11 Easy Spring Dinners to Welcome the Season

Ah, springtime—when nature wakes up from its long slumber, painting landscapes in lush greens, vibrant blooms, and the enticing promise of warmth.

As a culinary enthusiast, I’ve always found the season to be an inspirational muse in the kitchen, ushering in a cornucopia of fresh, seasonal ingredients. These are the golden weeks when crisp asparagus, tender greens, and zesty lemons take center stage.

There’s something extraordinarily exciting about bringing these elements into my cooking, crafting meals that are both nourishing and a celebration of the season itself. In the spirit of spring refreshment, I’ve gathered a list of 11 easy spring dinners that are bound to rejuvenate your weekly meal rotation.

So let’s unfold our aprons and dive into these delightful dishes one by one.

1. Lemon Roasted Spring Chicken with Asparagus

This recipe transports me back to childhood Sundays at home, where every golden roast was wrapped in the comforting embrace of family and laughter. The Lemon Roasted Spring Chicken with Asparagus captures that essence, yet elevates it with the vibrant zest of lemon—a nod to the awakening of spring.

This dish strikes a perfect balance; the tenderness of the chicken, the crispiness of asparagus, all infused with the aromatic fragrance of roasted lemons. Simple yet deeply satisfying, it’s a go-to dinner that never fails to impress.

Ingredients:

• 2 lbs bone-in, skin-on chicken pieces (thighs or drumsticks)
• 2 lemons, sliced
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Season chicken with salt and pepper. Arrange it on a baking tray, placing half the lemon slices under the chicken and the rest on top. Drizzle with olive oil.
3. Roast for 25 minutes.
4. Add the asparagus to the tray and continue roasting for another 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and skin is crispy.
5. Garnish with chopped parsley and serve hot.

2. Red Wine Poached Halibut with Bacon & Mushrooms

I can never resist the pull of a good seafood dish, and this one is special—it’s sophistication on a plate. Growing up by the coast, fresh fish was always a staple in our diet. This Red Wine Poached Halibut with Bacon & Mushrooms bridges elegant flavors effortlessly.

Red wine poaching subtly imbues the halibut with a rich depth, complemented exquisitely by the savory bacon and mushrooms. It’s like indulging in a bit of culinary luxury without the fuss, ideal for when you want to treat yourself or impress guests.

Ingredients:

• 4 halibut fillets (6 oz each)
• 1 cup red wine
• 6 slices bacon, diced
• 1 cup mushrooms, sliced
• 2 tbsp butter
• 2 cups fresh spinach
• Salt and pepper, to taste

Instructions:

1. In a skillet, heat red wine over low heat until it simmers gently. Add halibut fillets and poach for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
2. Meanwhile, heat butter in another pan over medium heat. Add mushrooms and sauté for 3-4 minutes until soft.
3. Add diced bacon and cook until crispy.
4. Place a bed of fresh (or lightly sautéed) spinach on serving plates.
5. Remove halibut from poaching liquid, pat dry, and place over spinach.
6. Spoon bacon-mushroom mixture over the fish and serve.

3. Easy Roast Leg of Lamb

If there’s one dish that effortlessly marries tradition with the freshness of spring, it’s the Easy Roast Leg of Lamb. Back in culinary school, I fell in love with lamb’s versatility and its uncanny ability to hold the essence of whatever herbs it’s paired with.

Here, rosemary and garlic transform the lamb into a fragrant, succulent delight. For those Sunday afternoons when you’re in the mood to savor a slice of wholesomeness without too much effort, this recipe is your best ally.

