Let seasonal ingredients shine, from asparagus to artichoke hearts, in braised chicken, spring vegetable potpies, and crispy lamb pitas.
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One of the best parts of spring is its seasonal ingredients: peas, asparagus, radishes, and more. Plan a seasonal dinner by pairing peak produce with your protein of choice. Think lamb shanks with bright spring herbs, steak and carrot tacos, chicken with artichokes, and cod with lemony leeks. Some of these dishes are light and refreshing; others, hearty are enough to keep you warm through the season's temperamental weather. Here are some of our favorite spring dinner recipes.
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Braised Lamb Shanks with Herb Salad
Tender braised lamb shanks are served with a fresh herb salad featuring pea tendrils, sugar snap peas, and mint along with perilla and nasturtium leaves.
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Artichoke and Shrimp Gratins
Inspired by Italian risotto and French soubise, these individual gratins are anchored by a velvety mixture of arborio rice and melted onions, and studded with shrimp and artichoke hearts. The Parmesan-panko topping turns golden in the oven, creating a crisp contrast.
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Prosciutto-Wrapped Halibut with Asparagus Sauce
With spring comes the start of Alaska’s halibut season, and this preparation lets the fish shine. Sweet, firm fillets are wrapped in prosciutto, roasted, and plated over a vibrant green sauce of spinach, scallions, and asparagus.
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Quick Skillet-Roasted Chicken with Spring Vegetables
Tender carrots, oyster mushrooms, radishes, and spring onions simmer in a mixture of chicken drippings and butter in this simple dish that's table-ready in less than an hour.
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Roasted Honey-Dijon Salmon with Spring Vegetables
Save on cleanup with this sheet-pan meal from cookbook author Susan Spungen, organized so that you can prep for the next step while the previous step is in motion. You'll serve a centerpiece-worthy platter in 40 minutes.
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Creamy Ramp Pasta with Asparagus
This spring pasta highlights the brief garlicky glory of ramp season, balancing out a sharp, nutty pesto with rich cream and a generous spread of fresh ricotta on the serving plates.
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Spring Vegetable Potpies
Packed with a hearty mix of springtime ingredients — morel mushrooms, peas, asparagus, baby potatoes and carrots, and herbs — these individual vegetarian potpies employ store-bought all-butter puff pastry to minimize prep.
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Buttery Shrimp with Peas and Potatoes
Quick-cooking baby gold potatoes give creamy heft to this weeknight-friendly one-skillet dinner featuring tender shrimp and fresh shelling peas suspended in a luscious white wine sauce.
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Chicken with Artichokes and Mushrooms
Grace Parisi dredges bone-in chicken thighs in flour, then pan-fries them in a combo of butter and olive oil to develop a brown, crusty exterior before they braise with artichokes and mushrooms in Chardonnay. A splash of cream turns the reduced liquid into a silky sauce.
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Mafaldine with Pea Shoot—Meyer Lemon Pesto
Elegant, eye-catching, and utterly delicious, this ruffled pasta dish couldn't be easier to prepare. The bright pesto — featuring fresh pea shoots and herbs, ricotta salata, sunflower seeds, and fragrant Meyer lemon — comes together instantly in the blender, while the garlicky breadcrumb topping takes just 10 minutes to cook on the stovetop.
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Pineapple Teriyaki Chicken Bites
Pineapple is at its sweetest and juiciest in the spring. For this stir-fry, use the fruit to make a tangy cordial for the spicy-sweet teriyaki glaze that coats juicy chicken thigh pieces, tender onions, and caramelized chunks of pineapple.
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Spring Vegetable Paella
This creative take on paella combines thin, young asparagus, fresh sweet peas, and spinach with mushrooms and sausage. Preserved lemon and anchovy add a bright citrus kick and savory depth; chopped radicchio is stirred in at the very end to add crunch, color, and an extra dimension of fresh, pleasantly bitter flavor.
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Seared Sea Scallops with Ricotta and Spring Pea Mash and Chive Oil
For an elegant, fuss-free main, try this spring-perfect scallop dish from Emeril Lagasse. Make the cheesy pea mash and fragrant chive oil ahead, then simply sear the scallops when it's time to eat.
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Skirt Steak and Asparagus with Salsa de Semillas
Food writer Paola Briseño González dresses up steak with spring asparagus and Mexican salsa de semillas loaded with pumpkin seed kernels, cashews, and sesame seeds.
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Seared Salmon with Pistachio Pesto
Easy to pull off on a weeknight, this crispy salmon is seared in a hot cast-iron skillet for a flavorful crust. A simple and bright pistachio-mint pesto comes together in a bowl, without a food processor or blender.
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Spinach-Artichoke Chicken Roulade
For a retro roulade with crowd-pleasing flavor, butterfly boneless, skinless chicken breasts, then pound them thin to roll around a filling of cooked baby spinach, shallot, garlic, crushed red pepper, and marinated artichoke hearts, all mixed with cream cheese, shredded mozzarella, and Parmesan cheese.
