Spring is in full swing, and this week’s menu is full of fresh, flavorful meals you’ll want to make again and again!
From my favorite salads to zoodles tossed in a spicy sauce and blueberry muffins for breakfast, these recipes are easy, satisfying, and perfect for spring.
What to Eat This Week
Start the week with a big batch of lentil bolognese. It heats up beautifully, makes great leftovers, and doubles as an easy lunch option. Hearty, nutritious, and full of flavor, it’s an ideal meal to prep at the start of the week.
One of my go-to weeknight dinners is spicy honey chicken with Thai-style zoodles. The balance of sweet, spicy, and tangy flavors pairs perfectly with zucchini noodles for a light but satisfying meal.
For a crowd-pleaser, try a cheeseburger chopped salad. It delivers all the flavors of a cheeseburger in a lighter, fresher format—crisp lettuce, juicy beef, melty cheese, and a zippy dressing make this a house favorite.
Another quick and flavorful option is one-pot shrimp and orzo. It’s simple to make, comes together fast, and tastes like something you’d order at a seaside cafe. Perfect for busy weeknights when you want something impressive without a lot of fuss.
On Friday, make a slow-roasted tomato farro salad. This is a terrific make-ahead dish that’s delicious warm or chilled. The roasted tomatoes add deep, concentrated flavor, while the farro gives the salad a pleasant, chewy texture—great for dinner or packed lunches.
Finish the week with pork Milanese served with lemony arugula. Crispy breaded pork, a bright arugula salad, and a squeeze of fresh lemon make a classic, satisfying meal that feels a little special without being complicated.
For lunches, prepare a big batch of tortellini salad with cilantro and lime—it’s easy to portion for workdays and holds up well in the fridge. For breakfasts, bake bursting blueberry coffee cake muffins; they’re moist, fruity, and a perfect start to a spring morning.
These recipes are flexible, make great leftovers, and showcase seasonal produce. What’s on your menu this week?