30+ Fresh and Flavorful Spring Weeknight Recipes for Busy Nights

As the days grow longer and the air warmer, spring brings with it a bounty of fresh ingredients and a desire to lighten up our meals.

After a long day, though, many of us still crave something quick, easy, and satisfying.

Whether you’re looking to incorporate seasonal vegetables, lean proteins, or vibrant herbs into your weeknight dinners, we’ve got you covered.

This collection of 30+ spring weeknight recipes is designed to help you create flavorful, wholesome meals without the fuss.

From bright salads to hearty one-pan dishes, these recipes are perfect for busy nights when you want to enjoy the flavors of the season while keeping dinner time stress-free.

Let’s dive into these spring-inspired meals that will bring fresh flavor to your dinner table all week long!

30+ Fresh and Flavorful Spring Weeknight Recipes for Busy Nights

Spring is all about freshness, lightness, and simplicity, and these 30+ spring weeknight recipes deliver just that.

They are not only quick to prepare but also feature the vibrant and delicious produce that defines the season.

Whether you’re cooking for yourself, your family, or friends, these dishes bring a burst of seasonal flavor and nutrients, making your spring evenings a breeze.

From the refreshing flavors of citrus and herbs to the earthy satisfaction of roasted vegetables, these recipes promise to make weeknight dinners something to look forward to.

Embrace the season and try these easy, flavorful meals to add some springtime joy to your kitchen.

Lemon Herb Grilled Chicken with Asparagus

This Lemon Herb Grilled Chicken with Asparagus is the epitome of a fresh and light spring dinner. Featuring tender grilled chicken marinated with a zesty lemon dressing and paired with perfectly roasted asparagus, this recipe is a delicious way to enjoy the season’s produce in under 30 minutes.

Ingredients:

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

Instructions:

1. In a small bowl, combine lemon juice, lemon zest, olive oil, garlic, oregano, thyme, salt, and pepper. Mix well 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 15 minutes, preferably up to an hour.
3. While the chicken marinates, preheat your grill or grill pan to medium-high heat.
4. Toss the asparagus in a tablespoon of olive oil and season with salt and pepper.
5. Grill the chicken for 6-7 minutes per side or until fully cooked, reaching an internal temperature of 165°F (75°C).
6. At the same time, grill the asparagus for 4-5 minutes, turning occasionally until tender and lightly charred.
7. Serve the grilled chicken alongside the asparagus, garnished with fresh lemon slices if desired.

This Lemon Herb Grilled Chicken with Asparagus is the perfect weeknight meal when you’re craving something fresh and vibrant. The citrusy marinade infuses the chicken with bright flavors, while the asparagus adds a tender, slightly smoky element. It’s a great way to enjoy the flavors of spring while keeping your meal light and healthy. Plus, the entire dish comes together in less than 30 minutes, making it ideal for a busy weeknight.

Spring Vegetable Stir-Fry with Quinoa

This vibrant Spring Vegetable Stir-Fry with Quinoa is a healthy and satisfying dish that celebrates the best of spring vegetables. Packed with colorful peppers, zucchini, peas, and a tangy soy-ginger sauce, this dish is a perfect balance of flavors and textures that’s both filling and nutritious.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup snap peas, trimmed
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 tablespoons sesame seeds

Instructions:

1. Cook quinoa according to package instructions. Once done, fluff with a fork and set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, and sauté for about 1 minute until fragrant.
3. Add the bell peppers, zucchini, and snap peas to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, and honey to make the sauce. Pour the sauce over the vegetables and stir to coat.
5. Add the cooked quinoa to the skillet and toss everything together.
6. Garnish with sesame seeds before serving.

This Spring Vegetable Stir-Fry with Quinoa is a fantastic, colorful dish that’s both nutritious and full of fresh spring flavors. The quinoa serves as a perfect base, absorbing the tangy soy-ginger sauce, while the mix of vegetables provides both crunch and sweetness. It’s a versatile dish, and you can customize it with other seasonal vegetables or even add protein if desired. Whether you’re looking for a meatless meal or a light, refreshing dinner, this stir-fry is sure to satisfy.

