Spring Dinner Meal Plan: Spring Fresh & Super Easy
Welcome to your spring dinner meal plan for the week! This menu is full of vibrant, no-stress meals designed to make the most of spring produce and freezer-friendly shortcuts. We’re leaning into ease, color, and nourishment — with plenty of leftovers for lunch.
Day 1: Green Goddess Power Salad & Rotisserie Chicken
A picture-perfect start to the week! This colorful salad includes mixed spring greens, cucumbers, cherry tomatoes, avocado, dill, and edible nasturtiums. Pair it with rotisserie chicken and a jar of homemade or store-bought green goddess dressing.
Optional add-in: soft boiled eggs (we forgot them, but didn’t miss them!).
Green Goddess Power Salad
This vibrant spring salad is loaded with greens, cherry tomatoes, avocado, dill, and edible flowers — topped with creamy green goddess dressing and paired with rotisserie chicken for the easiest weeknight dinner ever.
Ingredients
Homemade Green Goddess Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise (or use all yogurt for a lighter version)
- 1 small clove of garlic
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup fresh parsley
- 1/4 cup fresh dill
- 1/4 cup fresh chives
- 1-2 tbsp water (to thin, if needed)
Green Goddess Power Salad
- 5 oz spring mix or baby greens
- 1 cup cherry tomatoes (mixed colors, halved if large)
- 1 cucumber, sliced
- 1 ripe avocado, diced
- fresh dill sprigs
- Edible flowers (nasturtiums or violas), optional but magical
Optional Add-In
- 4 soft boiled eggs, halved
Instructions
Homemade Green Goddess Dressing
- Add all ingredients to a blender or food processor.
- Blend until smooth, scraping down sides if needed.
- Taste and adjust seasoning. Add a little water to thin, if desired.
- Store in the fridge for up to 5 days.
Green Goddess Power Salad
- Arrange Spring Mix in a wide salad bowl or platter.
- Top with cherry tomatoes, cucumber slices, avocado, and fresh dill.
- Nestle edible flowers around the edges for color.
- Serve with carved rotisserie chicken and drizzle everything with green goddess dressing.
- Add soft boiled eggs, if using.
Notes
Dressing:
Swap in basil, cilantro, or tarragon depending on what you have.
This dressing is delicious on salads, grain bowls, or used as a dip.
Salad:
This salad holds up well for meal prep if you leave the dressing and avocado off until serving.
Tried this recipe?Let us know how it was!
Day 2: Breakfast-for-Dinner Frittata & Fresh Fruit
This dreamy frittata was baked in a cast iron bread pan and filled with sautéed onions, chopped spinach, herbs, and cheese from the fridge. Served with toast and a stunning fruit bowl: strawberries, raspberries, blackberries, blueberries, and cantaloupe. It’s a tasty addition to your spring dinner meal plan.
Spinach & Herb Frittata
A baked spinach and herb frittata filled with cheese, onions, and fridge-friendly goodness — perfect for breakfast-for-dinner or brunch leftovers the next day.
Ingredients
- 8 large eggs
- 1/4 cup half-and-half
- 1/2 yellow onion, diced and sauteed
- 1 1/2 cups fresh spinach, chopped
- 1/2 cup shredded cheese (your use favorite – cheddar, mozzarella, or a mix)
- 1 tbsp fresh herbs (basil, dill, or parsley), chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter or olive oil (for greasing the pan)
Instructions
- Preheat oven to 375°F (190°C). Grease a 10" oven-safe pan or cast iron dish.
- In a skillet, saute diced onion until soft. Add chopped spinach and cook until just wilted.
- In a mixing bowl, whisk eggs, half-and-half, salt, pepper, and fresh herbs. Stir in cheese.
- Add cooked onions and spinach to the egg mixture and pour into prepared pan.
- Bake for 25-30 minutes, or until puffed and golden. Let cool slightly before slicing.
- Serve with a bowl of fresh fruit to complete your meal.
Notes
Notes:
Use what you have! Leftover veggies, cooked potatoes, or diced ham all work.
This frittata is great warm or cold and makes excellent leftovers.
Tried this recipe?Let us know how it was!
Day 3: Creamy Pesto Ravioli with Peas & Spinach
Quick, creamy, and ultra-satisfying. Cheese tortellini are tossed with store-bought pesto and a splash of cream, plus peas and spinach for a hit of green. Ready in 15 minutes.
