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Photo:Greg DuPree
Greg DuPree
Featuring seasonal produce like asparagus, beets and mushrooms, enjoy the flavors of spring in just 30 minutes or less. Plus, they all align with the Mediterranean diet—one of the healthiesteating patterns around. Unlike many popular diets, this way of eating focuses on what foods you can add instead of what to avoid. And the best part is that it is flexible enough to embrace all flavors and types of cuisines. Simply focus on incorporating morehealthy fats, legumes, spices, vegetables and whole grainsinto your daily meals to reap the benefits. From quick salads like our Superfood Chopped Salad with Salmon & Creamy Garlic Dressing to creamy skillets like our Marry Me Chickpeas, these tasty spring dinners are sure to become staples in your weekly rotation.
01of 20Skillet Salmon with Orzo & Green Pea PestoPhotographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoThis delightful one-pan dinner combines salmon fillets with fresh green pea pesto and orzo pasta. Green pea pesto adds a unique twist to the traditional pesto, bringing a hint of sweetness, body and a vibrant green color to your plate. If you like a more traditional pesto flavor, swap out the dill for chopped fresh basil, or use store-bought basil pesto or sun-dried tomato pesto in its place.View Recipe
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Skillet Salmon with Orzo & Green Pea Pesto
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
This delightful one-pan dinner combines salmon fillets with fresh green pea pesto and orzo pasta. Green pea pesto adds a unique twist to the traditional pesto, bringing a hint of sweetness, body and a vibrant green color to your plate. If you like a more traditional pesto flavor, swap out the dill for chopped fresh basil, or use store-bought basil pesto or sun-dried tomato pesto in its place.
View Recipe
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Marry Me Chickpeas
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar
03of 20Pickled Beet, Arugula & Herbed Goat Cheese SandwichJacob FoxThis pickled beet, arugula and goat cheese sandwich is peppery with creamy notes from the goat cheese and sweet and tangy undertones from the pickled beets. Chopped walnuts add nuttiness and crunch to this easy sandwich.View Recipe
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Pickled Beet, Arugula & Herbed Goat Cheese Sandwich
Jacob Fox
This pickled beet, arugula and goat cheese sandwich is peppery with creamy notes from the goat cheese and sweet and tangy undertones from the pickled beets. Chopped walnuts add nuttiness and crunch to this easy sandwich.
04of 20Superfood Chopped Salad with Salmon & Creamy Garlic DressingCurly kale forms the base of this salad, but you could use chard or spinach. To the greens, add a multitude of chopped veggies, such as broccoli, cabbage and carrots. Finish with rich salmon for protein and a drizzle of creamy yogurt dressing to bring it all together.View Recipe
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Superfood Chopped Salad with Salmon & Creamy Garlic Dressing
Curly kale forms the base of this salad, but you could use chard or spinach. To the greens, add a multitude of chopped veggies, such as broccoli, cabbage and carrots. Finish with rich salmon for protein and a drizzle of creamy yogurt dressing to bring it all together.
05of 20Cheesy Asparagus Chicken CutletsPhotographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily HallA creamy cheese sauce spiked with tender-crisp asparagus blankets chicken cutlets in this early-spring-inspired weeknight dinner. The asparagus can be swapped with other tender, snappy steamed veggies, like snap peas or green beans. Serve with fingerling or new potatoes for a starchy side to complement the sauce.View Recipe
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Cheesy Asparagus Chicken Cutlets
Photographer: Greg Dupree, Prop Stylist: Shell Royster, Food Stylist: Emily Hall
A creamy cheese sauce spiked with tender-crisp asparagus blankets chicken cutlets in this early-spring-inspired weeknight dinner. The asparagus can be swapped with other tender, snappy steamed veggies, like snap peas or green beans. Serve with fingerling or new potatoes for a starchy side to complement the sauce.
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Tajín Shrimp Tacos with Cabbage Slaw
07of 20Creamy Pesto Shrimp with Gnocchi & PeasPhotographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily HallThis speedy dinner recipe combines shrimp with pillowy gnocchi, pesto and peas in a creamy sauce. Feel free to substitute the peas with other veggies such as broccoli or asparagus. For a bit of heat, sprinkle in some crushed red pepper, or garnish with grated Parmesan cheese to enhance the savory flavor.View Recipe
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Creamy Pesto Shrimp with Gnocchi & Peas
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
This speedy dinner recipe combines shrimp with pillowy gnocchi, pesto and peas in a creamy sauce. Feel free to substitute the peas with other veggies such as broccoli or asparagus. For a bit of heat, sprinkle in some crushed red pepper, or garnish with grated Parmesan cheese to enhance the savory flavor.
