30+ Fresh and Flavorful Spring Main Dish Recipes to Inspire Your Seasonal Cookin

Spring is the season of renewal, and what better way to celebrate it than with vibrant, flavorful dishes that make the most of fresh, seasonal ingredients?

Whether you’re planning a garden party, an Easter celebration, or a cozy family dinner, spring’s bounty offers endless opportunities for creativity in the kitchen.

From light, herbaceous meals to hearty yet refreshing dishes, this collection of 30+ spring main dish recipes is designed to inspire your culinary adventures.

Dive into recipes that feature tender asparagus, sweet peas, zesty citrus, and fragrant herbs, bringing the essence of the season to your plate.

These dishes aren’t just about feeding your family; they’re about creating memories and celebrating the beauty of spring.

Let’s explore the perfect main courses to brighten your table and satisfy your taste buds!

30+ Fresh and Flavorful Spring Main Dish Recipes to Inspire Your Seasonal Cookin

Spring is a time to embrace lighter, fresher flavors while still enjoying comforting meals that bring people together.

The recipes in this collection showcase the best of the season, from delicate vegetable dishes to protein-packed creations that highlight spring’s vibrant ingredients.

Whether you’re looking to impress guests at a gathering or simply enjoy a wholesome meal with your loved ones, these 30+ spring main dish recipes provide endless options for every occasion.

With so much variety, you’re sure to find your new springtime favorite.

So, grab your apron and let the freshness of spring inspire your next culinary masterpiece!

Spring Lemon Herb Roasted Chicken

This Spring Lemon Herb Roasted Chicken is the perfect main dish to celebrate the season of renewal. With bright citrus flavors and fresh herbs, this recipe embodies the vibrancy of spring. The crispy golden skin and juicy meat are accompanied by a burst of refreshing zest, making it a crowd-pleaser for family dinners or gatherings.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 lemons (zested and juiced)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 cup chicken broth
• Optional: seasonal vegetables (carrots, asparagus, potatoes)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken dry and place it in a roasting pan.
3. In a small bowl, combine lemon juice, zest, olive oil, garlic, salt, pepper, rosemary, and thyme. Rub this mixture generously over the chicken, including under the skin.
4. Stuff the cavity with the juiced lemon halves and additional rosemary sprigs.
5. Arrange the seasonal vegetables around the chicken and pour chicken broth into the pan.
6. Roast the chicken for 1.5–2 hours, basting every 30 minutes, until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10 minutes before carving. Serve alongside roasted vegetables.

This Lemon Herb Roasted Chicken captures the essence of spring with its fragrant herbs and zesty citrus profile. It’s a comforting yet vibrant dish that pairs beautifully with fresh sides like a spring salad or roasted asparagus. This recipe ensures your table radiates the freshness of the season.

Asparagus and Goat Cheese Spring Tart

Celebrate the bounty of spring with this Asparagus and Goat Cheese Tart. Crisp puff pastry forms the base for creamy goat cheese and tender asparagus spears, creating a dish that’s light yet satisfying. Perfect for a family dinner or an alfresco meal, this tart combines elegance and simplicity.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup goat cheese, softened
• 1/4 cup ricotta cheese
• 1 tbsp olive oil
• 1 lb fresh asparagus, trimmed
• Zest of 1 lemon
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface. Score a 1-inch border around the edges, being careful not to cut all the way through.
3. In a bowl, mix goat cheese, ricotta, lemon zest, and a pinch of salt and pepper. Spread the mixture evenly within the scored border.
4. Arrange asparagus spears on top of the cheese mixture, alternating direction for visual appeal. Drizzle with olive oil and season with salt and pepper.
5. Brush the edges of the pastry with the beaten egg.
6. Bake for 20–25 minutes, or until the pastry is golden and puffed.
7. Cool slightly before slicing and serving.

This Asparagus and Goat Cheese Tart is a delightful ode to spring. Its crisp, golden layers and creamy filling make it a sophisticated yet approachable dish. Whether served as a main course or as part of a larger spread, this tart is sure to impress guests and brighten your spring table.

