6 Recipes for Light Dinner Dishes to Make in the Springtime

Even though it’s finally March, people are still hesitant to believe that spring is really right around the corner. Visions of snowstorms dance in their heads, but still consumers are starting to crave light, refreshing foods, even though the weather outside is trying to keep spirits at a comfort food low. But have no fear, because regardless of whether spring actually comes, or we just leap directly from winter to summer, spring produce is finally making an appearance, and these next highlighted recipes will put a spring in your step, even if the season shows up late.

Hot suppers are out and refreshing dishes are in. As the seasons (hopefully) start to change, channel spring with one of these 6 fresh and invigorating recipes that will draw you out of your winter hibernation.

1. Zucchini-and-Watercress Soup

Pea soup with chia sprouts

Zucchini and watercress soup | iStock.com

This zucchini-and-watercress soup from Food & Wine is the perfect light supper for March, as it’ll warm you up but still help you channel spring. Watercress is in season in the spring months and its flavor pairs perfectly with nutrient-packed zucchini in this healthy and handsome soup. Pick up 8 easy ingredients at the grocery store and enjoy soup while you still can.

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 small pinch of saffron threads, crumbled
  • 1 pound zucchini, coarsely chopped
  • 3 cups chicken stock
  • 8 ounces watercress, chopped
  • 1 tablespoon heavy cream
  • Salt and freshly ground pepper

Directions:

In a large saucepan, heat the olive oil. Add the chopped onion and saffron threads and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the zucchini and chicken stock and bring to a simmer. Cook over low heat until the zucchini is tender, 10 minutes. Add the watercress and cook for 5 minutes longer.

Using a slotted spoon, transfer the onion, zucchini and watercress to a blender. Add the cream and ½ cup of the stock and puree until smooth. Return the puree to the saucepan and season with salt and pepper. Gently rewarm the soup and ladle into bowls.