1. Lemon Garlic Salmon with Asparagus

Ingredients:

• Salmon fillets
• lemon
• garlic
• asparagus
• olive oil
• salt
• pepper

This light and fresh salmon dinner is perfect for a spring evening. The salmon is seasoned simply with salt, pepper, olive oil, garlic and lemon for a bright flavor. Roasted asparagus makes the ideal crisp and green accompaniment. To make this sheet pan dinner, start by heating the oven to 400°F and lining a large baking sheet with parchment paper. Next, place the salmon fillets skin-side down on one half of the sheet and season with salt, pepper, olive oil, minced garlic and lemon zest. On the other half, toss the asparagus with olive oil, salt and pepper. Roast for 12-15 minutes until the salmon flakes easily and the asparagus is tender. A quick lemon dill sauce can be made by mixing lemon juice with olive oil, dill and garlic while the main components roast. Enjoy this satisfying springtime sheet pan dinner recipe!

Recipe

2. Sheet Pan Fajitas with Chicken and Peppers

Ingredients:

• Chicken breasts
• bell peppers
• onion
• fajita seasoning
• olive oil
• flour tortillas
• cheese
• salsa
• sour cream

Make easy chicken fajitas for a crowd by cooking everything on one sheet pan! This recipe starts with slicing chicken breasts and bell peppers and spreading them out on a sheet pan. Next, sprinkle on fajita seasoning or taco seasoning and drizzle with olive oil to coat. After roasting for 15-20 minutes, the fajita veggies and chicken will be perfectly cooked. While the main ingredients roast, warm tortillas and prep any desired toppings like guacamole, cheese, salsa and sour cream. To serve, assemble fajitas by loading the warm tortillas with slices of seasoned chicken, peppers and onions. Customize each fajita with favorite toppings! Sheet pan fajitas deliver maximum flavor with minimal cleanup.

Recipe

3. Pesto Pasta with Sun-Dried Tomatoes

Ingredients:

• Penne pasta
• basil pesto
• sun-dried tomatoes
• baby spinach
• Parmesan cheese
• olive oil
• pine nuts, garlic

A simple springtime pasta made with nutty pesto sauce mixed with tangy sun-dried tomatoes and tender baby spinach. Start by boiling water and cooking penne pasta according to package directions. Drain the pasta, reserving 1/2 cup of starchy pasta water. In a large bowl, mix together pesto sauce, sun-dried tomatoes, baby spinach and a splash of pasta water. Add the hot pasta and toss well so that everything is evenly coated. Top with shaved Parmesan cheese and chopped toasted pine nuts or garlic breadcrumbs. The starchy pasta water helps the pesto evenly coat each piece. Fresh basil pesto can be made ahead of time or use high quality store-bought pesto for an even easier dinner. This vibrant pesto pasta is perfect for spring!

Recipe

4. Stir Fry with Broccoli and Carrots over Rice

Ingredients:

• Rice
• broccoli
• carrots
• chicken or tofu
• stir fry sauce
• vegetable oil
• garlic
• ginger

Quickly stir fry crisp broccoli and carrots for a fresh, fast and healthy spring dinner. First, cook rice according to package directions. Then, heat vegetable oil in a wok or large skillet over high heat. Add sliced chicken or tofu along with minced garlic and ginger. Cook for 2-3 minutes before adding the broccoli and carrots. Continue stir frying 5 more minutes until the veggies are tender but still crisp. Stir in stir fry sauce like soy sauce, oyster sauce or teriyaki to coat everything evenly. Serve the finished stir fry over the freshly cooked rice. Sprinkle with sesame seeds or green onions for added flavor and crunch. The key to perfect stir fry is cutting all ingredients into similar sized pieces so everything cooks in the same amount of time.

