16 Spring Dinner Recipes to Keep in Your Back Pocket

By Food & Wine and Bridget Hallinan
Updated May 01, 2017
Victor Protasio
One of the best parts of spring is seasonal ingredients—e.g. peas, asparagus, leeks, and radishes—and we love incorporating them in our dinners. Think garganelli with speck, peas, and scallion cream, fennel and arugula salad, and crispy chicken thighs with spice-roasted radishes. Some are light and refreshing; others, hearty enough to keep you warm through the season’s temperamental weather. Read on to find out how to make some of our favorites.
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Spring Buckwheat Noodle Salad

Credit: © John Kernick
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British cooks Jasmine and Melissa Hemsley dress this vegetable-packed noodle salad with a deeply flavorful and tangy sun-dried tomato and Brazil nut pesto.

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Raw and Fried Tuscan Kale and Brussels Sprout Salad

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This fresh salad showcases contrasting textures and is finished with a tangy dressing.

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Shaved Asparagus Salad with Oranges and Pecorino

Credit: © William Meppem
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A quintessential spring salad, this dish is refreshing and filling.

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Spring Vegetable and Sunflower Panzanella 


Credit: © Con Poulos
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For this delicious springtime version of panzanella, chef Jeremy Fox tosses sunflower bread with asparagus, peas, cucumbers and sunflower sprouts.

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Braised Sausage and Fennel with Toasted Spices

Credit: Greg DuPree
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With whole pink peppercorns and fennel seeds, this simple braise is gently perfumed and aromatic with fresh spring flavors inspired by the braised fennel at Red Hook Tavern in Brooklyn, from chef Allison Plumer. Use a fresh, spicy sausage here to complement the creamy bean puree and sweet fennel.

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Garganelli with Speck, Peas, and Scallion Cream

Credit: Victor Protasio
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Sweet spring peas and garlicky sauce flood tubular garganelli pasta in this recipe, making each bite a surprise. Substitute penne if you can’t find garganelli, and don’t skip the lemon and mint at the end, which bring balance to the dish.

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Seared Lamb Chops with Seared Endive, Asparagus, and Tahini Dressing

Credit: Antonis Achilleos
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Klancy Miller rounds out this springtime dish with more spring produce—seared endives and asparagus—and a fresh mint garnish.

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Cod with Lemony Leeks, Snap Peas, and Herbs

Credit: Victor Protasio
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Colu Henry gives cod the elegant upgrade it deserves in this recipe, paired with flavorful leeks cooked in white wine and chicken broth, and crunchy snap peas for the finishing touch.

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Pasta with Asparagus and Mushrooms

Credit: Jennifer Causey
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Allowing the pasta dough to rise (just like a bread dough) before rolling and shaping gives the cecamariti in this dish its characteristic texture and flavor.

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Mint and Pea Soup

Credit: © Andrew Montgomery
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Aaron Bertelsen’s refreshing soup is flavored with parsley and mint, and topped with even more herbs for a garnish.

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Crispy Chicken Thighs with Spice-Roasted Radishes

Credit: Victor Protasio
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Seasonal radishes shine in this recipe, roasted with chicken thighs and served over fresh arugula. The best part? There’s only six ingredients, and the whole thing comes together in 45 minutes.

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Steak-and-Carrot Tacos

Credit: Greg DuPree
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Here, small (not baby!) carrots are roasted with fragrant cumin seeds, then served in warm homemade tortillas with juicy, meaty skirt steak. For a vegetarian version, swap out the steak for roasted mixed mushrooms.

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Fennel and Arugula Salad with Meyer Lemon Vinaigrette

Credit: Eric Wolfinger
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This simple, refreshing salad has a light ingredient list; feel free to add a protein, like chicken, for a more substantial meal.

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Quinoa Egg Bowl with Pecorino

Credit: © John Kernick
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Cookbook author Melissa Clark takes inspiration from Caesar salad in this quinoa bowl, which includes a soft runny egg and a lemony, cheese-spiked dressing. Greens, sugar snap peas, and sliced radishes add seasonal flavor—you can easily enjoy this dish for lunch or dinner.

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Chicken with Tarragon and Morels

Credit: Alison Miksch
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Dried morels get a quick soak in hot water, which renders a super-flavorful broth that adds another layer of richness to the cream sauce. It’s classic, comforting, and just as good, if not better, than a warm hug on a cold day.

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Potato Soup with Sage Butter and Rye Crumbs

Credit: Greg DuPree
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The sour rye crumb here makes a great contrast to a creamy, rich soup. Slather extra sage butter on a slice of bread. Verjus, made from the juice of unripened wine grapes, is acidic but gentler than vinegar and helps balance the richness of this soup.

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By Food & Wine and Bridget Hallinan