Add the cooked pasta to the skillet, tossing to combine. If needed, add a little reserved pasta water to help coat the pasta with the sauce.
7. Garnish with fresh parsley and serve immediately.

Lemon and Garlic Shrimp Scampi with Angel Hair Pasta is a refreshing, light dish that is perfect for a spring dinner. The shrimp is tender and flavorful, while the lemony, garlicky sauce adds a vibrant, tangy kick that elevates the dish. The silky angel hair pasta absorbs the sauce, creating a harmonious and satisfying meal. This dish is ideal for seafood lovers and can easily be paired with a crisp white wine or a light salad for a full spring meal. Quick, simple, and bursting with flavor, it’s a dish that never fails to impress.

Veggie-Packed Quinoa Salad with Lemon Tahini Dressing

This Veggie-Packed Quinoa Salad is a nutritious and vibrant dish, brimming with fresh spring vegetables and a tangy lemon tahini dressing. It’s a healthy, plant-based meal that combines the wholesome goodness of quinoa with a mix of crisp, colorful veggies.

Ingredients:

• 1 cup quinoa, cooked
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

For the dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup (optional)
• 1 garlic clove, minced
• Water to thin, as needed

Instructions:

1. Cook the quinoa according to package directions. Let it cool to room temperature.
2. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red bell pepper, red onion, and parsley.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (if using), garlic, salt, and pepper. Add water a teaspoon at a time until you reach a smooth, pourable consistency.
4. Pour the dressing over the salad and toss gently to coat the ingredients evenly.
5. Serve immediately, or refrigerate for 30 minutes to allow the flavors to marinate.

This Veggie-Packed Quinoa Salad with Lemon Tahini Dressing is a vibrant and wholesome main course that can easily be served as a light meal or a side dish. The quinoa provides a hearty base, while the fresh vegetables add crunch and natural sweetness. The creamy, tangy tahini dressing ties everything together, enhancing the flavors and creating a satisfying meal. It’s a perfect option for a spring lunch or dinner, packed with nutrients and refreshing, seasonal ingredients. Whether served on its own or as a complement to grilled meats, this salad is a delightful way to enjoy the freshness of the season.

Spring Lamb Chops with Mint Yogurt Sauce

These succulent Spring Lamb Chops are grilled to perfection and paired with a cool, refreshing mint yogurt sauce. The tender meat and aromatic herbs make this dish a seasonal delight, perfect for a festive spring dinner or a special occasion.

Ingredients:

• 8 lamb chops (bone-in)
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste

For the mint yogurt sauce:

• 1/2 cup plain Greek yogurt
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Rub the lamb chops with olive oil and season with garlic powder, rosemary, thyme, salt, and pepper.
3. Grill the lamb chops for 4-5 minutes per side for medium-rare, or longer for your desired level of doneness.
4. While the lamb chops are grilling, prepare the mint yogurt sauce by mixing the Greek yogurt, mint, lemon juice, honey, salt, and pepper in a small bowl.
5. Once the lamb chops are cooked, remove them from the grill and let them rest for a few minutes.
6. Serve the lamb chops with a generous dollop of mint yogurt sauce on top or on the side.

Spring Lamb Chops with Mint Yogurt Sauce are a perfect showcase of the season’s flavors. The lamb, with its rich, tender meat, is enhanced by the fresh, herbal notes of rosemary and thyme, while the cool mint yogurt sauce adds a creamy and tangy contrast. This dish is both elegant and simple, ideal for a spring celebration, dinner parties, or a gourmet family meal. The refreshing sauce complements the richness of the lamb, making every bite delightful and memorable.

Grilled Vegetable and Hummus Wraps

These Grilled Vegetable and Hummus Wraps are a healthy, flavorful, and satisfying option for a light spring meal. The smoky grilled veggies, combined with creamy hummus and fresh greens, create a perfect balance of textures and flavors, wrapped in a soft, whole-wheat tortilla.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 whole-wheat tortillas
• 1/2 cup hummus
• 1 cup fresh spinach or arugula

Instructions:

1. Preheat your grill or grill pan to medium heat.
2. Toss the zucchini, bell peppers, and red onion with olive oil, salt, and pepper.
3. Grill the vegetables for 4-5 minutes per side, until tender and slightly charred.
4. Warm the tortillas on the grill for 1 minute or in the microwave for a few seconds to make them pliable.
5. Spread a generous layer of hummus onto each tortilla.
6. Layer the grilled vegetables and fresh spinach or arugula on top of the hummus.
7. Roll up the tortillas, folding in the edges as you go, to form a wrap.
8. Serve immediately, or wrap tightly for a portable meal.

