10 Spring Dinners in 30 Minutes (Or Less)
Learn how to make something new
It's springtime, and that means coming up with fast, fresh and healthy new recipes that are inspired from the garden.
Here are some of our favorite dishes that you can make easily at home and that take full advantage of the delicious array of spring veggies in the market.
Bright Asian seasonings such as ginger, lime, chile sauce and fresh herbs help tofu and brown rice shine in this vegetarian meal. Peanuts add richness and crunch and sautéed shiitake mushrooms make delicious, meaty additions. Want a bolder flavor? Marinate the tofu overnight.
There's still a bit of chill in the air when fresh peas are ready to harvest. Try this brightly flavored soup that is nothing like its split pea counterpart.
Spice up your shrimp tacos with this easy recipe from Rojo's. Simply saute shrimp, add Rojo's Mango Chipotle Salsa, and heat through. Opt for corn or flour tortillas, shredded cabbage and avocado, and you're set.
This one couldn't be any easy, or any healthier. Walnuts add a healthy protein to this all-veggie blend. Don't forget the red chiles to add some spice.
You'll never opt for takeout pizza again once you make this simple version that starts with premade dough topped with Three Bridges Superfood Pesto and roasted cauliflower florets. The blend of mozzarella and ricotta and pesto are decadently savory and delicious.
All those months of boring brown winter vegetables have been replaced with bright green deliciousness, such as asparagus. Make this wonderful dish with almonds and a yogurt dressing and serve on its own as a light dinner.
Mario Batali knows his pasta, and this dish combines juicy roasted tomatoes with asparagus, broccolini and shavings of ricotta salata cheese.
This easy recipe can serve as a guidelin, and you can substitute asparagus or zucchini for the peas, and tarragon or dill for the mint. It’s delicious spooned over brown jasmine rice or quinoa.
Tangy citrus vinaigrette becomes a secret weapon when tossed into this mixture of crispy leafy greens, grilled bay scallops, and orange slices.
This effortless vegan dish is inspired by the slightly sweet, mellow curries that are hugely popular in Japan for lunch and dinner. A simple roux-based curry sauce is prepared first, then stirred into udon, bits of sautéed seitan, and crisp veggies.