Spring is here, and with it comes a burst of flavors that can make dinner feel fresh and exciting. As the days grow longer and the weather warms up, you might find yourself craving lighter meals that highlight the bounty of seasonal ingredients. That’s why I put together this collection of spring dinner recipes that are not just easy to prepare but also packed with the vibrant flavors of spring vegetables and fresh herbs.
If you’re someone who embraces the joys of cooking with seasonal produce or simply wants to whip up something light and healthy for dinner, this post is for you. Maybe you’re looking for easy dinner ideas that won’t weigh you down or wanting to impress your family with delicious meals that celebrate the season. Either way, you’ll find inspiration here.
In this post, you’ll discover 12 delightful recipes that showcase the best of spring. From zucchini noodles with cherry tomatoes and basil to a minted pea soup that sings with freshness, each recipe is designed to be both satisfying and nourishing. These meals are perfect for busy weeknights or laid-back weekend dinners, allowing you to savor the flavors of spring while keeping things simple in the kitchen.
So grab your apron and let’s dive into these light meals that are bursting with seasonal flavor. Your taste buds and your health will thank you!
Key Takeaways
– Discover 12 fresh spring dinner recipes featuring seasonal vegetables and herbs to enhance your meals.
– Each recipe is designed to be light and refreshing, perfect for the warmer months.
– Enjoy easy dinner ideas that require minimal preparation time without sacrificing flavor.
– Recipes include a variety of options, from hearty salads to satisfying mains, catering to different tastes.
– Embrace the abundance of spring through vibrant ingredients that promote health and well-being.
1. Zucchini Noodles with Cherry Tomatoes and Basil
Craving something fresh and satisfying after a busy day? This bright zoodle dish keeps things light while delivering real flavor. Zucchini noodles are gluten-free and low-carb, while cherry tomatoes pop with sweetness and basil gives a fragrant spring note. A drizzle of olive oil and a sprinkle of Parmesan finish it with simple, confident flavor.Recipe Overview:
Servings: 2 | Prep Time: 10 min | Cook Time: 5 min | Total Time: 15 min | Calories: 250Nutrition Information:
Calories: 250, Protein: 8g, Carbohydrates: 10g, Fiber: 3g, Fat: 18gIngredients:
– 2 medium zucchinis, spiralized into noodles (zoodles)
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh basil, chopped
– 2 tablespoons olive oil
– 1/4 cup Parmesan cheese, grated (or vegan Parmesan)
– Salt and pepper to tasteInstructions:
1. Spiralize the zucchinis into noodles using a spiralizer.
2. In a large pan, heat olive oil over medium heat.
3. Add cherry tomatoes and sauté for 2-3 minutes until slightly softened.
4. Add zoodles to the pan and cook for an additional 2-3 minutes, tossing gently.
5. Remove from heat, stir in fresh basil, and season with salt and pepper.
6. Serve topped with Parmesan cheese.Serve immediately to keep the zoodles from getting soggy. For extra protein, consider adding grilled chicken or shrimp.FAQs:
– Can I make this vegan? Yes! Simply omit the Parmesan or use a plant-based alternative.
– Can I add protein? Yes—try grilled chicken or shrimp for a heartier meal.
Zucchini Noodles with Cherry Tomatoes and Basil
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Bright colors and crisp textures make this quinoa salad feel like spring in a bowl. It pairs nutty quinoa with asparagus, radishes, and snap peas for a meal that’s nourishing and fresh. The veggies stay crisp, and the lemony dressing ties everything together with a zing.Recipe Overview:
Servings: 4 | Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Calories: 300Nutrition Information:
Calories: 300, Protein: 10g, Carbohydrates: 55g, Fiber: 8g, Fat: 6gIngredients:
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 cup asparagus, chopped
– 1/2 cup radishes, diced
– 1 cup snap peas, trimmed
– 1/4 cup fresh parsley, chopped
– 2 tablespoons olive oil
– Juice of 1 lemon
– Salt and pepper to tasteInstructions:
1. Cook quinoa in vegetable broth according to package instructions.
2. Meanwhile, blanch asparagus, radishes, and snap peas for 2 minutes.
3. Drain and transfer to an ice bath to stop cooking.
4. In a large bowl, combine cooked quinoa, blanched veggies, and parsley.
5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss to combine.
