Weekly Menu: A Green Spring

A spring greens inspired menu plan with spinach, chard, and arugula all featured for those with a green-heavy CSA. Plus, a bit of Irish holdover.
Weekly Menu: Spring Spinach and More via FoodforMyFamily.com

Get the recipe for creamed spinach cups over on the Attune Foods blog

My hands were cold, so I made a cup of rooibos tea. An influx of rooibos in my cupboard collected from sample packs correlates to diligently making an effort to enjoy the red tea, but I can’t help but feeling as though I’m downing a steaming hot cup of Robitussin each time I try. My nose deceives me, associating the subtle fruit and sweet earthy scent to the bottle of red goo that was administered when I was a child sick with a cough or cold. So the red-tinged tea stares up at me from the cup, unloved as of yet.

I discarded my hooded sweatshirt for a larger one belonging to my husband, one he’s had longer than he has had me, with our last name emblazoned down the arm. Our kids are in bed, readying themselves for the first day back after spring break, all except for my 8-year-old, who is enjoying a last-minute night run with dad on the hill in the cold, boots strapped to his snowboard, ears glowing the bright red of Rudolph’s nose. I’m focusing on ignoring the snow that has started drifting down outside the picture window to my left and trying to conjure up an image of dinners for the week.

Spring officially begins this week, and CSA shares start to arrive packed with greens: chard, spinach, arugula, and more. While we won’t be seeing a CSA share or the opening of the farmers market for a few months yet, this menu is dedicated to those not dealing with a fresh blanket of snow today and begins with Creamed Spinach Cups (pictured above) that I made for Attune Foods.

The rooibos is growing on me.

Monday – Roast Chicken with Creamed Spinach and Honey-Glazed Carrots

Tuesday – Creamy Macaroni and Cheese with Leftover Corned Beef Egg Rolls

Wednesday – Bean and Barley Arugula Salad

Thursday – Garlicky White Bean Soup with Chicken and Chard

Friday – Spinach Quiche

The Preparation Shortcuts:

1. Once you’re finished eating your chicken on Monday, immediately simmer the bones for stock and cut up the leftovers for the soup on Wednesday.
2. Spinach cups can be prepped a day ahead and stored in the refrigerator until baking. They get the cereal topping and then set on sheet pan before being baked.
3. If prepping the beans yourself, make extra beans for both the salad and soup at the same time.
4. Cheese for the macaroni and cheese and Friday’s quiche should be grated at the same time. Just refrigerate the portion for the quiche in an airtight container.

Around the Web:

Did you know: I’m an Attune Foods Brand Ambassador.


  1. Very helpful preparation shortcuts. Interesting 200 calorie photo shoot.

    • I loved the visual aspect of that study. It’s very interesting to see the different amounts of foods that make up the same amount of calories.

  2. I love creamed spinach. So warming and comforting. I can’t wait to try your recipe with the cereal on top – what a great idea. How long can these stay in the fridge?

    • I would say up to a day. Any longer and the spinach will weep more than you want. I also had a few leftover the last time we made these, and they held for up to two days in the refrigerator, and then I simply warmed them in the toaster oven when we wanted to eat them. The cereal crisped up again nicely.

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