Grilled Vegetable and Hummus Wraps offer a vibrant, healthy way to enjoy the season’s freshest produce. The grilled vegetables provide a smoky sweetness, while the creamy hummus adds a rich, savory depth to the wraps. These wraps are perfect for a light lunch, picnic, or a quick dinner. They are also highly versatile, allowing you to swap in your favorite vegetables or greens. Packed with flavor and nutrition, this dish embodies the simplicity and freshness of spring and is sure to become a go-to favorite.

Fresh Pea and Ricotta Stuffed Shells

Fresh Pea and Ricotta Stuffed Shells offer a lighter, seasonal twist on the traditional stuffed pasta dish. The sweetness of fresh peas pairs beautifully with the creamy ricotta filling, making this a satisfying yet refreshing main course for spring.

Ingredients:

• 12 jumbo pasta shells
• 1 cup fresh peas (or frozen peas, thawed)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 egg
• 2 cups marinara sauce
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to package directions, then drain and set aside.
3. In a bowl, combine the ricotta cheese, Parmesan cheese, basil, egg, peas, salt, and pepper. Mix until well combined.
4. Stuff each pasta shell with the ricotta mixture, placing the stuffed shells in a baking dish.
5. Pour the marinara sauce over the stuffed shells, covering them evenly.
6. Drizzle with a little olive oil and cover the baking dish with aluminum foil.
7. Bake in the oven for 25-30 minutes, or until heated through and the shells are tender.
8. Serve with extra basil or Parmesan on top.

Fresh Pea and Ricotta Stuffed Shells are the perfect way to celebrate the season’s produce while indulging in a comforting pasta dish. The creamy ricotta and sweet peas make a delightful filling, while the marinara sauce ties everything together with its rich, tangy flavor. This dish is a wonderful choice for a spring dinner, offering a blend of comfort and freshness. It’s a great option for vegetarian meals and can be served with a crisp side salad or garlic bread to round out the meal. These stuffed shells are sure to be a crowd-pleaser at any table.

Asparagus and Mushroom Risotto

Asparagus and Mushroom Risotto is a creamy, comforting dish that highlights the best of spring vegetables. The earthy mushrooms complement the crisp, tender asparagus, and the risotto’s rich, velvety texture makes it a perfect main course for a light yet satisfying meal.

Ingredients:

• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup mushrooms, sliced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (kept warm)
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the vegetable broth in a saucepan and keep it warm on low heat.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Add the sliced mushrooms and cook for an additional 5 minutes, until the mushrooms release their moisture and become tender.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast and absorb the flavors.
5. Pour in the white wine and cook until it is mostly absorbed by the rice.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and tender.
7. During the last 5 minutes of cooking, add the asparagus to the risotto and stir to combine.
8. Once the risotto is done, stir in the Parmesan cheese and season with salt and pepper to taste.
9. Garnish with fresh parsley and serve immediately.

Asparagus and Mushroom Risotto is a decadent, yet light, main dish that brings together the flavors of spring in each creamy bite. The tender asparagus adds a burst of freshness, while the mushrooms provide an earthy depth to the risotto. This dish is the perfect combination of creamy comfort and vibrant spring vegetables, making it an ideal choice for a special dinner or a relaxed weekend meal. The beauty of risotto lies in its versatility, and this version is both seasonal and indulgent, bringing the best of the season to your plate.

Spring Vegetable Frittata

A Spring Vegetable Frittata is a perfect dish to celebrate the fresh vegetables that come with the season. It’s an easy-to-make, versatile meal that can be enjoyed for breakfast, brunch, or dinner, packed with bright vegetables and rich eggs for a wholesome, flavorful experience.

