25+ Easy Spring Weekday Recipes for Busy Nights

As the days get longer and the weather warmer, spring brings a refreshing array of ingredients that can make weeknight dinners feel both exciting and light.

From vibrant vegetables like asparagus and peas to juicy fruits like strawberries and citrus, spring offers a bounty of flavors that are perfect for creating easy, delicious meals.

Whether you’re in the mood for a quick, healthy salad, a fresh pasta dish, or a satisfying grilled protein, there are countless ways to bring the season’s best ingredients to your table.

This collection of 25+ spring weekday recipes is designed to make your busy evenings a little brighter, offering you creative, simple, and nutritious meals that celebrate the best of spring.

Each recipe is quick to prepare, full of fresh flavors, and ideal for busy weeknights when you want a wholesome meal without spending hours in the kitchen.

25+ Easy Spring Weekday Recipes for Busy Nights

Spring is a time for renewal and fresh beginnings, and what better way to embrace this season than by enjoying vibrant, easy-to-make meals?

These 25+ spring weekday recipes bring together seasonal produce, bold flavors, and wholesome ingredients to create dishes that are perfect for busy evenings.

With options ranging from light salads to hearty pasta and grilled proteins, there’s something here for every palate.

So, whether you’re looking to make the most of the season’s bounty or simply need inspiration for your weeknight meals, these recipes are here to help you savor the season without the stress.

Celebrate spring in your kitchen with these delicious and easy-to-make dishes that will have you enjoying every bite.

Spring Lemon Asparagus Pasta

This light and zesty lemon asparagus pasta is the perfect springtime dish. Featuring fresh asparagus, a bright lemony sauce, and tender pasta, it’s a delightful way to enjoy seasonal ingredients. Quick to prepare, this dish makes for an ideal weekday meal that is both refreshing and satisfying.

Ingredients:

• 8 oz pasta (spaghetti or fettuccine works best)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the asparagus and sauté for about 5-7 minutes, until tender but still vibrant.
3. Add garlic to the pan and sauté for another 1-2 minutes, until fragrant.
4. Stir in the lemon zest and juice, then add the cooked pasta to the pan. Toss everything together, adding reserved pasta water as needed to help coat the pasta.
5. Stir in the Parmesan cheese, and season with salt and pepper to taste.
6. Garnish with fresh basil or parsley before serving.

This Spring Lemon Asparagus Pasta is the ideal way to celebrate fresh spring produce while keeping dinner light yet flavorful. The lemon provides a burst of citrus, making it a refreshing meal that pairs well with both a light salad and a glass of white wine. The simplicity and freshness of the ingredients make it a go-to dish for weekday dinners, ensuring that you get a taste of spring without the fuss.

Grilled Chicken and Strawberry Salad

A sweet and savory salad featuring grilled chicken, fresh strawberries, and a tangy vinaigrette, this recipe is the perfect mix of flavors for a healthy and filling spring meal. The addition of goat cheese, almonds, and greens adds complexity, making it an ideal choice for a quick, nutritious weekday lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (spinach, arugula, or baby kale)
• 1 cup strawberries, sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup sliced almonds, toasted
• 2 tbsp balsamic vinaigrette (store-bought or homemade)

Instructions:

1. Preheat the grill or a grill pan over medium heat. Brush the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked through (internal temperature of 165°F). Let the chicken rest for 5 minutes before slicing.
3. In a large bowl, combine the mixed greens, strawberries, goat cheese, and sliced almonds.
4. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
5. Top the salad with the sliced grilled chicken and serve immediately.

The Grilled Chicken and Strawberry Salad offers a perfect balance of savory and sweet, making it a vibrant and satisfying meal for spring. The grilled chicken adds protein, while the strawberries and goat cheese bring freshness and richness. This salad is not only quick to prepare but also a great way to enjoy seasonal ingredients. Whether served as a light lunch or dinner, it’s a meal that will leave you feeling refreshed and energized for the rest of your day.

