31 Flexible May Dinner Ideas to Make with What You Have

Bright, elegant and, most importantly, simple, these chicken thighs only need one hour to turn juicy and crisp. Serve them over white rice so you don't miss out on a single drop of broth. (They'd pair well with pasta, too.)

Once you've nailed the one-pot pasta method (aka cooking the pasta and sauce in the same vessel, no separate vat of boiling water required), you can customize the recipe to your heart's content. Start with veggies that can be simmered, like tomatoes, and add crispy or fresh elements, like leafy greens, just before serving.

The beloved Spanish tortilla—which is essentially an open-faced omelet-like dish, loaded with oil-simmered potatoes—inspired this spring masterpiece. This May dinner recipe is pretty flexible, but don't substitute frozen peas for fresh; they'll add too much water to the mix.

All the rich tomato sauce, bubbly mozz and juicy chicken you desire—minus the fussy breading and frying. "I like to serve this dish with lots of crusty Italian bread for dipping into the sauce, but you could also plop the meatballs onto ciabatta or buns to make sandwiches," recipe creator and former PureWow senior food editor Katherine Gillen writes.

Save the ground beef for another day and celebrate Cinco de Mayo with these unconventional tacos instead. The spice-rubbed salmon itself is satiating and flavorful, but TBH, this recipe is all about the grilled pineapple salsa (and tangy cashew-lime crema...), if you ask me.

Can't find swordfish? Any firm white fish, like Alaskan pollock, halibut or cod, can take its place. (You could even use chicken, if you'd prefer.) Just don't skip the fresh citrus and herbs; they infuse the dish with tons of fancy-ish flavor and make it look even more photogenic.

True, mushrooms are divisive. But this savory pasta is tasty enough to convert even the staunchest 'shroom haters. Crown your plate with crispy shards of prosciutto and all the shaved Parm to maximize on savory, salty indulgence.

Take it from me: This nuanced twist on ranch dressing is a total game-changer. Pair it with burgers, grilled chicken or this fish-topped salad, which is packed with omega-3s and healthy fats. Bonus points for crowning it with croutons or toasted breadcrumbs (it's sandwich-inspired, after all).

Does it get easier than a pizza that starts with store-bought flatbread? I think not. This veggie-heavy recipe also has no measurements, so pile on the toppings however you'd like. It's also vegan as is, but feel free to substitute dairy-based mozzarella and any pasta or pizza sauce you'd like.

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. (The tart is a great opportunity to transform any wilted herbs hiding in your fridge, particularly parsley, dill, mint or oregano.)

This sheet pan masterpiece is a surefire way to wow Mom on Mother's Day. The key is spatchcocking the chicken so it cooks faster and browns evenly. "By doing so (easily, with kitchen shears), you can split and flatten the entire thing, which speeds up the cooking time and increases the surface area for more browned, crispy skin," Gillen explains. Take that, rotisserie.

You won't be able to decide what you love most about this sheet pan dinner: the ease of switching up the ingredients however you'd like, all the recipe's components cooking together in one fell swoop or being left with minimal cleanup. That's what I call a win-win-win in my book.

Tarte tatin, a French pastry traditionally made with apples, is an easy way to impress your dinner guests (or um, your roommate). This nine-ingredient take stars multicolored carrots and goat cheese instead, not to mention store-bought puff pastry. Don't worry, your roommates will be none the wiser.

Scallions are so much more than a pretty garnish. Here, their pungent, nutty, sharp qualities are given the spotlight they deserve. Save time in the kitchen by mixing a raw egg yolk into each serving for a creamy, umami-rich sauce instead of frying the eggs individually.

What takes 15 minutes to cook and 30 seconds to devour? Shrimp in garlic butter, a simple Latin dish that's begging for a spot in your weekly rotation. Best of all, it's only four ingredients away. Serve them alongside plenty of white rice, bread, boiled yuca or fries for dipping—you won't want to waste a drop of the sauce.

Frittatas are an excellent way to use up a farmers market haul or give leftover produce, meat or cheese a second life. Can't find squash blossoms? No big deal; they're mostly for looks anyway. You can also add diced Spanish chorizo, ham or leftover bacon to the mix, if you eat meat.

