39 Spring Dinner Ideas

Tallarines Verdes (South American Green Noodles) in bowls — The Spruce / Ana Zelic

After a long winter of root vegetables, spring is a welcome change, bringing with it a plethora of colorful produce. Some veggies, like fiddleheads and green garlic, are only available in the spring, while others, like asparagus and peas, are simply better this time of year.

Whether you're looking for a recipe that showcases spring produce or are seeking ideas for easy, flavorful dinners that fit the season, we have you covered.

Your Produce Checklist

Spring is a time for delicate veggies that are light, bright, and tasty. Look for these items at your local grocery and farmers market:

Artichokes
Asparagus
Carrots
Fava Beans
Fennel
Fiddleheads
Green Garlic
Greens (arugula, chard, kale, lettuce, spinach, watercress)
Leeks
New Potatoes
Peas
Radishes
Ramps

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Fennel, Grapefruit, and Arugula Salad

The Spruce / Eric Kleinberg

Greens like arugula are at their prime in the spring, and one of the best way to enjoy the peppery leaves is in a salad. Paired with juicy grapefruit and creamy avocado, this is a memorable arugula salad.
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Minted Pea Purée

The Spruce / Cara Cormack

A minted pea purée on your plate is like a breath of spring no matter what time of year you make it. The vibrant green color and the scent of the fresh mint make this a great accompaniment to many dishes. It is particularly lovely with oily fish such as smoked mackerel fishcakes.
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Stamppot With Curly Kale and Rookworst (Boerenkoolstamppot)

The Spruce / Ali Redmond

Stamppot is classic Dutch comfort food, and this recipe featuring kale is an excellent option for a weeknight meal. If you can't find the smoked sausage rookworst, swap it for kielbasa.
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Niçoise Tuna Salad With Dijon Dressing

The Spruce / Cara Cormack

The beauty of a Niçoise salad is in the combination of its ingredients. It's simple, but as with most simple things, the quality of the ingredients is paramount. For this basic salade Niçoise, use good quality fresh tuna and don't overcook.

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Vegan Gnocchi With Spinach Pesto

The Spruce / Leah Maroney

Homemade potato gnocchi are surprisingly easy to make, especially if you have leftover baked potatoes. A quick vegan spinach pesto makes a colorful and tasty sauce.
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Easy Asparagus Soup

The Spruce / Danielle Moore

A simple mixture of asparagus, chicken stock, and heavy cream yields a soup that captures the flavor of spring. To make the recipe vegetarian, simply use vegetable broth.
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Instant Pot Artichokes With Lemon-Garlic Aioli

The Spruce / Diana Rattray

Use your pressure cooker to effortlessly steam whole artichokes until perfectly tender. They make a fun side dish, especially when served with dipping sauce.
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Kosher Vegetable Kugel

The Spruce Eats / Cara Cormack

When you think of kugel, you often think of rich, creamy, and sweet kugel. But it doesn't have to be that way. If you are looking for a healthy, tasty dish that is relatively easy to prepare and flavorful, look no further. This delicious vegetable kugel recipe contains grated carrots, zucchini, celery, potatoes, onion, and garlic mixed with eggs, oil, potato starch, and spices.

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Quick and Easy Lemon Sardine Pasta

The Spruce / Eric Kleinberg

Dinner doesn't get easier than this lemony sardine dish. It's light, but flavorful and ready in just 30 minutes. The combination of sardines, garlic, red pepper flake, kale, and a little citrus hits all the right notes.
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Greek Leek Pie Recipe (Phyllo Pie)

The Spruce / Diana Chistruga

Sautéed springtime leeks make a delicious filling (along with cheese) in this Greek phyllo pie. Flaky and cheesy, pair the dish with a salad for a satisfying meal.
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Marinated Pork Fillet Roasted on Rhubarb

The Spruce / Danielle Moore

Spring is rhubarb season, and while your mind might turn to pie, try pairing it with pork. Its fruity tartness works wonderfully with salty, meaty pork, as in this roasted pork fillet.
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Flat Iron Steak Tacos

The Spruce / Kristina Vanni

A flavorful marinade is the secret to these steak tacos. Cook the steak on a grill or a grill pan, let rest, then slice thin against the grain. Set the meat out with tortillas and toppings so everyone can make their own.

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Tallarines Verdes (South American Green Noodles)

The Spruce / Ana Zelic

With a vibrant sauce of fresh spinach and basil, green noodles are the ultimate spring dish. The sauce is quick to make with the help of a blender, and it'll be done before the pasta's finished cooking.
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Bukharan Chicken and Rice With Carrots

The Spruce / Diana Chistruga

Spring is the best time to find tender, crisp young carrots that are just right for an escape from the winter blues. Plov is a signature dish of of Central Asia often slow cooked in a wood-burning oven and served to guests as a symbol of hospitality for holidays. Take advantage of peak-season carrots in this comforting dish with little hands-on time.
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Lamb Burgers

The Spruce

Ground lamb is combined with a few simple ingredients to make these lamb burgers. Serve with your choice of toppings, like feta or blue cheese, arugula, and marinated tomatoes.
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Green Pea Salad With Easy Creamy Dressing

The Spruce / Ana-Maria Stanciu

This crispy and colorful salad is best when made with fresh peas which are at their peak in the springtime. The creamy dressing makes the veggie-packed dish a family favorite.

