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One thing I love about living in the south is that we get to enjoy a little bit of all 4 seasons. I always get excited as the seasons change and the weather starts to get warmer. With the spring comes a shift in the vegetables that are beginning to be harvested. Some of my favorite spring vegetables include parsley, carrots, bok choy, leeks and radishes.
Although I don’t always do a good job of it, I do enjoy cooking with fruits and vegetables when they’re in season because they’re usually fresher and taste better! THey’re also easier to find in stores and most of the time they’re less expensive than vegetables that are out of season.
I’m so happy to be celebrating another shift into springtime and I can’t wait to dig into this week’s seasonally inspired menu.
This Week’s Menu
This week’s menu features 5 recipes that use spring vegetables. Instead of including a 6th dinner recipe I decided to provide a breakfast/brunch recipe for the weekend.
Each day includes additional notes, tips, and recommendations to help you prep the meals. Unless noted, all meals are 4 servings.
Meatless Monday
Total Time from Start to Finish: Approximately 30 minutes
Notes and Recommendations: If you want to add an additional protein consider topping with shrimp or grilled chicken.
Tuesday
Total Time from Start to Finish: 45 minutes
Notes and Recommendations: The carrots for this recipe are delicious. Consider doubling the recipe ingredients specific to the carrots.
Wednesday
Total Time from Start to Finish: 40 minutes
Notes and Recommendations: If you don’t eat pork consider replacing it with ground chicken (just be sure to add in additional fat/oil if needed when cooking).
Thursday
Total Time from Start to Finish: 45 minutes
Meal Prep TIps: This recipe calls for pre cooked chicken. Consider purchasing a rotisserie chicken or cook chicken breasts ahead of time in a slow cooker.
Friday
Total Time from Start to Finish: 25 minutes
Notes and Recommendations: I wouldn’t recommend cooking the steak beyond medium..
Saturday [BRUNCH]
Total Time from Start to Finish: 1 hour and 10 minutes (this recipe has only 10 minutes of prep time, the rest of the time is in the oven cooking).
This recipe makes two quiches. Half the recipe if you want to make just one.
Notes and Recommendations: Once cooked, consider slicing the quiche and freezing in individual servings. These are great to pull out of the freezer and microwave for a quick breakfast.
2 responses to “Celebrating seasonal vegetables + a weekly menu inspired by spring”
Can’t wait to try these!
Awesome! Would love to hear which ones you make!