Strawberry Balsamic Glazed Salmon

Strawberry Balsamic Glazed Salmon is a spring-inspired dish that combines the natural sweetness of strawberries with the tang of balsamic vinegar, creating a unique and flavorful glaze for tender salmon fillets. This dish is easy to prepare, yet packed with bold flavors, making it the perfect weeknight dinner.

Ingredients:

• 4 salmon fillets
• 1 cup fresh strawberries, hulled and chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves, for garnish

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. In a small saucepan, combine the strawberries, balsamic vinegar, and honey. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and the sauce thickens slightly.
4. Spoon the strawberry balsamic glaze over the salmon fillets.
5. Bake the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with fresh basil before serving.

This Strawberry Balsamic Glazed Salmon is a wonderful way to celebrate the flavors of spring. The glaze is a perfect balance of sweet and tangy, enhancing the richness of the salmon without overpowering it. The dish is simple to prepare, yet elegant enough for any occasion. The fresh basil adds a burst of aromatic freshness, making this meal not only delicious but visually appealing as well. Whether you’re cooking for a family dinner or impressing guests, this salmon dish is sure to be a hit.

Lemon Garlic Shrimp and Spinach Pasta

Lemon Garlic Shrimp and Spinach Pasta is a light and flavorful weeknight dinner that combines succulent shrimp with a fresh garlic and lemon sauce, served over tender pasta. The spinach adds a nutritious, vibrant touch, while the lemon provides a zesty brightness that complements the shrimp perfectly.

Ingredients:

• 8 oz spaghetti or your favorite pasta
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Parmesan cheese, for serving

Instructions:

1. Cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp, cooking for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
4. Add the lemon zest, lemon juice, and reserved pasta water to the skillet, stirring to combine. Let the sauce simmer for 2-3 minutes.
5. Add the spinach to the skillet, stirring until wilted.
6. Return the shrimp to the skillet and add the cooked pasta, tossing everything together to coat in the sauce.
7. Season with salt and pepper to taste.
8. Serve with a sprinkle of fresh parsley and grated Parmesan cheese.

Lemon Garlic Shrimp and Spinach Pasta is an easy and elegant dish that bursts with flavor. The combination of shrimp, garlic, and lemon creates a bright and satisfying sauce, while the spinach adds a healthy boost of greens. This dish is perfect for a spring weeknight meal, offering a refreshing take on a classic pasta dish. It’s quick, light, and guaranteed to leave you craving more!

Spring Pea and Ricotta Tart

This Spring Pea and Ricotta Tart is the perfect way to showcase the season’s fresh peas. With a flaky pastry crust, creamy ricotta filling, and sweet peas, it’s a savory treat that’s both light and satisfying. It’s a great option for an elegant yet simple weeknight dinner or a light appetizer.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup fresh peas (or frozen, thawed)
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh lemon zest
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh mint leaves, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface and fit it into a tart pan. Trim any excess pastry and prick the bottom with a fork to prevent puffing.
3. Blind bake the pastry for 10-12 minutes, or until golden brown.
4. While the crust bakes, steam the peas for 2-3 minutes, until tender. Set aside.
5. In a mixing bowl, combine ricotta cheese, Parmesan, lemon zest, olive oil, salt, and pepper. Mix until smooth.
6. Spread the ricotta mixture evenly over the baked pastry shell.
7. Top with steamed peas and bake for an additional 10-15 minutes, or until the tart is set and slightly golden on top.
8. Garnish with fresh mint leaves before serving.

This Spring Pea and Ricotta Tart is a delicious and visually striking dish that celebrates the freshness of spring. The flaky puff pastry provides a perfect base for the creamy ricotta and the sweet, tender peas. The addition of lemon zest and mint gives the tart a refreshing, fragrant quality that makes it an ideal dish for spring evenings. Whether served as a light dinner or a crowd-pleasing appetizer, this tart is sure to become a seasonal favorite.

Roasted Radish and Carrot Salad with Lemon Vinaigrette

This Roasted Radish and Carrot Salad with Lemon Vinaigrette is a fresh and vibrant salad that makes use of some of spring’s best root vegetables. The roasting process intensifies the flavors, making the radishes and carrots tender and naturally sweet. The lemon vinaigrette ties everything together with a zesty, tangy finish.