Ingredients:

• 8 large eggs
• 1 cup milk
• 1 cup spinach, chopped
• 1/2 cup asparagus, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large ovenproof skillet, heat the olive oil over medium heat. Add the red onion and cook for 2-3 minutes until softened.
3. Add the asparagus and cook for another 4-5 minutes until it starts to soften.
4. Stir in the spinach and tomatoes, cooking for 2 more minutes until the spinach wilts and the tomatoes soften slightly.
5. In a bowl, whisk together the eggs and milk, then pour the mixture over the vegetables in the skillet.
6. Sprinkle the crumbled feta cheese evenly on top and season with salt and pepper.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the frittata is golden brown on top.
8. Slice and serve immediately, garnished with fresh herbs if desired.

The Spring Vegetable Frittata is a vibrant, wholesome dish that’s perfect for showcasing the freshest seasonal produce. The eggs create a fluffy, satisfying base for the tender asparagus, spinach, and tomatoes, while the feta cheese adds a salty, creamy element that complements the vegetables perfectly. This frittata is incredibly versatile, allowing for any variation of spring vegetables you may have on hand, and it’s quick to prepare, making it a great option for busy mornings or casual dinners. Light yet hearty, it’s a wonderful way to enjoy the best of spring’s bounty in a simple, delicious form.

Roasted Lemon and Herb Salmon with Quinoa Salad

Roasted Lemon and Herb Salmon with Quinoa Salad is a light yet flavorful dish, perfect for a healthy spring meal. The salmon is tender and infused with lemon and fresh herbs, while the quinoa salad provides a satisfying, nutrient-packed side dish full of crunchy vegetables and a zesty dressing.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 1 lemon, sliced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste

For the quinoa salad:

• 1 cup quinoa, cooked
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup fresh mint, chopped
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3. Top the salmon with lemon slices and sprinkle with fresh parsley and thyme.
4. Roast in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. While the salmon is cooking, prepare the quinoa salad by combining the cooked quinoa, cucumber, cherry tomatoes, red onion, and fresh mint in a large bowl.
6. Drizzle the salad with olive oil and lemon juice, then toss to combine. Season with salt and pepper to taste.
7. Serve the roasted salmon with a generous portion of quinoa salad.

Roasted Lemon and Herb Salmon with Quinoa Salad is a fresh, vibrant dish that highlights the flavors of spring while providing a balanced, healthy meal. The tender, lemony salmon pairs beautifully with the crisp quinoa salad, making it a light yet satisfying choice. This dish is perfect for a weeknight dinner or a special weekend meal, and it’s incredibly easy to prepare. The balance of protein, healthy fats, and fiber-packed vegetables ensures that you’ll feel nourished without sacrificing flavor. With fresh ingredients and a burst of citrusy goodness, it’s the perfect dish to enjoy as the weather warms up.

Grilled Shrimp and Avocado Salad

Grilled Shrimp and Avocado Salad is a refreshing and light spring main course that combines the sweetness of grilled shrimp with the creamy richness of avocado. The zesty dressing adds a bright note to the dish, making it a perfect choice for a healthy, satisfying meal to enjoy outdoors.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 avocado, sliced
• 4 cups mixed salad greens (arugula, spinach, and lettuce)
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup feta cheese, crumbled (optional)

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. Toss the shrimp with olive oil, smoked paprika, salt, and pepper. Grill the shrimp for 2-3 minutes per side, until they are opaque and cooked through.
3. While the shrimp cooks, prepare the dressing by whisking together the olive oil, lime juice, honey, cumin, salt, and pepper in a small bowl.
4. In a large salad bowl, combine the mixed greens, cucumber, red onion, avocado slices, cilantro, and feta cheese (if using).
5. Once the shrimp is cooked, add it to the salad, and drizzle the dressing over the top. Toss gently to combine.
6. Serve immediately, garnished with extra cilantro or lime wedges if desired.

Grilled Shrimp and Avocado Salad is a delightful and nutritious dish that brings the best of spring’s fresh ingredients together. The smoky shrimp pairs wonderfully with the creamy avocado, while the crisp salad greens and fresh cucumber add a refreshing crunch. The zesty lime and cumin dressing ties everything together, giving the salad a bright, bold flavor. This dish is perfect for a light dinner, a spring picnic, or a backyard gathering. With its vibrant colors and wholesome ingredients, it’s a healthy and satisfying option for a warm-weather meal.