6. Serve chilled or at room temperature.Add some feta cheese for creaminess or swap in your favorite vegetables.FAQs:
– Can I prepare this salad ahead of time? Yes! It stores well in the refrigerator for 3 days.
Spring Vegetable Quinoa Salad
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3. Lemon Garlic Roasted Chicken with Veggies
A classic roast that feels bright and springy thanks to lemon and garlic. The marinade soaks into the chicken and the vegetables roast right alongside, creating a savory, citrusy centerpiece that feeds a crowd without fuss.Recipe Overview:
Servings: 6 | Prep Time: 15 min | Cook Time: 1 hour | Total Time: 1 hour 15 min | Calories: 450Nutrition Information:
Calories: 450, Protein: 35g, Carbohydrates: 20g, Fiber: 5g, Fat: 25gIngredients:
– 1 whole chicken (about 4-5 pounds)
– 2 lemons, juiced
– 4 cloves garlic, minced
– 1 teaspoon thyme
– 1 teaspoon rosemary
– 4 cups assorted seasonal vegetables (carrots, zucchini, bell peppers)
– 2 tablespoons olive oil
– Salt and pepper to tasteInstructions:
1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix lemon juice, garlic, thyme, rosemary, salt, and pepper.
3. Rub the marinade under the chicken skin and all over the surface.
4. Toss vegetables in olive oil and arrange around the chicken in a roasting pan.
5. Roast for about 1 hour or until the chicken reaches an internal temperature of 165°F (75°C).
6. Let it rest for 10 minutes before carving.Save the leftover chicken for salads or sandwiches the next day.FAQs:
– What vegetables can I use? Feel free to mix and match based on what’s in season.
Spring dinner recipes don’t have to be complicated. A lemon garlic roasted chicken with veggies proves simple marinade, bright citrus, and one pan can feed a crowd with delicious ease.
Lemon Garlic Roasted Chicken with Veggies
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4. Herb-Crusted Salmon with Asparagus
Pan-seared or roasted salmon gets a bright, herb-filled crust that keeps the fish moist and flavorful. Pair it with tender asparagus for a clean, spring-ready plate that’s quick enough for weeknights and elegant enough for guests.Recipe Overview:
Servings: 2 | Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Calories: 350Nutrition Information:
Calories: 350, Protein: 30g, Carbohydrates: 5g, Fiber: 2g, Fat: 22gIngredients:
– 2 salmon fillets
– 1 cup fresh herbs (parsley, dill, and chives)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 pound asparagus, trimmed
– Salt and pepper to tasteInstructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine chopped herbs, garlic, olive oil, salt, and pepper.
3. Spread the herb mixture over the salmon fillets.
4. On a baking sheet, arrange asparagus and drizzle with olive oil, salt, and pepper.
5. Lay the salmon on top of the asparagus and roast for about 15-20 minutes.
6. Serve immediately.For a smoky flavor, grill the salmon instead of roasting.FAQs:
– Can I use frozen salmon? Yes, just make sure to thaw it before cooking.
Herb-Crusted Salmon with Asparagus
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Bell peppers are charming little vessels for a savory spinach and feta filling. These stuffed peppers look impressive on the table, pack protein and greens, and are easy to prepare or make ahead.Recipe Overview:
Servings: 4 | Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Calories: 280Nutrition Information:
Calories: 280, Protein: 12g, Carbohydrates: 30g, Fiber: 7g, Fat: 12gIngredients:
– 4 bell peppers (any color)
– 2 cups fresh spinach, chopped
– 1/2 cup feta cheese, crumbled
– 1/4 cup cooked quinoa
– 1/4 cup onion, diced
– 2 tablespoons olive oil
– Salt and pepper to tasteInstructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds.