Ingredients:

• 1 bunch radishes, trimmed and halved
• 4 medium carrots, peeled and sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens (such as arugula or spinach)
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

For the Lemon Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the radishes and carrots with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the vegetables roast, prepare the vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
5. Once the vegetables are roasted, remove them from the oven and let them cool slightly.
6. In a large bowl, combine the mixed greens, roasted vegetables, feta, and parsley.
7. Drizzle the salad with the lemon vinaigrette and toss to combine.

This Roasted Radish and Carrot Salad with Lemon Vinaigrette is a delightful dish that brings out the natural sweetness of roasted root vegetables. The tangy lemon vinaigrette adds a burst of freshness, and the feta provides a creamy contrast. It’s a wonderful salad that is hearty enough for a light meal but can also serve as a refreshing side dish. Perfect for a spring weeknight, this salad is both nutritious and full of vibrant flavors that highlight the season’s bounty.

Asparagus and Mushroom Risotto

Asparagus and Mushroom Risotto is a comforting and creamy dish that combines the earthy flavors of mushrooms with the bright, fresh taste of asparagus. The slow-cooked rice absorbs a rich broth, creating a satisfying meal that’s perfect for a spring weeknight dinner. It’s hearty yet light enough to feel like a true celebration of the season.

Ingredients:

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

Instructions:

1. In a saucepan, warm the vegetable broth over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 2-3 minutes until softened.
3. Add the mushrooms to the skillet and cook until tender, about 5 minutes.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine, stirring until it is absorbed by the rice.
6. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue this process until the rice is tender and creamy (about 18-20 minutes).
7. In the last 5 minutes of cooking, stir in the asparagus and cook until tender.
8. Once the rice is fully cooked, stir in the Parmesan cheese and butter, then season with salt and pepper to taste.
9. Garnish with fresh parsley and serve immediately.

Asparagus and Mushroom Risotto is a luxurious and creamy dish that feels indulgent without being overly heavy. The tender asparagus adds a pop of color and freshness, perfectly balancing the rich mushrooms and creamy rice. The slow-cooked risotto technique ensures that each bite is velvety and comforting. This recipe is an excellent way to enjoy the flavors of spring while savoring the warmth and satisfaction of a hearty dish.

Grilled Peach and Burrata Salad

Grilled Peach and Burrata Salad is a sweet and savory dish that’s perfect for a light yet satisfying spring dinner. The smoky sweetness of grilled peaches pairs beautifully with creamy burrata cheese, and the peppery arugula adds a fresh contrast. A drizzle of balsamic glaze brings the entire dish together, making this salad an instant favorite.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1 tablespoon olive oil
• 1 tablespoon honey
• 4 cups arugula
• 1 ball of burrata cheese
• 2 tablespoons balsamic glaze
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Brush the peach halves with olive oil and honey.
3. Grill the peaches for about 3-4 minutes per side until they develop grill marks and soften slightly.
4. On a serving platter, arrange the arugula as the base.
5. Tear the burrata into pieces and place it on top of the arugula.
6. Arrange the grilled peaches over the cheese and arugula.
7. Drizzle with balsamic glaze and season with salt and pepper to taste.
8. Garnish with fresh basil leaves before serving.

Grilled Peach and Burrata Salad is a vibrant and refreshing dish that brings together the best of sweet and savory flavors. The combination of juicy grilled peaches, creamy burrata, and peppery arugula is light yet satisfying. The balsamic glaze adds a touch of richness, making this salad a delightful way to enjoy the flavors of spring. Whether served as a starter or a main, it’s sure to impress with its elegant yet simple presentation.

Spring Veggie Frittata

This Spring Veggie Frittata is a versatile and easy-to-make dish that showcases the fresh vegetables of the season. With a mix of eggs, vibrant spring veggies, and cheese, it’s perfect for breakfast, brunch, or a quick dinner. It’s a one-pan meal that comes together in a flash, making it ideal for busy weeknights.

Ingredients:

• 8 large eggs
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the onion and bell pepper, sautéing for 5 minutes until softened.
3. Add the spinach and cook for another 2 minutes, until wilted.
4. In a bowl, whisk the eggs with salt and pepper. Pour the eggs over the sautéed vegetables in the skillet, making sure they’re evenly distributed.
5. Scatter the halved cherry tomatoes and crumbled feta over the top of the egg mixture.
6. Cook on the stovetop for 3-4 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes until the frittata is fully set and lightly golden on top.
8. Let the frittata cool slightly before slicing. Garnish with fresh basil or parsley before serving.