Lemon and Herb Chicken Skewers with Couscous

Lemon and Herb Chicken Skewers with Couscous is a flavorful and light main course, perfect for a springtime cookout or dinner. The chicken is marinated in a tangy lemon and herb mixture, then grilled to perfection, and served with a fluffy couscous salad for a balanced, delicious meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

For the couscous:

• 1 cup couscous
• 1 tablespoon olive oil
• 1/4 cup fresh parsley, chopped
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup feta cheese, crumbled (optional)
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper. Add the chicken cubes and toss to coat. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. While the chicken marinates, prepare the couscous according to the package instructions. Once cooked, fluff with a fork and let it cool slightly.
3. In a large bowl, combine the couscous with olive oil, parsley, cucumber, red onion, and feta cheese (if using). Season with salt and pepper to taste.
4. Preheat your grill or grill pan to medium-high heat.
5. Thread the marinated chicken onto the soaked skewers.
6. Grill the chicken skewers for 3-4 minutes per side, until fully cooked and lightly charred.
7. Serve the chicken skewers over the couscous salad, garnished with extra parsley or lemon wedges if desired.

Lemon and Herb Chicken Skewers with Couscous is a vibrant and satisfying dish that captures the essence of spring. The tender, flavorful chicken paired with the light, herbed couscous creates a refreshing yet filling meal. The lemon and herb marinade enhances the chicken with fresh, zesty flavors, making each bite burst with brightness. This dish is perfect for outdoor grilling or a simple weeknight dinner, and it’s easy to prepare, making it ideal for busy cooks looking for a healthy, flavorful meal. With its balance of protein, fresh vegetables, and whole grains, it’s a dish that feels both indulgent and wholesome.

Spring Vegetable and Pesto Flatbread

Spring Vegetable and Pesto Flatbread is a delicious, light main course that is perfect for showcasing seasonal produce. The crispy flatbread topped with fresh spring vegetables, mozzarella, and a drizzle of homemade pesto makes for a tasty, easy-to-make meal that’s perfect for casual spring gatherings.

Ingredients:

• 2 whole wheat flatbreads
• 1 cup fresh mozzarella cheese, shredded
• 1 cup cherry tomatoes, halved
• 1/2 cup asparagus, cut into 1-inch pieces
• 1/2 cup peas (fresh or frozen)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup fresh basil pesto (store-bought or homemade)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the flatbreads on a baking sheet.
2. Brush the flatbreads with a little olive oil and season with salt and pepper.
3. Scatter the shredded mozzarella evenly over the flatbreads, followed by the cherry tomatoes, asparagus, and peas.
4. Roast the flatbreads in the oven for 10-12 minutes, or until the cheese is melted and the edges are crispy.
5. Once out of the oven, drizzle the pesto over the flatbreads and garnish with fresh basil if desired.
6. Slice and serve immediately.

Spring Vegetable and Pesto Flatbread is a simple, flavorful dish that celebrates the fresh, vibrant produce of the season. The crispy flatbread serves as the perfect base for the melt-in-your-mouth mozzarella and the tender roasted vegetables. The homemade pesto adds a burst of flavor, bringing all the elements of the dish together with its fragrant herbiness. This dish can be served as a light lunch, an appetizer, or as part of a larger meal, and is perfect for sharing. It’s an easy-to-make, healthy, and incredibly satisfying way to enjoy spring’s bounty on a warm, crispy flatbread.

Roasted Chicken with Spring Vegetables

Roasted Chicken with Spring Vegetables is a hearty yet light dish that showcases the best of spring’s bounty. The juicy, tender chicken is paired with a medley of roasted seasonal vegetables such as carrots, new potatoes, and peas, all seasoned with aromatic herbs. This dish is perfect for a family dinner or a spring gathering, offering both comfort and freshness in every bite.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste
• 2 cups new potatoes, halved
• 1 cup carrots, cut into sticks
• 1 cup fresh peas
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon zest

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the chicken thighs with olive oil, garlic powder, rosemary, salt, and pepper. Set aside.
3. In a large roasting pan, combine the new potatoes and carrots. Drizzle with olive oil, sprinkle with thyme, salt, and pepper, and toss to coat.
4. Place the seasoned chicken thighs on top of the vegetables in the roasting pan.
5. Roast in the oven for 40-45 minutes, or until the chicken is golden and the vegetables are tender.
6. About 5 minutes before the chicken is done, add the peas to the roasting pan.
7. Remove from the oven, garnish with fresh lemon zest, and serve immediately.