“This recipe comes straight out of the south of France, where bold, fresh and simple foods are a way of life,” recipe creator Michael Symon explains. Be sure not to move the poultry when you first place it in the pan. Sear it, undisturbed, until the bird's skin is golden brown and releases naturally from the skillet. This ensures caramelized, crispy bits and rendered fat, key components of the tasty pan sauce.

Forget the rock-hard vegan burgers of your past: Today's meatless options are as satiating as they are flavorful, and they're easy enough to master at home on the first attempt. This six-ingredient, marinated tempeh is delicious proof. Serve it atop a fresh green salad or rice, or chicken nugget-style with dipping sauce. (I'm partial to pesto mayo.)

Give the underrated protein new life with the help of this saucy, balanced May dinner recipe. The grapes turn soft, sweet and jammy as they roast, making them the ultimate match for zingy mustard and sharp red onions. Cherries or blackberries would be fine alternatives if you'd prefer; just be sure to pit the former for easy eating.

Wanna learn to make pesto like Giada De Laurentiis? This recipe has you covered, friend. The sauce calls for pine nuts, fresh basil and a ton of fresh Parmigiano-Reggiano cheese. Even your picky kids won't mind the extra veggies, I promise. (Even Giada herself swears it's won over her daughter, Jade. "The pesto coats each twist of pasta like a velvety jacket, making every bite fun to eat,” she says.)

Minimal ingredients? Check. No cooking necessary? Check. Packed with protein? You bet. Here, your choice of canned tuna or salmon is brought to life with fresh lime juice, chopped herbs and pantry staples in a matter of minutes. Keep this one in your back pocket for lazy nights when you don't feel like turning on the stove (or even using the microwave).

Pile two of your favorite spring veggies onto a layer of lemony ricotta cheese—all atop a pillow of flaky puff pastry—and call it a night. With a side salad or bowl of soup (perhaps spring pea soup with mint?), these warm-weather appetizers are definitely hearty enough to serve for dinner.

The toughest step is waiting for the drumsticks to marinate before cooking and digging in, but I promise they’re worth the patience. “These drumsticks, sweetened with honey, spiced with plenty of garlic and finished with a dollop of butter, remind me so much of [honey butter chips],” recipe creator Sarah Ahn explains. “They’re sweet and savory with a satisfying richness in every bite.”

This vegetarian twist on the Spanish classic boasts all the saffron-kissed rice and accoutrements, minus the seafood. Instead, in-season produce (asparagus! artichokes! radishes!) takes its place for a verdant, spring-inspired crowd-pleaser that your guests will request time and time again.

Come spring, I'll jump at any opportunity to nosh on artichokes, even the store-bought marinated kind. Furthermore, a mélange of snacks and spreads is lowkey my favorite dinner of all time, so this recipe is right up my alley. The only "cooking" you'll have to do is toast and season the pita—the rest is as simple as opening a jar.

Grilling is a must come Memorial Day. Char skewers of juicy pork tenderloin and cubed pineapple on the grates before topping them with sweet-and-sour sauce and chopped scallions. They're begging to be plated with baked potatoes and jasmine rice, if you ask me. (And in case you need help cutting the pineapple...)

There are so many ways to enjoy this dish: on a roll, topped with greens, with or without cheese. If I'm being honest, I'm mostly in it for the shatteringly crisp, kettle-cooked potato chips (and you will be, too). Substitute spinach, kale or basil for arugula in the pesto if that's what you have on hand.

Sophisticated enough to serve at a dinner party, yet simple enough to whip up on a weeknight. (I'm talking a drool-worthy, photogenic meal for six in 20 minutes, people.) Leave it to brown butter, which I lovingly refer to as liquid gold, to elevate store-bought tortellini with its nutty, savory splendor.

Picky kids (and adults) will have nothing bad to say about the sweet, tangy sauce. Lean on store-bought teriyaki if you must, but the homemade version will only take you 30 minutes of hands-off time—and last up to a month in the fridge, in case you feel like making it ahead.

Now that it's officially unofficial summer, it's time to fire up the grill for these savory handhelds. The burger recipe calls for ground chicken instead of standard beef, but you could really use any protein you'd like. Just don't nix the bacon—everything cooks in its savory, luscious fat.

Equal parts light, refreshing and filling, these rice noodle rolls are stuffed to the brim with protein-packed shrimp, veggies, fresh herbs and a tangy dipping sauce. You could, of course, use marinated tofu, ground chicken or grilled pork instead of shrimp to keep the protein up without the help of seafood.