Recipe

5. Veggie Frittata with Zucchini, Tomatoes and Feta

Ingredients:

• Eggs,
• zucchini,
• cherry tomatoes,
• feta cheese,
• basil,
• olive oil,
• salt,
• pepper

This vegetable-packed frittata makes the perfect light spring dinner. Whisk together 8-10 eggs in a bowl with some chopped basil, salt and pepper. Heat a skillet with olive oil over medium-low heat. Cook thin slices of zucchini for 3-4 minutes until starting to soften. Add quartered cherry tomatoes and continue cooking another 2 minutes. Pour the egg mixture over the veggies. Crumble feta cheese evenly over the top. Cover and cook for 8-10 minutes until the frittata puffs up and the eggs are set. Run a spatula around the edges to loosen and slide onto a plate. Enjoy this easy veggie frittata sliced into wedges while warm or cold the next day. Zucchini, tomato and feta cheese star in this springtime twist on a classic egg dish!

Recipe

6. Chicken Caprese Sandwiches with Pesto Mayo

Ingredients:

• Ciabatta rolls,
• cooked chicken,
• mozzarella,
• tomatoes,
• basil pesto mayo,
• spinach

Build an easy chicken sandwich stacked high with spring veggies and melty mozzarella cheese! Start by mixing up basil pesto and mayo to spread onto ciabatta rolls. Layer cooked chicken, tomato slices, mozzarella cheese and spinach leaves. Bake or grill the sandwiches for 5-7 minutes until the bread is toasty and the cheese melts. Caprese salad flavors of tomato, basil and mozzarella shine in this chicken sandwich combo perfect for spring dinners or lunches. Try salmon instead of chicken for an equally tasty alternative!

Recipe

7. Greek Turkey Burgers with Tzatziki Sauce

Ingredients:

• Ground turkey,
• feta cheese,
• garlic,
• oregano,
• olive oil,
• burger buns,
• tzatziki,
• tomato slices,
• cucumber,
• spinach

Flavorful turkey burgers feature Mediterranean flavors from feta cheese, fresh herbs and zesty tzatziki sauce. In a mixing bowl, combine ground turkey with crumbled feta, minced garlic, Italian seasoning, salt and pepper. Form into patties about 4 inches wide. Grill or pan fry the patties for 5-7 minutes per side until cooked through and lightly charred on the outside. Serve each burger on a bun with desired toppings like tzatziki sauce, cucumber slices, tomato, spinach and red onion. This Greek-inspired take on turkey burgers delivers big flavor in a lighter dish that’s perfect for spring.

Recipe

8. One Pan Lemon Herb Chicken and Potatoes

Ingredients:

• Boneless skinless chicken thighs,
• red potatoes,
• lemon,
• thyme,
• rosemary,
• olive oil,
• garlic,
• salt,
• pepper

Bake lemon herb chicken and potatoes together in one dish for fuss-free cooking and flavorful results. Toss red potatoes with minced garlic, thyme, rosemary, olive oil, lemon zest, salt, pepper. Arrange seasoned chicken thighs over the herbed potatoes. Squeeze fresh lemon juice over everything and roast at 425F for 35-40 minutes until potatoes are tender and chicken is cooked. The savory herb mixture beautifully coats both the juicy baked chicken and crispy roasted potatoes for a complete one-pan meal with bright lemon essence. Serve garnished with more fresh herbs!

Recipe

9. Shrimp Tacos with Mango Salsa and Slaw

Ingredients:

• Shrimp,
• corn tortillas,
• mango salsa,
• white cabbage,
• cilantro,
• lime juice,
• olive oil,
• cumin,
• chili powder

Make fast and flavorful shrimp tacos topped with sweet mango salsa and crunchy cabbage slaw. Season raw jumbo shrimp with chili powder, cumin, salt and pepper then cook through on the stovetop or grill until pink. Warm corn tortillas to assemble the tacos. Make a tangy slaw by shredding white cabbage and tossing with olive oil, lime juice, salt and cilantro. Top tortillas with the spiced shrimp, mango salsa and crunchy slaw. The sweet and spicy flavors pair perfectly together for a tasty spring taco dinner!

