Normally, we’d tell you to make a beeline to the farmers market for some gorgeous, in-season produce…but times are, well, weird. What we will tell you is that you can still enjoy all that spring cooking has to offer, even if your market trips are less frequent and you’re relying more heavily on pantry staples. These 31 easy dinner recipes aren’t just seasonal, they’re flexible and foolproof, too, so you can cook whatever you have on hand.
May 1: Joanna Gaines’s Spring Vegetable Risotto
This dish calls for mushrooms, leeks, radishes, peas and spinach, but if you just think of the risotto as a blank canvas, you can use whatever fresh produce you like.
May 2: One-Pot Tomato Basil Pasta
Once you’ve mastered the one-pot pasta method, you can customize the recipe to your heart’s content. Stick to veggies that can be simmered (leafy greens, tomatoes or peas, for example) and add crispy or fresh elements just before serving.
May 3: Cold Soba Noodle Salad with Strawberries
If you’ve happened upon a pint of in-season strawberries and haven’t already gobbled them up, sneak them into this tangy noodle salad for a pop of sweetness. Bonus, the miso dressing requires five ingredients and the fresh elements are all totally swappable.
May 4: Grilled Flatbread Pizza with Artichoke, Ricotta and Lemon
Fresh artichokes are officially in season, but you can use jarred ones in a pinch. Any soft greens and herbs will shine on that bed of ricotta.
May 5: Skillet Pasta with Summer Squash, Ricotta and Basil
This one-pan meal is ready in half an hour. We like it with thinly sliced squash and cherry tomatoes, but the sky’s the limit when it comes to veggies. (Shaved asparagus and peas, anyone?)
May 6: Alison Roman’s Swordfish with Crushed Olives and Oregano
Can’t find swordfish? Any firm white fish can take its place. You could even use chicken if you wanted.
May 7: Pan-Seared Scallops with Citrusy Corn Succotash
The scallops require just two minutes of cooking per side, so they’re practically foolproof. The corn-tomato succotash gets brightened up with lime juice (but you could totally use lemons).
May 8: Low-Carb Zucchini Enchiladas
You can substitute and modify this dish at your leisure. Don’t have one of the veggies? Use what’s in your fridge. Prefer ground turkey or want something meatless? You get the idea.
May 9: Aran Goyoaga’s Niçoise Salad
This is the ideal opportunity to clean out the produce that’s taken up residence in your crisper drawer. Even the mustardy dressing can be riffed on.
May 10: Whole-Wheat Feta Tart with Caramelized Onions and Herbs
The crust is made with whole-wheat flour, but since it’s mixed by hand and pressed into the pan, you could really use any type of flour you have. (Psst: This is a great way to use up any wilting herbs in your fridge.)
May 11: Joanna Gaines’s Weeknight Salmon with Baby New Potatoes and Dill
We’re not sure what we love more about sheet-pan dinners: that you can switch up the ingredients as you please, or that there’s barely any cleanup?
May 12: Broccoli Margherita Pizza
Broccoli is the new cauliflower. (Of course, if all you have is cauliflower, you could use that instead.)
May 13: Sheet-Pan Lemon Butter Veggies and Sausage
Round up your favorite spring produce, toss it in lemon butter and roast until caramelized. That’s what we call meal-prep magic.
May 14: Cheater’s Skillet Lasagna with Corn and Cherry Tomatoes
If you have a skillet, some pasta and 35 minutes, you have a fabulous dinner in the making. Use frozen corn instead of fresh, trade parsley for the basil, go crazy.
May 15: Grilled Peach and Halloumi Salad with Lemon-Pesto Dressing
A dinner salad is a beautiful thing, especially when it’s actually filling enough to keep you satisfied. The secret to this one? Halloumi, which gets crispy on the outside but melty on the inside (and could be replaced with feta if you so desire).
May 16: Squash and Squash Blossom Frittata
Frittatas are an excellent way to use up a market haul…or to get rid of leftovers. Can’t find squash blossoms? No big deal, they’re more for looks anyway.
May 17: Chicken Pesto Focaccia Sandwiches
Searching for something to do with all of your freshly baked bread? Look no further. (Don’t worry, you can also use store-bought.)
May 18: Spicy Corn Carbonara
Carbonara is a classic pantry pasta and delicious even without the addition of corn, so feel free to modify this version with other veggies. You could even leave the bacon out if you wanted, but why would you?
May 19: Mediterranean Pita Pizzas
Pita pizzas (or flatbread pizzas or pizza bagels) are a cook’s best kept secret for lazy weeknights. Top them with your favorite veggies and lots of cheese.
May 20: Honey-Lime Chicken and Veggies in Foil
The foil-packed cooking method works for any protein and vegetable, plus it requires minimal cleanup. Thirty-minute dinner, here we come.
May 21: Sweet Potato and Black Bean Tacos with Blue Cheese Crema
We hope you’re not sick of beans yet, because these tacos are too delicious to pass up. The blue cheese dipping sauce is easy to make as is, but you could always sub in ranch dressing.
May 22: Orecchiette with Spring Greens
In-season produce needs little more than a quick sauté, al dente pasta and a drizzle of olive oil. You must be a chef or something.
May 23: Sheet-Pan Chicken Shawarma with Lemon-Tahini Drizzle
Shawarma is more about the spices than the veggies, and the good news is you probably have most of them in your cabinet already. The combination of cumin, cinnamon, paprika and cayenne is nothing short of magical.
May 24: Chopped Italian Salad Pizza
Pizza with a side salad is *so* 2019. This year, it’s all about putting the salad on your pizza (if you ask us).
May 25: Grilled Lemon-Herb Chicken and Avocado Salad
Minimalist salads (you know, pretty lettuce and a simple dressing) are fine and all, but maximalist salads are a chance to really go wild.
May 26: Potato-Chip Crusted Chicken with Arugula Pesto
There are so many ways to enjoy this dish: on a roll, topped with greens, with or without cheese. If we’re being honest, we’re in it for the potato chips.
May 27: 15-Minute Mediterranean Couscous with Tuna and Pepperoncini
What looks totally fancy but takes virtually no effort to make? This guy. Use any tinned fish, briny pickled pepper and grain to make it your own.
May 28: Cheesy Kale Farfalle Pasta
No one needs an excuse to eat pasta, but we like that it’s easy to dress up without a ton of effort. Greens plus cheese equals deliciousness.
May 29: Chicken and Snap Pea Stir-Fry
Oh hey, 20-minute dinner. We’ve got a date with you (and we’re breaking up with takeout).
May 30: 20-Minute Paleo Egg Roll Bowls
Paleo diet or not, these bowls are something to behold. Any ground meat will work here, and the sriracha-soy dressing does the heavy flavor-lifting.
May 31: Cherry Tomato Galette with Garlic and Herbs
Want to know a secret? The puff pastry is store-bought. Keep some in your freezer at all times and thank us later.