Creamy Pesto Ravioli with Peas & Spinach
A quick and creamy tortellini dinner tossed with spring peas, baby spinach, and pesto — on the table in just 15 minutes!
Ingredients
- 18 oz package cheese ravioli (fresh or frozen)
- 1/2 cup pesto (store-bought or homemade)
- 1/4 cup half-and-half or heavy cream
- 1 cup frozen peas
- 2 cups baby spinach
- 1/4 cup parmesan cheese, grated (plus extra for topping)
- salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook ravioli according to package instructions.
- In the last 2 minutes of cooking, add frozen peas to the boiling water. Drain everything together.
- In the same pot or a large skillet, combine pesto and half-and-half over medium-low heat. Stir to combine.
- Add the drained ravioli and peas to the pesto sauce. Stir in spinach until wilted.
- Mix in parmesan cheese, season with salt & pepper, and serve warm.
Notes
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- For a lighter version, swap cream for pasta water or extra olive oil
- Leftovers reheat beautifully for lunch the next day
Tried this recipe?Let us know how it was!
Day 4: Lemon-Dill Pasta with Shrimp or Chickpeas
A light, lemony pasta that feels fancy but comes together fast. Toss cooked pasta with lemon zest and juice, olive oil, fresh dill, garlic, and shrimp or chickpeas. Add a handful of spinach and finish with shaved parmesan.
Lemon-Dill Pasta with Shrimp or Chickpeas
A zesty lemon-dill pasta loaded with greens and your choice of shrimp or chickpeas — light, bright, and full of spring flavor.
Ingredients
- 12 oz pasta (spaghetti, linguine, or your favorite)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon, zested & juiced (about 2 tbsp juice)
- 1/4 cup fresh dill, chopped
- 8 oz shrimp
- 15 ounces canned chickpeas, drained and rinsed
- 2 cups baby spinach
- 1/4 cup parmesan, grated, plus extra for serving
Instructions
- Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and saute for 1 minute.
- Add shrimp or chickpeas and cook for 2-3 minutes until cooked or heated through.
- Stir in lemon zest, lemon juice, salt, pepper, and fresh dill.
- Toss in cooked pasta and spinach. Add a splash of reserved pasta water to loosen the sauce.
- Stir in parmesan, top with extra dill, and serve warm.
Notes
- Add capers or red pepper flakes for extra zing.
- This dish can be served warm or chilled as a pasta salad the next day
Tried this recipe?Let us know how it was!
Day 5: Flatbread Pizzas (Garden Style)
Use naan or flatbreads as a base and top with mozzarella, cherry tomatoes, zucchini ribbons, and pesto. Add prosciutto if you like. Bake and top with arugula and a drizzle of green goddess dressing.
Photo Coming Soon
Garden Flatbread Pizzas
These garden-inspired flatbread pizzas are topped with pesto, fresh veggies, and a drizzle of green goddess — a 20-minute dinner that feels like a picnic.
Ingredients
- 4 naan or flatbreads
- 1 cup shredded mozzarella, or fresh mozzarella slices
- 1/2 cup cherry tomatoes, halved
- 1 small zucchini, shaved or sliced into ribbons
- 1/4 cup pesto
- 2 oz prosciutto (optional)
- 1 cup arugula
- 2 tbsp green goddess dressing (for drizzle)
- olive oil for brushing
Instructions
- Preheat oven to 400°F (200°C). Place flatbreads on a parchment-lined baking sheet.
- Brush each flatbread lightly with olive oil and spread with a spoonful of pesto.
- Top with mozzarella, cherry tomatoes, and zucchini ribbons. Add prosciutto, if using.
- Bake for 8-10 minutes, or until cheese is melted and edges or golden.
- Remove from oven, top with fresh arugula and a drizzle of green goddess dressing.
- Slice and serve warm.
Notes
- Swap toppings with whatever’s in your fridge – this is a perfect clean-out=the-veggie-drawer meal
- Try goat cheese, olives, or even roasted red peppers for variation
Tried this recipe?Let us know how it was!
Magical Ingredients
-
Lemon – for clarity and cleansing energy
-
Dill – for protection and luck
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Spinach – for strength, vitality, and grounding
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Garlic – for protection, resilience, and warding negativity
Resources
Icons used in the Magical Ingredients box: Crystals by BiZkette1 via Freepik, Lemon by Freepik, Garlic by pikisuperstar via Freepik, Dill by brgfx via Freepik, Spinach by macrovector via Freepik
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