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Baked Chicken With Spinach

The Spruce

Give chicken breasts an easy upgrade with spinach, tomatoes, green onions, and mozzarella or Parmesan cheese. Everything is baked together for a colorful main dish.
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Vietnamese Noodle Salad With Lemongrass Beef (Bun Bo Xao)

The Spruce / Cara Cormack

Everyone will love the combination of succulent beef, crispy veggies, bright herbs, and chewy noodles in this bun bo xao, especially when topped with nước mắm pha.
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Chicken Asparagus Pasta

The Spruce / Leah Maroney

Lemony, cheesy pasta is topped with tender chicken and asparagus for a one-dish meal. The whole family will ask for seconds when you serve this chicken asparagus pasta.
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Air Fryer Salmon

The Spruce / Diana Rattray

In this recipe, salmon gets a honey mustard glaze before a quick trip in the air fryer. Pair with a spring vegetable like asparagus or peas and a simple grain like rice for a quick meal.

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Tuna Pasta Salad With Dill

The Spruce / Qi Ai

Pasta salad is an ideal dish to eat during the warm months—it needs little cooking, can be made ahead, and is great served cold or at room temperature. It is also very flexible, allowing you to add protein, vegetables, herbs, and different dressings.
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Vegetarian Chana Masala With Spinach

The Spruce / Emily Hawkes

Chana masala features tender chickpeas, vibrant spinach, and a delectable blend of spices. Serve with rice for a vegetarian meal that's ready in under 30 minutes.
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Vegetarian Thai Pineapple Fried Rice

The Spruce / Diana Chistruga

This Thai fried rice is spiced with curry powder and features cashews, pineapple, and raisins for layers of flavor and texture. It's delicious on its own, but you can add shrimp or chicken if you like.
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Air Fryer Asparagus

The Spruce / Diana Rattray

The air fryer is the secret to perfectly roasted asparagus in mere minutes. Top with fresh lemon and Parmesan cheese for a little flair.

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2-Ingredient Crock Pot Barbecued Chicken Legs

The Spruce / Kristina Vanni

You can use frozen or thawed chicken thighs to make this couldn't-be-easier slow cooker recipe. Add the chicken and some barbecue sauce to the crock pot and let it cook on low. That's it!
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Israeli Couscous Risotto With Spinach and Parmesan Cheese

The Spruce / Anastasiia Tretiak

Swapping the usual rice for Israeli couscous gives this risotto a deliciously chewy texture. Springy fresh spinach pairs wonderfully with Parmesan cheese for the vegetarian side or main dish.
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Easy Thai Grilled Fish Fillets

The Spruce / Loren Runion

As the weather begins to warm up, it's time to dust off the grill and put it to good use. These Thai grilled fish fillets, with a soy, fish sauce, lime, and garlic sauce, are a great excuse.
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Snow Peas With Butter and Lemon

The Spruce / Julia Estrada

For crisp-tender snow peas, blanch them first before sautéing in butter with lemon zest and slivered almonds. The side dish pairs well with any meat, from chicken to fish to beef.

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Chicken Katsu

The Spruce / Leah Maroney

Moist but crispy, chicken katsu is fun to eat. Serve alongside rice and a springy salad and you have an excellent weeknight meal.
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Homemade Turkish Lahmacun

The Spruce / Bahareh Niati

If you’re a fan of pizza but can do without the cheese, you’re sure to love Lahmacun, a Turkish street food. It has a much thinner dough, doesn’t use cheese in the topping, and is usually rolled or folded before eating. It's traditionally served with lemon wedges, a mixture of Italian parsley, seasoned veggies, sliced red onion, and sumac on the side.
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Chinese Orange Pork Chop Stir-Fry

The Spruce / Diana Chistruga

Boneless pork chops cook up quickly in a wok or large skillet before being stir-fried with bok choy, carrots, and an orange sauce. Add steamed rice and you have a complete meal.
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Shrimp Ceviche

The Spruce Eats / Diana Chistruga

Though you may know shrimp ceviche as an appetizer, you can certainly enjoy it as an quick dinner to throw some flavor into your week. In this mexican-style recipe, shrimp marries with lime juice, chopped tomatoes, avocado, cucumber, onion, serrano, and cilantro. Serve with tortilla chips or over tostadas.

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Instant Pot Stuffed Peppers

The Spruce / Diana Chistruga

Stuffed with ground beef, rice, marinara sauce, and Parmesan cheese, these tasty peppers cook entirely in the Instant Pot. Top with cheese and replace the lid so that the stuffed peppers are nice and melty before serving.
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Kale Caesar Salad

The Spruce / Leah Maroney

Kale makes a satisfying and nutritious base for this classic Caesar salad. Top with grilled chicken, shrimp, or tofu for a one-dish meal.
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Turkey Lettuce Wraps

The Spruce / Tam Le

These low-carb lettuce wraps are topped with mango salsa and are very fun to eat. Fresh mint and cilantro add to the dish's fresh flavor.
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Panko-Crusted Salmon Cakes

The Spruce / Cara Cormack

Panko breadcrumbs give these salmon cakes their signature crispy, crunchy crust. Serve with fresh lemon slices and, if desired, a dipping sauce.

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Buttered Leeks

The Spruce / Diana Chistruga

Give leeks a much-deserved spotlight in this simple but elegant side dish. Serve naturally sweet buttered leeks with mashed potatoes and pork chops or chicken.
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Grilled Spring Onions

The Spruce / Stephanie Goldfinger

The heat of a grill turns spring onions sweet and a bit creamy. Grilled onions add flavor to dishes featuring roast meats—particularly a nice grilled steak or juicy grilled chicken—or as part of a grilled vegetable platter.
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BBQ Chicken Salad

The Spruce / Diana Rattray

This BBQ chicken salad is a satisfying whole meal salad that is perfect for any day of the week. This recipe is a great choice for the warm weather and it's versatile because if there's an ingredient someone doesn't like, then you can simply omit it or swap it for something else.