Eating seasonally sounds trendy – but it simply means eating the fruits and vegetables that are in season now. You’ll get the benefit of produce at its freshest and most likely, lowest price. Here is a sample spring weekly meal plan that includes breakfast, lunch, snacks and supper ideas.
Each season I’m sharing a meal plan that includes breakfast, lunch, snacks, and supper for a week using seasonal produce. Take advantage of what’s in season to enjoy the freshest and best flavor. Recipes are simple and flexible enough to be changed to suit personal preferences or dietary restrictions.
You’ll notice many ingredients are used in more than one meal, so if you have a meal prep day you can easily cook or chop ingredients in advance to save even more time in the kitchen.
Produce seasons don’t follow a precise calendar, so you’ll notice that my spring meal plan also includes a few winter vegetables that are probably still readily available and a few summer ones that might already be plentiful in warmer climates.
Spring weekly meal plan
breakfast
lunch
- leftovers from supper
- egg salad sandwiches
- spring vegetable wraps
snacks
- raw carrots, radishes and snow peas dipped in ranch dressing
- yogurt with fresh berries or fro-yo fruit bark
- honey blueberry lemonade
supper
1. chicken asparagus pesto pasta
To make the pesto, combine 2 cups baby spinach, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, and 1/4 cup parmesan cheese in a food processor and blend until smooth.
Dice and season chicken with salt and pepper; saute in a skillet. Cook bacon and dice or crumble. Boil pasta and add chopped asparagus for the last 5 minutes of cooking. Drain the pasta/asparagus and return it to the pot. Add the chicken, bacon, and pesto. Stir to combine and add a handful more of cheese if desired.
2. spring cobb salad
Dice and season chicken with salt and pepper; saute in a skillet. Cook bacon and dice or crumble. Boil, cool and peel eggs.
In a large bowl, combine shredded lettuce, sliced avocado, thinly sliced radishes, cooked chicken and bacon, chopped green onion, diced boiled egg, and cheese. Toss with ranch dressing {or the dressing of your choice} and serve immediately.
3. pork loin roast and strawberry spinach salad
Trim the fat from a pork loin roast and place in a slow cooker. Season with dried thyme and rosemary, and salt and pepper. Add about 1/2 cup of water or broth to prevent burning. {The pork will also release juices as it cooks.} Cook the roast on low for 6-8 hours.
To make the salad, combine baby spinach, chopped strawberries, sunflower seeds, and crumbled feta cheese with balsamic dressing.
4. avocado tuna melts with zucchini coins
Combine 2 cans of tuna with chopped green onion, diced avocado, and diced boiled eggs. You can add mayo if you like, but I didn’t. Scoop tuna salad onto sandwich bread and top with sliced swiss cheese. Place the second slice of bread on top and grill the sandwich in a panini press or skillet until the cheese melts and the bread is toasty.
To make the zucchini coins, I just slice them and dip them in egg and then flour. You can fry them or bake them until the breading is crispy.
5. spring grilled pasta
Combine grilled chicken, asparagus, cherry tomatoes, mozzarella cheese and pasta for a fresh pasta salad dish that can be served warm or cold. The full recipe is here.
6. spring vegetable stir-fry
Cook rice according to package instructions and set aside. Chop carrots and broccoli into bite-sized pieces. Dice green onion and trim snow peas if needed. Heat a large skillet or wok with oil and sautee vegetables until crisp-tender. Add soy sauce, ground ginger, salt, and pepper to taste. Serve vegetable mixture over rice.
7. curry chicken and vegetable skillet
Bring a pot of water to a boil and precook diced sweet potatoes for about 10 minutes; drain. Dice chicken and season with yellow curry powder {and salt if your curry doesn’t include it}. Saute the chicken in a skillet with olive oil until it’s starting to brown. Add chopped broccoli; season again. Continue cooking about 5 minutes until the broccoli is crisp-tender and chicken is done. Add sweet potatoes and stir to combine. Season with additional curry powder to taste.
If you enjoyed this spring weekly meal plan, you’ll also want to read my summer meal plan, fall meal plan, and winter meal plan.
For more seasonal meal planning help, download this seasonal produce guide to keep in your pantry of meal planning binder.
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