Spring Vegetable Stir-Fry with Tofu

This spring vegetable stir-fry with tofu is packed with vibrant, seasonal vegetables like peas, carrots, and bell peppers. Stir-fried with tofu and coated in a simple soy-based sauce, this dish is a healthy, vegetarian meal that is both satisfying and quick to prepare. It’s the perfect dish for a busy weekday evening when you crave something nutritious yet easy.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tbsp olive oil or sesame oil
• 1 cup snap peas, trimmed
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup baby corn (optional)
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp ginger, grated
• 1/2 tsp crushed red pepper flakes (optional)
• Cooked rice for serving

Instructions:

1. Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut into cubes.
2. Heat olive oil or sesame oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy. Remove and set aside.
3. In the same pan, add a bit more oil if necessary and stir-fry the snap peas, bell pepper, carrot, and baby corn (if using) for 5-6 minutes, or until tender-crisp.
4. Add the garlic and ginger, and cook for 1-2 minutes, stirring constantly.
5. Return the tofu to the pan, then add soy sauce, hoisin sauce, sesame oil, and red pepper flakes. Toss to coat everything evenly and cook for another 2-3 minutes.
6. Serve the stir-fry over a bed of cooked rice.

The Spring Vegetable Stir-Fry with Tofu is a colorful and satisfying meal that celebrates the season’s produce. Packed with protein from tofu and a variety of textures from fresh vegetables, this dish is not only quick and easy to prepare but also incredibly healthy. The soy-based sauce provides a savory depth of flavor, and the sesame oil adds a pleasant nuttiness. This is a great recipe to keep in your weekday rotation, offering a nutritious meal that’s full of fresh spring flavors and quick enough to prepare after a busy day.

Spring Herb Quinoa Salad with Lemon Dressing

This refreshing quinoa salad, filled with spring herbs like parsley, mint, and chives, is a perfect side dish or light main course. Tossed in a zesty lemon dressing, the salad offers a burst of fresh flavors and is a healthy, gluten-free option for your weekday meals. With the added crunch from cucumber and the slight sweetness of cherry tomatoes, it’s a delightful and easy dish to prepare for a nutritious lunch or dinner.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp fresh chives, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp honey or maple syrup
• Salt and pepper, to taste

Instructions:

1. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water or broth. Bring to a boil, then reduce the heat and simmer, covered, for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
2. In a large bowl, combine the cooked quinoa with the diced cucumber, halved cherry tomatoes, parsley, mint, and chives.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, salt, and pepper until well combined.
4. Pour the dressing over the quinoa mixture and toss gently to combine.
5. Serve the salad chilled or at room temperature.

This Spring Herb Quinoa Salad with Lemon Dressing is a versatile dish that can be served as a refreshing side or a light main course. The combination of fresh herbs and crunchy vegetables with the quinoa makes it both satisfying and vibrant. The lemon dressing adds a tangy, bright flavor that complements the natural freshness of the ingredients. This easy-to-make salad is perfect for busy weekdays, offering a nutritious, quick meal that can be enjoyed on its own or paired with grilled chicken or fish for a fuller meal.

Roasted Spring Vegetables with Pesto

A perfect celebration of spring produce, this roasted vegetable dish is topped with a vibrant homemade pesto. Roasting vegetables like carrots, parsnips, and radishes brings out their natural sweetness, and the pesto adds a burst of flavor that complements the earthy vegetables. This dish can serve as a side or a light main course, making it ideal for a quick, delicious weekday dinner.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 2 parsnips, peeled and cut into sticks
• 1 bunch radishes, trimmed and halved
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1 garlic clove
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil (for pesto)
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the carrots, parsnips, and radishes with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables out evenly on the baking sheet.
3. Roast the vegetables for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
4. While the vegetables are roasting, prepare the pesto by combining basil, pine nuts, garlic, Parmesan, and 1/4 cup olive oil in a food processor. Blend until smooth, adding lemon juice and additional olive oil as needed.
5. Once the vegetables are roasted, drizzle the pesto over the top and toss gently to coat.
6. Serve warm as a side or with a grain like quinoa or rice for a complete meal.

