One of the highlights of spring is the abundance of seasonal ingredients such as peas, asparagus, leeks, and more. We enjoy incorporating these fresh produce items into our dinners to transition away from the heavier meals of winter. You can pair these peak produce items with your preferred protein choice, whether it’s lamb shanks with vibrant spring herbs, steak and carrot tacos, chicken with fennel, or cod with zesty flavors. Some dishes are light and revitalizing, while others are hearty enough to provide comfort during the unpredictable spring weather. Below are some delightful spring dinner recipes.
Braised Lamb Shanks with Herb Salad
Braised lamb shanks are accompanied by a refreshing herb salad that includes pea tendrils, sugar snap peas, mint leaves, perilla (shiso) leaves, and nasturtium.
Quick Skillet-Roasted Chicken with Spring Vegetables
Tender carrots, oyster mushrooms, radishes, and spring onions simmer together in a blend of chicken drippings and butter in this straightforward 55-minute dish.
Roasted Honey-Dijon Salmon with Spring Vegetables
As cookbook author Susan Spungen suggests, start by preparing the radishes, carrots, and shallots while working on the quick mustard glaze. Season the salmon, prepare the asparagus and snap peas, and let the fish cook. Roasted radishes offer a unique texture when cooked, turning juicy and soft, losing their sharpness from being raw.
Chicken, Potatoes, and Leeks with Pine Nut Gremolata
For the crispiest skin and most flavorful meat, roast bone-in, skin-on chicken thighs and legs over a bed of leeks and potatoes. The chicken absorbs flavor and renders fat in this process. A brief broil gives the chicken a golden exterior before it’s basted in pan juices and garnished with a zesty gremolata made from toasted pine nuts, garlic, and parsley.
Buttery Shrimp with Peas and Potatoes
Creamy new potatoes add substance to this quick one-pan skillet dinner featuring tender shrimp, fresh shelling peas, and dill. The dish comes together in a sweet and buttery broth with a touch of cream.
Steak and Carrot Tacos
In this recipe, small (not baby!) carrots are roasted with fragrant cumin seeds and served in warm homemade tortillas with juicy, meaty skirt steak. For a vegetarian twist, consider swapping the steak for roasted mixed mushrooms.
Cod with Lemony Leeks, Snap Peas, and Herbs
Food writer Colu Henry elevates cod with flavorful leeks cooked in white wine and chicken broth, accompanied by crunchy snap peas for a delightful finish.
Mafaldine with Pea Shoot—Meyer Lemon Pesto
A vibrant pesto made from fresh pea shoots, parsley, and dill, balanced with salty ricotta salata cheese and nutty roasted sunflower seed kernels, adorns ruffled mafaldine pasta in this recipe. The sauce clings beautifully to the pasta, enhancing its texture.
Brothy Braised Chicken Thighs with Fennel and Pernod
Bone-in chicken thighs are first browned and then braised with fennel, leeks, and a hint of Pernod to enhance the fennel’s licorice flavor. After braising, the dish is finished with a sprinkle of fresh herbs and a splash of lemon for brightness. A crusty loaf of bread is the perfect accompaniment to soak up the flavorful pan juices.
Spring Puttanesca Pasta
Chef Justin Chapple offers a fresh, seasonal twist on traditional puttanesca pasta sauce by incorporating fresh chiles, spring onions, green olives, and arugula in this quick 30-minute recipe.
Braised Sausage and Fennel with Toasted Spices
This simple braise, infused with whole pink peppercorns and fennel seeds, captures the essence of fresh spring flavors inspired by the braised fennel at Red Hook Tavern in Brooklyn. Opt for a fresh, spicy sausage to complement the creamy bean puree and sweet fennel.
Spring Vegetable Paella
Mushrooms, asparagus, spinach, and peas take center stage in this paella, making it an ideal choice for a spring dinner gathering.
Seared Lamb Chops with Seared Endive, Asparagus, and Tahini Dressing
Cookbook author Klancy Miller enhances this springtime dish with additional spring produce like seared endives and asparagus, finished with a garnish of fresh mint.
Crispy Chicken Thighs with Spice-Roasted Radishes
Seasonal radishes are the star of this recipe, roasted alongside chicken thighs and served atop fresh arugula. With only six ingredients, this dish comes together quickly in just 45 minutes.
Palak “Paneer” with Pressed Fresh Ricotta
Pressing fresh ricotta for a bit longer firms it up, allowing you to cut it into paneer-like cheese cubes. Fried in ghee, these crispy, cheesy cubes are a delightful addition to the warm puree of chile and ginger-spiked spinach and cilantro.
Crispy Grilled Lamb Pitas with Radish-Watercress Salad
The rich, fatty lamb in this dish is complemented by a fresh, zesty salad featuring three varieties of radishes: watermelon radishes for their vibrant hue, green daikon for a milder flavor but more pungent bite, and cherry radishes for their crisp texture. These radishes mingle with peppery watercress and a simple dressing of lemon juice, olive oil, salt, and pepper.
Chicken with Tarragon and Morels
Dried morels add depth of flavor to the cream sauce in this classic and comforting dish. A soak in hot water releases flavorful broth from the morels, enhancing the richness of the sauce.
Butter-Basted Scallops with Spring Greens and Snap Peas
Crisp snap peas, spinach, and dandelion greens are cooked in the same pan as seared sea scallops, creating a truly spring-inspired main course.
Pasta with Asparagus and Mushrooms
In this dish, allowing the pasta dough to rise before shaping gives the cecamariti its distinctive texture and flavor, making it a delightful combination with asparagus and mushrooms.
Salt-Cured Duck Breasts with Fava Beans and Sweet Peas
Chef Anne Quatrano’s secret to juicy and flavorful duck breasts is a simple herb and salt rub applied a few hours before pan-roasting. This herb and salt mix lightly cures the meat, enhancing its taste.
Garganelli with Speck, Peas, and Scallion Cream
Sweet spring peas and a garlicky sauce envelop tubular garganelli pasta in this recipe, creating a delightful surprise in each bite. If garganelli is unavailable, penne can be used as a substitute. Don’t forget the lemon and mint at the end to bring harmony to the dish.
Chicken Tagine with Artichoke Hearts and Peas
A spiced broth adds complexity to this tagine recipe from the late chef Joël Robuchon, with artichoke hearts adding a springtime touch to the dish.
Snapper Zarandeado with Cal-Mex Spring Salad
A mayo rub infused with guajillo chiles and soy sauce creates a spicy, savory crust on the snapper in this recipe. Serve the fish Cal-Mex style with a grilled spring vegetable salad.