Just a little inspiration….If you like, simply alter the recipes to include your favorite fish or meats. 
Monday
Breakfast
Roasted Asparagus with Poached Eggs and Tempeh ‘Bacon’
Sliced Strawberries
Lunch
Lentil Croquettes on Spring Greens
Dinner
Asparagus Guacamole with Crudites
Risotto with Fresh Peas and Saffron served with a spring mix salad and fresh spring veggies
Chocolate dipped Strawberries
Tuesday
Breakfast
Scones with Fresh Berries and Yogurt Cream
Lunch
Quinoa Taboulleh on Spring Greens with Warm White Beans and Mustard Vinaigrette
Dinner 
Fava Bean Puree on Crostini
Fresh Pea and Radish Salad with Lime Vinaigrette and a Stuffed Tofu Cutlet
Lemon Curd Tarts
Wednesday
Breakfast
7 Grain Hot Cereal with Spring Berries and Home-Made Almond Milk
Lunch
Mustard Greens with Cannellini Beans and Sherry Vinaigrette
Dinner
Marinated Goat Cheese on Endive Leaves
Lima Bean and Spring Vegetable Soup served with Tortellini and Pea Pesto
Strawberry-Rhubarb Pie
Thursday
Breakfast
Tempeh Hash with Poached Eggs
Lunch
Lemon Goat Cheese with Crudités and Toasted Hemp Bread
Dinner
Grilled Vegetable Taquitos with Cilantro Salsa
Aztec Stew
Citrus Tart
Friday
Breakfast
Fresh Strawberry Yogurt with Home-made Granola and Mint Syrup
Lunch
Roasted Fennel and Apple Sandwich on a Toasted Baguette with Curry Mayonnaise
Dinner
Caponata with Warm Sourdough Toasts
Pasta Primavera with Spring Vegetables and Spring Mix Salad with Shallot Vinaigrette
Strawberry Shortcake
Saturday
Breakfast
Fresh Fruit Salad and Oatmeal Muffins
Lunch
Farro Salad with Spring Vegetables and Mint Vinaigrette
Dinner
Stuffed Squash Blossoms
Creamy Asparagus Soup, Spring Vegetable Casserole with Chive Dumplings
Lime Tea Cookies
Sunday