Ingredients:

• 1 leg of lamb (about 2 lbs)
• 2 sprigs fresh rosemary
• 2 cloves garlic, minced
• 2 anchovy fillets, finely minced (optional)
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 450°F (230°C).
2. Make small cuts in the lamb and insert minced garlic, rosemary sprigs, and optional anchovies into the slits.
3. Season generously with salt and black pepper.
4. Roast at 450°F for 15 minutes, then reduce heat to 375°F (190°C) and continue roasting for 35-45 minutes (until internal temp reaches 135°F (57°C) for medium-rare).
5. Remove from oven, tent with foil, and let rest for 10-15 minutes before slicing.
6. Serve with roasted vegetables or a fresh salad.

4. Jersey Royal, Wild Garlic & Watercress Tart with Pink Pickled Onions

Imagine a flaky pastry crust topped with creamy fillings; that’s elegance in every bite with this Jersey Royal, Wild Garlic & Watercress Tart. I was first introduced to this dish at a quaint restaurant in the English countryside, and I’ve cherished the memory (and the taste) ever since.

Jersey Royals add that unmistakable buttery texture, while wild garlic and watercress inject a breath of fresh air, perfectly balanced with tangy pink pickled onions.

Ingredients:

• 1 sheet puff pastry
• 1 cup Jersey Royal potatoes, peeled and diced
• 1 cup wild garlic leaves, chopped
• 1 cup watercress, chopped
• 1 cup heavy cream
• 2 eggs
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup pink pickled onions (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a baking sheet and prick with a fork to prevent puffing.
3. Boil potatoes until fork-tender, then drain and slice.
4. In a bowl, whisk together eggs, heavy cream, salt, and pepper. Stir in wild garlic and watercress.
5. Spread the mixture evenly over the pastry, then layer sliced potatoes on top.
6. Bake for 25-30 minutes or until golden brown and set.
7. Garnish with pink pickled onions before serving.

5. Orecchiette with Italian Sausage and Asparagus

As a pasta lover, this Orecchiette with Italian Sausage and Asparagus holds a special place in my heart. The blend of chewy orecchiette, savory sausage, and fresh asparagus is like a symphony of flavors—and it comes together in one pan!

Every forkful echoes the rustic charm of Italian family gatherings, where food is about sharing and savoring.

Ingredients:

• 1 lb orecchiette pasta
• 1 lb Italian sausage (mild or spicy), casings removed
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup grated Parmesan cheese
• ½ tsp red pepper flakes (optional, for heat)
• Salt and black pepper, to taste

Instructions:

1. Cook pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add sausage and cook until browned, breaking it into crumbles with a spoon (about 5-6 minutes).
3. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Stir in asparagus and cook for 2-3 minutes until tender but crisp.
5. Toss in cooked pasta, adding reserved pasta water (a little at a time) until the sauce reaches the desired consistency.
6. Remove from heat, stir in Parmesan cheese and the remaining 1 tbsp olive oil.
7. Season with salt and black pepper to taste, then serve hot with extra Parmesan on top.

6. Spring Pea Pesto Pasta Salad

This dish is the epitome of spring’s freshness. I discovered the joy of pesto pasta during a sunny picnic in Tuscany, where simple recipes taste like utter perfection.

This Spring Pea Pesto Pasta Salad combines the vibrant greens of peas with the creamy richness of mozzarella, tied together by the earthy essence of fresh pesto. It’s a harmonious ensemble best enjoyed al fresco with friends.

Ingredients:

• 1 lb short pasta (penne, fusilli, or farfalle)
• 1 cup fresh or frozen spring peas (if frozen, thaw before using)
• 1 cup pesto (store-bought or homemade)
• 1 cup prosciutto, chopped
• 1 cup fresh mozzarella, diced
• Zest of 1 lemon
• ½ cup Parmesan cheese, grated
• ½ cup panko breadcrumbs (for garnish, optional)
• 1 tbsp olive oil

Instructions:

1. Cook pasta in a large pot of salted boiling water until al dente. Drain and let cool.
2. In a dry pan, toast panko breadcrumbs with olive oil over medium heat until golden brown. Stir in lemon zest and Parmesan cheese and set aside.
3. In a large bowl, toss pasta with pesto, peas, chopped prosciutto, and diced mozzarella.
4. Sprinkle with toasted breadcrumbs just before serving.
5. Serve cold or at room temperature.

