15 Easy Spring Dinner Ideas to Celebrate the Season

Spring is a time for renewal, and that includes your dinner menu! Swap out the heavy stews and root vegetables for vibrant, seasonal ingredients that capture the essence of the warmer months.

We’ve compiled a collection of delicious spring dinner recipes that are perfect for any occasion. From weeknight wonders to impressive showstoppers, you’ll find something to tantalize your taste buds and celebrate the arrival of spring.

Get ready to explore light and flavorful dishes brimming with fresh herbs, asparagus, peas, and more. So ditch the winter blues and embrace the season with our inspiring spring dinner recipes!

1. Lemon-Ginger Chicken and Green Beans

This vibrant dish is bursting with fresh spring flavors. Marinated chicken is stir-fried with crisp green beans, tossed in a zesty lemon-ginger sauce, and finished with a sprinkle of sesame seeds for a satisfying and healthy meal.

Recipe

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb green beans, trimmed
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 1 inch piece of fresh ginger, grated
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the chicken breasts with salt and pepper, then cook until golden brown and cooked through, about 5-7 minutes per side.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add garlic and ginger, cooking until fragrant, about 1 minute.
5. Add the green beans, soy sauce, honey, lemon juice, and zest. Sauté for 5-7 minutes until beans are tender-crisp.
6. Return the chicken to the skillet, tossing to coat with the sauce.
7. Garnish with fresh parsley and serve hot.

Serve With: Steamed jasmine rice

Drink With: Iced green tea or a crisp Sauvignon Blanc

2. Salmon, Asparagus, and Leek in Parchment

Simple and elegant, this recipe allows the natural flavors of the ingredients to shine. Salmon fillets are nestled with tender asparagus spears and sliced leeks, all seasoned with fresh herbs and lemon, then baked in parchment paper for a fuss-free and flavorful dinner.

Recipe

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 leeks, sliced
• 2 tbsp olive oil
• 1 lemon, sliced
• 4 sprigs of fresh dill
• Salt and pepper to taste
• Parchment paper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut 4 large sheets of parchment paper.
3. Divide the asparagus and leeks among the parchment sheets, placing them in the center.
4. Place a salmon fillet on top of each vegetable pile.
5. Drizzle with olive oil, season with salt and pepper, and top with lemon slices and dill sprigs.
6. Fold the parchment over the salmon and vegetables, crimping the edges to seal the packets.
7. Place the packets on a baking sheet and bake for 20-25 minutes.
8. Serve the packets on plates, allowing diners to open their own for a fun presentation.

Serve With: A side of couscous or quinoa

Drink With: A glass of Chardonnay or a light Pinot Noir

3. Pea Pesto Handkerchiefs

These delightful pasta parcels are as fun to make as they are to eat. Won ton wrappers are filled with a vibrant pea pesto and ricotta cheese mixture, then folded into charming handkerchief shapes and cooked until tender.

Recipe

Ingredients:

• 1 lb fresh pasta sheets (handkerchiefs)
• 1 cup fresh peas (blanched if fresh)
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1 clove garlic
• 1/4 cup olive oil
• Salt and pepper to taste
• Zest of 1 lemon
• Fresh mint leaves for garnish

Instructions:

1. Cook the pasta sheets in boiling salted water until al dente, about 2-3 minutes. Drain and set aside.
2. In a blender, combine peas, pine nuts, Parmesan, garlic, and olive oil. Blend until smooth.
3. Season the pesto with salt, pepper, and lemon zest.
4. Toss the pasta with the pea pesto until well coated.
5. Serve garnished with fresh mint leaves.

Serve With: A mixed green salad

Drink With: A chilled glass of Prosecco or a light Rosé

4. Creamy Tuna Pasta with One-Pan Magic

This recipe is a weeknight lifesaver. All the ingredients – pasta, tuna, cherry tomatoes, and peas – come together in one pan with a creamy sauce for a quick and satisfying pasta dish that’s perfect for busy evenings.

Recipe

Ingredients:

• 12 oz pasta (penne or fusilli)
• 2 cans tuna in water, drained
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup frozen peas
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat.
3. Add garlic and sauté until fragrant, about 1 minute.
4. Stir in heavy cream and bring to a simmer.
5. Add Parmesan cheese and stir until melted and smooth.
6. Add tuna and peas, cooking until heated through.
7. Toss the cooked pasta with the sauce, coating well.
8. Season with salt and pepper to taste and serve hot.

Serve With: Garlic bread

Drink With: A glass of Pinot Grigio or a sparkling water with lemon

5. Spring Vegetable Paella

Celebrate the season with this colorful and flavorful paella. Tender rice is cooked with an assortment of spring vegetables like asparagus, peas, and artichoke hearts, along with shrimp or chicken for a hearty and satisfying main course.

