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Peas! Asparagus! Baby lettuces! It’s spring at last, and we’re here for you with all the burrata-filled pastas, crunchy salads and juicy chicken dinners.

RELATED: 30 Light and Easy Dinners to Make Every Night in April

spring vegetables
Johner Images/Getty Images

Grocery List

4 limes
1 lemon
2 cups strawberries
1 large fennel bulb
⅓ small head Napa cabbage
1 small bunch chives
1 bunch thyme
1 bunch fresh parsley
1 bunch fresh basil
1 bunch fresh dill
1 bunch fresh watercress
3 garlic cloves
5 cups cherry tomatoes
5 Persian cucumbers
1 cup pearl couscous
2 bell peppers
1 clamshell baby arugula
8 ounces fresh spinach leaves
½ red onion
1 bunch asparagus
2½ cup fresh steamed (or frozen) peas
2 pounds red potatoes
1 pound green beans
2 pounds salmon fillets
12 large chicken breasts
8 slices bacon
12 slices burrata
Ground sumac
Za’atar spice blend
12 ounces dry pappardelle pasta
1 pound bucatini pasta
1½ cups unsweetened plain plant-based yogurt
1½ cups heavy cream
8 tablespoons unsalted butter
1 cup grated Parmesan cheese
2 ounces Swiss cheese or mozzarella
8 ounces burrata cheese
2 tablespoons spreadable cream cheese
8 ounces feta
4 large eggs

Pantry Ingredients

Kosher salt, sea salt, black pepper, honey, olive oil, red wine vinegar, dried oregano, crushed red-pepper flakes, sesame seeds, ground cumin, garlic powder, onion powder, paprika, dried parsley, Dijon mustard, stone ground mustard and yellow mustard

A New Way to Food

Monday: Salmon and Fennel Dinner Salad

The salmon offers a satisfying richness, the couscous adds heft, and the creamy dressed vegetables feel indulgent but aren’t in the least.

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What's Gaby Cooking

Tuesday: Greek Salad with Salmon

Use up the rest of the salmon by tossing it into this satisfying, crunchy-creamy salad that takes just 20 minutes to whip up.

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Carlsbad Cravings

Wednesday: Honey Mustard Chicken

Not only do you get both a protein and a veggie (no need to prepare two dishes), but you only have to clean one dish.

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Spoon Fork Bacon

Thursday: Creamy Garlic Pappardelle with Asparagus and Peas

We love recipes that look and taste luxe but are secretly really easy. (Tip: if you can’t find fresh peas yet, it’s totally OK to use frozen.)

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Spend with Pennies

Friday: Spinach Stuffed Chicken Breast

Chicken breasts: We love them, but only when they’re juicy and tender. Stuffing them with cheese and wrapping them with bacon guarantees delicious results every single time (and it’s easier than you think).

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Half Baked Harvest

Saturday: Simple Buttery Spring Pea and Burrata Pasta with Prosciutto

We can’t resist the combo of peas, burrata, prosciutto, pasta and soft-boiled eggs. Your Saturday deserves this.

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Cotter Crunch

Sunday: Za’atar Chicken Bowls with Tomato and Cucumber Raita

Easy to make and Paleo. Plus, the leftovers store fabulously in the fridge for lunch on Monday.

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RELATED: 30 Sheet-Pan Recipes to Make Every Night in April

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