Advertisement

Subscribe to RSS

5 spring dinners to make your taste buds sing

By Penelope Wall, March 22, 2010 - 11:37am

  • Share
5 spring dinners to make your taste buds sing

It’s officially spring. And after the long winter my taste buds AND my kitchen are just crying for the light, crisp flavors of spring veggies: fresh salad greens, peas, asparagus and tender new potatoes.

For a quick spring dinner, light and easy is the name of the game. I like to make recipes I can pull together quickly for a nice meal with my husband after work (our favorite spring dinner is the Lemony Asparagus Pasta—it makes just enough for the two of us). And if my friends decide to pop over at the last minute, a satisfying salad is the perfect in-an-instant solution for company. Just toss all the ingredients into a gigantic bowl and dinner is served.

Lemony Asparagus Pasta
Penne and asparagus are bathed in a rich sauce with a slight bite of mustard, lemon and Parmesan. This dish is lovely in early spring, when asparagus is at its peak and nights are still cool enough to inspire a craving for something rich and warm.

Mâche & Chicken Salad with Honey-Tahini Dressing
In this salad, mâche is tossed with spring ingredients—new red-skinned potatoes and fresh peas—and a lemony tahini dressing and chicken. (I used spinach for this recipe once when I couldn’t find mâche, and tofu instead of the chicken, and it turned out great.)

Spinach Soup with Rosemary Croutons
Rosemary has a strong flavor, but offers only a subtle hint in this spinach soup. If you like, any seasonal greens you have on hand can be substituted for the spinach.

Crab Salad Melts
This crab and asparagus melt is delicious for a light spring dinner or lunch. You can use any type of crabmeat—including more affordable options available in pouches or cans near other canned fish or in tubs in the seafood department. Serve with a tossed salad.

Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops
The flavors of coriander and tangerine complement the sweet scallops in this easy-to-make dinner salad. Frisée has a big flavor and a sturdy texture, which stands up to the warm scallops. If you can’t find frisée, make your own mix of greens; escarole and curly endive are great ones to include.

Which spring fruit or vegetable are you looking forward to eating most? Tell us what you think below.

TAGS: Penelope Wall, Food Blog, Dinner, Entertaining, Family meals, What's in season

Penelope Wall
Penelope is a web producer and writer for EatingWell.com. When she's not busy geeking out at the computer, she loves cooking and trying new recipes on her friends. Some of her favorite foods are dark chocolate, coffee, apples, sweet potatoes and cheese.

Penelope asks: Which spring fruit or vegetable are you looking forward to eating most?

Tell us what you think:

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
20 minute dinner recipes
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner