As spring arrives, it’s the perfect time to brighten your dinner table with fresh and colorful flavors that celebrate the season.

Picture the zesty taste of Lemon Herb Chicken, perfectly cooked and bursting with citrus goodness.

Or imagine digging into a creamy bowl of Spring Pea and Mint Risotto, rich with the flavors of green peas and mint.

These 15 delightful recipes showcase the best of spring with vibrant vegetables and fresh herbs that will make every meal feel special.

Are you excited to turn your family dinners into a spring celebration?

Stay with us to explore these delicious dishes that your whole family will love!

Spring is here, and it’s time to make your dinner extra special! Discover 15 amazing recipes that bring bright colors and wonderful tastes to your table. From zesty chicken to creamy risotto, these dishes are all about fresh veggies and herbs that will make everyone smile.

Want to impress your family at dinner? Follow along as we share easy tips and yummy recipes that capture the joy of spring! Each dish is designed to be fun and tasty, perfect for everyone, even kids. Get ready to make your meals a delightful springtime feast!

Lemon Herb Chicken With Asparagus

A zesty and invigorating Lemon Herb Chicken with Asparagus, perfect for a light spring dinner with vibrant flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pound asparagus, trimmed
• 2 lemons (1 for zest and juice, 1 for slices)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper to create a marinade.
3. Place chicken breasts in a large baking dish and pour half of the marinade over them, ensuring they are well-coated.
4. Arrange asparagus around the chicken in the baking dish and drizzle the remaining marinade over the asparagus.
5. Place lemon slices on top of the chicken for added flavor.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.
7. Remove from the oven, let rest for 5 minutes, then serve warm.

Spring Pea and Mint Risotto

A creamy and vibrant Spring Pea and Mint Risotto, perfect for a fresh seasonal meal with bright flavors.

Ingredients:

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, warmed
• 1 cup fresh or frozen peas
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1/4 cup fresh mint, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• Juice of half a lemon

Instructions:

1. Heat olive oil in a large pan over medium heat, then add chopped onion and garlic, sautéing until soft, about 3-4 minutes.
2. Add Arborio rice to the pan, stirring to coat in the oil, and cook for 1-2 minutes until slightly toasted.
3. Gradually add warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more, for about 18-20 minutes.
4. When the rice is creamy and al dente, stir in the peas and cook for an additional 2-3 minutes until tender.
5. Remove from heat, then stir in butter, Parmesan cheese, chopped mint, and lemon juice until well combined.
6. Season with salt and pepper to taste, then serve immediately.

Garlic Butter Shrimp With Spinach

Savor the delightful combination of succulent shrimp sautéed in garlic butter, paired with vibrant spinach for a quick and nutritious spring dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 4 cups fresh spinach
• Salt, to taste
• Pepper, to taste
• 1 tbsp lemon juice

Instructions:

1. Melt butter in a large skillet over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque.
4. Stir in fresh spinach and cook for 1-2 minutes until wilted.
5. Drizzle lemon juice over the shrimp and spinach, stir to combine, and remove from heat.
6. Serve immediately as a standalone dish or over rice or pasta.

Strawberry Balsamic Glazed Salmon

Strawberry Balsamic Glazed Salmon is a delightful spring dish that combines the sweetness of strawberries with tangy balsamic for a flavorful glaze over tender salmon.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 cup fresh strawberries, hulled and chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small saucepan, combine strawberries, balsamic vinegar, and honey. Cook over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens into a glaze.
3. Season the salmon fillets with salt and pepper on both sides.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the salmon skin-side down for 2-3 minutes until golden.
5. Brush the strawberry balsamic glaze over the top of the salmon fillets.
6. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon flakes easily with a fork.
7. Remove from the oven, garnish with fresh basil leaves, and serve immediately.

Roasted Radish and Feta Salad

A vibrant and tangy Roasted Radish and Feta Salad, perfect for a light spring dinner with a delightful mix of flavors.

Ingredients:

• 1 bunch of radishes, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups mixed greens
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced almonds
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the radishes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast the radishes for 20-25 minutes, or until tender and slightly caramelized, then let them cool slightly.
4. In a large bowl, combine the mixed greens, roasted radishes, feta cheese, and sliced almonds.
5. In a small bowl, whisk together the balsamic vinegar, honey, and remaining 1 tablespoon of olive oil to make the dressing.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve immediately and enjoy!

