A Week of Easy Dinners to Get You Excited for Spring
published about 3 hours ago
Spring has sprung! My neighborhood is in bloom, the days are getting longer, the sun is shining brighter, and I’m craving vibrant and fresh dinners that fit the mood. Every week more and more seasonal produce is showing up at my farmers market, and I couldn’t be more excited about working it into my meals. That means I’m going heavy on asparagus, peas, radishes, lemon, and fresh herbs. Here’s what I’m making for my family this week.
Monday: Spring Tortellini Soup with Peas and Asparagus
Monday is usually pasta night in our house, and tonight is all about comfort, with a fresh and nourishing twist. This bright soup feels like the perfect transition from our cozy winter pasta nights to something a little lighter.
Get the recipe: Spring Tortellini Soup with Peas and Asparagus
Tuesday: Cilantro-Lime Salmon
I’ve been saving this fuss-free, slow-roasted salmon for a warm weeknight. There are just five minutes of prep involved (a huge bonus, in my book), and while it cooks in the oven for about a half-hour, I’ll make a pot of rice on the stovetop to round out the dinner.
Get the recipe: Cilantro-Lime Salmon
Wednesday: Farro Salad with Arugula, Radishes & Goat Cheese
We love a good grain bowl in my house, and come spring, this one is a real favorite. I plan to pick up a rotisserie chicken to bulk up our bowls. I’ll use about half of the chicken and save the remainder for Thursday night (although if you have leftover salmon from Tuesday night this is a great place to use it up).
Get the recipe: Farro Salad with Arugula, Radishes & Goat Cheese
Thursday: Baked Skillet Pasta with Chicken, Artichokes, and Lemon
This pasta is a must for spring — especially if you love the combo of artichokes and lemon. I’ll use up the remainder of the rotisserie chicken tonight. Dinner comes together in a single skillet, which means easy cooking and easy cleanup.
Get the recipe: Baked Skillet Pasta with Chicken, Artichokes, and Lemon
Friday: Lemony Roasted Shrimp and Asparagus
Here’s my favorite way to end the way: dinner that feels a little fancy, but is dead simple to pull off. This shrimp and asparagus recipe comes together in just under 20 minutes, and I plan to round out dinner with a simple arugula salad and a glass of rosé.
Get the recipe: Lemony Roasted Shrimp and Asparagus
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Kelli Foster
Food Editor, Plan & Prep
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New York.
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Source : food
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