Spring Pea and Mint Risotto

This Spring Pea and Mint Risotto is a creamy, aromatic dish that showcases the freshness of the season. With its vibrant green hues and delicate flavors, it’s a versatile main course that brings spring to your plate. This recipe is perfect for a vegetarian option or a base for grilled seafood or chicken.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth, warmed
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1 cup fresh or frozen peas
• 1/4 cup Parmesan cheese, grated
• 2 tbsp fresh mint leaves, finely chopped
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent.
2. Stir in the Arborio rice, coating it in the oil, and cook for 2 minutes.
3. Add the white wine and stir until absorbed.
4. Begin adding warm broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Repeat until the rice is creamy and tender, about 20 minutes.
5. Stir in the peas and cook for 3–5 minutes.
6. Remove from heat and mix in Parmesan cheese, butter, and fresh mint. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra Parmesan and mint leaves if desired.

This Spring Pea and Mint Risotto is a true celebration of seasonal produce. The creamy texture and delicate balance of flavors make it an irresistible main course. Its simplicity and elegance are perfect for entertaining or for a cozy dinner at home.

Spring Herb Crusted Salmon

This Spring Herb Crusted Salmon is a fresh and flavorful dish perfect for the season. Topped with a fragrant blend of herbs and breadcrumbs, this recipe delivers a satisfying crunch that contrasts beautifully with the tender, flaky salmon. It’s a light yet hearty meal that’s ideal for springtime gatherings or quick weeknight dinners.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 cup panko breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• 2 tbsp olive oil
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine panko breadcrumbs, parsley, dill, chives, olive oil, lemon zest, salt, and pepper. Mix until well combined.
3. Place the salmon fillets on the baking sheet, skin-side down. Spread the herb mixture evenly over the top of each fillet, pressing gently to adhere.
4. Bake for 12–15 minutes, or until the salmon is cooked through and the topping is golden brown.
5. Serve with a side of roasted spring vegetables or a light salad.

This Herb Crusted Salmon brings the vibrant flavors of spring to your table. The fresh herbs and zesty lemon elevate the natural richness of the salmon, making it a dish that’s both elegant and easy to prepare. It’s a go-to recipe for celebrating the season’s freshness.

Spring Vegetable Pasta Primavera

Pasta Primavera is a quintessential spring dish, loaded with colorful seasonal vegetables and tossed in a light, creamy sauce. This versatile recipe can be customized with your favorite veggies, making it a perfect way to highlight the best of spring’s produce. It’s a wholesome, vibrant meal that’s ready in under 30 minutes.

Ingredients:

• 12 oz pasta (fettuccine, penne, or spaghetti)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup asparagus, chopped
• 1 cup cherry tomatoes, halved
• 1 cup peas (fresh or frozen)
• 1 cup zucchini, sliced
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. Add asparagus, zucchini, and peas, cooking for 5–7 minutes until tender. Add cherry tomatoes and cook for another 2 minutes.
4. Reduce heat to low and stir in heavy cream and Parmesan cheese. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to adjust consistency.
5. Season with salt and pepper. Serve garnished with fresh basil and extra Parmesan if desired.

This Pasta Primavera is a celebration of spring’s vibrant colors and flavors. The creamy, light sauce complements the crisp, tender vegetables, creating a dish that’s as delicious as it is visually appealing. It’s perfect for a quick yet satisfying spring meal.

Spring Lamb Chops with Mint Pesto

These Spring Lamb Chops with Mint Pesto are a delightful way to welcome the season. The tender, juicy lamb is perfectly seared and topped with a refreshing mint pesto that highlights the freshness of spring. This dish is elegant enough for special occasions yet simple enough for a cozy dinner at home.

Ingredients:

• 8 lamb chops
• 2 tbsp olive oil
• Salt and pepper to taste

For the Mint Pesto:

• 1 cup fresh mint leaves
• 1/4 cup fresh parsley leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup Parmesan cheese, grated
• 1 garlic clove
• 1/4 cup olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Season lamb chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
2. Sear lamb chops for 3–4 minutes per side, or until cooked to your desired doneness. Remove from skillet and let rest.
3. To make the mint pesto, combine mint, parsley, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper in a food processor. Blend until smooth.
4. Serve the lamb chops topped with a generous spoonful of mint pesto. Pair with roasted potatoes or a fresh spring salad.