7. Chicken Piccata

Transport yourself to the Amalfi Coast with this classic Chicken Piccata, where simplicity meets exquisite flavors. There’s something profoundly comforting about the blend of tangy lemon, creamy sauce, and tender chicken.

This is the dish I bring out when aiming to impress without wanting to stress—always resulting in empty plates and happy faces.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup all-purpose flour (for dredging)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• ¼ cup fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp heavy cream (optional, for creamier sauce)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Flatten chicken breasts to about ½ inch thickness for even cooking.
2. In a shallow dish, mix flour with salt and black pepper. Dredge the chicken in the flour mixture, shaking off excess.
3. Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Cook chicken for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
4. In the same skillet, add garlic and sauté for 30 seconds. Pour in chicken broth, lemon juice, and capers, scraping up browned bits from the pan. Simmer for 3 minutes.
5. Stir in heavy cream (if using) and the remaining 1 tbsp butter. Return chicken to the skillet, spooning sauce over the top. Simmer for 2 minutes.
6. Garnish with fresh parsley and serve hot over pasta or mashed potatoes.

8. Bow Tie Pasta Salad

This Bow Tie Pasta Salad is my salute to childhood Sundays spent in my grandmother’s kitchen. Bright, colorful, and bursting with flavor, it embodies the playful nature of spring.

Whether paired with a cookout or a laid-back lunch, its creamy dressing intertwined with bow tie pasta, ham, and vibrant vegetables never fail to deliver smiles.

Ingredients:

• 1 lb bow tie pasta (farfalle)
• 1 cup ham, diced
• 1 cup cheese, diced (cheddar or mozzarella)
• 1 cup bell peppers, diced (red, yellow, or green)
• 1 cup spring peas (fresh or thawed frozen)
• ½ cup red onion, finely chopped (optional)
• ¾ cup creamy dressing (ranch, Caesar, or homemade)
• 1 tbsp Dijon mustard (for tang, optional)
• Salt and pepper, to taste

Instructions:

1. Cook pasta in a large pot of salted boiling water until al dente. Drain, rinse under cold water, and let cool completely.
2. In a large bowl, combine pasta, ham, cheese, bell peppers, peas, and red onion.
3. In a separate bowl, whisk together creamy dressing, Dijon mustard (if using), salt, and pepper.
4. Pour dressing over pasta mixture and toss until evenly coated.
5. Chill for at least 30 minutes before serving to allow flavors to meld.

9. Crab Cakes with Arugula Salad

Crab cakes for me are nostalgia—they take me back to beachside dinners and the joy of uncomplicated fare. In this recipe, the Crab Cakes with Arugula Salad perfectly encapsulate sea-salty breezes.

The cakes, golden and crispy, combined with a peppery arugula salad and a tangy rémoulade sauce, create a taste experience that resonates with the freshness of spring.

Ingredients:

For the Crab Cakes:

• 1 lb lump crab meat (picked over for shells)
• ¾ cup panko breadcrumbs
• 1 egg, beaten
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1 tbsp chopped fresh parsley
• ½ tsp Worcestershire sauce
• 1 tbsp lemon juice
• 2 tbsp unsalted butter or olive oil (for frying)

For the Arugula Salad:

• 2 cups fresh arugula
• 1 tbsp olive oil
• ½ tbsp lemon juice
• Salt and black pepper, to taste

For the Rémoulade Sauce:

• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp capers, chopped
• 1 tbsp pickle relish
• ½ tsp smoked paprika
• ½ tsp garlic powder
• 1 tsp lemon juice

Instructions:

