Spring has officially sprung—and it's about damn time. Although we're still waiting for the weather to catch up, we're gearing up for warmer days ahead with meals that star allllll the seasonal produce. Think asparagus, peas, radishes, spinach, mushrooms and beyond. To get you in the spirit, here are 30 dinners to whip up every night in April, from goat cheese pasta with spinach and artichokes to lemon butter veggies and sausage.

RELATED: 70 Spring Dinner Ideas to Celebrate the Season

April 1: Double Pea, Prosciutto and Burrata Platter

Sure, it's basically a spring-themed charcuterie board. But with that much green (and prosciutto) on the plate, it crosses over into dinner territory in our book.

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April 2: Baked Feta Soup

Once the temperatures rise, soup season will be officially over. Squeeze this TikTok-inspired soul-soother in while you still can. (We like to think of it as a grown-up take on Spaghetti-Os.)

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April 3: Orecchiette with Spring Greens

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.

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April 4: Chicken and Snap Pea Stir-Fry

This 20-minute main never gets old. (Especially because it takes less time to prepare than if you ordered delivery from your favorite takeout spot.)

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April 5: Sheet Pan Lemon Butter Veggies and Sausage

Maximum flavor, minimal effort (and dirty dishes). It's loaded with radishes, cherry tomatoes, asparagus, zucchini and more fresh produce.

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April 6: Classic Stuffed Peppers

Everyone needs a stellar stuffed peppers recipe in their back pocket. Here, they're filled with ground beef, marinara sauce and Jack cheese, but you can substitute ground lamb, pesto and mozzarella if you'd prefer.

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April 7: Instant Pot Spaghetti with Goat Cheese, Mint and Peas

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

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April 8: Spinach with Three-Cheese Stuffed Shells

Want to use frozen spinach? No problem. Just thaw and drain it, stir it into the ricotta stuffing and top it all off with Gouda and peppery tomato sauce.

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April 9: Chicken and Chicken Sausage Jambalaya

This crowd-pleaser is begging to be enjoyed alfresco. Despite brown rice and chicken sausage standing in for traditional white rice and andouille, this lightened-up dish is packed with authentic Creole flavor.

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April 10: Spring Panzanella Salad

Wild mushrooms, asparagus, peas, scallions and watercress meet half a loaf of sourdough bread, because balance.

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April 11: Smashed Chickpea Salad Sandwich

A no-cook meal that comes together in 15 minutes flat? Sign us up. Did we mention the recipe is super riffable and teeming with plant-based protein?

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April 12: Shrimp with Cauliflower “Grits” and Arugula

You've had cauliflower rice, but did you know that it can be turned into low-carb grits with the help of milk, butter and goat cheese?

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April 13: Greens Mac and Cheese

The recipe calls for baby spinach and broccolini, but feel free to use any fresh (or frozen!) greens that you have on hand.

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April 14: Herb-Crusted Pork Cutlets

Crispy on the outside and juicy on the inside, just how we like 'em. Serve the cutlets with a side salad, noodles or, our favorite, shoestring fries.

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April 15: Salmon Noodle Bowls with Chili-Yuzu Relish and Pickled Radishes

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.

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April 16: Spinach Artichoke Squares

Eight ingredients—including our favorite time-saver, store-bought puff pastry dough—stand between you and this fancy-yet-simple dinner.

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April 17: Spicy Orange-Honey Glazed Ham

Spice up your Easter menu with an entree that will provide your fam with leftovers for days. Honey and orange zest cut through the heat of crushed red pepper flakes just right.

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April 18: Shaved Spring Vegetable and Apple Salad with Ginger-Dijon Dressing

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.

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April 19: Salami, Artichoke and Ricotta Pasta Salad

Bookmark this savory number for your first barbecue of the season. (P.S.: Canned artichokes will save you time, but you can use fresh artichokes if you'd like to go the extra mile.)

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April 20: Chickpea Vegetable Coconut Curry

Frozen peas and a can of beans are the base for this spicy one-pot curry. Serve it with basmati rice or scoop it up with toasted naan.

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April 21: Make-Ahead Spicy Chicken and Rice Salad

Because you can never have too many lettuce-free salads up your sleeve. Use shredded store-bought rotisserie chicken if you're feeling extra lazy.

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April 22: Carrot Pasta

You can totally use frozen carrots instead of fresh to make these little pillows of heaven. Don’t forget to drizzle them generously with garlic-sage butter sauce before digging in.

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April 23: Wild Alaska Salmon and Smashed Cucumber Grain Bowls

Quinoa? We don't know her. This healthy bowl stars farro instead, along with vinegary cucumbers, flaky salmon and lemon-mustard dressing.

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April 24: Skillet Gnocchi with Sausage and Broccoli Rabe

File this under: Easiest Ways to Upgrade Store-Bought Pasta. (And in case you didn't know, broccoli rabe deserves your full attention this spring.) Pass the Parm, please.

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April 25: Spinach and Cheese Stuffed Chicken

This breaded chicken dish is much easier to make than it looks, and it’s stuffed with hidden veggies that the kids won't even notice. Win-win.

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April 26: Cold Lemon Zoodles

Spiralized zucchini + pink radishes + pantry staples = the prettiest, most refreshing 20-minute meal of all time.

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April 27: Honey-Lime Chicken and Veggies in Foil

The second it's warm enough to grill outdoors, we trade our baking sheets and skillets for trusty aluminum foil. See ya, dirty dishes.

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April 28: Cauliflower Sweet Potato Burgers

Forget the hockey puck-like veggie burgers you've had in the past. These are perfectly moist and prime to serve at every warm-weather soirée you host this year.

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April 29: Grain-Free Mushroom, Spinach and Leek Pasta

Pine nuts provide crunch while meaty, ghee-kissed mushrooms add substance to the plant-based, gluten-free pasta.

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April 30: Spring Crudités with Romesco Sauce

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

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RELATED: 63 Spring Desserts Starring *All* the Seasonal Produce

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