08of 20Mushroom-Miso PastaPhotographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph WanekThis miso pasta features mushrooms, another umami-forward ingredient that takes this quick vegetarian recipe to the next level. We use white miso, which is light and slightly sweet. Whisking the miso into the reserved cooking water makes it easier to incorporate into the pasta.View Recipe
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Mushroom-Miso Pasta
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
This miso pasta features mushrooms, another umami-forward ingredient that takes this quick vegetarian recipe to the next level. We use white miso, which is light and slightly sweet. Whisking the miso into the reserved cooking water makes it easier to incorporate into the pasta.
09of 20Chicken & Broccoli Stir-FryPhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleThis juicy chicken and broccoli stir-fry features tender-crisp broccoli coated in a velvety sauce flavored with hoisin—a flavorful sauce made from fermented soybean paste that strikes the perfect balance between sweet and tangy. Try this easy stir-fry with chicken tenders, boneless, skinless chicken thighs, or even pork tenderloin for a different twist.View Recipe
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Chicken & Broccoli Stir-Fry
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
This juicy chicken and broccoli stir-fry features tender-crisp broccoli coated in a velvety sauce flavored with hoisin—a flavorful sauce made from fermented soybean paste that strikes the perfect balance between sweet and tangy. Try this easy stir-fry with chicken tenders, boneless, skinless chicken thighs, or even pork tenderloin for a different twist.
10of 20One-Pot Lemon-Broccoli Pasta with ParmesanThis hearty pasta dish with bright, fresh flavor is ideal for busy weeknights. The Parmesan adds welcome saltiness and notes of umami and you get added texture from the slight crunch of broccoli and whole-wheat noodles. Add some shredded rotisserie chicken, grilled shrimp or crispy chickpeas to punch up the protein.View Recipe
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One-Pot Lemon-Broccoli Pasta with Parmesan
This hearty pasta dish with bright, fresh flavor is ideal for busy weeknights. The Parmesan adds welcome saltiness and notes of umami and you get added texture from the slight crunch of broccoli and whole-wheat noodles. Add some shredded rotisserie chicken, grilled shrimp or crispy chickpeas to punch up the protein.
11of 20Teriyaki Chicken Skillet Casserole with BroccoliPhotographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoWhip up this quick and easy teriyaki chicken casserole in just one skillet—it’s the perfect go-to recipe for hectic weeknights that’s sure to satisfy a crowd. It’s ideal for making use of any leftover chicken and rice you have on hand. If you’re short on leftovers, a rotisserie chicken paired with a package of microwaveable brown rice is a good substitute.View Recipe
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Teriyaki Chicken Skillet Casserole with Broccoli
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Whip up this quick and easy teriyaki chicken casserole in just one skillet—it’s the perfect go-to recipe for hectic weeknights that’s sure to satisfy a crowd. It’s ideal for making use of any leftover chicken and rice you have on hand. If you’re short on leftovers, a rotisserie chicken paired with a package of microwaveable brown rice is a good substitute.
12of 20Mozzarella, Basil & Zucchini FrittataThis vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.View Recipe
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Mozzarella, Basil & Zucchini Frittata
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
13of 20Lemon-Herb Roasted ChickenGreg DuPreeAdd this super-bright and citrusy lemon-herb roasted chicken to your weeknight routine, and you won’t be disappointed. The lemon slices in the bottom of the pan release their juice, shaping the base for the buttery, tangy sauce that’s drizzled on top. The light anise flavor of tarragon pairs well with chicken, but feel free to swap it out for another fresh herb like chives or parsley.View Recipe
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Lemon-Herb Roasted Chicken
Add this super-bright and citrusy lemon-herb roasted chicken to your weeknight routine, and you won’t be disappointed. The lemon slices in the bottom of the pan release their juice, shaping the base for the buttery, tangy sauce that’s drizzled on top. The light anise flavor of tarragon pairs well with chicken, but feel free to swap it out for another fresh herb like chives or parsley.
14of 20Sheet-Pan Chicken Thighs with Sweet Potatoes & BroccoliniPhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellChicken thighs and sweet potato get crispy in the oven while broccolini roasts alongside in a foil packet for even cooking and easy cleanup. Pro tip: Place the chicken thighs in the corners of the baking sheet, where there is more air circulation, for crispy skin.View Recipe
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Sheet-Pan Chicken Thighs with Sweet Potatoes & Broccolini
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Chicken thighs and sweet potato get crispy in the oven while broccolini roasts alongside in a foil packet for even cooking and easy cleanup. Pro tip: Place the chicken thighs in the corners of the baking sheet, where there is more air circulation, for crispy skin.
