30 Spring Dinners to Make Every Night in April

Meat, cheese, bread, veg—sure, it's basically a spring-themed charcuterie board. But with that much green (and prosciutto) on the plate, it qualifies as a low-lift dinner in our book. (It contains 17 grams of protein per serving, after all.)

Maximum flavor, minimal effort, one dirty dish to clean—need we say more? It's loaded with radishes, cherry tomatoes, asparagus, zucchini and more fresh produce. Serve it with pasta, rice or roasted potatoes to work in a carb.

Can you believe this stunner only requires 15 minutes of your time? That's because the garlic, spinach and peas cook while the pasta boils. Ingenious—now, pass the Parm, will ya?

End soup season on a cozy note with this 55-minute dish that uses canned beans for convenience. Dried oregano and fresh basil infuse every drop of this old-school peasant meal with an herbaceous aroma, and charred bread makes it twice as filling.

You can substitute frozen carrots in place of fresh to make these little pillows of heaven if you'd prefer. Either way, don't forget to drizzle them generously with garlic-sage butter sauce before digging in.

Even picky kids will enjoy this sheet pan recipe, which combines the classic soup flavors with a go-to protein. The recipe calls specifically for Vidalia onions, so the topping is guaranteed to turn out extra jammy and sweet.

Cooking pasta in the pressure cooker is a game-changer, especially when the recipe serves six. Drop the dry noodles in with the aromatics for flavor, then quick-release the pressure once they’re cooked, so they stay al dente.

Did you know pineapple is actually at peak deliciousness in the spring, not the summer? Peel, core and chop one to make this protein-packed, single-skillet masterpiece that's equal parts sweet, spicy and savory. Serve it with white rice or pickled vegetables.

You'll only need 20 minutes and five ingredients (plus a few pantry staples) to tackle this protein-rich main. If you want to make it even easier, substitute store-bought croutons instead of toasting your own—we won't tell.

Yup, bread salad is a thing—an inventive, delicious thing. Here, wild mushrooms, asparagus, peas, scallions and watercress meet half a loaf of sourdough—how's that for a balanced meal?

Risotto may seem like a winter dish, but when it's packed with Mediterranean veggies (bell peppers! tomatoes! zucchini!), it becomes a warm-weather delight. It requires a bit of consistent stirring, but we promise it's worth the elbow grease.

Vegetarians and carnivores alike will adore this smoky, tangy, sweet spin on overripe plantains. The trick to its deliciousness is starting with the blackest plantains you can find (or buying them green and waiting until they're super soft to use them). Pair it with soft rolls, queso fresco or fried eggs to make it more filling.

Spiralized zucchini + pink radishes + pantry staples = the prettiest, most refreshing 20-minute meal of all time. Best of all, you won't need to boil water—or cook at all—to pull it off. It's vegan as is, but we're betting pearl mozzarella or crumbled feta couldn't hurt if you eat dairy.

This simple dish is begging to be enjoyed alfresco. It starts with store-bought pizza dough, so the pies only take 30 minutes to prepare from start to finish. The from-scratch dressing is a cinch to put together, but you can sub store-bought to make dinner as low-fuss as possible.

Bring on the protein, healthy fats and omega-3s. Pro tip: Make the three-ingredient pickled radishes, soy-ginger dressing and relish in advance, so all you have to do at meal time is assemble and serve. You can thank us later.

Eight ingredients—including our favorite time-saver, store-bought puff pastry dough—stand between you and this fancy-yet-simple dinner. Spring for fresh artichokes (and serve with a side salad, to round things out) if you're feeling ambitious.

You love falafel, but rolling it into a million tiny balls and deep frying them all? Not so much. This spin on the vegetarian staple is baked in a single layer instead for easy serving and maximum crispness.

We can see it now: You setting this gorgeous centerpiece down on the picnic table and your guests singing out in a chorus of oohs and aahs. Crown the salad with burrata or crumbled bacon to make it more filling (and photogenic).

Bookmark this savory, make-ahead number for your first barbecue of the season. P.S.: Canned artichokes will save you time, but you can use in-season fresh artichokes if you see them at your local farmers market.

A sweet-and-sour mixture of honey and vinegar give this Italian chicken dish its name. The recipe calls for using chicken thighs, which are dependably juicy and basically impossible to overcook. (That means the dish is foolproof, even for newbies.)

You can never have too many 18-minute meals up your sleeve, especially those that come together in a single skillet. Feel free to swap the ground pork for beef, chicken or turkey, or to use instant ramen instead of dried lo mein.

Passover runs from April 22 to 30, so there's really no better time to prepare a batch of this umami-laced soul-soother. Did we mention the matzo balls are spiked with chopped scallions and toasted sesame oil?

Quinoa? We don't know her. This nutritious bowl stars toothsome farro instead, along with vinegary cucumbers, flaky salmon and lemon-mustard dressing. Add wilted greens (like spinach or kale) if you're feeling extra virtuous.

If you need another Passover-friendly main to serve your guests (or roommates), turn to this dairy- and grain-free roast chicken recipe. The fondant potatoes—aka browned spuds that are slow-roasted in butter and stock—are an easy home run.

File this one under Easiest Ways to Upgrade Store-Bought Pasta. In case you need more convincing, bitter, sharp broccoli rabe deserves your full attention come spring. Oh, and it cooks to tender perfection in a single skillet.

Peas, scallions, fresh dill, lemon zest—does it get more spring-inspired than this? We think not. Serve the fritters with soft rolls, lemon wedges and a simple salad to make the verdant meal feel complete.

This is your sign from the universe to take your grill out of storage. The moment it's warm enough to cook outdoors, we trade our baking sheets and skillets for trusty aluminum foil. See ya, dirty dishes.

Once you taste the herby yogurt dressing, you'll never want store-bought ranch again. Even better, strawberries offer pops of sweet-tart, spring-inspired tang between bites of fatty fish, tender couscous and crisp veggies.

Pine nuts provide crunch while meaty, ghee-kissed mushrooms add substance to this gluten-free pasta dish. It gets its cheesy flavor from nutritional yeast instead of dairy to boot. (If you want to make it fully plant-based, use vegan butter instead of ghee.)

A snack platter *this* Insta-worthy deserves to be the main event, not an appetizer. Zhuzh it up with bread, crackers, cured meats and cheese, so all that's missing is a bottle of white.