Spring Lamb Chops with Mint Pesto are a perfect way to elevate your seasonal dining experience. The bright, herby pesto enhances the natural richness of the lamb, creating a balanced and flavorful dish. Whether for a holiday or a weeknight meal, this recipe brings a touch of spring sophistication to your table.

Spring Vegetable and Feta Stuffed Bell Peppers

These Spring Vegetable and Feta Stuffed Bell Peppers are a colorful, healthy, and flavorful main dish perfect for celebrating the season. Bursting with vibrant vegetables and tangy feta cheese, these stuffed peppers offer a delightful balance of freshness and comfort. They’re versatile and great for vegetarian dining or as a light yet satisfying main course.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1/2 cup cherry tomatoes, chopped
• 1/2 cup zucchini, diced
• 1/2 cup asparagus, chopped
• 1/4 cup red onion, finely diced
• 1/2 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush with olive oil and place them in a baking dish.
2. In a large bowl, combine cooked quinoa or rice, cherry tomatoes, zucchini, asparagus, red onion, feta cheese, olive oil, oregano, salt, and pepper. Mix well.
3. Stuff the mixture into the prepared bell peppers. Cover the baking dish with foil and bake for 30 minutes.
4. Remove the foil and bake for another 10–15 minutes, or until the peppers are tender and slightly charred.
5. Garnish with fresh parsley and serve warm.

These Spring Vegetable and Feta Stuffed Bell Peppers are a feast for the eyes and the palate. Their vibrant colors and flavors embody the spirit of spring, offering a wholesome and satisfying meal. Perfect for family dinners or entertaining, they’re sure to impress.

Lemon Basil Chicken Piccata

Lemon Basil Chicken Piccata is a light, zesty main dish that embodies the essence of spring. With tender chicken breasts cooked in a bright lemon and white wine sauce, this dish is elevated by the fresh aroma of basil. It’s an elegant yet simple recipe that’s perfect for both casual meals and special occasions.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• Juice of 2 lemons
• 2 tbsp capers, drained
• 2 tbsp fresh basil, chopped
• Optional: cooked pasta or rice for serving

Instructions:

1. Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
2. Heat olive oil in a large skillet over medium heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add white wine, scraping up any browned bits. Cook for 1–2 minutes.
4. Add chicken broth, lemon juice, and capers. Simmer for 3–4 minutes until slightly reduced.
5. Return the chicken to the skillet and spoon the sauce over it. Sprinkle with fresh basil before serving.
6. Serve alongside pasta or rice for a complete meal.

Lemon Basil Chicken Piccata is a springtime delight, offering a balance of tangy and savory flavors. The fresh basil and lemon bring a burst of seasonal brightness, making this dish a true standout on your table. It’s a meal you’ll want to savor all season long.

Spring Garden Ratatouille

Spring Garden Ratatouille is a celebration of the season’s bounty. This French-inspired dish features a medley of colorful vegetables, slow-cooked to perfection in a light tomato sauce. It’s a versatile dish that can stand alone as a main course or complement other spring favorites.

Ingredients:

• 1 eggplant, diced
• 1 zucchini, sliced into rounds
• 1 yellow squash, sliced into rounds
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup tomato sauce
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a skillet, heat 1 tbsp olive oil and sauté onion and garlic until fragrant. Add tomato sauce, thyme, basil, salt, and pepper. Simmer for 5 minutes.
3. Spread the tomato sauce mixture evenly in the baking dish. Arrange the eggplant, zucchini, squash, bell peppers, and cherry tomatoes in alternating layers over the sauce.
4. Drizzle the vegetables with the remaining olive oil and season with salt and pepper. Cover with foil and bake for 30 minutes.
5. Remove the foil and bake for an additional 10 minutes, or until the vegetables are tender.
6. Garnish with fresh basil and serve warm with crusty bread or as a standalone dish.

Spring Garden Ratatouille is a vibrant, healthy dish that captures the best of the season’s produce. Its rich layers of flavor and eye-catching presentation make it a delightful addition to your spring menu. Whether served alone or paired with your favorite sides, this dish is a celebration of freshness and simplicity.

Asparagus and Goat Cheese Tart

This Asparagus and Goat Cheese Tart is a light, flaky, and flavorful dish that’s perfect for spring. Featuring tender asparagus spears atop a creamy goat cheese filling, all nestled in a golden puff pastry crust, this recipe is ideal for brunch, lunch, or a delightful dinner. It’s a sophisticated yet approachable dish that highlights the freshness of spring vegetables.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup goat cheese, softened
• 2 tbsp cream cheese
• 1 tsp lemon zest
• 1 egg, lightly beaten
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: fresh thyme or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Roll out the puff pastry on a parchment-lined baking sheet, and lightly score a 1-inch border around the edges. Prick the center with a fork.
2. Bake the pastry for 10 minutes, then remove it from the oven and gently press down the center.
3. In a bowl, mix goat cheese, cream cheese, lemon zest, and a pinch of salt and pepper until smooth. Spread the mixture evenly inside the pastry border.
4. Arrange the asparagus spears over the cheese mixture, drizzle with olive oil, and season with salt and pepper.
5. Brush the edges of the pastry with the beaten egg. Bake for 15–20 minutes, or until the pastry is golden and the asparagus is tender.
6. Garnish with fresh thyme or parsley before serving.

This Asparagus and Goat Cheese Tart is a show-stopping spring dish that’s as delicious as it is beautiful. The flaky pastry, creamy filling, and tender asparagus come together to create a meal that’s perfect for any occasion. Serve it warm or at room temperature for an elegant seasonal treat.

Spring Pea and Mint Risotto

Spring Pea and Mint Risotto is a creamy and refreshing dish that captures the essence of spring. The sweetness of peas combined with the aromatic brightness of fresh mint creates a harmonious balance in this comforting yet light main course. It’s a crowd-pleasing recipe perfect for special occasions or a cozy evening at home.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth, warmed
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1 cup fresh or frozen peas
• 1/4 cup Parmesan cheese, grated
• 2 tbsp butter
• 2 tbsp fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent.
2. Stir in Arborio rice and cook for 1–2 minutes until lightly toasted.
3. Pour in the white wine and cook until it has evaporated.
4. Begin adding warm broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding more. Repeat until the rice is creamy and tender, about 20 minutes.
5. Stir in peas, Parmesan cheese, butter, and mint. Cook for another 2–3 minutes.
6. Season with salt and pepper. Serve warm, garnished with additional Parmesan and mint if desired.

Spring Pea and Mint Risotto is a comforting yet fresh dish that perfectly encapsulates the flavors of the season. Its creamy texture and vibrant taste make it a standout on any springtime menu. Whether for a family meal or a dinner party, this risotto is sure to impress.

Lemon Thyme Roast Chicken with Spring Vegetables

Lemon Thyme Roast Chicken with Spring Vegetables is a wholesome, one-pan dish bursting with seasonal flavors. The chicken is infused with a zesty lemon and thyme marinade, while the accompanying vegetables roast to perfection, creating a flavorful, hearty meal that’s easy to prepare.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 lemons (1 sliced, 1 juiced)
• 4 sprigs fresh thyme
• 3 garlic cloves, minced
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 cup baby carrots
• 1 cup baby potatoes, halved
• 1 cup asparagus, trimmed
• 1 cup radishes, halved

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix lemon juice, olive oil, garlic, thyme, salt, and pepper. Rub this mixture all over the chicken, including under the skin. Stuff the cavity with lemon slices and a sprig of thyme.
3. Arrange the chicken in a roasting pan and surround it with carrots, potatoes, and radishes. Drizzle the vegetables with olive oil and season with salt and pepper.
4. Roast the chicken for 1 hour and 20 minutes, adding asparagus to the pan for the last 15 minutes. Baste the chicken with pan juices every 20 minutes for extra flavor.
5. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

Lemon Thyme Roast Chicken with Spring Vegetables is a comforting and flavorful dish that brings together the best of the season’s produce. The juicy, aromatic chicken paired with tender, caramelized vegetables makes this recipe a delightful centerpiece for any spring meal. It’s a dish that’s as satisfying as it is simple to prepare.

