4 Easy Spring Recipes on Repeat

With the weather warming up we are wanting to be outside as much as possible and these 4 easy spring recipes have been on repeat for us lately!

I collaborated with Food Lion for this easy spring hosting menu! From fresh produce and proteins to easy dessert ingredients and Nature’s Promise staples, Food Lion is a one-stop shop for spring hosting. With MVP savings like weekly deals, digital coupons, and Shop & Earn, it’s easy to put together a family-friendly spread while staying on budget.

Here’s what was on the menu:

• Strawberry feta pasta salad
• Grilled chicken thighs with lemon honey butter
• Crispy smashed potatoes
• Veggie platter
• Baked beans
• Lemon blueberry parfait

Strawberry Feta Pasta Salad

This one is perfect to make the night before! The longer it sits and marinates the better it tastes.

Ingredients:

• 12 oz pasta (bowties or rotini work well)
• 2 cups chopped strawberries
• 1 cup crumbled feta
• 2 cups baby spinach, roughly chopped
• 1/2 cup sliced almonds

Dressing:

• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tsp honey
• 1 tsp salt (or more to taste)
• 1.5 tsp pepper (or more to taste)

Instructions:

1. Cook pasta according to package directions. Drain and rinse with cold water to cool.
2. In a large bowl, combine pasta, strawberries, feta, spinach, and almonds.
3. Whisk dressing ingredients together and pour over salad. Toss gently to combine.
4. Refrigerate until ready to serve or serve immediately.

Grilled Chicken Thighs with Lemon Honey Butter

Ingredients:

• 1.5–2 lbs boneless skinless chicken thighs
• 2-3 tbsp olive oil
• Salt and pepper to taste

Lemon Honey Butter:

• 3 tbsp melted butter
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Pat chicken thighs dry and add oil then season lightly with salt and pepper. Mix well.
2. In a small bowl, whisk together melted butter, honey, lemon juice, zest, garlic powder, salt, and pepper.
3. Grill chicken thighs over medium heat for about 5–6 minutes per side, or until fully cooked (internal temp 165°F). If you don’t have a grill feel free to sear on your stove or bake.
4. Brush with lemon honey butter during the last few minutes of grilling and again after removing from the grill.
5. Serve and enjoy!

Crispy Smashed Potatoes

Ingredients:

• 1 24 oz bag of baby potatoes (yellow or red)
• 2-3 tbsp olive oil or melted butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F.
2. Add the potatoes to a pot and cover with water. Add a pinch of salt and bring to a boil.
3. Cook for 12 to 15 minutes, until the potatoes are fork tender.
4. Drain the potatoes well and let them sit for about 5 minutes so excess moisture can evaporate, which helps them crisp up in the oven.
5. Transfer the potatoes to a baking sheet.
6. Using the bottom of a glass or measuring cup, gently smash each potato until it is about ½ inch thick.
7. Brush the tops with olive oil or melted butter, then sprinkle evenly with salt and pepper.
8. Bake for 20 to 25 minutes, until the edges are golden and crispy.
9. Serve warm.

Lemon Blueberry Parfait

Ingredients:

• 1 cup vanilla Greek yogurt
• 1/5 cup whipped topping
• 1 tbsp lemon juice
• 1 cup blueberries
• 3/4 cup crushed graham crackers

Instructions:

1. In a bowl, mix yogurt, whipped topping, and lemon juice until smooth.
2. In small cups or jars, layer: lemon yogurt mixture, blueberries, crushed graham crackers
3. Repeat layers once more.
4. Top with a few extra blueberries or some lemon zest.
5. Serve immediately or refrigerate until ready to serve.

For the baked beans I grabbed that side from the grab-and-go section at Food Lion (easily my toddler’s favorite dish of the night!!) For the veggie platter, I grabbed Food Lion’s precut carrots and cucumbers which I just sliced and served. I grabbed the crinkle cut carrots and they were another toddler fave.

Which recipe would you try? Let me know!