24 Spring Dinner Ideas

If you find yourself looking for recipe inspiration as we approach spring, look no further! Today we’re highlighting 22 Spring Dinner Ideas that the whole family will love. These recipes are chock full of seasonal produce, nourishing protein, and fresh flavor that you won’t want to miss!

One of our core missions here at Healthy Seasonal Recipes is to help you find easy meal solutions with seasonal ingredients. So as spring produce starts filling up the market, we are here with a list of spring dinner recipes featuring our favorite fruits and veggies of the season as well as seasonal proteins as well!

Below, we’ve listed what kinds of vegetables, fruit, and protein are in season in the spring, and then we listed over 20 recipes that include those ingredients. We’ve even included a description of each recipe to make it easy for you to choose!

Once you’ve selected a few of your favorite spring dinners to try, check out some more inspiration for spring vegetables below.

What is in Season in Spring?





Snap Peas




New Potatoes

Scallions/Green Onions


Green Garlic and Garlic Scapes








Seafood: Crab, Mussels, Tuna, haddock, salmon

Spring Dinner Ideas

More Inspiration For Spring Vegetables

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie


24 Spring Dinner Ideas

Katie Webster

Total Time:
30 mins

6 servings


Here are 22 Spring Dinner Ideas plus our top pick: This One Pot Chicken and Rice with Spring Veggies recipe is ready in 30 minutes and naturally gluten-free.


2 teaspoons extra-virgin olive oil
2 teaspoons unsalted butter
1 shallot, finely chopped
½ cup finely diced red pepper, optional
1 teaspoon dry thyme
1 pound boneless skinless chicken breast, cut into bite-sized cubes
2 ½ cups reduced-sodium chicken broth or home-made chicken stock
2 cups quick cooking brown rice
½ teaspoon salt
2 ounces cream cheese
½ bunch asparagus, trimmed and cut into small pieces
1 cup shelled peas, or frozen and thawed
1 cup snap peas, cut in half
¼ cup shredded Parmesan, plus more for serving
2 tablespoons chopped chives
2 teaspoons chopped tarragon


Heat oil and butter in a large skillet or straight-sided sauté pan over medium-high heat until the butter is melted but not browning. Add the shallot, red pepper and thyme and cook, stirring often until the vegetables start to soften, 1 to 3 minutes. Add chicken, and cook, stirring occasionally until the chicken is no longer pink, 4 to 6 minutes.
Add broth, brown rice and salt, and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low to maintain a simmer, and cook until the rice has absorbed most of the broth, about 5 minutes.
Remove lid and increase to high. Stir in cream cheese until melted. Add asparagus, peas and snap peas on top. Make sure mixture comes back to a simmer, then cover, reduce heat to medium-low and let cook 3 minutes. Remove from the heat, without removing lid and let sit 3 to 4 minutes or until the rice absorbs the liquid and fully softens.
Before serving stir the vegetables, ¼ cup Parmesan, chives and tarragon (or chervil) into the rice to combine. Serve with additional Parmesan if desired.


Cooking Tip: You can use fresh shelled peas or frozen and thawed. Both work great. Trader Joe’s has shelled fresh peas, and they were so easy to use in this.

Prep Time: 20 minsCook Time: 20 minsCategory: Main CourseMethod: Stove TopCuisine: American


Serving Size: 1 1/3 cup
Calories: 264
Carbohydrates: 23 g
Fiber: 4 g
Protein: 21 g

Keywords: spring dinners, spring dinner ideas, easy spring dinners, spring recipes dinner

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