spring dinner meal recipes

Spring has arrived and with it comes a bounty of fresh produce to cook delicious meals with. In this post, we've rounded up some easy and tasty dinner recipes that celebrate the brightness and freshness of spring. From skillet chicken thighs with spring vegetables to strawberry avocado salsa chicken cutlets, these recipes feature seasonal favorites like asparagus, strawberries, and avocados. So let's get cooking!

Skillet Chicken Thighs with Spring Vegetables and Shallot Vinaigrette

This dish is both colorful and flavorful, perfect for a spring dinner. The skillet chicken thighs are paired with asparagus, peas, and radishes and topped with a tangy shallot vinaigrette. Here's what you'll need for the recipe:

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh or frozen peas
• 1 bunch radishes, trimmed and quartered
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped fresh chives
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 small shallot, finely chopped

Instructions:

1. Preheat oven to 425°F.
2. Sprinkle chicken with salt and black pepper. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add chicken, skin side down. Cook for 8 minutes or until golden brown. Flip and cook for another 2 minutes. Transfer to a plate.
3. Add asparagus, peas, and radishes to the same skillet. Drizzle with 1 tablespoon oil, then sprinkle with salt and black pepper. Roast for 10 to 12 minutes or until vegetables are tender and lightly browned.
4. Meanwhile, in a small bowl whisk together parsley, chives, mustard, vinegar, shallot, salt and pepper to make the vinaigrette.
5. Return chicken to the skillet and roast for another 5 to 8 minutes or until chicken is cooked through. Drizzle with shallot vinaigrette and serve.

Chicken Cutlets with Strawberry Avocado Salsa

This dish is sweet, tangy, and refreshing, making it perfect for a spring dinner. The chicken cutlets are coated in a mixture of panko and spices and topped with a fresh strawberry avocado salsa. Here's what you'll need for the recipe:

Ingredients:

• 4 boneless skinless chicken breast halves
• 1/4 cup all-purpose flour
• 1/4 cup Dijon mustard
• 1 egg, beaten
• 1 cup panko breadcrumbs
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• Salt and freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 pint strawberries, hulled and chopped
• 1 avocado, pitted, peeled, and chopped
• 1/2 small red onion, chopped
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon honey
• 1 tablespoon freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro leaves

Instructions:

1. Preheat oven to 425°F.
2. Place flour in a shallow dish. Place mustard and egg in separate shallow dishes. In another shallow dish, mix panko, garlic powder, smoked paprika, salt, and black pepper.
3. Coat chicken with flour, shaking off excess. Dip into mustard, then into egg. Coat with panko mixture.
4. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 3 minutes or until golden brown. Flip and cook for another 2 minutes. Transfer to a plate.
5. Add remaining 1 tablespoon oil to the same skillet. Add strawberries, avocado, onion, jalapeño, honey, lime juice, salt, and black pepper. Cook for 1 to 2 minutes or until heated through.
6. Return chicken to the skillet and place in the oven. Bake for 10 to 12 minutes or until chicken is cooked through. Top with cilantro and serve.

Asparagus Pasta with Lemon Garlic Sauce

This pasta dish is light, bright, and loaded with asparagus, making it perfect for a spring dinner. The pasta is coated in a creamy lemon garlic sauce and topped with shaved Parmesan cheese. Here's what you'll need for the recipe:

Ingredients:

• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 1 pound spaghetti or linguine
• 1/4 cup unsalted butter
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 lemons, zested and juiced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper

Instructions:

1. Cook asparagus in boiling salted water for 2 to 3 minutes or until just tender. Using a slotted spoon, transfer asparagus to a bowl of ice water. Reserve cooking liquid.
2. Cook pasta in reserved cooking liquid according to package directions. Drain, reserving 1 cup pasta water.
3. Heat butter in a large skillet over medium heat. Add garlic and red pepper flakes and cook for 1 minute or until fragrant. Add lemon juice, heavy cream, and 1/2 cup reserved pasta water. Simmer for 2 to 3 minutes or until slightly thickened. Add grated Parmesan cheese and lemon zest.
4. Add pasta and asparagus to skillet and toss to coat. Thin with remaining 1/2 cup reserved pasta water, if necessary. Season with salt and black pepper to taste. Top with shaved Parmesan cheese and serve.

Ham with Cherry-Chipotle Glaze

This sweet and spicy glazed ham is perfect for an Easter dinner. The glaze is made with cherry jam, chipotle peppers, and Dijon mustard, giving the ham a unique and delicious flavor. Here's what you'll need for the recipe:

Ingredients:

• 1/2 cup cherry jam
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 chipotle peppers in adobo sauce, chopped
• 1 bone-in spiral ham

Instructions:

1. Preheat oven to 350°F.
2. In a small bowl, whisk together cherry jam, Dijon mustard, apple cider vinegar, and chopped chipotle peppers.
3. Place ham in a large baking dish and brush with the glaze. Bake for 1 to 1 1/2 hours or until heated through.
4. Brush ham with glaze every 30 minutes during baking.
5. Let ham rest for 10 minutes before slicing and serving.

Spring Vegetable Quinoa Salad

This healthy and colorful quinoa salad is perfect for a light spring dinner. Loaded with fresh vegetables and a lemon vinaigrette, it's both flavorful and filling. Here's what you'll need for the recipe:

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• Salt and freshly ground black pepper
• 1 bunch asparagus, trimmed and sliced
• 2 carrots, peeled and diced
• 1 red bell pepper, diced
• 1/2 small red onion, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped fresh mint leaves
• 1/4 cup olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon honey

Instructions:

1. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes or until quinoa is tender and water is absorbed.
2. Place asparagus, carrots, and red bell pepper in a steamer basket. Steam for 5 to 7 minutes or until vegetables are just tender.
3. In a large bowl, combine cooked quinoa, steamed vegetables, red onion, cherry tomatoes, feta cheese, parsley, and mint.
4. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper to make the vinaigrette.
5. Pour vinaigrette over quinoa salad and toss to coat. Season with salt and black pepper to taste.

There you have it, 5 easy and delicious spring dinner recipes to try out this season. Bon appétit!

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