Roasted Chicken with Spring Vegetables is a comforting yet vibrant dish that highlights the season’s freshest ingredients. The juicy, flavorful chicken is complemented by the tender, caramelized vegetables, with the peas adding a pop of color and freshness. The combination of aromatic herbs like rosemary and thyme, along with the tangy lemon zest, ties everything together. This dish is not only delicious but also visually stunning, making it perfect for family dinners or a special occasion. It’s an easy-to-make, one-pan meal that delivers hearty flavors while showcasing the best of spring produce.

Lemon Garlic Grilled Salmon with Asparagus

Lemon Garlic Grilled Salmon with Asparagus is a healthy and flavorful main course that combines the rich taste of salmon with the fresh crispness of asparagus. The lemon and garlic marinade infuses the salmon with a zesty, aromatic flavor, while the grilled asparagus provides a smoky, savory complement. This dish is perfect for a light spring meal, packed with protein and nutrients.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper to make the marinade.
2. Place the salmon fillets in a shallow dish and pour the marinade over the top. Let the salmon marinate for 20-30 minutes in the refrigerator.
3. Preheat the grill to medium-high heat.
4. While the salmon marinates, toss the asparagus with olive oil, salt, and pepper.
5. Grill the salmon for 4-5 minutes per side, or until cooked through and flaky.
6. At the same time, grill the asparagus for 4-6 minutes, turning occasionally, until tender and slightly charred.
7. Remove the salmon and asparagus from the grill, garnish with fresh parsley, and serve immediately.

Lemon Garlic Grilled Salmon with Asparagus is a light and satisfying spring dish that’s full of flavor and nutrients. The lemon and garlic marinade enhances the natural flavors of the salmon, while the grilled asparagus adds a smoky depth to the meal. This dish is not only delicious but also quick and easy to prepare, making it perfect for a healthy weeknight dinner or a special spring occasion. With its balance of protein and vegetables, it’s a wholesome, fresh, and vibrant meal that will leave you feeling satisfied and nourished.

Spring Vegetable and Quinoa Stuffed Bell Peppers

Spring Vegetable and Quinoa Stuffed Bell Peppers are a wholesome, vibrant main course packed with seasonal vegetables, protein-rich quinoa, and aromatic herbs. The bell peppers are roasted to perfection and filled with a nutritious and flavorful mixture of quinoa, peas, carrots, and spinach, making it a perfect dish for a light but filling spring dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1/2 cup peas (fresh or frozen)
• 1/2 cup carrots, diced
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium skillet, heat the olive oil over medium heat. Add the carrots and cook for 3-4 minutes until tender.
3. Add the peas and spinach to the skillet and cook for another 2 minutes, until the spinach wilts.
4. In a large bowl, combine the cooked quinoa, sautéed vegetables, dried basil, salt, and pepper. Mix well.
5. Stuff each bell pepper with the quinoa and vegetable mixture, pressing down gently to pack it in.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake for 25-30 minutes, until the peppers are tender.
8. If desired, sprinkle feta cheese over the peppers and return to the oven for an additional 5 minutes to melt the cheese.
9. Garnish with fresh parsley and serve immediately.

Spring Vegetable and Quinoa Stuffed Bell Peppers are a delicious and healthy main course that celebrates the season’s vibrant produce. The bell peppers provide a sweet, tender base for the flavorful quinoa and vegetable filling. With the addition of fresh spinach, peas, and carrots, each bite is packed with nutrients and bright flavors. This dish is perfect for vegetarians or anyone looking for a light yet satisfying meal. It’s easy to prepare, customizable with different vegetables, and makes for a great spring dinner that’s as nourishing as it is colorful.

Herb-Crusted Lamb Chops with Mint Yogurt Sauce

Herb-Crusted Lamb Chops with Mint Yogurt Sauce is a stunning and flavorful dish that’s perfect for special occasions or a spring feast. The lamb chops are coated in a savory herb crust that’s crispy on the outside while remaining juicy and tender on the inside. Paired with a refreshing mint yogurt sauce, this dish offers a delightful balance of rich and fresh flavors, making it a showstopper at any dinner table.