Roasted Spring Vegetables with Pesto is a vibrant dish that beautifully highlights the season’s fresh produce. The sweetness of the roasted carrots, parsnips, and radishes pairs wonderfully with the bold, herbaceous pesto, making every bite a flavorful experience. This dish can easily be adapted to include other spring vegetables like asparagus or new potatoes. Whether served as a side or a light main, it’s a healthy and quick option for those busy weekdays when you want something flavorful and satisfying without much effort.

Avocado and Tomato Breakfast Toast

This simple yet satisfying breakfast toast combines creamy avocado, juicy tomatoes, and a hint of seasoning on a slice of whole-grain toast. Packed with healthy fats, fiber, and vitamins, this dish provides a great start to your day. The addition of an egg or a sprinkle of seeds can further elevate the meal, making it perfect for a quick and nutritious spring breakfast or brunch.

Ingredients:

• 2 slices whole-grain bread
• 1 ripe avocado, mashed
• 1 medium tomato, sliced
• Salt and pepper, to taste
• 1 tbsp olive oil (optional)
• 1 egg (optional, for topping)
• Red pepper flakes or pumpkin seeds (optional, for garnish)

Instructions:

1. Toast the whole-grain bread slices to your desired crispiness.
2. While the bread is toasting, mash the avocado in a bowl and season with salt and pepper.
3. Once the toast is ready, spread the mashed avocado evenly over each slice.
4. Layer the tomato slices on top of the avocado, and drizzle with olive oil if desired.
5. If adding an egg, cook it to your liking (fried, scrambled, or poached) and place it on top of the toast.
6. Garnish with red pepper flakes or pumpkin seeds for an extra kick and texture.

Avocado and Tomato Breakfast Toast is a quick, nutritious, and satisfying meal that embodies the simplicity and freshness of spring. The creamy avocado, juicy tomatoes, and hearty whole-grain toast make for a perfect combination of textures, while the added egg provides a protein boost to keep you full throughout the morning. Whether enjoyed for breakfast or a light brunch, this toast is a versatile and wholesome option that’s both easy to prepare and packed with flavor.

Spring Chicken and Asparagus Stir-Fry

This Spring Chicken and Asparagus Stir-Fry is a light yet flavorful dish that brings together tender chicken and vibrant asparagus, making it perfect for a healthy weekday meal. The stir-fry is infused with garlic and ginger, creating a savory sauce that complements the crisp vegetables and juicy chicken. Quick to make and full of fresh, seasonal ingredients, this dish offers a simple solution for a satisfying dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, sliced
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp sesame oil
• Salt and pepper, to taste
• Cooked rice or noodles, for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the sliced chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove from the pan and set aside.
2. In the same pan, add the asparagus and bell pepper. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
3. Add the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil. Pour this sauce over the vegetables and stir to coat.
5. Return the cooked chicken to the pan, tossing to combine. Season with salt and pepper to taste.
6. Serve the stir-fry over a bed of rice or noodles.

The Spring Chicken and Asparagus Stir-Fry is a quick and easy dish that captures the flavors of spring in every bite. The fresh, crunchy vegetables and tender chicken are complemented by a savory, slightly sweet sauce that brings the whole dish together. It’s perfect for busy weekdays when you want something light yet satisfying. With minimal prep time and a burst of seasonal flavors, this stir-fry will quickly become a go-to meal for a nourishing dinner.

Lemon Dill Salmon with Roasted Baby Potatoes

This Lemon Dill Salmon with Roasted Baby Potatoes is a deliciously light and flavorful meal that’s perfect for springtime. The salmon is delicately seasoned with fresh lemon and dill, while the baby potatoes are roasted until crispy on the outside and tender on the inside. This dish is both easy to prepare and packed with nutrients, making it an excellent choice for a healthy, flavorful weekday dinner.

