early spring dinner ideas

Spring is the perfect time to try out new dinner recipes that will help you create fresh and delicious meals for your family or friends. Whether you are planning a get-together, a romantic dinner or a simple family dinner, these quick and easy recipes are perfect for any occasion.

Southwestern Spice Pasta Salad

If you're looking for a light and refreshing pasta salad, then this Southwestern Spice Pasta Salad recipe is definitely the one you should try.

Southwestern Spice Pasta Salad

Ingredients

  • 1 pound cooked and cooled fusilli pasta
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1 small green bell pepper, finely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large bowl, combine the pasta, black beans, corn, cherry tomatoes, red onion, and green bell pepper.
  2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, ground cumin, garlic powder, salt, and black pepper.
  3. Combine the dressing mix with the pasta mixture, tossing until everything is evenly coated.
  4. Refrigerate for at least 30 minutes before serving.

Spring Dinner Asparagus Tart

This Spring Dinner Asparagus Tart is a perfect recipe to try out this spring. It's a light and tasty dish that is sure to impress everyone at the table.

Spring Dinner Asparagus Tart

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1/4 cup pesto (homemade or store-bought)
  • 1/2 cup ricotta cheese
  • 1 small bunch asparagus, washed and trimmed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Unroll the puff pastry sheet onto a baking sheet and prick the center all over with a fork.
  3. Spread the pesto in the center of the pastry sheet, leaving a 1-inch border around the edges.
  4. Spread the ricotta cheese on top of the pesto layer.
  5. Lay the asparagus spears on top of the ricotta layer, making sure they are all laying in the same direction.
  6. Drizzle the olive oil on top of the asparagus and sprinkle with salt and pepper.
  7. Bake in the oven for 20-25 minutes, until the pastry is golden brown and the asparagus is tender.
  8. Slice and serve hot or at room temperature.

Spring Pesto Pasta with Peas and Asparagus

Pasta is always a quick and easy dinner option, and this Spring Pesto Pasta with Peas and Asparagus recipe is perfect for the season. It's packed with fresh veggies and delicious pesto flavor.

Spring Pesto Pasta with Peas and Asparagus

Ingredients

  • 12 ounces pasta (fusilli, farfalle or spaghetti)
  • 1 bunch asparagus, trimmed and cut into bite-sized pieces
  • 1 cup frozen peas
  • 3/4 cup pesto (homemade or store-bought)
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving
  • Salt and pepper, to taste

Instructions

  1. Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and reserve 1 cup of the pasta cooking water.
  2. Meanwhile, in a large skillet, heat the pesto over medium heat.
  3. Add the cut asparagus and frozen peas to the skillet and cook until the vegetables are tender, about 5-7 minutes.
  4. Add the cooked pasta to the skillet and toss until everything is well coated.
  5. Add the reserved pasta cooking water as needed to thin out the sauce if it looks too thick.
  6. Stir in the Parmesan cheese and season with salt and pepper to taste.
  7. Serve hot, topped with extra Parmesan cheese if desired.

Spring Chicken Stir-Fry

A stir-fry is always a quick and easy way to make a healthy, tasty dinner. This Spring Chicken Stir-Fry is packed with fresh veggies and delicious flavor that everyone will love.

Spring Chicken Stir-Fry

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts or thighs, sliced into thin strips
  • 1 large red bell pepper, sliced into thin strips
  • 1 large yellow onion, sliced into thin strips
  • 2 cups sugar snap peas or snow peas, trimmed
  • 1 cup broccoli florets
  • 3 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper, to taste

Instructions

  1. In a large skillet or wok, heat 1 tablespoon of olive oil over high heat.
  2. Season the chicken strips with salt and pepper and add them to the skillet in a single layer.
  3. Cook the chicken for 3-4 minutes, stirring occasionally, until it is browned and cooked through.
  4. Remove the chicken from the skillet and set it aside.
  5. Add the remaining tablespoon of olive oil to the skillet.
  6. Add the sliced bell pepper, onion, sugar snap peas, broccoli, and garlic to the skillet and cook for 4-5 minutes, stirring occasionally, until the veggies are tender-crisp.
  7. In a small bowl, whisk together the soy sauce, cornstarch, honey, rice vinegar, grated ginger, and red pepper flakes until smooth.
  8. Return the chicken to the skillet and pour the sauce over the top.
  9. Stir everything together until the sauce has thickened and coated everything evenly.
  10. Serve hot with rice or noodles.

Spring Shrimp and Asparagus Risotto

This Spring Shrimp and Asparagus Risotto is a decadent and delicious way to enjoy fresh spring veggies. The creamy rice and tender shrimp make for an elegant and satisfying meal.

Spring Shrimp and Asparagus Risotto

Ingredients

  • 6 cups chicken or vegetable broth
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons unsalted butter, divided
  • 1/2 pound shrimp, peeled and deveined
  • 1 small onion, finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup heavy cream
  • Salt and pepper, to taste

Instructions

  1. In a medium saucepan, heat the chicken or vegetable broth over medium heat until simmering.
  2. Add the asparagus to the broth and cook for 2-3 minutes, until tender-crisp.
  3. Remove the asparagus from the broth with a slotted spoon and set it aside.
  4. Reduce the heat to low and keep the broth warm on the stove.
  5. In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat.
  6. Add the shrimp and cook for 2-3 minutes, until they are pink and cooked through.
  7. Remove the shrimp from the pot with a slotted spoon and set them aside.
  8. Add the remaining tablespoon of butter to the pot.
  9. Stir in the chopped onion and cook for 2-3 minutes, until the onion is soft and translucent.
  10. Add the Arborio rice and stir to coat it in the butter.
  11. Pour in the white wine and cook for 2-3 minutes, stirring constantly, until the wine has been absorbed.
  12. Add a ladleful of the warm broth to the pot and stir until it has been absorbed.
  13. Continue adding the broth, one ladleful at a time, stirring constantly and waiting for each ladleful to be absorbed before adding the next one.
  14. After about 18-20 minutes, the risotto should be cooked and creamy.
  15. Stir in the Parmesan cheese, heavy cream, and reserved asparagus and shrimp.
  16. Season with salt and pepper to taste.
  17. Serve hot.

These five spring dinner recipes are perfect for any night of the week. Whether you're looking for a light pasta salad, a decadent risotto, or a healthy stir-fry, these recipes have got you covered. Try one of these out tonight and enjoy the fresh flavors of spring.

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Spring Dinner Ideas | Bob’s Red Mill

Spring Dinner Ideas | Bob’s Red Mill www.bobsredmill.com

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