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) in the mix, it qualifies as a low-lift dinner in my book. (After all, It contains 17 grams of protein per serving.)

Maximum flavor, minimal effort, one dirty dish to clean—need I say more? This sheet pan wonder is 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. "You could just as easily switch it up and use another seasonal vegetable in their place," former PureWow food editor Heath Goldman writes. "Leeks and ramps would both be delicious; just sauté them until tender before adding them to the pasta."

Some time-consuming dinners are worth trying once…and never again. But others, like this soul-soother, are worth the effort every time. “This recipe’s flavor profile is so complex and so freakin’ creamy,” recipe creator Bailey Ruskus writes. “If you can, meal prep the broth the day before so it can build flavor overnight while it sits in the fridge.”

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. (A hefty crown of shaved Parm wouldn't hurt either.)

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. Serve it with mashed potatoes, if you're feeling decadent.

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

Did you know pineapple is actually in season 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 (I'm partial to kimchi, TBH).

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

Yup, bread salad is a thing—an ingenious, delicious thing. Here, wild mushrooms, asparagus, peas, scallions and watercress unite with half a loaf of sourdough for a carby spin on greens your guests will actually want to eat. 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 that you'll crave all spring and summer long. This one requires a bit of consistent stirring, but I promise it's worth the elbow grease.

Passover is from April 12 to 20 this year, so there's really no better time to prepare a batch of this umami-laced soul-soother. Did I mention the matzo balls are spiked with chopped scallions and toasted sesame oil? Don't mind if I do.

This grill-friendly breakfast recipe is delicious at night, too (and it can be just as successfully prepared on a grill pan indoors for convenience). “If I could always start my day with this Greek-style breakfast, I would be a happy man,” recipe creator Michael Symon writes. “It combines cheese-fried eggs with a bright tomato and olive salad. Warm pita is served on the side to scoop up the runny yolks.”

"I dreamed up this recipe for chicken Caesar salad pizza, which is basically a cheesy, bubbly flatbread topped with the crowd-pleasing entree," former PureWow senior food editor Katherine Gillen writes. It starts with store-bought pizza dough, so the pies only take 30 minutes to prepare. The from-scratch dressing is a cinch to put together, but you can sub store-bought to make it as low-fuss as possible.

Bring on the protein, healthy fats and omega-3s. This photogenic meal checks all the right boxes. 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 me later.

Eight ingredients—including my 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 have the time to peel them, but the jarred, marinated kind will work just as well. .

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. Serve it straight from the pan with crudités, tzatziki, tahini and pita.

I 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 even more photogenic).

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, since the recipe calls for cooking them in olive oil instead.

Happy Easter! 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 meal is foolproof, even for newbies.)

Bookmark this savory, make-ahead number for your first barbecue of the season. Like most pasta salads, it'll taste better the longer it sits. 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.

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. Either way, your favorite takeout spot will miss you.

Quinoa? I 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, or crumbled goat cheese or feta for an acidic boost.

Vegetarians and carnivores alike will adore this smoky, tangy, sweet spin on overripe plantains. The trick to their 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 them with soft rolls, queso fresco or fried eggs to make them more filling.

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, alongside the already flavor-packed sausage and prepared gnocchi.

Peas, scallions, fresh dill, lemon zest—does it get more spring-inspired than this? I think not. Serve these unexpected fritters with soft rolls, lemon wedges and a simple salad to make the verdant meal feel complete, or use it as a hearty charcuterie board contribution.

Consider the tender asparagus and charred corn signs from the universe urging you to take your grill out of storage. The moment it's warm enough to cook outdoors, I trade my baking sheets and skillets in 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, fresh spring strawberries offer pops of sweet-tart, seasonal 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 to make it more filling and eye-catching. All that's missing then will be a bottle of white.