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• 1 lemon, sliced
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste
• 1 lb baby potatoes, halved
• 1 tbsp olive oil (for potatoes)
• 1 tsp garlic powder
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the baby potatoes with olive oil, garlic powder, salt, and pepper. Spread them out on one side of the prepared baking sheet.
3. Place the salmon fillets on the other side of the baking sheet. Drizzle the salmon with olive oil, and season with salt, pepper, and fresh dill. Top with lemon slices.
4. Roast the potatoes and salmon for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are golden and tender.
5. Garnish the salmon with extra dill and fresh parsley before serving.

The Lemon Dill Salmon with Roasted Baby Potatoes is the perfect spring dinner, offering a balance of fresh flavors and hearty textures. The light, flaky salmon pairs beautifully with the bright lemon and dill, while the roasted baby potatoes add a comforting element to the meal. This dish is not only quick and easy to prepare but also provides a healthy and satisfying dinner, making it an ideal choice for busy weekdays when you want to enjoy a flavorful, nourishing meal.

Spring Veggie Tacos with Avocado Crema

These Spring Veggie Tacos with Avocado Crema are a vibrant, vegetarian-friendly meal that’s bursting with the fresh flavors of spring. Packed with sautéed veggies like bell peppers, zucchini, and corn, these tacos are topped with a creamy, zesty avocado crema that perfectly balances the spices. Quick to make and full of color, these tacos are ideal for a light, meatless dinner that’s both satisfying and flavorful.

Ingredients:

• 1 tbsp olive oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup corn kernels (fresh or frozen)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 avocado, pitted and peeled
• 1/4 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• 1 tbsp cilantro, chopped
• Salsa, for serving (optional)
• Fresh cilantro or lime wedges, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the bell pepper, zucchini, and corn. Sauté for 5-7 minutes, or until the vegetables are tender.
2. Season with cumin, chili powder, salt, and pepper. Stir well to combine and cook for another 2-3 minutes, allowing the spices to infuse.
3. While the vegetables are cooking, prepare the avocado crema. In a blender or food processor, combine the avocado, sour cream or Greek yogurt, lime juice, and cilantro. Blend until smooth.
4. Warm the tortillas in a dry skillet or microwave for a few seconds.
5. Assemble the tacos by spooning the sautéed vegetables onto each tortilla. Drizzle with the avocado crema and top with salsa, cilantro, or lime wedges.
6. Serve immediately.

Spring Veggie Tacos with Avocado Crema are a fresh and flavorful way to enjoy seasonal produce. The sautéed vegetables offer a colorful and satisfying filling, while the avocado crema adds a rich and creamy texture with a hint of lime. These tacos are quick to prepare, making them perfect for busy weekdays when you want something healthy, light, and packed with flavor. Whether for dinner or a quick lunch, these tacos are a delightful and nutritious option for any spring meal.

Spring Pea and Mint Soup

This vibrant Spring Pea and Mint Soup is a perfect way to enjoy the fresh, seasonal flavors of spring. The sweet green peas are blended with a hint of mint and a splash of lemon for a light yet creamy soup that’s both comforting and refreshing. Ideal for a light lunch or dinner, this dish is quick to prepare and full of bright flavors, making it a perfect weekday meal.

Ingredients:

• 2 cups fresh or frozen green peas
• 1 medium onion, chopped
• 1 tbsp olive oil
• 3 cups vegetable broth
• 1/2 cup coconut milk or cream
• 1 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh mint leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the peas and vegetable broth to the pot, bringing it to a simmer. Cook for 5-7 minutes, until the peas are tender.
3. Remove from heat and use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
4. Stir in the coconut milk, mint, and lemon juice. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh mint leaves.

Spring Pea and Mint Soup is a delicious and light dish that perfectly captures the essence of spring. The combination of sweet peas and refreshing mint creates a smooth and flavorful soup that is both comforting and invigorating. The addition of coconut milk adds a creamy texture, while the lemon juice provides a bright, zesty finish. This soup is an ideal choice for a quick and healthy meal, and it’s a great way to enjoy the season’s fresh produce in a nourishing and satisfying way.

