What to Cook This Weekend

12 Easy Spring-y Recipes for Eating Outside

Feel that? That's a little warmth in the air—and it's the perfect reason to enjoy your meals al fresco.
Quiche sardou in a fluted tart pan with slices on two plates.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi

There's no reason to wait another minute to take your meals outdoors. Whether you've decided to go on a picnic, light up the grill (and the fire pit) for the first time this year, or have brunch in your backyard—you're going to need some recipes to get reacquainted with eating (and cooking) outside. Roast some spring veggies and toss them into a grain bowl to take to the park, or keep things simple with a fun take on crudités. Below you'll find a full weekend plan—including a refreshing cocktail to sip in the sun.

If you're observing Passover this weekend, head over here for seder dinner inspiration—and lots of Passover dessert ideas.

  • Photo of sesamescallion chicken salad on a blue plate on a denim tablecloth.
    Photo by Laura Murray, Food Styling by Susie Theodorou
    1/12

    Sesame-Scallion Chicken Salad

    Tender poached chicken, crisp lettuce, scallions, and fresh herbs get tossed with a bright sesame dressing that takes its cues form gomae, a Japanese spinach salad.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    2/12

    Saucy Beans and Artichoke Hearts With Feta

    These creamy beans get loads of flavor from saucy, garlicky tomatoes and browned marinated artichoke hearts. This dish is perfect for serving at room temperature in your backyard, with some crusty bread. 

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  • Photo by Chelsie Craig, Food Styling by Rebecca Jurkevich
    3/12

    Grilled Chicken Caesar Sandwiches

    First time barbecuing this season? Make sure these sandwiches with grilled mustardy chicken thighs are on the menu. The crunchy and refreshing fennel-basil slaw complements the chicken beautifully.

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  • Photo by Laura Murray, Food Styling by Yekaterina Boystova
    4/12

    Ranch Fun Dip

    This make-ahead spice mix with pistachios, nutritional yeast, and salt clings to veggies like Fun Dip candy. Keep a batch on hand, and you won't be able to stop eating crudités.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
    5/12

    Quiche Sardou

    This custardy quiche, filled with spinach, onions, and artichokes, is the ideal situation for brunch outdoors. Both the tart shell and filling can be made ahead of time, so there's no last-minute fuss.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Frances Boswell
    6/12

    Braised Leeks, Peas, and Lettuce

    Warming lettuce in butter and wine allows it to become velvety and rich—the perfect base for spring peas. Serve this dish spooned over slices of quiche for brunch or alongside your favorite spring roast for dinner.

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  • Photo by Laura Murray, Food Styling by Susan Spungen
    9/12

    Sour Cream and Onion Biscuits

    Sour cream takes the place of buttermilk in these biscuits, bringing a rich, tangy flavor and some acidity that helps make the biscuits incredibly flaky and tender. Serve with scrambled eggs—and maybe even grilled sausages.

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  • Photo by Chelsie Craig, Food Styling by Frances Boswell
    10/12

    Green Goddess Crunch Sandwich

    This is basically a salad between two slices of bread, which is to say: it's totally picnic-ready. Thick slices of mozzarella, herby yogurt smear, and buttery avocado bring a subtle richness to each fresh bite.

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  • Photo by Alex Lau
    11/12

    Mango Toast with Hazelnut-Pepita Butter

    Avocado toast, step aside. A savory fruit-topped toast with rich hazelnut-pepita butter makes this a satisfying snack or lunch.

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  • Photo by Dylan + Jeni
    12/12

    Tarocco Spritz

    There's nothing wrong with a simple spritz. But if you want to start the spring with something even more special, this version is a winner. Vibrant red blood oranges pair beautifully with fragrant vanilla, herbaceous gin, Prosecco, and Cappelletti, a softly bitter wine-based aperitivo. Looking for other spring drink ideas? Check out our new interactive cocktail recipe finder.

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A graduate of the Walter Cronkite School of Journalism, Tiffany has dabbled in various branches of media, from editorial to social media to public relations. These days, she scours the internet and cookbooks for simple recipes that make her feel like a rockstar chef (like this chakalaka grilled cheese sandwich ... Read More
Commerce Writer, Bon Appétit
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