Recipe

Ingredients:

• 1 1/2 cups arborio rice
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and cut into pieces
• 1 cup fresh peas
• 1 cup artichoke hearts, quartered
• 1 tomato, grated
• 4 cups vegetable broth
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a paella pan or large skillet over medium heat.
2. Add onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in bell pepper, green beans, peas, and artichoke hearts, cooking for another 5 minutes.
4. Add rice, grated tomato, saffron, and smoked paprika, stirring to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to low and simmer uncovered for about 20 minutes, or until the rice is tender and the liquid is absorbed.
7. Season with salt and pepper to taste and serve hot.

Serve With: A side of crusty bread

Drink With: A glass of Sangria or a refreshing white wine such as Albariño

6. Sautéed Chicken with Mustard-Cream Sauce

This classic dish gets a refreshingly light twist for spring. Pan-seared chicken breasts are coated in a creamy sauce made with Dijon mustard, white wine, and fresh herbs, creating a comforting and flavorful meal.

Recipe

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp olive oil
• 1 shallot, finely chopped
• Salt and pepper to taste
• Fresh
• parsley for garnish

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Sauté the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, add shallot and cook until softened, about 2 minutes.
5. Stir in heavy cream, Dijon mustard, and whole grain mustard, bringing to a simmer.
6. Return the chicken to the skillet, coating with the sauce.
7. Cook for an additional 2-3 minutes until the sauce thickens slightly.
8. Garnish with fresh parsley and serve hot.

Serve With: Mashed potatoes or steamed asparagus

Drink With: A glass of Chardonnay or a light Pinot Noir

7. Avocado and Boursin Bruschetta

Elevate your appetizer game with these elegant and delicious bruschetta. Crusty bread slices are topped with a creamy spread of Boursin cheese and mashed avocado, then garnished with fresh spring vegetables and a drizzle of balsamic glaze for a delightful starter.

Recipe

Ingredients:

• 1 baguette, sliced
• 1 ripe avocado
• 1 package Boursin cheese (garlic and herb flavor)
• 1 tbsp olive oil
• 1 lemon, juiced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet and brush with olive oil.
3. Toast in the oven for about 10 minutes, until golden and crisp.
4. In a mixing bowl, mash the avocado with lemon juice, salt, and pepper.
5. Spread Boursin cheese on each toasted baguette slice.
6. Top with a dollop of mashed avocado.
7. Garnish with fresh basil leaves and serve immediately.

Serve With: A side of mixed olives

Drink With: A glass of Prosecco or a refreshing lemonade

8. Penne with Shrimp, Feta, and Spring Vegetables

This vibrant pasta dish is a medley of textures and flavors. Penne pasta is tossed with succulent shrimp, crumbled feta cheese, and an assortment of spring vegetables like asparagus, peas, and cherry tomatoes, all bathed in a light and flavorful lemon-herb sauce.

Recipe

Ingredients:

• 12 oz penne pasta
• 1 lb shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Cook the penne pasta according to package instructions. Drain and set aside.
2. In a skillet, heat olive oil over medium heat.
3. Add garlic and shrimp, cooking until shrimp are pink and opaque, about 3-4 minutes.
4. Add cherry tomatoes and cook for another 2 minutes.
5. Stir in spinach and cooked pasta, mixing until the spinach wilts.
6. Remove from heat and add feta cheese, lemon juice, salt, and pepper.
7. Toss to combine and serve garnished with fresh dill.

Serve With: A side of garlic bread

Drink With: A glass of Sauvignon Blanc or a chilled Rosé

9. Miso Soup with Tofu, Spinach, and Carrots

This nourishing and flavorful soup is perfect for a light and satisfying spring dinner. Miso paste adds a rich depth of flavor, while tofu, spinach, and carrots provide protein and vital nutrients.

Recipe

Ingredients:

• 4 cups vegetable broth
• 1/4 cup miso paste
• 1 cup tofu, cubed
• 1 cup fresh spinach
• 1 carrot, thinly sliced
• 2 green onions, sliced
• 1 tbsp soy sauce

Instructions:

1. In a medium pot, bring vegetable broth to a simmer.
2. Whisk in miso paste until fully dissolved.
3. Add tofu, spinach, carrots, and soy sauce.
4. Simmer for 5-7 minutes until vegetables are tender.
5. Garnish with sliced green onions and serve hot.

Serve With: A side of steamed edamame

Drink With: A cup of green tea

10. Steak and Asparagus Stir-Fry

This recipe is a quick and easy way to enjoy a restaurant-quality meal at home. Thinly sliced steak is stir-fried with crisp asparagus spears and tossed in a savory sauce for a flavorful and satisfying main course.

Recipe

Ingredients:

• 1 lb flank steak, thinly sliced
• 1 bunch asparagus, trimmed and cut into pieces
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable oil

Instructions:

1. Heat vegetable oil in a wok or large skillet over high heat.
2. Add garlic and ginger, cooking until fragrant, about 1 minute.
3. Add the steak strips and stir-fry until browned, about 3-4 minutes.
4. Add asparagus and stir-fry for another 3-4 minutes until tender-crisp.
5. Stir in soy sauce, oyster sauce, and sesame oil, tossing to coat.
6. Serve hot with rice or noodles.