Ingredients:

• 8 lamb chops, trimmed
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1/4 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 cloves 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 400°F (200°C).
2. In a small bowl, mix the breadcrumbs, parsley, rosemary, garlic, salt, and pepper. Set aside.
3. Brush the lamb chops with olive oil and Dijon mustard, then press them into the breadcrumb mixture to coat evenly.
4. Heat a skillet over medium-high heat and sear the lamb chops for 2-3 minutes on each side, until browned.
5. Transfer the lamb chops to a baking sheet and roast in the oven for 10-12 minutes for medium-rare, or longer if desired.
6. While the lamb chops roast, prepare the mint yogurt sauce by mixing the Greek yogurt, mint, lemon juice, honey, salt, and pepper in a bowl.
7. Remove the lamb chops from the oven, let rest for 5 minutes, and serve with the mint yogurt sauce on the side.

Herb-Crusted Lamb Chops with Mint Yogurt Sauce is an elegant and delicious dish that captures the essence of spring. The herb crust adds a fragrant and crispy texture, complementing the tender, juicy lamb. The refreshing mint yogurt sauce provides a cool and tangy contrast that enhances the rich flavors of the meat. This dish is perfect for a spring celebration or a special dinner with family and friends. The balance of flavors and textures makes it both indulgent and refreshing, ensuring it will be a memorable part of your meal.

Grilled Vegetable Skewers with Lemon-Herb Marinade

Grilled Vegetable Skewers with Lemon-Herb Marinade are a vibrant and flavorful vegetarian main course, ideal for a spring cookout or a healthy weeknight dinner. The vegetables are marinated in a tangy lemon-herb sauce, then grilled to perfection, creating a smoky and slightly charred exterior while preserving the natural sweetness of the vegetables. This dish is a great option for meatless meals or as a side to complement grilled meats.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1/2 cup olive oil
• Juice and zest of 1 lemon
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh oregano, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, thyme, oregano, garlic, salt, and pepper to create the marinade.
2. Thread the vegetables onto the skewers, alternating between the bell pepper, zucchini, onion, and cherry tomatoes.
3. Place the skewers in a shallow dish and pour the marinade over the top. Let them marinate for at least 20 minutes.
4. Preheat the grill to medium-high heat.
5. Grill the vegetable skewers for 4-6 minutes per side, turning occasionally, until the vegetables are tender and slightly charred.
6. Serve the skewers hot with any remaining marinade drizzled on top.

Grilled Vegetable Skewers with Lemon-Herb Marinade are a bright and flavorful dish that perfectly captures the essence of spring. The tangy lemon and fragrant herbs infuse the vegetables with fresh, aromatic flavors, while grilling enhances their natural sweetness with a smoky char. These skewers are an excellent choice for a light, meat-free meal or as a colorful and delicious side dish. The ease of preparation and the balance of vibrant, fresh ingredients make this dish a versatile and crowd-pleasing option for any occasion.

Spring Risotto with Asparagus and Peas

Spring Risotto with Asparagus and Peas is a creamy, comforting dish that celebrates the season’s freshest vegetables. The rich, velvety risotto combines perfectly cooked rice with the crisp freshness of asparagus and peas, creating a satisfying yet light dish. It’s an ideal main course for a spring dinner, offering the perfect balance of flavors, textures, and seasonal produce.

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine
• 1 cup asparagus, cut into 1-inch pieces
• 1/2 cup peas (fresh or frozen)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until soft.
2. Add the Arborio rice and cook for 2 minutes, stirring constantly, to lightly toast the rice.
3. Pour in the white wine and cook until it has mostly evaporated.
4. Gradually add the vegetable broth, one ladle at a time, stirring frequently, allowing the liquid to be absorbed before adding more.
5. After 10 minutes of cooking, add the asparagus and peas to the rice. Continue adding the broth and stirring until the rice is cooked and creamy, about 18-20 minutes.
6. Once the rice is tender, stir in the Parmesan cheese and season with salt and pepper to taste.
7. Garnish with fresh parsley and serve immediately.

Spring Risotto with Asparagus and Peas is a perfect dish for those looking to enjoy the fresh flavors of spring in a creamy, comforting form. The tender rice, crisp asparagus, and sweet peas create a delightful combination of textures, while the Parmesan cheese adds a rich, savory finish. This dish is versatile enough to be served as a main course or as a side dish to accompany grilled meats or seafood. Its creamy richness, paired with the lightness of the spring vegetables, makes it an ideal choice for a springtime dinner.

Note: More recipes are coming soon!