Meals to Make When you want it to be Spring

By now, you’re probably slightly tired of winter meals. The end of February, beginning of March can be a difficult time. The weather outside is very much still in winter mode, but our stomachs are yearning for something different, something fresher.

That’s where these meal ideas come in. Even if spring produce hasn’t yet arrived in your supermarket, there are some creative things to do with the plants we have now.

Tuscan Tomato Bread Soup

You might see ‘tomato soup’ and think of the kind typically enjoyed on snow days, the one you dunk some grilled cheese sandwiches into. I’m thinking of something a little lighter, something that reminds us of the magic that are summer vegetables.

One of my favorite summer soups is a Tuscan Tomato Bread soup. With a generous portion of garlic, some day-old country bread, and the best tomatoes you can get your hands on (in winter, you’ll have to go with a canned variety, like San Marzano), this delightful soup comes together in no time, and reminds us of what we have to look forward to in only a few months.

“Spring” Pastas

Image from Fork Knife Swoon.

In springtime, I always enjoy a lighter pasta. Unlike winter pasta dishes which are meant to warm you up and keep you feeling full, a spring pasta honors the freshness of spring vegetables.

One of spring’s in-season vegetables is the pea, somewhat ironic since many supermarkets don’t ever sell it fresh. It’s a popular vegetable to purchase frozen, especially when it’s still winter. With your favorite pasta shape, some tofu feta cheese, and a light sauce, this would be the perfect weekday meal.

Lentil Salads

Image from Kitchen Konfidence

In winter, lentils often make their way into my soups. It’s a great way to get some protein and make the meal heartier. But lentils are also the perfect salad legume. With a light dressing, some shallots, fresh herbs, and whatever else you feel like including, you have a terrifically hearty, but equally fresh salad that celebrates spring.

Roasted Carrots

Another vegetable that’s available year-round, the carrot can sometimes be forgotten. In winter, I stock up on them for soups. But in spring, it’s nice to celebrate the carrot itself.

Since carrots are naturally sweet, simply roasting them in the oven creates magic. Serve alongside some whipped tahini, as a side dish, or as part of a medley of other roasted veggies.

Lemon Desserts

Lemon is one of the most useful fruits. They’re available year-round, have just the right zest to take a dish to a new level, and freshen the flavor to make ingredients come alive. Sounds like the perfect ingredient to feature in some end-of-winter bakes.

Lemon bars are a great idea for a simple, weekday treat to have around. Try out this vegan recipe from ‘It Doesn’t Taste like Chicken’ for a way to make this with plant-based ingredients.

I’m also a huge fan of lemon poppy muffins. Instead of cake, why not make smaller muffins to enjoy with your morning coffee? Nora Cooks has a wonderful recipe that works every time!

But if you need something a bit more celebratory, consider this Vegan Lemon Cake from Rainbow Plant Life.