3. In a skillet, heat olive oil and sauté onion until translucent.
4. Add spinach and cook until wilted. Remove from heat and mix with feta and quinoa.
5. Stuff the peppers with the spinach mixture and place them in a baking dish.
6. Bake for 30 minutes until the peppers are tender.Top with additional feta before serving for more flavor.FAQs:
– Can I make these ahead of time? Yes! Just bake them when you’re ready to serve.
Fun fact: Spinach and Feta Stuffed Peppers turn a simple veggie into a protein-packed, four-serving celebration, great for spring dinner recipes. Prep in 15 minutes, bake in 30, and enjoy bright flavors without fuss.
Spinach and Feta Stuffed Peppers
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A bright green soup that celebrates spring peas. Mint adds a fresh lift, and crème fraîche swirls in to keep things creamy without heaviness. It makes a refreshing starter or a light main with a subtle sweetness and a clean finish.Recipe Overview:
Servings: 4 | Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min | Calories: 200Nutrition Information:
Calories: 200, Protein: 8g, Carbohydrates: 20g, Fiber: 6g, Fat: 10gIngredients:
– 2 cups fresh or frozen peas
– 1 onion, chopped
– 2 cups vegetable broth
– 1/2 cup fresh mint leaves
– 1/2 cup crème fraîche
– Salt and pepper to tasteInstructions:
1. In a pot, sauté onions until translucent.
2. Add peas and vegetable broth, and bring to a boil. Simmer for 10 minutes.
3. Remove from heat, add mint, and blend until smooth.
4. Season with salt and pepper to taste.
5. Serve warm with a swirl of crème fraîche on top.For a vegan version, substitute crème fraîche with coconut cream.FAQs:
– Can I make this soup ahead? Yes! Just reheat before serving.
Minted Pea Soup with Crème Fraîche
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Colorful grilled vegetables paired with creamy hummus make a satisfying wrap that’s quick to pull together. These wraps feel indulgent but stay light, perfect for a weeknight dinner or a casual weekend lunch.Recipe Overview:
Servings: 4 | Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Calories: 350Nutrition Information:
Calories: 350, Protein: 12g, Carbohydrates: 50g, Fiber: 8g, Fat: 12gIngredients:
– 4 whole wheat wraps
– 2 cups assorted grilled vegetables (zucchini, bell peppers, eggplant)
– 1 cup hummus
– 1/4 cup feta cheese, crumbled (optional)
– Fresh spinach leaves
– Olive oil, for grillingInstructions:
1. Preheat the grill or grill pan.
2. Toss vegetables in olive oil, salt, and pepper, then grill until tender.
3. Spread a generous layer of hummus on each wrap.
4. Layer grilled vegetables and spinach, sprinkle with feta if desired.
5. Roll the wrap tightly and cut in half to serve.You can add sliced avocado for extra creaminess.FAQs:
– Can I use a different type of wrap? Absolutely! Any flatbread works well.
Grilled Vegetable and Hummus Wraps
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8. Sweet Potato and Black Bean Tacos
Tacos get a healthy upgrade with roasted sweet potatoes and hearty black beans. The natural sweetness from the potato pairs beautifully with smoky beans and fresh toppings like avocado and cilantro for a filling yet vibrant meal.Recipe Overview:
Servings: 4 | Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min | Calories: 400Nutrition Information:
Calories: 400, Protein: 15g, Carbohydrates: 60g, Fiber: 12g, Fat: 10gIngredients:
– 2 medium sweet potatoes, cubed
– 1 can black beans, rinsed and drained
– 8 small tortillas
– 1 avocado, sliced
– 1/4 cup fresh cilantro, chopped
– Olive oil
– Cumin, salt, and pepper to tasteInstructions:
1. Preheat the oven to 425°F (220°C).
2. Toss sweet potatoes in olive oil, cumin, salt, and pepper, then roast for 25 minutes or until tender.
3. Warm tortillas in a pan or microwave.
4. Assemble tacos with roasted sweet potatoes, black beans, avocado, and cilantro.
5. Serve warm with lime wedges.You can add a sprinkle of feta or goat cheese for extra flavor.FAQs:
– Can I make these ahead of time? Yes! Just warm them up before serving.
