31 Flexible May Dinner Ideas to Make with What You Have
You could always make a beeline to the farmers market for gorgeous, in-season produce...but you can also lean on whatever’s in your pantry. Either way, you can enjoy all that spring has to offer this month, whether you’re craving refreshing salads, simple pastas or hearty skillet meals. Behold: 31 easy dinner recipes to make in May that are timely, flexible and foolproof.
72 Spring Dinner Ideas to Celebrate the Season
May 1: Crispy Chicken Thighs over Vinegar Beans
Suech and Beck/A Generous Meal
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.
May 2: One-Pot Tomato Basil Pasta
Inspired Entertainment/The Domestic Geek’s Meals Made Easy
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.
May 3: Potato and Spring Pea Frittata
Cara Mangini/The Vegetable Eater
The beloved Spanish tortilla, which is an open-faced omelet-like dish loaded with oil-simmered potatoes, inspired this spring masterpiece. It's flexible, but don't substitute frozen peas for fresh—they'll add too much water to the mix.
May 4: Chicken Parm Meatballs
Katherine Gillen
All the rich tomato sauce, bubbly mozz and juicy chicken you desire—minus the fussy breading and frying. Serve 'em over pasta or with crusty bread for dipping.
May 5: Roasted Salmon Tacos
Michelle K. Min/Spicebox Kitchen
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 me.
May 6: Alison Roman’s Swordfish with Crushed Olives and Oregano
Michael Graydon and Nikole Herriott/Nothing Fancy
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.
May 7: Caramelized Mushroom Pasta with Crispy Prosciutto
Kristin Teig/Mediterranean Every Day
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.
May 8: Kristin Cavallari’s Salmon BLT Salad with Spicy Tomatillo Ranch
Aubrie Pick/Truly Simple
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.
May 9: Flatbread Veggie Pizza with Pineapple
Matt Armendariz/Cooking from the Spirit
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.)
May 10: Whole-Wheat Feta Tart with Caramelized Onions and Herbs
Photo: Mark Weinberg/Styling: Erin McDowell
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.)
May 11: Joanna Gaines’s Weeknight Salmon with Baby New Potatoes and Dill
Amy Neunsinger/Magnolia Table, Volume 2
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.
May 12: Sheet Pan Roast Chicken with Potatoes, Radishes and Olives
Photo: Christine Han/Styling: Katherine Gillen
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.
May 13: Deb Perelman’s Carrot Tarte Tatin
Deb Perelman/Smitten Kitchen Keepers
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.
May 14: Scallion Oil Bucatini with Runny Eggs
Dan Liberti/Anything's Pastable
Scallions are so much more than a pretty garnish. Here, their pungent, nutty, sharp qualities are given the spotlight they deserve. Save time by mixing a raw egg yolk into each serving instead of frying the eggs.
May 15: Camarones al Mojo de Ajo
Esteban Castillo/Chicano Eats
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.
May 16: Squash and Squash Blossom Frittata
Gentl and Hyers/Open Kitchen
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.
May 17: Chicken Pesto Focaccia Sandwiches
The Minimalist Kitchen
Want an excuse to flex those bread-baking skills you honed back in 2020? Look no further than these fancy sammies. (Or save yourself the work by using store-bought focaccia.)
May 18: Gena Hamshaw’s Balsamic Tempeh
© ASHLEY MCLAUGHLIN/THE VEGAN WEEK
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 or rice, or chicken nugget-style with dipping sauce.
May 19: Mustardy Pork Tenderloin with Grapes and Red Onions
Nicole Franzen/To The Last Bite
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.
May 20: Fusilli with Pesto and Green Beans
Kristin Teig/Eat Better, Feel Better
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.
May 21: Lime & Pepper Tuna (or Salmon) on Toast
Matt Russell/Cook Simply, Live Fully
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.
May 22: Asparagus, Pea and Ricotta Tarts
Photo: Liz Andrew/Styling: Erin McDowell
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, they're hearty enough to serve for dinner.
May 23: Sheet Pan Chicken Shawarma with Lemon-Tahini Drizzle
Photo: Liz Andrew/Styling: Erin McDowell
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.
May 24: Asparagus and Artichoke Paella
Cara Mangini/The Vegetable Eater
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.
May 25: 15-Minute Mezze Plate with Toasted Za’atar Pita Bread
Photo: Liz Andrew/Styling: Erin McDowell
Come spring, I'll jump at any opportunity to nosh on artichokes. And a mélange of snacks and spreads is arguably my favorite way to indulge. All you have to do is toast and season the pita—the rest is as simple as opening a jar.
May 26: Potato Chip-Crusted Chicken with Arugula Pesto
Aubrie Pick/Kitchen Remix
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).
May 27: Sweet-and-Sour Pork Skewers with Pineapple
Photo: Liz Andrew/Styling: Erin McDowell
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. (And in case you need help cutting the pineapple...)
May 28: Balsamic Brown Butter Tortellini with Spinach and Hazelnuts
Kristin Teig/Mediterranean Every Day
Sophisticated enough to serve at a dinner party, simple enough to whip up on a weeknight. (I'm talking a drool-worthy, photogenic meal for six in 20 minutes, people.)
May 29: Teriyaki Salmon Bowls
Photo/Styling: Katherine Gillen
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.
May 30: Dukkah-Crusted Fried Cauliflower “Steaks”
Micah Siva/Nosh
Not familiar with dukkah? It's a Middle Eastern condiment made from herbs, nuts and spices that's usually served as a dip or appetizer with bread or crudités. This homemade, grain-free version only takes ten minutes.
May 31: Vietnamese-Style Summer Rolls
Infraordinario Studio for Dalcò Edizioni S.R.L.
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.
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