5 Spring Dishes To Add To Your Weeknight Dinner Menu

As soon as the sun comes out, even if only for a second, it’s like a greater being takes over our existence. From our wardrobe to our eating habits everything suddenly becomes about being brighter and lighter. Easter brought with it a myriad of sins as we binged on all of the chocolate and indulged in delicious meals shared with family. Now we’re ready to enter into the vibrant, light-hearted world of spring dishes.

Let’s get cooking.

Sweet and Sour Pork Tenderloin by Bon Appetit

What to expect:

The tangy, mouthwatering sauce here is inspired by agrodolce, an Italian sweet and sour sauce made by reducing vinegar, sugar, and spices. It’s pretty much always delicious, but here we build the sauce in the same pan that we seared the pork, giving it even more richness and flavour. Let’s talk about pork tenderloin for a second. This crowd-pleasing cut sometimes gets a bad rap for being dry, but that’s just because most people overcook it. Whatever you’ve been told before, 140° is the internal temperature you’re looking for here—the meat will still be a bit pink, but it’s totally safe to eat and will be unbelievably juicy.”

Visit Bon Appetit for the full recipe.

Korean Barbecue-Style Meatballs by The New York Times

What to expect:

“These meatballs, inspired by traditional Korean barbecue, bring the savoury-sweet flavours of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce.”

Visit The New York Times for the full recipe.

Pan Fried Salmon with Smashed Spuds by The Wonky Spatula

What to expect:

“If you’ve been around here for a while you’ll know that I am a huge fan of salmon and also baby potatoes! My latest love is capers and this really is a total match made in heaven, perfect as a mid-week meal. Don’t be put off by the seemingly long method – it’s actually super easy to put together!”

Visit The Wonky Spatula for the full recipe.

30 Minute Quinoa Fried Rice by Minimalist Baker

What to expect:

“This would make the perfect weeknight meal – or one to make ahead of time and enjoy as leftovers. For a little more crunch and staying power, we added some cashews. But you could also add something like Marinated Peanut Tempeh or Crispy Peanut Tofu!”

Visit Minimalist Baker for the full recipe.

Photo Credit: Minimalist Baker

Poke Bowl by Dzung Lewis

What to expect:

“One of the first meals that we had here in LA was a poke bowl. I am so thankful that there are poke shops popping up everywhere!! I got to taste this delicious dish for the first time 20 years go in Hawaii on a family vacation. My sister bought a big bowl and asked if I wanted to try! I was reluctant because of the raw fish but decided to be adventurous and tried… then I was in love! Every time we went back to Hawaii that was our number 1 dish to eat. Now that there are places everywhere on the mainland, I get to enjoy it pretty often. Unfortunately, that could get pricey so here is my take on a poke bowl at home!”

Visit Honeysuckle by Dzung Lewis for the full recipe.

Photo Credit: Honeysuckle
Niamh Crawford-Walker

Niamh is a full time fashion and features writer at The Style Edit. Her work has previously appeared in IMAGE magazine, image.ie and Emirates Woman.

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