What’s cooking tonight? From springtime pastas to dinners on the grill, these simple recipes will inspire you.
|Angel Hair Pasta with Spring Vegetables
We took the best of spring vegetables and let their natural flavors shine in this simple dish. Fresh basil and Parmigiano-Reggiano cheese lend bright flavors, replacing a heavy sauce.
|Chicken and Spring Vegetable Soup
Simmer asparagus, peas and other highlights of the season’s harvest in a light, delicately flavored soup that’s fit for lunch or dinner. This flavorful soup comes together in no time.
|Grilled Lamb Chops with Pea, Feta and Mint Salad
Here’s a delicious way to ring in spring with the season’s signature lamb and peas. Look for grass-fed, pasture-raised lamb at the butcher shop and, to simplify prep, use thawed frozen peas in place of fresh, if you like.
|Penne with Walnut Pesto and Peas
Even if you can’t eat gluten, you can still enjoy pasta — there are some great gluten-free pastas available in markets. And if gluten is not an issue, prepare this dish using your favorite penne. This all-purpose pesto sauce, bursting with fresh basil, is also excellent over chicken or fish.
|Pan-Seared Salmon with Pea Shoots and Watercress
In this perfect spring salad, salmon and its pan juices become a topping for a tangle of sprightly greens dressed with a tangy lemon vinaigrette.
|Barley Risotto with Asparagus and Peas
Barley makes a hearty stand-in for Arborio rice in this updated version of risotto, which is enriched with two kinds of cheese.
|Asian-Style Chicken Soup
Here, chicken, vegetables and rice noodles are cooked in a clear, spice-infused broth. An abundance of bright green garnishes liven up this one-dish meal.
|Mustard-Peppercorn Steak and Arugula Salad
Here, thinly sliced steak enhanced with mustard seeds and peppercorns is served on a bed of arugula. Round out the meal with country-style bread.
|Stir-Fried Calamari and Pea Shoots
Tender and sweet, pea shoots are delicious when eaten raw or sautéed. Here they are flash-cooked in a hot pan with tender squid rings and tentacles, along with Asian flavors like soy sauce, chili paste and toasted sesame oil.
|Grilled Double-Cut Pork Chops with Rhubarb Mostarda
Pork marries well with all kinds of fruits, and in the spring, this rhubarb-mustard condiment makes a wonderful accompaniment. Bonus: it’s even better when prepared a day ahead.
|Sautéed Chicken Tenders with Peas and Mint
Think of this easy recipe as a template, substituting asparagus or zucchini for the peas, and tarragon or dill for the mint. It’s delicious spooned over brown jasmine rice or quinoa.
|Noodle Salad with Pork and Asian Lime Vinaigrette
Chinese egg noodles are ideal for soaking up flavor and making a salad into a heartier main-course dish. You can also substitute regular vermicelli pasta, if you like.
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