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Spiced Pork Chops with Buttery Peas, Radishes, and Mint
Cookbook author Melissa Clark sears juicy pork chops in garlicky spiced butter, then cooks shallots in the same skillet before tossing in the peas and radishes and nestling the chops back in the pan for a quick trip to the oven. A side of couscous completes the meal.
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Spring Puttanesca Pasta
F&W's Justin Chapple offers a seasonal rendition of puttanesca that incorporates arugula, parsley, fresh spring onions, spicy Calabrian chiles, and Castelvetrano olives. This vibrant pasta dish is ready in just half an hour.
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Sausage-Stuffed Artichokes with New Potatoes
Tender artichokes are filled with savory pork sausage, then baked with baby potatoes and a splash of Chardonnay for an elegant, seasonal meal. Serve with a sliced baguette and Dijon mustard for dipping.
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Grilled Asparagus Pizzas with Gremolata
Daniele Uditi of Pizzana in Los Angeles saves the most delicate toppings for after the pie leaves the heat, preserving their freshness. For this version, he finishes the grilled pizza with a lively gremolata of fresh herbs, garlic, and crushed red pepper.
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Chicken Breasts with White Wine Pan Sauce with Crème Fraîche and Spring Herbs
Everyday pan-roasted chicken breasts become a restaurant-quality meal with a simple white wine pan sauce enriched by créme fraîche and a generous handful of tender fresh herbs. The sauce comes together in about 10 minutes and delivers an elegant, silky texture.
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Palak "Paneer" with Pressed Fresh Ricotta
Fry crispy, cheesy cubes of fresh ricotta in ghee for cheese croutons that pair with this warm puree of chile- and ginger-spiked spinach and cilantro for a meatless main.
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Seared Lamb Chops with Seared Endive, Asparagus, and Tahini Dressing
"To round out this springtime dish, I add some more spring produce —seared endives and asparagus — which I garnish with fresh mint (a nod to my parents, who would always add mint jelly when lamb was served)," cookbook author Klancy Miller writes. "I drizzle the vegetables with a tangy tahini dressing, loaded with lemon juice, which adds a bright, acidic finish."
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Crispy Chicken Thighs with Spice-Roasted Radishes
Seasonal radishes shine in this recipe, roasted with chicken thighs and served over fresh arugula. The best part? There's only six ingredients, and the whole thing comes together in 45 minutes.
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Rib Eye with Charred Spring Onions and Salsa Verde
For this recipe, chef Hillary Sterling makes a sweet, tangy marinade to tenderize the meat and add intense flavor to the skillet-seared steak, which is enlivened with a drizzle of fresh lemon juice and served alongside a piquant salsa verde and juicy spring onions.
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Crawfish Étouffée
The spring months are peak season for the juiciest wild-caught crawfish, so it's a great time to serve up this tomato-rich Creole classic. Their tender meat, along with the stew's rich flavors and vibrant herb garnish, makes this dish ideal for special occasions but simple enough for every day.
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Spinach Lasagna
Spinach-rich ricotta, silky Mornay sauce, and mozzarella come together in a bubbling, golden baked lasagna that’s as crowd-pleasing as it is indulgent.
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Gnocchi Asparagi e Pancetta (Tuscan Gnocchi with Asparagus and Pancetta)
Great gnocchi starts with the right potatoes; here, Yukon Golds stand in for the prized tubers of Tuscany’s Bolgheri region. In keeping with the area’s trademark simplicity, the pillowy dumplings are tossed with tender spring asparagus and a savory pan sauce enriched with pancetta and emulsified until silky.
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Crispy Grilled Lamb Pitas with Radish-Watercress Salad
A combination of watermelon radishes, green daikon, and cherry radishes gets tangled in a pile of peppery watercress for a fresh, crisp salad to perfectly balance the rich, za’atar-spiced lamb.
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Chicken with Tarragon and Morels
Put elegant comfort on the menu with this creamy chicken dish highlighting the truly special flavor of earthy, meaty morel mushrooms. To make it, dried morels are plumped in hot water, which produces a tasty broth that adds extra dimension to the silky sauce.
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Cod with Lemony Leeks, Snap Peas, and Herbs
Cookbook author Colu Henry gives cod the treatment it deserves in this recipe, where it's paired with flavorful leeks cooked in white wine and chicken broth as well as crunchy snap peas for the finishing touch.
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Steak and Carrot Tacos
Cumin-tinged carrots are served in warm homemade tortillas with juicy, meaty skirt steak. Substitute roasted mixed mushrooms for the beef if you want a meat-free option.
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Chicken Tagine with Artichoke Hearts and Peas
In this chicken tagine from legendary chef Joël Robuchon, spring artichoke hearts and peas bring seasonal flair to a spicy, warming broth.
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Beer-Braised Chicken Stew with Fava Beans and Peas
Reach for chef Paul Kahan's excellent spring stew recipe when fresh fava beans become available — you'll need a cup of them, shelled, plus English peas and a bottle of your favorite Belgian beer.
* This article was originally published here
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