15of 20Chicken NachosJennifer CauseyThese chicken nachos have crunchy chips topped with hot spiced shredded chicken, beans and melted cheese with cooling chunks of avocado, red onion and cilantro. If you like the heat, add jalapeño slices at the end. These quick nachos work well with shredded chicken breast or rotisserie chicken if you have leftovers around.View Recipe
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Chicken Nachos
Jennifer Causey
These chicken nachos have crunchy chips topped with hot spiced shredded chicken, beans and melted cheese with cooling chunks of avocado, red onion and cilantro. If you like the heat, add jalapeño slices at the end. These quick nachos work well with shredded chicken breast or rotisserie chicken if you have leftovers around.
16of 20Chef Michelle Bernstein’s Lemongrass-&-Coconut Poached SalmonPhotographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel GrecoChef Michelle Bernstein suffers from psoriatic arthritis, an autoimmune condition that often presents as joint pain. She created this recipe for Lemongrass-&-Coconut Poached Salmon exclusively for EatingWell. It features a trifecta of inflammation-fighting ingredients: turmeric, ginger and salmon. For a more filling meal, serve with a whole grain like brown rice, or over rice noodles.View Recipe
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Chef Michelle Bernstein’s Lemongrass-&-Coconut Poached Salmon
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Chef Michelle Bernstein suffers from psoriatic arthritis, an autoimmune condition that often presents as joint pain. She created this recipe for Lemongrass-&-Coconut Poached Salmon exclusively for EatingWell. It features a trifecta of inflammation-fighting ingredients: turmeric, ginger and salmon. For a more filling meal, serve with a whole grain like brown rice, or over rice noodles.
17of 20Quinoa Salad with Feta, Olives & TomatoesGreg DuPreeThis quinoa salad, which takes loose inspiration from a Greek salad, is flavorful and filling. Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note. A garnish of basil brightens the dish.View Recipe
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Quinoa Salad with Feta, Olives & Tomatoes
This quinoa salad, which takes loose inspiration from a Greek salad, is flavorful and filling. Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note. A garnish of basil brightens the dish.
18of 20Salmon & Asparagus with Lemon-Garlic Butter SauceLooking for a recipe to help you eat more heart-healthy fish and veggies? Add this salmon and asparagus dinner to your rotation. Not only is it healthy and delicious, this sheet-pan dinner is also easy to make and a breeze to clean up.View Recipe
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Salmon & Asparagus with Lemon-Garlic Butter Sauce
Looking for a recipe to help you eat more heart-healthy fish and veggies? Add this salmon and asparagus dinner to your rotation. Not only is it healthy and delicious, this sheet-pan dinner is also easy to make and a breeze to clean up.
19of 20Creamy Chicken Pasta with Brussels Sprouts & ArtichokesPhotographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyThe creamy white wine-garlic sauce helps blend artichokes and shaved Brussels sprouts together with nutty whole-wheat pasta in this quick dinner. Use a mandoline or a very sharp knife to shave the Brussels sprouts. If you opt for pre-packaged shaved sprouts, note that they might be on the thicker side, requiring a few extra minutes of cooking time. You can swap in canned artichokes, but they tend to have more sodium than frozen, so give them a good rinse before adding.View Recipe
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Creamy Chicken Pasta with Brussels Sprouts & Artichokes
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
The creamy white wine-garlic sauce helps blend artichokes and shaved Brussels sprouts together with nutty whole-wheat pasta in this quick dinner. Use a mandoline or a very sharp knife to shave the Brussels sprouts. If you opt for pre-packaged shaved sprouts, note that they might be on the thicker side, requiring a few extra minutes of cooking time. You can swap in canned artichokes, but they tend to have more sodium than frozen, so give them a good rinse before adding.
20of 20Cheesy Ground Beef & Cauliflower CasserolePhotographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoGround beef and cauliflower combine to create a hearty weeknight casserole that both kids and adults will love. Serve with tortilla chips and sour cream.View Recipe
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Cheesy Ground Beef & Cauliflower Casserole
Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Ground beef and cauliflower combine to create a hearty weeknight casserole that both kids and adults will love. Serve with tortilla chips and sour cream.
EatingWell.com, April 2024
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