Spring Herb Crusted Salmon with Lemon Butter Sauce

Spring Herb Crusted Salmon with Lemon Butter Sauce is an elegant dish that highlights the fresh flavors of the season. The salmon is encrusted with a blend of fresh herbs and breadcrumbs, then baked to perfection and topped with a tangy lemon butter sauce. It’s a light yet satisfying main course that pairs beautifully with fresh vegetables or a crisp salad.

Ingredients:

• 4 salmon fillets
• 1/2 cup breadcrumbs
• 2 tbsp parsley, chopped
• 1 tbsp dill, chopped
• 1 tbsp chives, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Juice and zest of 1 lemon
• 1/4 cup butter

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, combine breadcrumbs, parsley, dill, chives, olive oil, salt, and pepper.
3. Press the herb mixture onto the tops of the salmon fillets to form a crust. Place the fillets on the prepared baking sheet.
4. Bake for 12–15 minutes or until the salmon is cooked through and flakes easily with a fork.
5. In a small saucepan, melt the butter and stir in lemon juice and zest. Drizzle the sauce over the salmon before serving.

This Spring Herb Crusted Salmon with Lemon Butter Sauce is a fresh and flavorful meal that’s perfect for a light dinner or a special occasion. The vibrant herbs and citrusy sauce bring out the best in the tender, flaky salmon, making it a dish to remember.

Spring Vegetable Pasta Primavera

Spring Vegetable Pasta Primavera is a colorful and nutritious dish that celebrates the bounty of seasonal produce. Featuring al dente pasta tossed with a medley of vibrant vegetables and a light, creamy sauce, this recipe is both hearty and refreshing. Perfect for a weeknight dinner or a casual get-together, it’s a springtime favorite!

Ingredients:

• 12 oz pasta (penne or fettuccine)
• 1 cup asparagus, cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup peas (fresh or frozen)
• 1 cup zucchini, sliced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. Add asparagus, zucchini, and peas to the skillet, cooking for 3–4 minutes until tender-crisp. Stir in cherry tomatoes and cook for another 2 minutes.
4. Reduce the heat and stir in the heavy cream and Parmesan cheese. Add cooked pasta and toss to combine, adding reserved pasta water if needed to adjust the consistency.
5. Season with salt and pepper, garnish with fresh basil, and serve warm.

Spring Vegetable Pasta Primavera is a delightful way to enjoy the fresh flavors of the season. Its creamy sauce and vibrant mix of vegetables make it a dish that’s as beautiful as it is delicious. This recipe is sure to bring a burst of springtime to your table.

Lemon and Thyme Chicken Piccata

Lemon and Thyme Chicken Piccata is a bright and zesty dish that’s perfect for spring dining. Tender chicken cutlets are pan-seared and topped with a tangy lemon-caper sauce infused with the earthy flavor of thyme. This recipe is quick to prepare yet full of sophisticated flavors, making it a great option for both weeknights and dinner parties.

Ingredients:

• 4 chicken breasts, pounded thin
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1/4 cup white wine (optional)
• 1 cup chicken broth
• 2 tbsp capers
• Juice and zest of 1 lemon
• 2 sprigs fresh thyme
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Dredge the chicken breasts in flour, shaking off any excess.
2. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add white wine (if using) and scrape up any browned bits. Add chicken broth, lemon juice, lemon zest, capers, and thyme. Simmer for 3–4 minutes.
4. Stir in butter to finish the sauce. Return the chicken to the skillet and spoon the sauce over the top. Cook for an additional 2 minutes.
5. Serve the chicken with the sauce drizzled on top, garnished with thyme if desired.

