Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
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Technically this is the last official calendar week of Spring. To bid farewell, let’s bring back the best of the season. Especially, for those of you who just signed up or if you glanced at a recipe and forgot to try it, this is your big moment.
We will continue to see asparagus, strawberries, artichokes, baby greens & things but their seasonal abundance is fading. So whip up these recipes while you still can.
The creamy Spring Verde Lasagna, Spring Burger and Spring Rice Salad meals each feature a medley of spring vegetables.
The slender green soldiers of spring are highlighted in the Asparagus Brie Frittata and the Dijon Asparagus.
The spring jewel is given top billing in the Strawberry Banana Smoothie and Strawberry Almond Lentil Salad, which works well on the go too.
Baby greens such as arugula or spinach are creamed up to top Tilapia and then tossed with Glazed Beets.
Apricot Roast Chicken may take a while in the oven, but two sensational dishes come from it. Starting with dinner paired with Carrot Top Carrots and then a lunch of Apricot-Pistachio Chicken Salad.
Spring is given a Mexican twist with the Fiesta Salad and Feta-Guacamole.
One of the most popular dishes this spring was the Roasted Garbanzo Beans. If you don’t gobble them all up, toss them in this Mango Salad.
As spring makes way for summer, hurry up and try some of these dishes before you have to wait another year.
Cook seasonally. Eat consciously. Live well,