This Spring Veggie Frittata is the perfect way to incorporate the flavors of spring into a quick and healthy meal. The eggs provide a rich, creamy base, while the fresh vegetables add color and texture. The feta cheese lends a tangy contrast, making each bite satisfying and delicious. Whether enjoyed for breakfast, lunch, or dinner, this frittata is a versatile and flavorful option that will easily become a staple in your spring recipe rotation.

Lemon Herb Chicken with Asparagus

Lemon Herb Chicken with Asparagus is a bright and refreshing dish that brings together tender, juicy chicken with a zesty lemon and herb marinade. The asparagus is roasted to perfection, adding a fresh, earthy flavor that complements the citrusy notes of the chicken. This dish is not only packed with flavor but also light and nutritious—perfect for a spring weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 lemon, zest and juice
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.
3. Place the chicken breasts in a shallow dish and pour the marinade over the chicken, making sure it’s evenly coated. Let it marinate for at least 15 minutes.
4. While the chicken is marinating, arrange the asparagus on a baking sheet. Drizzle with a little olive oil and season with salt and pepper.
5. Place the chicken breasts on another baking sheet and roast both the chicken and asparagus in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the asparagus is tender.
6. Remove from the oven and garnish with fresh parsley before serving.

Lemon Herb Chicken with Asparagus is a light and flavorful dish that highlights the fresh ingredients of spring. The citrusy marinade infuses the chicken with bright, aromatic flavors, while the roasted asparagus adds a satisfying crunch and earthy taste. This dish is a perfect balance of freshness and comfort, making it an ideal choice for a quick and healthy weeknight meal that feels special yet easy to prepare.

Grilled Spring Veggie Skewers

Grilled Spring Veggie Skewers are a colorful and flavorful way to enjoy the fresh vegetables that come with spring. With a mix of bell peppers, zucchini, cherry tomatoes, and mushrooms, these skewers are marinated in a simple lemon and herb dressing before being grilled to perfection. The result is a deliciously smoky, tender veggie dish that can be served as a side or a light main course.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 cup cherry tomatoes
• 1 cup button mushrooms
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh lemon wedges, for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. In a large bowl, whisk together olive oil, lemon juice, dried oregano, dried basil, salt, and pepper.
3. Thread the vegetables onto skewers, alternating between zucchini, bell peppers, cherry tomatoes, and mushrooms.
4. Brush the skewers with the lemon herb marinade, ensuring all the veggies are coated.
5. Grill the skewers for 5-7 minutes, turning occasionally, until the vegetables are tender and lightly charred.
6. Serve the grilled veggie skewers with fresh lemon wedges for extra zing.

Grilled Spring Veggie Skewers are a vibrant and healthy dish that perfectly showcases the flavors of spring vegetables. The lemon and herb marinade enhances the natural sweetness of the veggies, while grilling imparts a smoky richness that takes them to the next level. These skewers are incredibly versatile, making them perfect as a side dish or as a light main course. They’re an easy and fun way to enjoy the bounty of the season, ideal for a weeknight gathering or outdoor dinner.

Strawberry Spinach Salad with Balsamic Glaze

This Strawberry Spinach Salad with Balsamic Glaze is a sweet and tangy dish that combines fresh spinach and juicy strawberries, creating a light and flavorful salad. The balsamic glaze adds a rich, slightly sweet contrast to the freshness of the fruit and greens, making it the perfect springtime salad for a quick dinner or as a side dish to any meal.

Ingredients:

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

Instructions:

1. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat, stirring occasionally, until it thickens and becomes a glaze (about 5 minutes). Set aside to cool.
2. In a large bowl, toss the spinach with the sliced strawberries, goat cheese, and toasted almonds.
3. In a small bowl, whisk together olive oil, balsamic glaze, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve immediately, garnished with additional strawberries or almonds if desired.

The Strawberry Spinach Salad with Balsamic Glaze is a refreshing and flavorful dish that perfectly captures the essence of spring. The combination of sweet strawberries, creamy goat cheese, and crunchy almonds creates a delightful contrast of textures, while the balsamic glaze ties everything together with its rich, tangy sweetness. This salad is ideal for a light dinner, a side dish, or even as an appetizer for a gathering. It’s simple, yet elegant—truly a celebration of spring’s fresh flavors.