Creamy Artichoke Pasta

This creamy artichoke pasta is a delightful spring dish, combining tender pasta with a rich, tangy artichoke sauce for a quick and satisfying meal.

Ingredients

• 12 oz pasta (penne or fettuccine)
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp lemon zest
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta according to package instructions in salted water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Stir in the chopped artichoke hearts and cook for 2-3 minutes, stirring occasionally.
4. Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
5. Add the grated Parmesan cheese and lemon zest, stirring until the cheese melts and the sauce is smooth.
6. Season with salt and pepper to taste.
7. Toss the cooked pasta in the sauce until well coated.
8. Garnish with chopped fresh parsley and serve immediately.

Honey Glazed Carrots With Thyme

Honey Glazed Carrots with Thyme is a delightful side dish that combines the natural sweetness of carrots with a sticky honey glaze and aromatic thyme.

Ingredients:

• 1 pound fresh carrots, peeled and trimmed
• 2 tablespoons honey
• 1 tablespoon unsalted butter
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1/2 cup water

Instructions:

1. Cut the carrots into uniform sticks or rounds for even cooking.
2. In a large skillet, combine the carrots, water, and a pinch of salt.
3. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 5-7 minutes until carrots are tender.
4. Drain any excess water from the skillet.
5. Add butter, honey, and thyme to the carrots in the skillet.
6. Cook over medium heat for 2-3 minutes, stirring occasionally, until the carrots are coated in a glossy glaze.
7. Season with additional salt and pepper to taste.
8. Serve warm as a side dish.

Grilled Lamb Chops With Rosemary

Savor the rich, savory flavors of grilled lamb chops infused with aromatic rosemary, perfect for a spring dinner.

Ingredients:

• 8 lamb chops
• 2 tablespoons fresh rosemary, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, juiced

Instructions:

1. In a small bowl, mix rosemary, garlic, olive oil, salt, pepper, and lemon juice to create a marinade.
2. Rub the marinade evenly over the lamb chops and let them marinate for at least 30 minutes in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Remove the lamb chops from the marinade, allowing excess to drip off.
5. Grill the chops for about 3-4 minutes per side for medium-rare, or longer if desired.
6. Remove from grill and let rest for 5 minutes before serving.

Zesty Lemon Orzo With Peas

A vibrant and invigorating dish, Zesty Lemon Orzo with Peas combines tender orzo pasta with bright lemon flavors and sweet peas for a perfect spring meal.

Ingredients

• 1 cup orzo pasta
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the orzo pasta according to package instructions in a pot of salted boiling water. During the last 2 minutes of cooking, add the frozen peas. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Stir in the cooked orzo and peas, mixing well to combine with the garlic and oil.
4. Add the lemon zest and juice, stirring to coat the orzo evenly with the citrus flavor.
5. Remove from heat and mix in the grated Parmesan cheese until melted and well incorporated.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh parsley before serving.

Spring Vegetable Stir-Fry

A vibrant Spring Vegetable Stir-Fry bursting with fresh, seasonal flavors and crisp textures, perfect for a quick and healthy dinner.

Ingredients:

• 1 cup broccoli florets
• 1 cup snap peas
• 1 red bell pepper, sliced
• 1 medium carrot, sliced into thin sticks
• 1 cup asparagus, cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1/4 cup green onions, chopped
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Prepare all vegetables by washing and cutting them as specified.
2. Heat vegetable oil in a large wok or skillet over medium-high heat.
3. Add garlic and ginger, sautéing for 30 seconds until fragrant.
4. Toss in broccoli, snap peas, bell pepper, carrot, and asparagus, stirring constantly for 5-7 minutes until tender-crisp.
5. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey.
6. Pour the sauce over the vegetables, stirring to coat evenly for 1-2 minutes.
7. Remove from heat, sprinkle with green onions and sesame seeds if using.
8. Serve hot as a standalone dish or with rice or noodles.

