We had our first 45º day last weekend, and it felt like a personality shift. The icy paths are melting away, the piles of snow are (slowly) melting down, and the sun is shining for longer each day! Brian and I took the dogs for their first long walk of the season (they’ve been asleep ever since). On the way home, we stopped at a farm stand, and I was expecting the usual end-of-winter lineup and sparse shelves, but instead found myself in absolute veggie heaven with bins of cabbage, endives, leeks, and greens.
It reminded me that this early-spring window is its very own season that goes by in a blink. So this week’s dinner plan sits right there in the middle: fresh but still hearty, full of veggies and protein with hints of spring produce. I included two soups because I’m not ready to retire them for the season (and I love a spring and summer soup!!), and a lighter take on a braised pot roast starts off the week of dinners. It’s a set-it-and-forget-it situation, so minimal active prep and cook time are involved.
If you’re a paid subscriber, your dinners are handled this week 🤝 If you’re not yet? Try out this week: The full plan includes five dinners to enjoy, complete with a color-coded grocery list and prep day plan to make it all doable. Plus, with a paid subscription you can access the ENTIRE archive.
Breakfast and lunch meal prep is covered too with the March Meal Prep Plan, which you’ll get at the bottom of the post.