Lemon Garlic Shrimp Pasta

Lemon Garlic Shrimp Pasta is a vibrant, zesty dish that’s perfect for a quick weeknight meal. The succulent shrimp are sautéed in garlic and lemon, creating a rich, flavorful sauce that’s tossed with al dente pasta. Fresh parsley adds a pop of color and freshness, making this dish both satisfying and refreshing for a springtime dinner.

Ingredients:

• 8 oz spaghetti or linguine
• 1 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup white wine (optional)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until pink and opaque.
4. Stir in the lemon zest, lemon juice, and white wine (if using), and let it simmer for 2 minutes.
5. Toss the cooked pasta into the skillet, adding a little reserved pasta water to help coat the pasta with the sauce.
6. Stir in the grated Parmesan cheese, salt, and pepper to taste.
7. Garnish with fresh parsley and serve immediately.

Lemon Garlic Shrimp Pasta is a bright and flavorful dish that’s both easy to make and a crowd-pleaser. The combination of garlic and lemon brings out the best in the shrimp, while the creamy Parmesan adds richness. The pasta absorbs all the zesty sauce, making every bite full of fresh spring flavor. Whether served for a weeknight dinner or a special occasion, this dish is a perfect balance of elegance and simplicity.

Spring Pea and Mint Soup

Spring Pea and Mint Soup is a light, refreshing dish that showcases the sweet, vibrant flavors of fresh peas, paired with the cool, aromatic notes of mint. The creamy texture and subtle flavors make it a perfect appetizer or light lunch for spring. This soup is easy to prepare, and its bright green color will instantly lift your spirits.

Ingredients:

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

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until soft and fragrant.
2. Add the peas and vegetable broth to the pot, bringing it to a simmer. Let it cook for 5-7 minutes, until the peas are tender.
3. Remove the soup from heat and add the chopped mint leaves, stirring to combine.
4. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer to a blender in batches.
5. Stir in the heavy cream (if using) and season with salt and pepper to taste.
6. Serve hot, garnished with fresh mint leaves.

Spring Pea and Mint Soup is a simple, healthy dish that perfectly captures the freshness of spring. The sweetness of the peas is complemented by the refreshing mint, creating a light and flavorful soup. The creamy texture adds richness without weighing the dish down, making it ideal for a quick and satisfying meal. Whether served as an appetizer or a light lunch, this soup is sure to leave you feeling refreshed and nourished.

Spinach and Feta Stuffed Chicken Breast

Spinach and Feta Stuffed Chicken Breast is a savory and wholesome dish that’s packed with flavor and perfect for a spring weeknight dinner. The tender chicken breasts are stuffed with a mixture of fresh spinach, feta cheese, and herbs, then baked to perfection. The result is a juicy, flavorful chicken dish that pairs well with a variety of sides.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 1/2 cup chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the garlic and spinach, cooking for 2-3 minutes until the spinach wilts. Remove from heat and let cool.
3. In a bowl, combine the cooked spinach, crumbled feta cheese, breadcrumbs, and fresh oregano. Season with salt and pepper to taste.
4. Carefully cut a pocket into the side of each chicken breast. Stuff each pocket with the spinach and feta mixture.
5. Season the chicken with salt and pepper, then place it in a baking dish. Pour the chicken broth into the dish to keep the chicken moist while baking.
6. Bake the chicken for 25-30 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).
7. Serve the stuffed chicken breasts with your choice of sides.

Spinach and Feta Stuffed Chicken Breast is a flavorful and satisfying dish that brings together the richness of feta and the freshness of spinach. The stuffing keeps the chicken moist and adds a savory depth of flavor, while the crispy breadcrumbs create a nice contrast. This dish is both elegant and easy to prepare, making it a perfect option for a busy spring weeknight dinner that still feels special.