Recipe

10. Farro Salad Bowls with Chickpeas and Asparagus

Ingredients:

• Farro,
• chickpeas,
• asparagus,
• cherry tomatoes,
• feta,
• lemon juice,
• olive oil,
• dill,
• salt,
• pepper

Take this wholesome farro salad bowl to go for quick springtime lunches and dinners! Cook farro according to package instructions, then let chill. Toss together with drained canned chickpeas, chopped raw asparagus, halved cherry tomatoes, crumbled feta, olive oil and lemon juice. Season to taste with salt, pepper and chopped fresh dill. Portion into containers or serve into bowls. The farro and veggies can be prepped in advance, then grab and go for healthy meals all week. Customize each bowl with extras like hard boiled eggs, nuts or olives. A fast farro salad packed with spring produce!

Recipe

11. Spinach, Strawberry and Feta Salad

Ingredients:

• Baby spinach,
• strawberries,
• feta cheese,
• red onion,
• poppy seed dressing,
• almonds

This sweet and savory spring salad combines juicy strawberries, creamy feta and crisp almonds over a bed of fresh baby spinach. Start by whisking together a simple dressing with olive oil, lemon juice, honey, poppyseeds, salt and pepper. To assemble, top washed and dried spinach leaves with sliced strawberries, crumbled feta cheese and very thinly sliced red onion. Drizzle the tangy sweet dressing over top and sprinkle with chopped toasted almonds. Strawberry spinach salad is the perfect starter or light meal to enjoy on a spring day!

Recipe

12. Quinoa Fried “Rice” with Peas, Carrots and Egg

Ingredients:

• Quinoa,
• frozen peas and carrots,
• eggs,
• ginger,
• garlic,
• soy sauce,
• sesame oil,
• green onions

Quickly prepare a vegetarian and protein-packed version of classic fried rice using quinoa. After cooking quinoa according to package directions, toss it in a skillet with a whisked egg to lightly scramble and coat all the grains. Next add frozen peas and carrots plus minced ginger and garlic. Stir fry everything together for 2-3 minutes, seasoning with soy sauce and sesame oil to taste. Top each serving with more green onions for added flavor and crunch. Quinoa takes the place of rice in this fast weeknight recipe perfect for spring!

Recipe

13. Zucchini Noodle Carbonara with Peas

Ingredients:

• Zucchini noodles,
• eggs,
• Parmesan,
• bacon,
• frozen peas,
• parsley,
• garlic,
• salt,
• pepper

Ribbons of fresh zucchini noodles become the base for a lighter rendition of rich and creamy carbonara sauce. Spiralize or julienne sliced zucchini into noodle shapes. Cook 2 minutes until slightly softened but still firm. Whisk eggs with grated Parmesan cheese, salt and pepper. Cook chopped bacon in the skillet, then toss zoodle noodles and frozen peas into the rendered bacon fat. Remove from heat and mix in the egg and cheese mixture, stirring quickly so the heat gently cooks the sauce without scrambling the eggs fully. Garnish with chopped parsley and garlic. Zucchini carbonara makes a fresh and fast spring pasta!

Recipe

14. BBQ Chicken Flatbreads with Red Onion and Cilantro

Ingredients:

• Flatbreads or naan,
• bbq sauce,
• chicken,
• red onion,
• cheddar cheese,
• cilantro

Fire up the grill and bake up these fast bbq chicken flatbreads for a fun and casual spring dinner! Brush flatbreads or naan lightly with oil then grill for 2-3 minutes per side until lightly charred. Spread with bbq sauce then layer on sliced grilled chicken, red onion, cheddar cheese and fresh cilantro. Close the grill to melt the cheese. For a vegetarian version, swap out the chicken for mushrooms or other veggies. Easy to customize, these personal bbq chicken pizzas on the grill make a great spring meal!

