The last season of the year, spring has arrived so let’s make this the best using food recipes. These 20 dinner ideas will make the time even more appetizing and interesting.
When you think of dinner ideas in springtime, what immediately comes to your mind? Maybe a spring pea pasta with glazed shallots and then some crusty bread for dinner? Or maybe start with a simple appetizer containing fresh spring veggies? And then maybe a carrot cake for dessert? Did we successfully hit your hunger triggers? Whatever course you are thinking of, whatever you are craving, we have got you. Anything and everything that comes to your mind, we are assuming that it relies on spring produce! Because why wouldn’t it? Especially after months and months of root vegetables!!
So we are here with 5 top best dinner ideas that Spring produces and will satisfy your cravings. And they feature fresh spring herbs and veggies like snap peas, asparagus, leeks, artichokes, spinach, etc. In the end, it is almost embarrassing how much green spring vegetables bring us and still, we fall short of having enough greens on our plate1 so let’s move ahead.
Papas con Rajas
Silky poblanochiles and tender potatoes carry the main character energy in this dish. This combination stands as a great appetizer or an amazing vegetarian taco filling. A tangy and rich cream sauce makes this a Mexican favorite too!
The ingredients that you will need for this dish include –
- 2 Tbsp. unsalted butter
- 1 small white onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 1 large Yukon Gold potato (about 10 oz.), peeled, cut into 2x½” sticks
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- 2 jalapeños, thinly sliced, divided
- 4 large poblanochiles, cut into 2x½” strips
- 1 Tbsp. vegetable or chicken bouillon paste
- 1¼ cups crema mexicana, divided, or 1 cup heavy cream and ¼ cup sour cream
- Toasted small corn or flour tortillas and lime wedges for serving
The preparation follows –
First, you need to melt two tablespoons of butter over medium heat in a large skillet and then add 1 chopped small white onion along with finely sliced 6 garlic cloves. Then add a whole large Yukon Gold potato which should be about 10 oz. which needs to be peeled and cut into 2x½” sticks. Add ¼ tsp. Morton kosher salt or ½ tsp. Diamond Crystal to the pan along with one thinly sliced jalapeno. Then it is time to add 1 ⁄ 4 cup water to the pan, cover, and cook for 9–12 minutes, stirring occasionally till the onion is softened and the potato is tender. The next step includes adding 4 large poblanochiles that are cut into 2x½” strips in the pan.
Follow the same method of covering and cooking with occasional stirs. You need to do this until the chilies are crisp-tender and bright green in color. Now stir in 1 tbsp. of chicken or vegetable bouillon paste along with 1 whole cup of heavy cream or crema Mexicana until the creme is slightly reduced and the potatoes become really tender. You can do this last step uncovered and then remove it from the heat before stirring in ¼ cup crema Mexicana or sour cream. Now your dish is ready to serve with toasted corn or flour tortillas, remaining 1 jalapeno, and lime wedges.
Spring special rice and lentils with coconut yogurt
This dish is inspired by the Middle Eastern mujadara containing rice and lentils. However, this particular recipe gets a special twist of spring and its beautiful and fresh green vegetables. However, what makes this dish so irresistible is the rich and creamy yogurt on top. So let’s see what you will need to make this complete plate of meal that is soon going to be your comfort food!
The ingredients include –
- 2 Tbsp. plus ¼ cup extra-virgin olive oil
- 3 medium onions, thinly sliced
- 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided
- 4 garlic cloves, thinly sliced
- ½ cup brown or green lentils
- 1 1⁄4 cups of basmati or any other long-grain rice, (Don’t forget to rinse!)
- 1 bunch of asparagus, thinly sliced, and trimmed
- 1 cup frozen peas
- 1 Tbsp. cumin seeds
- 1 Tbsp. mustard seeds
- 2 tsp. Aleppo-style pepper or other mild chili flakes
- Coconut yogurt and cilantro leaves with tender stems (for serving)
The recipe follows –
First, you need to heat 2 Tbsp. extra-virgin olive oil over medium-high on any heavy pot. It could very well be a large Dutch oven as well. Now when the oil is heated, throw in 3 thinly sliced onions before sprinkling with ¼ tsp. Morton kosher salt or ½ tsp. Diamond Crystal salt. Now cook the onions and stir occasionally until they are golden brown in color for 9-11 minutes. Now add 4 thinly sliced garlic cloves for 2 minutes until they are softened. Now pour in 2 1⁄2 cups of water and bring to a boil before adding ½ cup brown or green lentils. Now reduce the heat and cook the lentils thoroughly for 20-25 minutes. It is now time to add 1¼ cups of basmati or any other long-grain rice of your choice along with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cover the stove lower the heat and cook until the rice and lentils are softened, for about 20-25 minutes.