Grilled Lemon Herb Salmon with Roasted Vegetables

Grilled Lemon Herb Salmon with Roasted Vegetables is a simple, healthy, and flavor-packed meal. The salmon fillets are marinated in a refreshing lemon herb mixture, then grilled to perfection, while a medley of seasonal vegetables are roasted until tender and caramelized. The combination of smoky salmon and sweet roasted vegetables creates a wholesome dinner that celebrates the bright flavors of spring.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper.
3. Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for 10-15 minutes.
4. While the salmon marinates, preheat the oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes, zucchini, and bell pepper with olive oil, balsamic vinegar, salt, and pepper.
5. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
6. Grill the salmon fillets for 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
7. Serve the grilled salmon alongside the roasted vegetables for a healthy, delicious meal.

Grilled Lemon Herb Salmon with Roasted Vegetables is the perfect dish for a fresh, springtime dinner. The lemon herb marinade enhances the natural flavors of the salmon, while grilling gives it a delightful smoky flavor. The roasted vegetables add a burst of sweetness and texture, making this meal both nutritious and satisfying. It’s an easy, elegant dinner that’s sure to impress without taking up too much time.

Spring Vegetable Risotto

Spring Vegetable Risotto is a creamy, comforting dish that showcases the fresh produce of the season. With a base of creamy Arborio rice and a medley of spring vegetables such as peas, asparagus, and spinach, this risotto is full of flavor and texture. Light, yet rich, it’s a perfect way to enjoy the vibrant flavors of spring in a single, hearty dish.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh peas (or frozen)
• 1 cup asparagus, chopped
• 2 cups fresh spinach, chopped
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. In a saucepan, bring the vegetable broth to a simmer. Keep warm on low heat.
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using), stirring until it’s absorbed by the rice.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more broth. Continue until the rice is creamy and tender, about 20 minutes.
6. In the last 5 minutes of cooking, stir in the peas, asparagus, and spinach, cooking until the vegetables are tender.
7. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Garnish with fresh basil before serving.

Spring Vegetable Risotto is a flavorful and satisfying dish that highlights the fresh vegetables of the season. The creamy texture of the rice, combined with the vibrant, tender vegetables, creates a comforting yet light meal. This risotto is perfect for a spring weeknight dinner, offering a balance of richness and freshness in every bite. Plus, it’s versatile enough to pair with chicken, fish, or enjoy on its own.

Roasted Chicken and Veggie Sheet Pan Dinner

Roasted Chicken and Veggie Sheet Pan Dinner is a convenient, one-pan meal that delivers full flavor with minimal effort. Bone-in chicken thighs are seasoned with a mix of herbs and roasted alongside seasonal vegetables like carrots, potatoes, and onions. The result is a crispy, juicy chicken with perfectly roasted vegetables—an easy and satisfying dinner option for busy spring nights.

Ingredients:

• 4 bone-in chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 medium potatoes, cut into wedges
• 2 carrots, peeled and cut into sticks
• 1 large onion, sliced
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix the olive oil, thyme, rosemary, garlic powder, salt, and pepper.
3. Rub the chicken thighs with the olive oil mixture, making sure to coat them evenly.
4. On a baking sheet, arrange the chicken thighs and scatter the potatoes, carrots, and onions around the chicken. Drizzle the vegetables with a little olive oil and season with salt and pepper.
5. Roast the chicken and vegetables for 35-40 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C). The vegetables should be tender and slightly caramelized.
6. Garnish with fresh parsley before serving.

Roasted Chicken and Veggie Sheet Pan Dinner is a simple, wholesome meal that’s perfect for a spring weeknight. The combination of juicy, crispy chicken and caramelized vegetables makes for a satisfying dinner with minimal cleanup. The blend of herbs adds depth of flavor to the chicken and vegetables, while the sheet pan method makes the entire dish easy to prepare. It’s a go-to meal for busy evenings when you want something comforting and delicious with minimal fuss.

Grilled Veggie and Hummus Wraps

Grilled Veggie and Hummus Wraps are a light, healthy, and satisfying meal that’s perfect for a spring weeknight. This dish features grilled seasonal vegetables, such as bell peppers, zucchini, and eggplant, paired with creamy hummus and wrapped in a soft whole wheat tortilla. It’s a quick and versatile meal, offering a burst of fresh flavors that can be customized with your favorite veggies and spreads.