Spring Strawberry Salad with Balsamic Glaze

This light and refreshing Spring Strawberry Salad with Balsamic Glaze is a perfect side dish or light main course for a spring meal. The sweetness of fresh strawberries pairs beautifully with creamy goat cheese, crunchy almonds, and mixed greens. Drizzled with a tangy balsamic glaze, this salad offers a balance of flavors and textures that will make it a favorite during the spring months.

Ingredients:

• 4 cups mixed greens (arugula, spinach, or spring mix)
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup sliced almonds, toasted
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the mixed greens, sliced strawberries, goat cheese, and toasted almonds.
2. In a small saucepan, combine the balsamic vinegar and honey over medium heat. Bring to a simmer and cook for 2-3 minutes, or until the glaze has thickened slightly.
3. Drizzle the olive oil over the salad and toss gently to combine. Season with salt and pepper to taste.
4. Drizzle the balsamic glaze over the top of the salad just before serving.

The Spring Strawberry Salad with Balsamic Glaze is a perfect dish to celebrate the flavors of spring. The combination of sweet strawberries, creamy goat cheese, and crunchy almonds creates a refreshing and satisfying salad. The balsamic glaze ties everything together with a sweet and tangy finish. This salad is quick and easy to prepare, making it a great option for a healthy lunch or a vibrant side dish for dinner. Whether served on its own or paired with grilled chicken, it’s a delicious way to embrace the season’s fresh produce.

Lemon Herb Grilled Chicken Skewers

These Lemon Herb Grilled Chicken Skewers are a perfect spring dish that is light, flavorful, and easy to prepare. Marinated in a zesty lemon and herb mixture, the chicken becomes juicy and tender with a delightful smoky flavor from the grill. These skewers are ideal for a weeknight dinner or as a delicious addition to a spring gathering.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into cubes
• 1 lemon, juiced and zested
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste
• 1 red onion, cut into wedges (optional)
• 1 bell pepper, cut into chunks (optional)

Instructions:

1. In a bowl, combine the lemon juice, lemon zest, olive oil, garlic, thyme, rosemary, salt, and pepper. Whisk until well combined.
2. Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes to marinate.
3. Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers, alternating with onion and bell pepper if desired.
4. Grill the skewers for 6-8 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
5. Serve the skewers hot with a side of rice, salad, or roasted vegetables.

Lemon Herb Grilled Chicken Skewers are a flavorful, healthy option for any spring meal. The zesty lemon marinade, combined with the fragrant herbs, infuses the chicken with fresh and vibrant flavors. Grilling adds a smoky depth that makes these skewers even more delicious. Whether served with a side of roasted vegetables or in a wrap, these skewers are perfect for a light and satisfying weekday meal. The marinade is simple yet packed with flavor, making it a go-to recipe for busy nights when you crave something healthy and easy.

Spring Vegetable Frittata

This Spring Vegetable Frittata is a wholesome, versatile dish that’s perfect for breakfast, brunch, or even a light dinner. Filled with a colorful mix of fresh spring vegetables like asparagus, spinach, and bell peppers, this frittata is loaded with vitamins and flavor. It’s easy to make, customizable with your favorite veggies, and works well for meal prep or a quick weeknight meal.

Ingredients:

• 8 large eggs
• 1/2 cup milk (or non-dairy milk)
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 cup asparagus, cut into 2-inch pieces
• 1 red bell pepper, diced
• 1 cup spinach, chopped
• 1/2 cup feta cheese, crumbled (optional)
• Salt and pepper, to taste
• Fresh herbs (such as parsley or basil), for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). In a bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
2. Heat olive oil in an ovenproof skillet over medium heat. Add the onion and sauté for 3-4 minutes, until softened.
3. Add the asparagus and bell pepper, cooking for an additional 4-5 minutes until the vegetables are tender.
4. Stir in the spinach and cook for another minute until wilted.
5. Pour the egg mixture over the vegetables in the skillet. Sprinkle with feta cheese, if using.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
7. Garnish with fresh herbs before serving.

