Normally, we’d tell you to make a beeline to the farmers market for some gorgeous, in-season produce. But hey, we won’t judge if you’d rather lean on whatever’s in your pantry. Either way, you can still enjoy all that spring cooking has to offer. Presenting 31 easy dinner recipes to make in May that are seasonal, flexible and, dare we say, foolproof.

what to eat in may greek yogurt chicken salad stuffed peppers recipe

May 1: Greek Yogurt Chicken Salad Stuffed Peppers

These beauties are usually reserved for picnic season, but we won’t tell if you kick it off a little early this year. After all, they’ll only take you 30 minutes to put together (hooray for rotisserie chicken).

May 2: One-Pot Tomato Basil Pasta

Once you’ve mastered the one-pot pasta method, you can customize the recipe to your heart’s content. Stick to veggies that can be simmered (leafy greens, tomatoes or peas, for example) and add crispy or fresh elements just before serving.

May 3: Cold Soba Noodle Salad with Strawberries

If you’ve happened upon a pint of in-season strawberries and haven’t already gobbled them up, sneak them into this tangy noodle salad for a pop of sweetness. Bonus, the miso dressing requires five ingredients and the fresh elements are all totally swappable.

May 4: 30-Minute Breakfast Hash with Kale and Sweet Potatoes

Breakfast for dinner? Don’t mind if we do. This healthy hash checks all the right boxes: It’s nutritious, satisfying (8g protein per serving, y’all) and easy on the eyes.

May 5: Roasted Salmon Tacos

Save the ground beef for another day and celebrate Cinco de Mayo with roasted salmon tacos instead. It’s the grilled pineapple salsa (and the cashew-lime crema…) for us.

easy may dinner recipes swordfish crushed olives oregano recipe

May 6: Alison Roman’s Swordfish with Crushed Olives and Oregano

Can’t find swordfish? Any firm white fish can take its place. You could even use chicken if you wanted.

May 7: Pan-Seared Scallops with Citrusy Corn Succotash

The scallops require just two minutes of cooking per side, making this *the* meal to make when you’re short on time. The corntomato succotash gets brightened up with lime juice (but you could totally use lemons).

May 8: Aran Goyoaga’s Niçoise Salad

Aka an ideal opportunity to clean out the produce that’s taken up residence in your crisper drawer. Even the mustardy dressing can be riffed on.

May 9: Skillet Roast Chicken with Shmaltzy Potatoes

Because your mom deserves a gorgeous buttermilk-brined bird on her special day. Who knew a Mother’s Day dinner this fancy could be made with so few ingredients?

May 10: Whole-Wheat Feta Tart with Caramelized Onions and Herbs

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 you have. (Psst: This is a great way to use up any wilting herbs in your fridge.)

May 11: Joanna Gaines’s Weeknight Salmon with Baby New Potatoes and Dill

We’re not sure what we love more about sheet-pan dinners: that you can switch up the ingredients as you please, or that there’s barely any cleanup.

May 12: Broccoli Margherita Pizza

Broccoli is the new cauliflower. (Of course, if all you have is cauliflower, you could use that instead.)

May 13: 20-Minute Burrata Salad with Stone Fruit and Asparagus

Bring on the fresh produce. Think decadent balls of burrata, halved cherries, peaches and plums atop a bed of crisp sugar snap peas and tender asparagus.

May 14: Fusilli with Pesto and Green Beans

Wanna learn to make pesto like Giada De Laurentiis? It calls for pine nuts, fresh basil and a ton of Parmigiano-Reggiano cheese. Even your kids won’t mind the extra veggies, trust.

May 15: Camarones al Mojo de Ajo

What takes 15 minutes to cook and 1 minute to devour? Shrimp in garlic butter, an old-school Mexican dish that’s begging for a spot in your weekly rotation. You’re only four ingredients away…

May 16: Squash and Squash Blossom Frittata

Frittatas are an excellent way to use up a market haul…or to get rid of leftovers. Can’t find squash blossoms? No big deal, they’re more for looks anyway.

May 17: Chicken Pesto Focaccia Sandwiches

Looking for an excuse to flex your 2020 bread-baking skills? Look no further. (Don’t worry, you can also use store-bought focaccia.)

May 18: Spicy Corn Carbonara

Carbonara is a classic pantry pasta and delicious even without the addition of corn, so feel free to modify this version with other veggies. You could even leave the bacon out if you wanted, but why would you?

May 19: Mediterranean Pita Pizzas

Pita pizzas (or flatbread pizzas or pizza bagels) are a cook’s best kept secret for lazy weeknights. Top them with your favorite veggies and lots of cheese.

May 20: Honey-Mustard Chicken Bake

We love a main that sneaks in a bunch of produce when the kids aren’t looking. This one-pan star boasts asparagus, cauliflower, red onion and red bell pepper, not to mention a zingy honey-Dijon sauce.

May 21: Sweet Potato and Black Bean Tacos with Blue Cheese Crema

We hope you’re not sick of beans yet, because these tacos are too delicious to pass up. The blue cheese crema is easy to make as is, but you could always sub in ranch dressing.

May 22: Asparagus, Pea and Ricotta Tarts

We piled two of our favorite spring veggies onto a layer of lemony ricotta cheese and a pillow of flaky puff pastry. And yes, we’ll indeed be having them for dinner, thank you very much.

May 23: Sheet-Pan Chicken Shawarma with Lemon-Tahini Drizzle

Shawarma is more about the spices than the veggies, and the good news is you probably have most of them in your cabinet already. The combination of cumin, cinnamon, paprika and cayenne is nothing short of magical.

May 24: Chopped Italian Salad Pizza

Pizza with a side salad is *so* passé. This year, it’s all about putting the salad on your pizza (if you ask us).

May 25: 15-Minute Mezze Plate with Toasted Za’atar Pita Bread

Come spring, we’ll jump at any opportunity to nosh on artichokes. And this epic mix of snacks (hummus! Greek yogurt! roasted red peppers!) is arguably our 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

There are so many ways to enjoy this dish: on a roll, topped with greens, with or without cheese. But if we’re being honest, we’re in it for the potato chips.

May 27: 15-Minute Mediterranean Couscous with Tuna and Pepperoncini

What looks totally fancy but takes virtually no effort to make? This guy. Use any tinned fish, briny pickled pepper and grain to make it your own.

May 28: Asparagus Caesar Salad

Sorry, romaine—not today. Fair warming: Making homemade Caesar dressing for the first time will change your life, anchovies and all. Extra croutons, please.

May 29: Sweet-and-Sour Pork Skewers with Pineapple

We’d be remiss to not suggest using the grill on Memorial Day Weekend. Char skewers of juicy pork tenderloin and cubed pineapple on the grates before topping them off with homemade sweet-and-sour sauce and chopped scallions. (BTW, we’ve got your back if you need help cutting that pineapple…)

May 30: Salmon Burgers

Crisp fish patties. Light and tangy coleslaw. All the Old Bay and fresh herbs. And just like that, it’s summer. Might we suggest serving them with a side of herby shoestring fries?

May 31: Cherry Tomato Galette with Garlic and Herbs

Want to know a secret? The puff pastry is store-bought. Keep some in your freezer at all times and thank us later.