Lemon and Thyme Chicken Piccata is a simple yet elegant dish that’s full of fresh, spring-inspired flavors. The combination of tender chicken and tangy, herbaceous sauce is sure to impress your family and guests alike. Pair it with a side of roasted vegetables or a light salad for a complete meal.

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells is a comforting yet fresh dish that embodies the flavors of spring. Creamy ricotta, vibrant spinach, and aromatic herbs are stuffed into jumbo pasta shells, baked in a marinara sauce, and topped with melted mozzarella. This hearty yet light recipe is ideal for family dinners or gatherings with friends.

Ingredients:

• 16 jumbo pasta shells
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup spinach, finely chopped
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 egg
• 1 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the jumbo shells according to the package instructions until al dente. Drain and set aside.
2. In a bowl, mix ricotta, spinach, Parmesan, egg, garlic powder, basil, salt, and pepper until well combined.
3. Spread half the marinara sauce in the bottom of a baking dish.
4. Stuff each shell with the ricotta mixture and arrange them in the baking dish. Top with the remaining marinara sauce and sprinkle mozzarella cheese over the top.
5. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
6. Serve warm, garnished with fresh basil or parsley.

Spinach and Ricotta Stuffed Shells is a wholesome, crowd-pleasing meal that highlights fresh and creamy flavors. Perfect for spring, this dish is satisfying and pairs wonderfully with a crisp green salad or garlic bread.

Spring Veggie Quiche with Goat Cheese

This Spring Veggie Quiche with Goat Cheese is a savory delight packed with the season’s best produce. A flaky pie crust is filled with a creamy egg custard, sautéed vegetables, and tangy goat cheese. It’s a versatile dish that works for breakfast, brunch, or dinner, making it an essential recipe for springtime gatherings.

Ingredients:

• 1 pre-made pie crust
• 4 eggs
• 1 cup heavy cream
• 1/2 cup goat cheese, crumbled
• 1/2 cup asparagus, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a tart pan or pie dish and bake for 10 minutes to lightly brown it.
2. Heat olive oil in a skillet over medium heat. Sauté asparagus, cherry tomatoes, and onion until tender.
3. In a bowl, whisk together eggs, cream, salt, and pepper.
4. Spread the sautéed vegetables over the pre-baked crust. Pour the egg mixture over the top, then sprinkle with goat cheese.
5. Bake for 30–35 minutes, or until the quiche is set and golden brown on top. Allow to cool slightly before slicing.
6. Serve warm or at room temperature.

This Spring Veggie Quiche with Goat Cheese is a delightful way to enjoy the flavors of the season. It’s light, creamy, and bursting with fresh ingredients, making it perfect for any time of day. Pair it with a simple side salad for a complete and elegant meal.

Grilled Lamb Chops with Mint Pesto

Grilled Lamb Chops with Mint Pesto is a bold and flavorful dish that celebrates the essence of spring. Tender lamb chops are grilled to perfection and topped with a vibrant mint pesto, creating a dish that’s both rustic and refined. It’s an ideal centerpiece for special occasions or a weekend meal with family.

Ingredients:

• 8 lamb chops
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 cup fresh mint leaves
• 1/4 cup parsley
• 1/4 cup almonds or pine nuts
• 1/4 cup olive oil (for pesto)
• 2 tbsp lemon juice
• 1 garlic clove (for pesto)
• Salt and pepper to taste (for pesto)

Instructions:

1. Rub the lamb chops with olive oil, minced garlic, salt, and pepper. Let them marinate for 30 minutes.
2. Heat a grill or grill pan to medium-high heat. Cook the lamb chops for 3–4 minutes per side for medium-rare, or longer if desired.
3. In a food processor, blend mint, parsley, almonds, olive oil, lemon juice, and garlic until smooth. Season with salt and pepper to taste.
4. Serve the grilled lamb chops with a generous dollop of mint pesto on top.

Grilled Lamb Chops with Mint Pesto is a dish that brings together classic spring flavors in an elegant yet approachable way. The tender lamb and fresh, herbaceous pesto are a match made in culinary heaven. Serve with roasted vegetables or a light couscous salad for a complete and impressive meal.