Ingredients:

• 2 bell peppers, sliced
• 1 zucchini, sliced
• 1 small eggplant, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 4 whole wheat tortillas
• 1 cup hummus
• 1/2 cup fresh spinach or arugula
• 1/4 cup feta cheese, crumbled (optional)
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. Toss the sliced vegetables (bell peppers, zucchini, and eggplant) with olive oil, salt, pepper, and dried oregano.
3. Grill the vegetables for 4-5 minutes on each side, until they are tender and have grill marks.
4. While the vegetables are grilling, warm the tortillas on the grill or in a dry skillet for about 1 minute per side.
5. Spread a generous layer of hummus on each tortilla, then top with the grilled vegetables, fresh spinach or arugula, and crumbled feta (if using).
6. Drizzle with balsamic glaze for added flavor, then roll up the wraps tightly.
7. Slice in half and serve immediately.

Grilled Veggie and Hummus Wraps are a flavorful and wholesome meal that’s perfect for a quick and satisfying spring dinner. The grilled vegetables add a smoky richness, while the hummus provides a creamy texture that ties everything together. The wraps are easy to customize with your favorite veggies and toppings, making them a versatile and healthy choice for any night of the week. With minimal prep and a burst of vibrant flavors, these wraps are sure to become a staple in your spring meal rotation.

Lemon Basil Chicken Skewers with Couscous

Lemon Basil Chicken Skewers with Couscous is a bright, fresh dish that combines succulent grilled chicken with a side of fluffy couscous. Marinated in a lemony, herb-infused sauce, the chicken skewers are grilled to juicy perfection and served alongside a light, aromatic couscous that complements the vibrant flavors. This meal is quick, full of flavor, and perfect for enjoying the fresh tastes of spring.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 tablespoons fresh basil, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup couscous
• 1 tablespoon olive oil (for couscous)
• 1/2 cup fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. In a bowl, combine the olive oil, lemon juice, lemon zest, basil, garlic, salt, and pepper. Add the cubed chicken and toss to coat. Let it marinate for 15-20 minutes.
2. While the chicken marinates, cook the couscous according to package instructions. Once cooked, fluff the couscous with a fork and stir in olive oil for extra richness.
3. Preheat the grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers, making sure the pieces are evenly spaced.
4. Grill the chicken skewers for 4-5 minutes per side, until they are cooked through and have nice grill marks.
5. Serve the chicken skewers over the couscous, garnished with fresh parsley and lemon wedges.

Lemon Basil Chicken Skewers with Couscous is a fresh and flavorful dish that’s perfect for a quick and light spring dinner. The lemon and basil marinade infuses the chicken with a refreshing taste, while the couscous provides a light, fluffy base that balances the meal. The grilled skewers add a satisfying smoky flavor, making this dish both aromatic and fulfilling. With minimal effort and vibrant spring flavors, it’s a meal that will quickly become a favorite.

Veggie-Packed Quinoa Stir-Fry

Veggie-Packed Quinoa Stir-Fry is a colorful, nutrient-rich dish that combines protein-packed quinoa with a variety of fresh spring vegetables. Stir-fried in a savory soy sauce-based dressing, the quinoa and vegetables create a satisfying and wholesome meal. This dish is perfect for a quick, healthy dinner and is easily customizable with any veggies you have on hand.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, sliced
• 1 zucchini, diced
• 1 cup snap peas
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 teaspoon ground ginger
• 2 tablespoons sesame seeds (optional)
• Green onions, chopped, for garnish

Instructions:

1. Rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil, then add the quinoa. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
2. While the quinoa cooks, heat olive oil in a large skillet or wok over medium heat. Add the onion, bell pepper, zucchini, and snap peas, cooking for about 5-6 minutes, until the vegetables are tender-crisp.
3. Add the garlic and cook for another 1-2 minutes, until fragrant.
4. Stir in the cooked quinoa, soy sauce, sesame oil, rice vinegar, and ground ginger. Toss everything together to combine and heat through.
5. Serve the stir-fry garnished with sesame seeds and green onions.

Veggie-Packed Quinoa Stir-Fry is a wholesome, filling meal that’s perfect for a spring weeknight. Packed with colorful vegetables and protein-rich quinoa, it’s both nutritious and delicious. The savory soy sauce and sesame oil give the dish depth and flavor, while the veggies add a crunchy freshness. This stir-fry is quick, customizable, and perfect for using up leftover veggies, making it a versatile and healthy choice for dinner.

Note: More recipes are coming soon!