This Spring Vegetable Frittata is a delightful way to enjoy the fresh, vibrant produce of the season. The eggs are light and fluffy, while the vegetables add a burst of color and flavor. The feta cheese adds a creamy richness, and the fresh herbs provide a perfect finishing touch. Whether you serve it for brunch, as a light dinner, or as leftovers the next day, this frittata is a versatile and nutritious meal that’s perfect for busy weekdays when you want a quick, healthy dish.

Grilled Shrimp and Mango Salad

This Grilled Shrimp and Mango Salad is a refreshing, tropical-inspired dish that combines sweet and savory flavors in a light, healthy meal. The juicy shrimp are grilled to perfection, while the fresh mango adds a burst of sweetness. Paired with crisp greens, avocado, and a tangy lime dressing, this salad is perfect for warm spring days, offering a satisfying balance of textures and flavors.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 large mango, peeled and diced
• 1 avocado, diced
• 4 cups mixed salad greens
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey (optional)
• 1 tbsp olive oil (for dressing)

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper.
2. Grill the shrimp for 2-3 minutes per side until they are pink and opaque.
3. In a large bowl, combine the mixed greens, mango, avocado, red onion, and cilantro.
4. In a small bowl, whisk together lime juice, honey (if using), and olive oil to make the dressing.
5. Once the shrimp are cooked, arrange them on top of the salad.
6. Drizzle the dressing over the salad and toss gently to combine.

The Grilled Shrimp and Mango Salad is a perfect light yet satisfying dish for spring. The grilled shrimp are smoky and flavorful, while the mango and avocado bring a creamy and sweet contrast. The fresh salad greens and tangy lime dressing add a refreshing lift to the dish. This salad is quick to make, packed with nutrients, and full of vibrant flavors, making it an ideal choice for a healthy and delicious weekday meal. It also works wonderfully for meal prep or a light dinner that feels like a treat.

Honey Glazed Carrots with Thyme

These Honey Glazed Carrots with Thyme are a simple yet elegant side dish that brings out the natural sweetness of the carrots while adding a touch of herbal freshness. The honey glaze adds a rich, golden finish, and the thyme enhances the flavors, making this dish a perfect complement to any spring main course. It’s quick to prepare, healthy, and full of flavor.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• Salt and pepper, to taste
• 1 tbsp butter (optional)

Instructions:

1. Place the carrots in a large pot and cover with water. Bring to a boil and cook for 5-7 minutes until they are tender but still slightly firm.
2. Drain the carrots and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the cooked carrots and sauté for 2-3 minutes until they begin to brown slightly.
4. Drizzle the honey over the carrots and stir to coat. Add the thyme and continue to cook for an additional 3-4 minutes, allowing the glaze to thicken.
5. Season with salt and pepper to taste. For a richer flavor, stir in butter just before serving.
6. Serve warm as a side dish.

Honey Glazed Carrots with Thyme are a perfect side dish for any spring meal, adding a burst of sweetness and fresh herbal notes. The honey creates a glossy, rich glaze that pairs beautifully with the earthy flavor of the carrots, while the thyme adds depth and freshness. This dish is quick and easy to prepare, making it a great option for busy weekdays or special occasions. It’s a simple yet flavorful way to bring spring’s vibrant vegetables to your table, offering a healthy and tasty addition to any meal.

Spring Herb Pasta with Lemon and Parmesan

This Spring Herb Pasta with Lemon and Parmesan is a light yet satisfying dish that showcases the fresh herbs and flavors of spring. The combination of basil, parsley, and lemon creates a bright, aromatic sauce that coats the pasta perfectly. With a sprinkle of Parmesan and a touch of olive oil, this dish is simple, vibrant, and full of seasonal goodness. It’s the ideal weekday meal that’s both flavorful and easy to make.