Herbed Quinoa With Roasted Veggies

Herbed Quinoa with Roasted Veggies is a vibrant, nutritious dish perfect for spring dinners, combining fluffy quinoa with roasted vegetables and fresh herbs.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups mixed vegetables (e.g., zucchini, bell peppers, carrots), chopped
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the chopped vegetables with 1 tablespoon of olive oil, thyme, rosemary, salt, and pepper.
3. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and slightly caramelized.
4. While the vegetables roast, combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and broth is absorbed.
5. Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
6. In a large serving bowl, mix the cooked quinoa, roasted vegetables, remaining 1 tablespoon of olive oil, fresh parsley, and lemon juice.
7. Adjust seasoning with additional salt and pepper if needed, and serve warm.

Citrus Marinated Grilled Chicken

Citrus Marinated Grilled Chicken is a zesty, flavorful dish perfect for a spring dinner with its bright, tangy marinade.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 2 tablespoons lime juice
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• Fresh cilantro for garnish (optional)

Instructions:

1. In a bowl, whisk together orange juice, lemon juice, lime juice, garlic, olive oil, honey, salt, pepper, and oregano to make the marinade.
2. Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring they are fully coated.
3. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.
4. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
5. Remove the chicken from the marinade, letting excess liquid drip off, and discard the marinade.
6. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
7. Remove from the grill and let the chicken rest for 5 minutes before slicing.
8. Garnish with fresh cilantro if desired, and serve hot with your favorite spring sides.

Fresh Tomato and Basil Flatbread

A vibrant and easy-to-make Fresh Tomato and Basil Flatbread, perfect for a light spring dinner with fresh, seasonal flavors.

Ingredients:

• 1 pre-made flatbread or pizza dough
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 1 cup mozzarella cheese, shredded
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Place the flatbread or rolled-out pizza dough on a baking sheet.
3. In a small bowl, mix olive oil and minced garlic, then brush the mixture over the flatbread.
4. Sprinkle shredded mozzarella cheese evenly over the flatbread.
5. Arrange the halved cherry tomatoes on top of the cheese.
6. Season with salt and pepper to taste.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the edges are golden.
8. Remove from the oven and top with fresh basil leaves before serving.
9. Slice and enjoy warm.

Chilled Avocado and Cucumber Soup

A invigorating and creamy chilled soup, perfect for spring evenings, combining the cool flavors of avocado and cucumber.

Ingredients:

• 2 ripe avocados
• 1 large cucumber, peeled and chopped
• 1 cup plain Greek yogurt
• 1/2 cup vegetable broth
• 1/4 cup fresh lime juice
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1/2 cup cold water (optional, for thinning)

Instructions:

1. Scoop out the flesh of the avocados and place it in a blender or food processor.
2. Add the chopped cucumber, Greek yogurt, vegetable broth, lime juice, garlic, and cilantro to the blender.
3. Blend the mixture until smooth and creamy.
4. Season with salt and pepper to taste.
5. If the soup is too thick, add cold water gradually until desired consistency is reached.
6. Transfer the soup to a bowl or container and refrigerate for at least 1 hour to chill.
7. Serve cold, garnished with additional cilantro or a slice of cucumber if desired.

Lemon Raspberry Cheesecake Bites

Lemon Raspberry Cheesecake Bites are delightful mini desserts bursting with tangy lemon and sweet raspberry flavors, perfect for spring gatherings.

Ingredients:

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh raspberries

Instructions:

1. Preheat your oven to 325°F (163°C) and line a mini muffin tin with paper liners.
2. In a small bowl, mix graham cracker crumbs and melted butter until well combined.
3. Press about 1 teaspoon of the crumb mixture into the bottom of each muffin liner to form a crust.
4. In a medium bowl, beat the cream cheese and sugar together until smooth and creamy.
5. Add the egg, lemon zest, lemon juice, and vanilla extract, and mix until fully incorporated.
6. Spoon or pipe the cheesecake batter over the crusts, filling each liner about 3/4 full.
7. Gently press 1-2 raspberries into the top of each cheesecake bite.
8. Bake for 15-18 minutes, or until the centers are set but still slightly jiggly.
9. Let the cheesecake bites cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
10. Refrigerate for at least 2 hours before serving to allow them to fully set.