1. Prepare the Crab Cakes:
   • In a large bowl, mix crab meat, breadcrumbs, egg, mayo, Dijon mustard, Old Bay, parsley, Worcestershire sauce, and lemon juice.
   • Gently form into 4-6 patties and chill for 30 minutes to help them hold their shape.
2. Cook the Crab Cakes:
   • Heat butter or olive oil in a skillet over medium heat.
   • Cook crab cakes for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
3. Make the Arugula Salad:
   • In a bowl, toss arugula with olive oil, lemon juice, salt, and pepper.
4. Prepare the Rémoulade Sauce:
   • In a small bowl, whisk together all sauce ingredients until smooth.
5. Serve:
   • Plate crab cakes with arugula salad and a side of rémoulade sauce.

10. Steak Lettuce Wraps with Peanut Sauce

Few combinations are as tantalizing as bold steak flavors with refreshing crunch. These Steak Lettuce Wraps with Peanut Sauce are a fixture in my warm-weather culinary repertoire.

Every bite delivers a burst of savory goodness, complemented by a delectable homemade peanut sauce, carrots, and cucumbers. It feels like hosting a backyard BBQ, even if you’re cooking for just one.

Ingredients:

For the Steak:

• 1 lb flank steak or skirt steak
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp black pepper

For the Wraps:

• 4 large lettuce leaves (butter lettuce or romaine work best)
• 1 small carrot, julienned
• 1 small cucumber, julienned
• 2 tbsp chopped peanuts (for garnish, optional)

For the Peanut Sauce:

• ¼ cup peanut butter (creamy or chunky)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 clove garlic, minced
• 1 tsp sriracha (optional, for heat)
• 2 tbsp warm water (to thin sauce)

Instructions:

1. Marinate and Cook the Steak:
   • In a bowl, mix soy sauce, olive oil, garlic powder, and black pepper. Rub the mixture over the steak.
   • Grill or pan-sear over medium-high heat for 4-5 minutes per side (for medium-rare). Let rest for 5 minutes, then slice thinly against the grain.
2. Make the Peanut Sauce:
   • In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, garlic, sriracha, and warm water until smooth.
3. Assemble the Wraps:
   • Place steak slices into each lettuce leaf.
   • Top with carrot and cucumber slices.
   • Drizzle with peanut sauce and sprinkle with chopped peanuts (if using).

11. Rack of Lamb with Garlic and Rosemary

Lamb is the jewel in my crown of spring dishes, and this Rack of Lamb with Garlic and Rosemary melds elegance with simplicity. The secret lies in infusing the lamb with aromatic garlic and rosemary, a technique I picked up during my travels through Provence.

Paired with a hint of honey and mustard that forms a sweet-savory crust, it’s a meal that transforms any dinner into a special occasion.

Ingredients:

• 1 rack of lamb (about 2 lbs)
• 2 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil.
2. Prepare the Lamb:
   • Pat the rack of lamb dry and season with salt and pepper.
   • In a small bowl, mix garlic, rosemary, olive oil, Dijon mustard, and honey.
   • Rub the mixture all over the lamb.
3. Roast the Lamb:
   • Place lamb bone-side down on the baking sheet. Roast for 20-25 minutes for medium-rare (internal temp of 130°F/55°C).
   • For medium, roast for 25-30 minutes (internal temp of 140°F/60°C).
4. Rest and Serve:
   • Remove from the oven and let rest for 5-10 minutes.
   • Slice between the bones and serve immediately.

Final Thoughts

Exploring these fresh, vibrant, and straightforward recipes draws us closer to the very heart of spring. Each dish—from the refreshing Lemon Roasted Chicken to the sophisticated Rack of Lamb—opens doors to new culinary experiences using Season’s bounty.

I encourage you to embrace these delights, try new combinations, and let your cooking bloom alongside the season. Remember, a little imagination in the kitchen can defy the ordinary and infuse meals with the spirit of the season.

Now, it’s time to pour yourself a springtime drink and savor the taste of these 11 easy spring dinners!