Ingredients:

• 8 oz pasta (such as spaghetti or linguine)
• 2 tbsp olive oil
• 1/2 cup fresh basil, chopped
• 1/2 cup fresh parsley, chopped
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped herbs and sauté for 1-2 minutes until fragrant.
3. Add the cooked pasta to the skillet, tossing it in the herbs and oil. If the pasta seems dry, add a little reserved pasta water to help coat the noodles.
4. Stir in the lemon zest and juice, then season with salt and pepper to taste.
5. Remove from heat and sprinkle with grated Parmesan cheese. Toss again to combine.
6. Serve warm, garnished with fresh basil leaves.

This Spring Herb Pasta with Lemon and Parmesan is a delightful, light dish perfect for a busy weekday dinner. The bright, citrusy flavor from the lemon and the aromatic freshness of the herbs create a satisfying sauce without overwhelming the palate. The Parmesan adds a savory, creamy finish that brings all the flavors together beautifully. This recipe is quick to prepare, making it an ideal choice for a fast and flavorful meal when you’re short on time but still want something that feels special and fresh.

Grilled Asparagus with Lemon Garlic Butter

Grilled Asparagus with Lemon Garlic Butter is a simple and elegant side dish that perfectly complements any spring meal. The asparagus is grilled to tender perfection, and the lemon garlic butter sauce adds a rich, zesty finish. This dish is incredibly easy to make and delivers a burst of flavor, making it a go-to side for weeknight dinners, BBQs, or holiday meals.

Ingredients:

• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 tbsp butter
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Toss the asparagus with olive oil, salt, and pepper.
2. Grill the asparagus for 3-5 minutes, turning occasionally, until they are tender with grill marks.
3. While the asparagus is grilling, melt the butter in a small skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
4. Stir in the lemon zest and juice, then remove the skillet from the heat.
5. Once the asparagus is done, drizzle the lemon garlic butter over the top and garnish with fresh parsley.
6. Serve immediately as a side dish.

Grilled Asparagus with Lemon Garlic Butter is a vibrant, flavorful side that’s perfect for spring. The grilled asparagus has a subtle smokiness and a nice char, while the lemon garlic butter adds richness and brightness. The fresh parsley provides a pop of color and herbaceous freshness. This dish is incredibly easy to make yet feels special, making it a fantastic option for a quick and flavorful side to any meal. Whether paired with grilled meat or served alongside pasta, this asparagus will elevate any dish with minimal effort.

Roasted Spring Vegetable Medley

This Roasted Spring Vegetable Medley is a simple yet flavorful way to celebrate the fresh produce of the season. With a variety of spring vegetables like carrots, baby potatoes, and zucchini, all roasted with olive oil and herbs, this dish is not only delicious but also visually stunning. The roasting process enhances the natural sweetness of the vegetables, making this a perfect side dish to pair with any main course.

Ingredients:

• 1 cup baby carrots, halved
• 1 cup baby potatoes, halved
• 1 zucchini, sliced
• 1/2 cup red onion, chopped
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the carrots, potatoes, zucchini, and onion with olive oil, thyme, rosemary, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet in a single layer.
4. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through.
5. Remove from the oven and garnish with fresh parsley before serving.

The Roasted Spring Vegetable Medley is a delicious and easy way to enjoy the seasonal bounty of spring. The roasting process caramelizes the vegetables, intensifying their natural sweetness, while the aromatic herbs add a lovely depth of flavor. This dish is both simple and elegant, making it a perfect side for any meal, from grilled meats to pasta or even a vegetarian main course. It’s a great choice for a healthy, flavorful, and visually appealing addition to your weekday dinners.

