spring meals for dinner

It's finally springtime, which means warmer weather, longer days, and the perfect opportunity to switch up your dinner routine. We've compiled a list of some delicious and easy spring recipes that will surely impress your family and friends.

Chicken Cutlets with Strawberry-Avocado Salsa

First up, we have a light and flavorful chicken dish that is perfect for a spring evening. The chicken is coated in a crispy blend of Panko breadcrumbs, Parmesan cheese, and spices, while the refreshing strawberry-avocado salsa adds a sweet and tangy twist.

Ingredients:

• 4 boneless, skinless chicken cutlets
• 1/2 cup Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 1 tablespoon olive oil
• 1 cup diced strawberries
• 1 avocado, diced
• 1/4 cup diced red onion
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F.
2. In a shallow dish, mix together the breadcrumbs, Parmesan cheese, garlic powder, thyme, oregano, salt, and pepper.
3. In another shallow dish, beat the egg.
4. Season the chicken with salt and pepper, then dip each cutlet first into the egg mixture, then into the breadcrumb mixture, pressing to coat.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3-4 minutes on each side, until golden brown.
6. Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the chicken is cooked through and the internal temperature reaches 165°F.
7. Meanwhile, in a medium bowl, combine the strawberries, avocado, red onion, cilantro, lime juice, salt, and pepper. Toss gently to combine.
8. To serve, top the chicken cutlets with the strawberry-avocado salsa.

Spring Pea and Asparagus Risotto

This creamy and comforting risotto is filled with fresh spring vegetables and can be the perfect dinner on a cool spring evening.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1 cup Arborio rice
• 1/2 cup white wine (optional)
• 1/2 pound asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons chopped fresh mint or parsley
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, heat the chicken or vegetable broth over medium heat. Keep warm until ready to use.
2. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté for 2-3 minutes, until softened.
3. Add the Arborio rice to the pan and stir to coat in the oil. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
4. If using, add the white wine to the pan and stir until absorbed.
5. Add 1 cup of the warm broth to the rice and stir until absorbed. Continue adding the broth, 1 cup at a time, stirring frequently and waiting for the liquid to be absorbed before adding more.
6. When you have added 3 cups of the broth to the pan, add the asparagus and peas.
7. Continue adding the broth and stirring until the rice is tender but still slightly firm to the bite, about 20-25 minutes total.
8. Stir in the grated Parmesan cheese and chopped mint or parsley, and season with salt and pepper to taste.
9. Serve hot, topped with extra Parmesan cheese if desired.

Salmon with Mango-Avocado Salsa

This fresh and zesty salmon dish is perfect for a spring dinner party or a quick weeknight meal. The mango-avocado salsa adds a burst of flavor and color to the dish.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 mango, peeled and diced
• 1 avocado, peeled and diced
• 1/4 cup diced red onion
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions:

1. Season the salmon fillets with paprika, garlic powder, oregano, salt, and pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets and cook for 4-5 minutes on each side, until cooked through.
3. Meanwhile, in a medium bowl, combine the mango, avocado, red onion, cilantro, lime juice, salt, and pepper. Toss gently to combine.
4. Serve the salmon hot, topped with the mango-avocado salsa.

Lemon-Pepper Linguine with Spring Vegetables

This light and flavorful pasta dish is perfect for a quick weeknight dinner or a lazy spring afternoon. The lemon and pepper give the dish a tangy kick, while the spring vegetables add a fresh and crunchy texture.

Ingredients:

• 8 ounces linguine pasta
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped asparagus
• 1/2 cup chopped sugar snap peas
• 1/2 cup chopped yellow bell pepper
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the linguine according to the package instructions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the asparagus, sugar snap peas, and yellow bell pepper to the pan. Sauté for 3-4 minutes, until the vegetables are tender-crisp.
4. Add the cooked linguine to the pan, along with the green onions, parsley, lemon juice, black pepper, and Parmesan cheese. Toss gently to combine.
5. Serve hot, garnished with additional Parmesan cheese if desired.

Spring Minestrone Soup

This hearty and comforting soup is perfect for those last few chilly spring days. Plus, it's packed with fresh spring vegetables!

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 1 stalk celery, chopped
• 1 cup diced zucchini
• 4 cups low-sodium chicken or vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup chopped fresh spinach
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until softened.
2. Add the carrot, celery, and zucchini to the pot and sauté for 3-4 minutes, until tender.
3. Add the chicken or vegetable broth and diced tomatoes to the pot and bring to a simmer.
4. Add the cannellini beans and simmer for another 10-15 minutes, until the vegetables are tender and the flavors have melded together.
5. Stir in the chopped spinach and basil, and season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese.

Try out these delicious and easy spring recipes for your next dinner party or weeknight meal. They're sure to impress your family and friends, and add some excitement to your dinner routine. Happy spring!

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