Spring Recipes 2026

Spring has a way of making us want to cook again. The days get longer, the windows stay open, and suddenly a bright, fresh meal sounds like exactly the right idea. This season, we have been turning to the recipes of food blogger Sarah over at Real Food With Sarah for just that kind of inspiration. Sarah’s philosophy is simple: real food for real weeknights, and her spring lineup delivers beautifully. Whether you are firing up the grill, tossing together a quick weeknight dinner, or looking for something that feels a little lighter after a long winter, these are the dishes we keep coming back to this time of year.

The perfect side dish does exist. These Greek Lemon Potatoes are roasted to golden perfection with a crisp exterior and fluffy interior. Coated in fresh lemon juice, garlic powder, and dill, each bite is full of zesty, herby flavor. Topped with creamy, salty feta, they’re a dish everyone will want seconds of.

• 1 pound yellow potatoes, cut into wedges
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ lemon, juiced
• 1 tablespoon fresh dill, parsley, etc.
• ¼ cup crumbled feta

I’ve always loved Greek flavors: lemon, herbs, garlic, and creamy tzatziki. Once grilling season hits, these Greek Turkey Burgers with Tzatziki are on repeat in my kitchen. They’re juicy, full of flavor, and lighter than beef, which makes them great for a quick dinner or meal prep. You can make them on the grill or stovetop in just 25 minutes, so they’re easy enough for a weeknight but impressive enough for entertaining.

1. Preheat a grill, grill pan, or cast iron skillet over medium-high heat. Lightly oil the grates or pan if needed.
2. In a large mixing bowl, combine the turkey, onion, feta, salt, pepper, garlic powder, oregano, dill, lemon juice, paprika, and olive oil. Mix gently with your hands just combined!
3. Shape the mixture into 4-5 evenly sized patties, about ½ to ¾ inch thick. Press a slight indent in the center of each to help them cook evenly and avoid puffing up.
4. Place the patties on the hot grill or pan and cook for about 5 minutes per side, or until they reach an internal temperature of 165°F. Avoid pressing them down as they cook.
5. While the burgers cook, stir together yogurt, dill, lemon juice, salt, cucumber, and garlic powder in a small bowl to make the tzatziki. Taste and adjust seasoning as needed, then refrigerate until ready to use.
6. Toast your burger buns if desired. Layer each bun with lettuce, tomato slices, a juicy turkey burger, and a generous spoonful of tzatziki sauce. Serve immediately and enjoy!

These flaky Cod Tacos are perfectly seasoned, pan-seared and topped with tangy slaw and a spicy, creamy sauce you’ll want to drizzle on everything. They come together in just 15 minutes, making them perfect for a busy weeknight meal.

Fish

• 1 ½ pounds wild-caught cod
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 1 tablespoon extra virgin olive oil

Fish Taco Sauce

• ½ cup low-fat Greek yogurt
• 1 tablespoon lime juice
• ½ teaspoon garlic powder
• ½-1 tablespoon hot sauce
• Salt to taste

Tacos

• Small corn or flour tortillas
• Sliced purple cabbage or slaw mix for topping
• Diced avocado for topping

Fish

1. Pat the fish dry with paper towels and mix the spices in a bowl.
2. Season the fish all over with the spice mixture.
3. Heat oil in a skillet over medium-high heat. Once hot, add the fish and cook for 4 minutes. Flip and cook for another 3-4 minutes per side until flaky and opaque.

Fish Taco Sauce

1. While the fish is cooking, add the sauce ingredients to a small bowl and mix until combined.
2. Season with salt to taste.

Tacos

1. Heat the tortillas over the flame of a gas stove for 15-30 seconds per side until slightly charred. You can also warm the tortillas in a skillet or the microwave for about 1 minute.
2. Assemble the tacos by adding the fish to a tortilla, top with cabbage then diced avocado and drizzle with the taco sauce.

This creamy chicken orzo with spinach and lemon is an easy one-pan dinner that is ready in about 30 minutes. Tender chicken, creamy orzo, fresh spinach, and bright lemon come together for a cozy yet fresh weeknight meal with minimal cleanup. Everything cooks in one skillet, so the orzo absorbs all that flavor while the sauce turns perfectly creamy.

• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Salt and black pepper, to taste
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 cup orzo
• 2 cups chicken broth
• ½ cup heavy cream, For dairy-free, use full-fat coconut milk.
• Zest of 1 lemon
• 2-3 tablespoon fresh lemon juice
• 1 ½ cups chopped fresh baby spinach
• ½ cup grated Parmesan cheese
• Fresh basil or parsley, for garnish
• Lemon wedges, for serving

1. Heat the 1 tablespoon olive oil in a large deep skillet or braiser over medium heat. Season the chicken with salt and pepper. Sear the chicken until golden brown on all sides, about 2-3 minutes. Transfer the chicken to a plate and set aside.
2. In the same skillet, add the remaining olive oil and shallot. Cook for 2-3 minutes until softened. Add the garlic and cook for 30-60 seconds, just until fragrant.
3. Stir in the orzo and cook for 1-2 minutes to lightly toast it in the pan.
4. Pour in the chicken broth, heavy cream, and additional salt and black pepper. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce the heat to medium-low, cover, and cook for 10-12 minutes, stirring two or three times, until the orzo is tender and most of the liquid is absorbed.
5. Stir in the lemon zest, lemon juice, spinach, and Parmesan. Return the cooked chicken and any juices on the plate to the skillet. Simmer uncovered for 2-3 minutes, stirring, until the spinach is wilted.
6. Remove from the heat. Let it sit for 2-3 minutes; the sauce will continue to thicken as it rests. Taste and add more lemon juice, salt, or pepper if needed.
7. Serve warm, topped with fresh basil or parsley and extra lemon wedges.

From crispy potatoes to flaky fish tacos, these recipes from Real Food With Sarah capture everything we love about cooking in the spring: bright flavors, simple ingredients, and food that actually feels good to eat. And of course, a great meal is even better when your kitchen is working with you. If any of these dishes have you dreaming about a space that makes cooking more joyful, we would love to help with that too.

Head over to Real Food With Sarah for even more fresh inspiration, and stop by to see us when you are ready to bring a little more life into your kitchen.