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.

Once you've nailed the one-pot pasta method, 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.

'Tis the season for pea soup, but this one's a far cry from the bland, mushy kind you might be used to. Each bowl is packed with aromatics and four fresh herbs: parsley, mint, chives and dill.

All the rich tomato sauce, bubbly mozz and juicy chicken you desire—minus the fussy breading and frying. Serve over pasta or with crusty bread for dipping.

Save the ground beef for another day and celebrate Cinco de Mayo with these unconventional tacos instead. It's the grilled pineapple salsa (and cashew-lime crema...) for us.

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.

Sure, 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.

Take it from us: This nuanced twist on ranch dressing is a total game-changer. Pair it with burgers, grilled chicken or this salad, which is packed with omega-3s and healthy fats.

Does it get easier than a pizza that starts with store-bought flatbread? We think not. (This veggie-heavy recipe also has no measurements, so pile on the toppings however 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, BTW.)

We're not sure what we love most about sheet pan dinners, the ease of switching up the ingredients however you'd like or being left with minimal cleanup.

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.

You only need a few pantry staples and half a pound of Italian sausage to transform store-bought tortellini into this soul-soothing soup. With the help of a pressure cooker, it'll only take you 30 minutes to prepare it.

This sheet pan masterpiece is a surefire way to wow Mom on her special day. The key is spatchcocking the chicken so it cooks faster and browns evenly. Take that, rotisserie.

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. It's only four ingredients away...

Frittatas are an excellent way to use up a farmers market haul or revive leftover produce, meat or cheese. Can't find squash blossoms? No big deal; they're mostly for looks anyway.

Want an excuse to flex your 2020 bread-baking skills? Look no further than these fancy sammies. (Or save yourself the work by using store-bought focaccia.)

Forget the rock-hard vegan burgers of your past: Today's meatless options are as satiating as they are flavorful. This six-ingredient marinated tempeh is delicious proof. Serve it atop a fresh, green salad, over a rice bowl or nugget-style with dipping sauce.

Give the underrated protein new life with the help of this saucy, balanced recipe. The grapes turn soft, sweet and jammy as they roast, making them the ultimate match for zingy mustard and sharp red onions.

Wanna learn to make pesto like Giada De Laurentiis? The sauce calls for pine nuts, fresh basil and a ton of Parmigiano-Reggiano cheese. Even your kids won't mind the extra veggies, trust.

Thanks to our all-time favorite shortcut—a store-bought rotisserie chicken—only 40 minutes stand between you and this one-pan stunner. We'll bring the margs.

We piled two of our favorite spring veggies onto a layer of lemony ricotta cheese atop a pillow of flaky puff pastry. And yes, we'll indeed be serving them for dinner with a side salad.

Shawarma is more about the spices than the veggies, and the good news is you probably have most of them in your pantry already. The mix of cumin, cinnamon, paprika and cayenne is nothing short of magical.

Behold: The most flexible, forgiving recipe of all time. Let this skillet main be a new home for any past-their-prime veggies, leftover proteins, neglected grains and forgotten cheeses in your fridge.

Come spring, we'll jump at any opportunity to nosh on artichokes. And this mélange of snacks and spreads is arguably our favorite way to indulge. All you have to do is toast and season the pita—the rest is as simple as opening a jar.

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 mostly in it for the potato chips.

Sophisticated enough to serve at a dinner party, simple enough to whip up on a weeknight. (We're talking a meal for six in 20 minutes, people.)

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.

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. (We've got your back if you need help cutting the pineapple.)

We'd be remiss to neglect radishes at the end of spring. Here, they're served pickled, acting as as a zippy, acidic foil to the candied pepitas and creamy labneh.

Equal parts light, refreshing and filling, these rice noodle-filled rolls boast protein-packed shrimp, veggies, fresh herbs and a tangy dipping sauce.