Recipe

15. Mediterranean Chickpea Salad Sandwiches

Ingredients:

• Chickpeas,
• cucumbers,
• bell peppers,
• red onion,
• feta cheese,
• olive oil,
• lemon juice,
• oregano,
• pitas

This Mediterranean-style chickpea salad becomes the protein-packed star of a tasty spring sandwich. Drain and rinse one 15 oz can of chickpeas, then mix together with diced cucumber, roasted red pepper, red onion, crumbled feta, olive oil, lemon juice, oregano, salt and pepper. Spoon the fresh and flavorful chickpea mixture onto warmed pita bread, gyro wraps, or sandwich thins. Top with cucumber slices, tomato, spinach leaves or hummus. Easy to prepare ahead of time, this chickpea salad keeps well to make grab and go lunches or quick dinners all week long. A vegetarian sandwich perfect for spring!

Recipe

16. Honey Garlic Glazed Salmon with Roasted Broccoli

Ingredients:

• Salmon fillets,
• broccoli florets,
• honey,
• soy sauce,
• garlic,
• olive oil,
• salt,
• pepper

This sheet pan dinner recipe delivers sweet and savory roasted salmon alongside crisp-tender broccoli in just 20 minutes. Toss broccoli florets with olive oil, salt and pepper then spread out on one side of a baking sheet. Place salmon fillets skin side down on the other side and brush with a honey garlic glaze made from mixing soy sauce, honey, minced garlic and olive oil. Roast at 400°F for 15-20 minutes until the salmon flakes easily and broccoli is lightly browned. The honey garlic glaze creates a beautiful caramelized crust on the salmon as it bakes. An easy baked salmon dinner ready in just one pan!

Recipe

17. Thai Turkey Lettuce Wraps with Peanut Sauce

Ingredients:

• Ground turkey,
• bell pepper,
• carrot,
• green onion,
• garlic,
• ginger,
• peanut sauce,
• iceberg lettuce leaves

Fill crisp lettuce cups with quick and flavorful Thai turkey for a fun, fresh spring meal. Stir fry ground turkey in a skillet with finely chopped bell pepper, shredded carrot, green onion, garlic, ginger and desired Thai seasonings. To serve, spoon the hot turkey mixture into cupped iceberg lettuce leaves and top with desired garnishes like chopped peanuts, cilantro or lime wedges. Make an easy peanut dipping sauce by whisking together peanut butter, soy sauce, lime, ginger and other Thai flavors. Turkey lettuce wraps with Thai inspiration add a flavorful twist to Taco Tuesday!

Recipe

18. Veggie and Goat Cheese Quiche

Ingredients:

• Pie crust,
• eggs,
• goat cheese,
• zucchini,
• tomatoes,
• spinach,
• parsley,
• basil,
• salt,
• pepper

This fresh veggie quiche makes the perfect light spring meal for brunch or dinner. Partially blind bake a pie crust so it stays nice and crisp. Next, scatter sliced zucchini, tomatoes and spinach over the bottom. In a bowl, beat together eggs, crumbled goat cheese, salt, pepper, chopped parsley and basil. Pour the egg mixture over the waiting veggies then bake at 400°F for 30-40 minutes until set in the middle. Finish with a sprinkle of parmesan cheese once cooled. Bake up this easy veggie quiche with the season’s best produce for a satisfying dinner any night of the week!

Recipe

19. Pesto Gnocchi with Cherry Tomatoes

Ingredients

• Gnocchi,
• basil pesto,
• cherry tomatoes,
• Parmesan cheese,
• pine nuts

Toss pillowy gnocchi pasta with vibrant pesto sauce for a fast weeknight dinner that feels luxurious. Boil fresh or frozen gnocchi according to package directions, then drain thoroughly. Add to hot skillet with prepared basil pesto, halved cherry tomatoes and baby spinach leaves. Toss gently until the spinach just barely wilts under the heat. Remove from heat then stir in shaved Parmesan cheese and toasted pine nuts. The pesto wonderfully coats each tender gnocchi while the spinach and burst tomatoes create little pops of flavor. Simple, yet impressive enough for company!

Recipe