After that, uncover the pot and scatter 1 bunch of trimmed and thinly sliced asparagus, along with 1 cup of thawed frozen peas. Now sprinkle the veggies with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cover with the lid and cook for an additional 5 minutes. Lastly, remove the pot from the heat and let the veggies for as long as they need to be crisp green and bright green in color.
Meanwhile, heat the ¼ cup extra-virgin olive oil in a separate saucepan and add 1 Tbsp. cumin seeds, 1 Tbsp. mustard seeds, and 2 tsp. mild chili flakes. Swirl the spices around and they become a little dark in color (look for the mustard seeds to pop) for about 2 minutes. Now remove the pan from heat and add the remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and continue to swirl around. Uncover the pot and follow it up by gently folding about three-quarters of that spiced oil. Now let’s come to the last part with the coconut yogurt. Divide the pilaf into separate bowls with one scoop of coconut yogurt and the spice oil drizzled over. If you are feeling extra bougie, sprinkle some cilantro on the pilaf for that pop of color and flavor!
Herby Salmon and Potato Salad
If you are feeling a little fancy and keep the food a little on the lighter side, this Herby Salmon and Potato Salad is the perfect dish for you! This is easy and you can make the dinner on a sheet pan, so what can be better than this on a lazy night? The lemon-dressed herbs definitely steal the show along with the pickled sweet peppers. So let’s know what you need to make this salad.
The ingredients are –
- 1 lb. small waxy potatoes, halved or quartered
- Extra-virgin olive oil (for drizzling) Kosher salt, and freshly ground pepper
- 1 jar marinated artichokes, drained of 12 oz.
- 4 skinless salmon filets of 4–6 oz.
- 1½ cups (packed) tender herb leaves (such as parsley, dill, cilantro, and/or mint)
- ¼ cup coarsely chopped drained Peppadew peppers in brine
- ¼ cup torn pitted green olives
- 1 lemon, halved
The preparation follows –
Let’s start with preheating your oven to 425°. Now take 1 lb. of small waxy potatoes that you cut quartered or halved and place them on a baking sheet. Take extra-virgin olive oil for a little drizzling and season the potatoes with freshly ground black pepper and kosher salt. If you want better coating, you can toss the potatoes and then arrange them in an even layer. Now roast them for about 15 minutes until they are almost tender. Now remove the baking sheet and scatter one 12-oz. jar of marinated artichokes (obviously drained) and again roast them for about 6-7 minutes, until the potatoes start to look a little brown.
In the meantime when your potatoes and artichokes are being roasted, focus on the salmon. Pat them dry, place them on a plate, drizzle with extra virgin olive oil, and season them generously with salt and black pepper. For better coating, turn your salmon. Now remove the baking sheet from the oven and toss the artichokes and potatoes with a spatula before nestling the salmon among the veggies. Now roast the salmon until you can flake it easily with a fork and the potatoes are completely tender and well-browned.
Now transfer the artichokes and potatoes into a bowl and add 1½ cups of tender herb leaves like dill, cilantro, parsley, and mint. Add ¼ cup of coarsely chopped drained Peppadew peppers in brine along with ¼ cup torn pitted green olives. Toss the herbs and everything together to mix well before squeezing half a lemon over the salad. Drizzle the salad generously with oil and add salt and pepper. Now finish it off by plating the vegetables and salmon together and enjoy!
Black Pepper Beef Stew
Did you know black peppers do not automatically mean they will be in black? Well, the colors can range from silver to deep maroon to even chocolate brown! Well, this dish celebrates black peppercorn so a little knowledge is exciting! You can even consider this recipe a love letter to black peppercorns, which often is the most underrated spice ever. So let’s get into this stew that once you make it, you might be craving for it again.
The recipe requires –
- ⅓ cup plain whole-milk Greek yogurt
- 1 Tbsp. plus 1 tsp. freshly ground pepper
- 1 2″ piece ginger, peeled, finely chopped, divided
- 6 garlic cloves, finely chopped, divided
- 1 tsp. and 1 Tbsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, divided, plus more
- 2 lb. boneless beef chuck roast, cut into 1″ pieces
- ⅔ cup (or more) vegetable oil, divided
- 2 medium onions, quartered, thinly sliced
- 1 jalapeño, finely chopped
- 2 Tbsp. ground coriander
- 1 Tbsp. garam masala
- 1 tsp. cumin seeds
- 4 oz. snow peas, trimmed
- 4 oz. sugar snap peas, trimmed
- Cilantro leaves and steamed rice for serving
The preparation follows –
This recipe requires you to work beforehand, especially with the meat. Marinate the beef one day ahead and keep it covered and chilled. The same thing goes for the beef stew, you can prepare the stew beforehand without the peas, at least 3 days before, and keep it covered and chilled. Now let’s come to the real recipe.
