My favorite part of Spring is the return of Farmer's Markets and the increase of fresh, seasonal produce.  I enjoy the transition from warm, comfort food to lighter, fresh fare and love getting lost amongst the stalls of colorful fruits and vegetables, planning what I'm going to make for dinner.

Below are some easy dinner recipes, using seasonal produce, that will tickle those taste buds into Spring flavors! (All recipes adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).)

 Chicken Sauté with Sugar Snaps and Asparagus

Servings: 2

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients:

• All-purpose flour for dredging
• 10 oz. chicken tenders
• Coarse kosher salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• 1 bunch thin asparagus, about 1/2 lb., ends trimmed
• 1/2 lb. sugar snap peas, strings removed
• 1 cup low-sodium chicken broth
• 1 Tbs. minced fresh thyme, plus more for garnish
• 1 Tbs. minced fresh chives, plus more for garnish
• 2 Tbs. fresh lemon juice
• Lemon zest strips for garnish (optional)

Directions:

1. Spread flour on a plate. Cut the chicken tenders in half crosswise. Season the chicken with salt and pepper, then dredge in the flour.
2. In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the chicken and sauté until just cooked through, about 5 minutes. Transfer to a plate.
3. Add the remaining 1 Tbs. olive oil to the pan and reduce the heat to medium. Add the asparagus and sauté for 1 minute. Add the sugar snap peas and increase the heat to medium-high. Season the vegetables with salt and pepper and sauté for 1 minute. Add the broth and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Cover the pan and boil until the vegetables are almost crisp-tender, about 3 minutes.
4. Return the chicken to the pan. Add the 1 Tbs. thyme, the 1 Tbs. chives and the lemon juice. Simmer uncovered, stirring almost constantly, until the sauce thickens and coats the chicken, about 2 minutes. Adjust the seasonings with salt and pepper.
5. Divide the chicken and vegetables between 2 warmed plates, and garnish with thyme, chives and lemon zest strips. Serve immediately. Serves 2.

Roasted Salmon with Thyme Vinaigrette

Servings: 2

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

• 1/2 Tbs. Dijon mustard
• 2 tsp. Champagne vinegar or white wine vinegar
• 2 1/2 Tbs. extra-virgin olive oil, plus more as needed
• 1 Tbs. minced shallot
• 2 tsp. minced fresh thyme
• Coarse kosher salt and freshly ground pepper, to taste
• 1 salmon fillet, about 3/4 lb.
• 3 cups mixed baby lettuces

Directions:

1. Place the mustard in a small bowl and whisk in the vinegar. Gradually whisk in the 2 1/2 Tbs. olive oil. Mix in the shallot and thyme. Season the vinaigrette with salt and pepper.
2. Brush a small baking dish with olive oil. Place the salmon, skin side down, in the dish. Spoon half of the vinaigrette over the salmon. Marinate at room temperature for 15 to 20 minutes, or refrigerate for up to 1 hour.
3. Preheat an oven to 425°F.
4. Roast the salmon until it is almost cooked through, about 15 minutes. Let it rest while preparing the salad.
5. In a bowl, toss the lettuces with the remaining vinaigrette. Divide the salad between 2 plates. Cut the salmon in half and put 1 piece alongside the salad on each plate. Serve immediately. Serves 2.

Chicken Breasts with Lentil-Radish-Mint Salad

Servings: 4

Prep Time: 25 minutes

Cook Time: 40 minutes

Ingredients:

• 1 cup brown lentils, picked over and rinsed  1 small red onion, cut in half
• 1 bay leaf 
• 2 tsp. coarse kosher salt, plus more, to taste
• 1 tsp. plus 2 Tbs. red wine vinegar 
• 2 large celery ribs, finely chopped
• 1 large bunch radishes, trimmed, quartered lengthwise and sliced
• 7 Tbs. minced fresh mint
• 3 Tbs. Dijon mustard 
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• Freshly ground pepper, to taste
• 4 boneless, skinless chicken breast halves, each about 6 oz. 
• All-purpose flour for dredging 

Directions:

1. Put the lentils in a saucepan and add water to cover by 2 inches. Add 1/2 of the onion and the bay leaf and bring to a boil over high heat. Reduce the heat, cover partially and simmer until the lentils are just tender, about 30 minutes. Remove from the heat and stir in the 2 tsp. salt and the 1 tsp. vinegar. Drain the lentils and transfer to a bowl. Remove and discard the 1/2 onion and bay leaf. Finely chop the remaining 1/2 onion. Stir the onion, celery, radishes and 3 Tbs. of the mint into the lentils. Set aside. Put the mustard in a small bowl. Whisk in the 2 Tbs. vinegar. Gradually whisk in the 1/2 cup olive oil, then mix in the remaining 4 Tbs. mint. Season the dressing with salt and pepper. Set aside 3 Tbs. of the dressing to use as a sauce. Mix enough of the remaining dressing into the salad as needed, and season with salt and pepper.
2. Working with 1 chicken breast half at a time, place on a sheet of waxed paper and cover with a second sheet of waxed paper. Using a rolling pin, pound the chicken a few times to flatten slightly to an even thickness. Transfer the chicken to a plate and season with salt and pepper. Spread the flour on another plate. Dredge the chicken in the flour, shaking off any excess. In 2 large nonstick fry pans over medium-high heat, warm 1 Tbs. olive oil in each. Add 2 chicken breast halves to each pan. Cook the chicken, turning once, until cooked through, 4 to 5 minutes per side.
3. Transfer the chicken to a cutting board and cut into slices. Arrange the chicken on warmed plates and spoon the lentil salad alongside. Drizzle the chicken with the reserved dressing and serve immediately. Serves 4.