Spring Main Dishes

From a simple and satisfying pasta with grilled artichokes to a filet of cod over bright pea puree, these dinner dishes show off the best of fresh spring produce.

Salade Niçoise

Salade Niçoise

A French bistro staple, this provençal salad combines tuna, olives, cucumber, green beans, anchovies, and other spring vegetables for a filling and protein-rich meal.Todd Coleman
Sautéed Cod with Pea Cream

Sautéed Cod with Pea Cream

Buttery cod is accented with a creamy pea puree and crushed mustard seeds in this light, bright dish.Todd Coleman

Roasted Lamb with Rosemary (Arni me Dendrolivano)

Roasted Lamb with Rosemary (Arni me Dendrolivano)
Roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.Penny De Los Santos

Pasta with Grilled Artichokes

Pasta with Grilled Artichokes
Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Get the recipe for Pasta with Grilled Artichokes »Todd Coleman

Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou)

Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou)
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entree.Todd Coleman

Sweet Pea Gnocchi

Sweet Pea Gnocchi
These airy potato pillows get an infusion of color and flavor from sweet peas and fresh mint before being coated in a lemon and herb cream sauce.Anna Stockwell
Trenette al Pesto

Trenette al Pesto

In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette al Pesto »Todd Coleman

Ramp and Mushroom Tart

This beautifully layered mushroom and cheese tart is brightened with lemon zest and peppery ramps. See the recipe for Ramp and Mushroom Tart »Anna Stockwell

Lamb Salad

Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette. See the recipe for Lamb Salad »Todd Coleman
Broccoli Rabe, Goat Cheese, and Lemon Zest Pizza

Broccoli Rabe, Goat Cheese, and Lemon Zest Pizza

Fresh spring greens, soft goat cheese, and lemon zest makes a bright and springy pizza perfect for the season.Andre Baranowski

Spaghetti alla Primavera

Invented in 1975 by Sirio Maccioni of Le Cirque restaurant in New York City, this classic is a colorful combination of pasta, cream, parmesan, and lightly sautéed spring and summer vegetables. Get the recipe for Spaghetti alla Primavera »Todd Coleman