Lemon Herb Grilled Chicken with Arugula Salad

Lemon Herb Grilled Chicken with Arugula Salad is a light and healthy dish that brings out the best of spring flavors. The grilled chicken is marinated in a tangy lemon-herb mixture, providing a burst of citrusy freshness, while the peppery arugula salad adds an extra layer of flavor. This dish is perfect for a quick and nutritious weekday dinner, offering a balance of protein, greens, and refreshing zest.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp dried oregano
• 1 garlic clove, minced
• Salt and pepper, to taste
• 4 cups arugula
• 1/4 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, garlic, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over the chicken, and refrigerate for at least 30 minutes.
3. Preheat the grill or grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165°F (74°C).
4. While the chicken is cooking, prepare the salad by tossing the arugula, cherry tomatoes, red onion, and feta in a large bowl.
5. Once the chicken is cooked, slice it thinly and arrange it on top of the salad.
6. Drizzle with additional olive oil or dressing of your choice, and serve immediately.

Lemon Herb Grilled Chicken with Arugula Salad is a simple yet flavorful meal that perfectly captures the essence of spring. The marinated chicken is juicy and full of zest, while the arugula salad provides a peppery, refreshing contrast. The combination of lemon, Dijon mustard, and herbs offers a vibrant kick that elevates the entire dish. It’s a quick and healthy option for busy weekdays, providing a light and satisfying meal that can also be adapted for meal prep or served at a gathering.

Spring Pea and Mint Soup

Spring Pea and Mint Soup is a creamy, refreshing, and vibrant dish that’s perfect for a light lunch or dinner. The sweetness of fresh peas, combined with the coolness of mint, creates a refreshing and aromatic soup that is both satisfying and healthy. This soup is perfect for enjoying the flavors of spring in a light, comforting bowl.

Ingredients:

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

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add the peas and vegetable broth to the pot, bring to a boil, and then reduce the heat to a simmer. Let it cook for 5-7 minutes, or until the peas are tender.
3. Remove the pot from the heat and stir in the fresh mint leaves.
4. Use an immersion blender to puree the soup until smooth, or transfer the mixture in batches to a blender.
5. If you prefer a creamier texture, stir in the coconut milk or heavy cream.
6. Season with salt and pepper to taste, then serve garnished with fresh mint leaves.

This Spring Pea and Mint Soup is a wonderfully light yet comforting dish that captures the fresh flavors of the season. The sweet peas blend perfectly with the refreshing mint, creating a naturally aromatic and flavorful soup. The addition of coconut milk or cream adds a smooth richness, making this soup perfect for a spring meal. It’s easy to prepare, and it’s also great for meal prep or serving as an appetizer at a spring gathering. Light, fresh, and full of springtime goodness, it’s the ideal dish for warmer days.

Avocado and Tomato Toast with Lemon and Basil

Avocado and Tomato Toast with Lemon and Basil is a simple, flavorful, and healthy dish that makes for a perfect breakfast, brunch, or light lunch. The creamy avocado and juicy tomatoes are complemented by the freshness of basil and a squeeze of lemon, making this toast not only delicious but visually vibrant. It’s quick to prepare and provides a satisfying combination of healthy fats, fiber, and fresh spring flavors.

Ingredients:

• 2 slices whole-grain or sourdough bread
• 1 ripe avocado
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions:

1. Toast the bread slices in a toaster or on a grill pan until golden brown and crispy.
2. While the bread is toasting, mash the avocado in a small bowl and season with salt, pepper, and lemon juice.
3. Spread the mashed avocado evenly on the toasted bread.
4. Top with halved cherry tomatoes and sprinkle with fresh basil.
5. Drizzle with a little olive oil and lemon zest for extra flavor.
6. Serve immediately, garnished with additional basil or a sprinkle of salt and pepper.

Avocado and Tomato Toast with Lemon and Basil is a quick, healthy, and refreshing dish that combines creamy, savory, and tangy flavors in every bite. The avocado adds a rich, smooth texture, while the tomatoes provide a burst of juiciness, and the basil and lemon bring a refreshing contrast. It’s an easy meal that can be enjoyed any time of the day and is perfect for busy weekdays when you need something nutritious and delicious in a hurry. This toast is not only satisfying but also offers a light and wholesome way to start your day or enjoy a midday snack.

Note: More recipes are coming soon!