Spring is officially here! Slowly, we will see leafy greens, asparagus, artichokes, peas, radishes, citrus, and strawberries come into season. These foods aren’t just delicious—they’re designed by nature to help us cleanse, energize, and transition out of the heavier, warming foods of winter. Eating with the seasons isn’t just about flavor; it’s about supporting our health and the natural rhythms of the world around us.
This week’s dinner planner is packed with fresh, spring-forward meals that make the most of what’s in season. We’re bringing back my Lemony Chickpea Soup (because citrus is still at its peak!), my newest recipe Spicy Cucumber Salad, and finishing the week with a flavorful twist on Mexican Stuffed Peppers. As always, my goal is to help you get nourishing, delicious meals on the table with less stress.
Let me know what you’re making this week—I love hearing from you!
Here’s your dinner planner for the week:
Meatless Monday: Lemony Chickpea Soup + Roasted Vegetable Salad (you can swap in asparagus and artichokes for two of the veg if you like)
Tuesday: Red Thai Coconut Curry Shrimp + Shirataki Noodles
Wednesday: rotisserie chicken, Collard Greens Salad with Lemon-Parmesan Dressing, roasted red potatoes (roast at 425 F for 25 minutes with olive oil, salt and pepper)
Thursday: Easy Chinese Chicken, Vegetable fried rice or simple steamed rice, Spicy Cucumber Salad
Friday: Spetses Braised Cod + Spinach and Quinoa Salad with Feta and Dill
Saturday brunch: Hashbrown and Spinach Casserole
Sunday: Mexican Stuffed Peppers from Well Plated by Erin + Mexican Chopped Salad
I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!