Sweet Potato and Black Bean Tacos
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A feast for the eyes and the palate, this beet salad pairs earthy sweetness with tangy goat cheese, crunchy nuts, and a light vinaigrette. It makes a striking spring centerpiece or a bright side that elevates any dinner.Recipe Overview:
Servings: 4 | Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Calories: 320Nutrition Information:
Calories: 320, Protein: 10g, Carbohydrates: 35g, Fiber: 7g, Fat: 18gIngredients:
– 4 medium beets, roasted and sliced
– 4 cups mixed greens (arugula, spinach)
– 1/2 cup goat cheese, crumbled
– 1/4 cup walnuts, toasted
– 3 tablespoons balsamic vinaigrette
– Salt and pepper to tasteInstructions:
1. Preheat the oven to 400°F (200°C). Wrap beets in foil and roast for 30-40 minutes until tender.
2. Once cooled, peel and slice the beets.
3. In a large bowl, combine greens, beets, goat cheese, and walnuts.
4. Drizzle with balsamic vinaigrette and toss gently.
5. Season with salt and pepper before serving.Use diced apples for added sweetness and crunch.FAQs:
– How do I roast beets? Simply wash, wrap in foil, and bake until tender.
Roasted Beet and Goat Cheese Salad
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A cooling, light starter for warm days. Crisp cucumber, creamy yogurt, and herbs come together in seconds, then chill to intensify the fresh flavors. It’s quick, hydrating, and perfect as an appetizer or a light lunch.Recipe Overview:
Servings: 4 | Prep Time: 10 min | Cook Time: 0 min | Total Time: 10 min | Calories: 150Nutrition Information:
Calories: 150, Protein: 6g, Carbohydrates: 10g, Fiber: 1g, Fat: 10gIngredients:
– 2 large cucumbers, peeled and chopped
– 1 cup plain yogurt
– 1 clove garlic, minced
– 1 tablespoon lemon juice
– 1/4 cup fresh dill, chopped
– Salt and pepper to tasteInstructions:
1. In a blender, combine cucumbers, yogurt, garlic, lemon juice, dill, salt, and pepper.
2. Blend until smooth and creamy.
3. Chill in the refrigerator for at least 30 minutes.
4. Serve cold, garnished with additional dill.Add a splash of olive oil for richness.FAQs:
– Can I add other herbs? Mint also works beautifully.
On a warm spring evening, I reach for chilled cucumber and yogurt soup—it’s light, hydrating, and ready in 10 minutes. It fits perfectly into spring dinner recipes and proves that fresh veggies can steal the show without weighing you down.
Chilled Cucumber and Yogurt Soup
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Juicy shrimp meet crisp asparagus in a bright garlic-lemon sauce. This quick weeknight dinner comes together in minutes and shines with fresh spring flavors. Serve over rice or quinoa for a complete meal that feels light yet satisfying.Recipe Overview:
Servings: 4 | Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min | Calories: 300Nutrition Information:
Calories: 300, Protein: 25g, Carbohydrates: 10g, Fiber: 3g, Fat: 15gIngredients:
– 1 pound shrimp, peeled and deveined
– 1 pound asparagus, trimmed
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– Juice of 1 lemon
– Salt and pepper to tasteInstructions:
1. In a large pan, heat olive oil over medium heat.
2. Add garlic and sauté until fragrant.
3. Add shrimp and asparagus to the pan, cooking until the shrimp turns pink and the asparagus is tender.
4. Squeeze lemon juice over the mixture and toss well.
5. Season with salt and pepper to taste before serving.Pair with whole grain rice for added fiber.FAQs:
– Can I use frozen shrimp? Yes! Just thaw them beforehand.