Serve With: Steamed rice

Drink With: A cold beer or iced tea

11. Linguine with Asparagus and Egg

This simple yet elegant pasta dish is a true celebration of spring flavors. Tender linguine is tossed with fresh asparagus, a creamy lemon sauce, and a perfectly cooked egg, creating a luxurious and satisfying meal.

Recipe

Ingredients:

• 12 oz linguine
• 1 bunch asparagus, trimmed and cut into pieces
• 4 large eggs
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the linguine according to package instructions. Add asparagus during the last 3 minutes of cooking. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add the cooked linguine and asparagus to the skillet, tossing to coat in the garlic oil.
4. Divide the pasta among four plates. Top each with a raw egg yolk and a sprinkle of Parmesan cheese.
5. Season with salt and pepper and serve immediately, allowing the heat from the pasta to cook the egg yolk slightly.

Serve With: A side of arugula salad

Drink With: A glass of Pinot Grigio or a light Chardonnay

12. Cashew Shrimp

This dish is a delightful twist on classic kung pao chicken. Shrimp are stir-fried with colorful vegetables and coated in a sweet and savory sauce with a delightful crunch from cashew nuts.

Recipe

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup cashews
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp vegetable oil
• 1 tsp sesame oil

Instructions:

1. Heat vegetable oil in a wok or large skillet over high heat.
2. Add garlic and stir-fry until fragrant, about 1 minute.
3. Add shrimp and cook until pink and opaque, about 3-4 minutes.
4. Add bell peppers and onion, stir-frying until tender-crisp, about 3-4 minutes.
5. Stir in soy sauce, oyster sauce, and sesame oil.
6. Add cashews and toss to combine. Serve hot.

Serve With: Steamed jasmine rice

Drink With: A glass of Riesling or a cold beer

13. Spaghettini with Charred Scallions and Peas

Simple and flavorful, this pasta dish is perfect for busy weeknights. Spaghettini is tossed with charred scallions for a smoky depth, fresh peas for sweetness, and a drizzle of olive oil for a light and satisfying meal.

Recipe

Ingredients:

• 12 oz spaghettini
• 1 bunch scallions, trimmed and halved
• 1 cup fresh or frozen peas
• 1/4 cup grated Parmesan cheese
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook spaghettini according to package instructions. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over high heat. Add scallions and cook until charred, about 3-4 minutes. Remove from skillet and set aside.
3. In the same skillet, add remaining olive oil and garlic, cooking until fragrant, about 1 minute.
4. Add peas and cook until heated through, about 2-3 minutes.
5. Toss the cooked spaghettini with the peas and garlic, adding the charred scallions.
6. Sprinkle with Parmesan cheese, season with salt and pepper, and serve hot.

Serve With: A side of mixed green salad

Drink With: A glass of Pinot Grigio or a light Rosé

14. Chicken with Artichokes and Angel Hair

This classic dish is a comforting and elegant choice for a spring dinner. Thin pasta is tossed with tender chicken, artichoke hearts, and a creamy parmesan sauce for a luxurious and flavorful main course.

Recipe

Ingredients:

• 4 boneless, skinless chicken breasts, sliced
• 1 can artichoke hearts, drained and quartered
• 12 oz angel hair pasta
• 1 lemon, juiced
• 3 cloves garlic, minced
• 1/4 cup white wine (optional)
• 1/4 cup chicken broth
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the angel hair pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium-high heat.
3. Season chicken with salt and pepper, then sauté until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
4. In the same skillet, add remaining olive oil and garlic, cooking until fragrant, about 1 minute.
5. Add artichoke hearts, lemon juice, white wine (if using), and chicken broth. Bring to a simmer.
6. Return the chicken to the skillet, tossing to coat with the sauce.
7. Add the cooked pasta to the skillet, tossing to combine.
8. Season with salt and pepper and serve hot.

Serve With: A side of garlic bread

Drink With: A glass of Chardonnay or a light Sauvignon Blanc

15. Inside-Out Pork Dumplings

These fun and flavorful dumplings are a delicious way to enjoy a taste of spring. Ground pork is seasoned with fresh spring vegetables and wrapped in wonton wrappers for a unique and satisfying appetizer or main course.

Recipe

Ingredients:

• 1 lb ground pork
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp vegetable oil

Instructions:

1. Heat vegetable oil in a wok or large skillet over high heat.
2. Add ground pork and cook until browned, about 5-7 minutes.
3. Add garlic and onion, cooking until softened, about 2-3 minutes.
4. Stir in cabbage and carrots, cooking until tender, about 3-4 minutes.
5. Add soy sauce, hoisin sauce, rice vinegar, and sesame oil, tossing to combine.
6. Serve hot, garnished with chopped green onions or sesame seeds.

Serve With: A side of steamed rice or fried rice

Drink With: A glass of cold beer or a cup of green tea

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