Asparagus and Lemon Risotto

Asparagus and Lemon Risotto is a creamy and luxurious dish that embodies the fresh flavors of spring. The tender asparagus and bright lemon zest combine with creamy Arborio rice for a comforting yet refreshing main course. This dish is perfect for a sophisticated dinner or a casual springtime gathering.

Ingredients:

• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, warmed
• 1 cup asparagus, chopped
• 1/2 cup Parmesan cheese, grated
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Heat butter in a large pan over medium heat. Sauté onion and garlic until softened.
2. Add Arborio rice and cook for 1–2 minutes, stirring, until the rice is lightly toasted.
3. Pour in white wine and stir until absorbed. Gradually add warm broth, one ladleful at a time, stirring constantly, and allow the rice to absorb the liquid before adding more.
4. When the rice is nearly cooked (after about 18–20 minutes), stir in asparagus and cook for 3–4 minutes.
5. Remove from heat and stir in Parmesan cheese, lemon zest, and juice. Season with salt and pepper.
6. Serve hot, garnished with extra Parmesan if desired.

This Asparagus and Lemon Risotto is the perfect way to showcase the best of spring produce. Creamy, zesty, and filled with tender asparagus, it’s a dish that feels indulgent while remaining fresh and light. Pair it with a crisp white wine for an unforgettable meal.

Spring Pea and Herb Frittata

Spring Pea and Herb Frittata is a light and flavorful dish that’s perfect for showcasing seasonal ingredients. Packed with fresh peas, aromatic herbs, and creamy feta cheese, this frittata is a versatile main course that works for breakfast, brunch, or dinner. Its simplicity and elegance make it a spring favorite.

Ingredients:

• 6 eggs
• 1/4 cup milk or cream
• 1 cup fresh peas (or frozen)
• 1/4 cup feta cheese, crumbled
• 2 tbsp parsley, chopped
• 1 tbsp dill, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). In a bowl, whisk together eggs, milk, parsley, dill, salt, and pepper.
2. Heat olive oil in an oven-safe skillet over medium heat. Add peas and sauté for 2–3 minutes until tender.
3. Pour the egg mixture into the skillet, stirring gently to distribute the peas. Sprinkle feta cheese on top.
4. Cook on the stovetop for 3–4 minutes, then transfer to the oven and bake for 10–12 minutes, or until the frittata is set and golden.
5. Slice and serve warm or at room temperature.

This Spring Pea and Herb Frittata is a celebration of simple, fresh flavors. The combination of peas, herbs, and creamy feta creates a dish that’s light yet satisfying. Enjoy it with a side salad or crusty bread for a delightful spring meal.

Herb-Crusted Pork Tenderloin with Spring Vegetables

Herb-Crusted Pork Tenderloin with Spring Vegetables is a savory and aromatic dish that highlights the freshness of the season. The tender pork is coated in a flavorful herb crust and roasted alongside vibrant spring vegetables for an easy yet impressive main course.

Ingredients:

• 1 pork tenderloin (about 1 lb)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tbsp parsley, chopped
• 1 tbsp rosemary, chopped
• 1 tbsp thyme, chopped
• 1 cup baby carrots
• 1 cup radishes, halved
• 1 cup asparagus, trimmed
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Rub the pork tenderloin with olive oil, Dijon mustard, parsley, rosemary, thyme, salt, and pepper.
2. Arrange the pork on a baking sheet or in a roasting pan. Surround it with carrots, radishes, and asparagus. Drizzle vegetables with olive oil and season with salt and pepper.
3. Roast for 20–25 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Let rest for 5 minutes before slicing.
4. Serve the pork tenderloin with the roasted spring vegetables on the side.

Herb-Crusted Pork Tenderloin with Spring Vegetables is a beautiful and flavorful dish that’s perfect for spring dinners. The tender pork and caramelized vegetables create a balanced and satisfying meal that’s sure to impress your guests. Serve with a light gravy or pan sauce for added richness.

Note: More recipes are coming soon!