Garlic Shrimp with Lemon and Asparagus
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Finish your spring dinner on a bright, refreshing note. A colorful mix of pineapple, mango, and kiwi gets a zing from lime dressing and a hint of mint. It’s a simple, crowd-pleasing dessert that highlights the season’s fruit abundance.Recipe Overview:
Servings: 6 | Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min | Calories: 150Nutrition Information:
Calories: 150, Protein: 2g, Carbohydrates: 37g, Fiber: 3g, Fat: 0gIngredients:
– 2 cups pineapple, diced
– 2 cups mango, diced
– 2 cups kiwi, sliced
– 1/4 cup fresh mint, chopped
– Juice of 2 limes
– 1 tablespoon honey (optional)Instructions:
1. In a large bowl, combine pineapple, mango, kiwi, and mint.
2. In a small bowl, whisk together lime juice and honey.
3. Drizzle the dressing over the fruit and toss gently.
4. Serve chilled or at room temperature.Use seasonal fruits for the freshest flavor.FAQs:
– Can I make this ahead of time? Yes, just wait to add the dressing until you’re ready to serve.
Tropical Fruit Salad with Lime Dressing
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Spring is a wonderful time to embrace fresh, seasonal ingredients that reflect the beauty and vitality of nature. These 12 dinner recipes offer a delightful variety of flavors and easy preparation, showcasing the best of what this vibrant season has to offer. By incorporating these dishes into your meal planning, you can enjoy light, nourishing meals that not only satisfy your cravings but also celebrate the abundance of spring.
Get ready to gather around the table with friends and family, sharing delicious food and creating memorable moments this spring!
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Frequently Asked Questions
Question: What are the best Spring Dinner Recipes that highlight fresh spring vegetables and seasonal ingredients?
Answer: The best spring dinner recipes spotlight the crisp, tender flavors of seasonal ingredients and fresh herbs. Look for dishes that stay light and vibrant, like roasted asparagus with lemon and dill, snap pea pasta with mint, or a quick chickpea and spring vegetable sauté.
When you plan, aim for a balance of vegetables, a protein, and a bright herb finish to keep it satisfying without heaviness. Shop the farmer’s market for seasonal ingredients, prep your herbs at the start of the week, and finish with a drizzle of olive oil or a squeeze of citrus to elevate the flavors. These ideas show how spring vegetables can shine in spring dinner recipes.
Question: How can I turn seasonal ingredients into easy dinner ideas that are light meals?
Answer: Turn seasonal ingredients into easy dinner ideas that stay light by focusing on 1-pan meals, quick grain bowls, and simple pastas that spotlight vegetables.
For example, a sheet-pan spring veggie roast with salmon, or a lemony herb quinoa bowl with peas, asparagus, and arugula. Use fresh herbs to brighten flavors without heaviness, and keep sauces light (lemon, olive oil, yogurt). With spring dinner recipes built around seasonal ingredients and fresh herbs, weeknights become delicious and doable.
Question: Which spring vegetables pair best with simple proteins to make quick, healthy dinners?
Answer: For quick, healthy dinners, pair bright spring vegetables with lean proteins. Try asparagus or green peas with salmon or chicken, ramps and garlic with eggs for a bright frittata, or broccoli with shrimp in a fast stir-fry. Finish with a splash of citrus and a handful of chopped fresh herbs for aroma and flavor. These combinations fit into easy dinner ideas while keeping meals light and nutrient-dense.
Question: What are some tips to cook with fresh herbs to boost flavor in spring dinner recipes?
Answer: Fresh herbs are flavor accelerants in spring dinner recipes. Snip herbs at the right time; add delicate ones like dill and chives at the end; bloom hearty ones like parsley or mint in the cooking water for brightness; use herb-infused oils; and grow a small herb garden or keep a ready supply. Rotate between dill, mint, parsley, cilantro and chives; keep leftover herbs in a glass of water in the fridge to extend life. These tips help you maximize fresh herbs in spring dinner recipes.
Question: How can I plan and prep Spring Dinner Recipes to save time during the week?
Answer: Plan by building a simple weekly menu around seasonal ingredients and your favorite easy dinner ideas. Do a Sunday shop at farmers markets, prep veg (wash, chop, roast) and store in airtight containers, cook a couple of proteins in bulk, and use leftovers in salads, bowls, or wraps. Use sheet-pan meals and one-pot dishes to minimize clean-up. By batching tasks, you can cook more spring dinner recipes through the week without sacrificing flavor or health.
Related Topics
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