These 30-Minute Dinners Are Just Right for Spring

This sandwich is like eating a rainbow thanks to its dazzling layers of vibrant red cabbage, shredded carrots, tender pea shoots, and creamy avocado. A generous spread of garlicky Boursin cheese holds it all together.

This clever recipe brings together favorite dumpling flavors like ground pork, ginger, and scallions, and stirs them up with tender wontons and baby bok choy for a super-quick meal that won't leave you feeling stuffed.

The beauty of this recipe—besides the glorious spring produce—is that it all cooks entirely in one pot and is ready to serve in under 30 minutes.

Using just one or two flavor-packed ingredients can make a huge impact on a simple meal. Fresh ginger goes the extra mile in this easy weeknight dinner, infusing the poaching liquid for the chicken and being grated into a zippy dressing for the cucumber salad.

This speedy stir-fry celebrates the new season of quick-cooking produce like snappy asparagus and tender scallion whites. Dress it up with fresh Thai chiles and crunchy peanuts and serve over a bed of fluffy rice for a dinner that's faster and fresher than takeout.

Carrots and spinach are some of the earliest spring produces to be harvested, appearing in early March. They both go swimmingly in this main-meal version of miso soup. It's a perfect plant-based recipe for shoulder season, when a warming soup is still on the menu.

This salad is so good for you, you'll practically be able to taste the nutrients! As glazed salmon quickly cooks under the heat of the broiler, fiber-full lentils are tossed with a warming curry vinaigrette.

After months of cozy stews and comforting casseroles, it's only natural to want to apply the spring-cleaning philosophy to one's diet, too. This recipe makes it easy, with the chicken, potatoes, and snap peas steaming together in the same pot.

Spring lamb dishes are often reserved for special occasions like Easter, but in this quick 30-minute meal, ground lamb is put to work as the topping on pita pizza. Kids will love the personal-pan portion, and everyone will love the combination of lamb, hummus, and artichokes.

Late-spring greens like watercress can be eaten raw in a salad or flashed in the pan like they are in this simple weeknight meal. Scallops are a friend to the time-pressed cook—a hot pan and a few minutes are all that's needed. Serve this entrée with crusty bread to sop up the delicious pan juices.

Pecorino-Romano cheese is blended with crunchy panko and used to coat boneless pork chops. The result is juicy, crispy pieces of meat that are best served with a simple arugula salad with plenty of acidity.

Broccolini is the main vegetable in this famous dish from Thailand, and while available year-round, its peak season is from October through April. Long, leggy stalks and a mild flavor make it a perfect fit for blending into our take on this bold beef and noodle dish.

Bridge the gap between heavier winter fare and lighter springtime eats with this playful salad that combines seared sirloin steak, roasted baby potatoes, and a mix of lettuces with shaved Parmesan. It's all topped with an easy lemon vinaigrette.

After months of hardy winter herbs like thyme and rosemary, it's time to bring out the basil, mint, and cilantro! A smattering of herbs over this super-fast pork roll acts as a cooling counter to the spicy stir-fried meat.