First, whisk ⅓ cup plain whole-milk Greek yogurt with 1 Tbsp. plus 1 tsp. freshly ground pepper. Now mix half of one 2″ piece of ginger and make sure they are peeled and finely chopped first along with 2 finely chopped garlic cloves 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a bowl with the yogurt and pepper. Now add 2 lb. boneless beef chuck roast which you can cut into 1″ pieces. Toss the meat to coat evenly and let it sit at room temperature for at least 20 minutes.
Now take any heavy pot or even a Dutch oven and heat ⅓ cup vegetable oil over medium-high. For better results, you can work in two batches and add oil between the batches if required. Cook the meat until it is browned on both sides. This would take you around 5 minutes on each side and transfer it to a plate once done. Now reduce the heat to medium and add the remaining ⅓ cup vegetable oil to the pot. Now on the pot cook two medium-sized onions that are thinly sliced along with 1 finely chopped jalapeño. Add the remaining half of one 2″ piece of ginger with 4 finely chopped garlic cloves. You need to stir the pot occasionally and cook until the edges have turned to look a little brown, for at least 6-8 minutes. Now add 2 Tbsp. ground coriander along with 1 Tbsp. garam masala, 1 tsp. cumin seeds, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Cook and stir occasionally until the onions are deep golden brown in color. This might take you around 12-15 minutes.
It is time for the return of the beef! Return the meat along with any of the juices that have accumulated on the plate before pouring 3 cups of water and bringing it to a boil. Once it does, cover the pot and bring down the heat. Let it simmer and add another ½ cup more water if required. Let this process go over until the beef is tender and the liquid is reduced by at least half. This would take some time, around 1½–2 hours. Now uncover the pot and add in 4 oz. snow peas along with 4 oz. sugar snap peas. Repeat the process of cooking and stirring occasionally, until the peas are tender and bright green in color. Now remove the pot from heat and add salt if needed after a little taste test!
The last step includes dividing the stew among bowls and topping them up with cilantro leaves.
Crispy Tortilla Salad with Snap Peas and Avocado
Among all the recipes, this might take you the shortest time to make. and once you make it, there is a serious doubt that you would want anything else ever! Well, don’t take our word for it, make this easy recipe in just 25 minutes and you have a nice, flavorful plate of dinner in front of you! This crispy tortilla salad with peas and avocados is a heaven-on plate and perfect for light dinner nights. Let’s get straight into the recipe now.
The ingredients are –
Vegetable oil (for frying; about ⅔ cup)
6 corn tortillas, halved, cut into ½”-thick strips
1 tsp. red chili powder
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 garlic clove, finely grated
⅓ Cup fresh lime juice (3–4 limes)
3 Tbsp. extra-virgin olive oil
½ tsp. ground cumin
2 ripe avocados, divided
Freshly ground pepper
1 bunch radishes, trimmed, cut into thin wedges
1 large cucumber (about 12 oz.), coarsely chopped
1 jalapeño, thinly sliced
10 oz. sugar snap peas, strings removed, halved on a diagonal
⅓ Cup cilantro leaves with tender stems, divided
Flaky sea salt
The recipe follows –
Take a medium skillet and pour vegetable oil while heating over medium-high. Here you need to work in two batches with your tortillas. Take 6 corn tortillas cut them into half and fry them in the oil until they are crispy and golden in color. This would take you about 2 minutes. Before transferring them into a bowl, dry them in paper towels. Now toss the fried tortillas with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and 1 tsp. red chili powder.
Now take 1 finely grated garlic clove and make a purée with ⅓ cup fresh lime juice, ½ tsp. ground cumin, 1 ripe avocado, 3 Tbsp. extra-virgin olive oil and 1 Tbsp. water. Put them in a blender or a mini food processor until the mixture is smooth. Take it out and season it generously with salt and pepper and your dressing is ready! Now take a plate and spread half of the dressing over. You can add 1 bunch of thinly cut radishes along with 1 thinly sliced jalapeno along with 10 oz. sugar snap peas to the remaining dressing and toss them around to coat evenly. Now add the fried tortillas along with 1 ripe and thinly sliced avocado and half of ⅓ cup cilantro leaves to the bowl. Toss them gently to coat before transferring the salad to the platter. Now season them with flaky sea salt and pepper and enjoy your dinner!
