As May arrives, our kitchens begin to reflect the world outside—fresh, bright, and full of new life. After a long winter of cozy stews and root vegetables, there’s something refreshing about switching to meals that celebrate the tender greens, vibrant herbs, and new produce of spring. This month, our family is leaning into simplicity, using seasonal foods to create nourishing meals that are both kid-friendly and budget-conscious.
What’s in Season in May (Especially in Atlantic Canada):
In our corner of the world, May marks the beginning of garden-fresh eating. While many crops are still growing, there are a few early gifts that start showing up:
- Asparagus
- Rhubarb
- Spinach
- Lettuce & salad greens
- Radishes
- Chives and green onions
- Farm-fresh eggs
These ingredients are not only delicious but also incredibly versatile. Rhubarb becomes muffins and crisps. Lettuce and radishes make snack boards and side salads. Spinach and chives are perfect for omelets or pasta.
How Seasonal Foods Inspire Simpler Meal Planning:
Cooking with the seasons naturally simplifies things. When ingredients are fresh and flavorful, meals don’t need much dressing up. A skillet of eggs and greens with toast, or pasta tossed with chives, lemon, and olive oil, can be deeply satisfying and quick to prepare. This time of year also encourages more outdoor cooking, garden harvesting, and light clean-up meals.
Weekly May Meal Themes (Kid-Friendly & Faith-Centered):
To keep our days easier, we follow weekly meal themes that help us plan quickly and stay on budget:
Rice Bowl Mondays:
- Kids can build their own, making it a great time to try new things
- Easy dinner to start the week because they can be prepped over the weekend
Take Away Tuesdays:
- Think grab and go items you can eat on the run to soccer practices
- These pair great with chopped vegetables and fruit.
Warm Wednesdays:
- Think warm meals like casseroles, sheet pans or chillis
- This can be a day that we turn left overs into something new
Left over Thursdays:
- Clean out the fridge and use up what is left so the fridge is empty for groceries on Friday
- If there aren’t any leftovers in the fridge…AWESOME! Have a backup meal that can be made with pantry staples like breakfast for dinner.
Meatless Fridays:
- This is a little “t” tradition for many Catholic families but it is also a great way to consciously add more vegetables into your diet.
- Fish is also a great option on Meatless Friday, try adding it in fun ways if the kids are not game. Like candied salmon, or crab dip!
Pizza Saturdays:
- Homemade pizza with spring veggies (chives, spinach)
- Simple dough recipe and everyone gets to top their own pizza
Simple Sundays:
- Sunday is a day of rest in the kitchen, use this time so slow roast something or use the smoker.
- Don’t forget to make dessert!
Tips for Making the Most of Seasonal Foods:
- Buy Local: Visit markets or farm stands for the freshest picks
- Prep Ahead: Wash and chop greens early in the week for quick use
- Freeze Smart: Rhubarb, spinach, and chives can all be frozen for later use
- Get the Kids Involved: Let them assemble salad jars or wash produce
Printable Meal Plan & Shopping List
Want to keep it all organized? Grab our free printable May Meal Plan HERE. Or Subscribe to our newsletter and have it sent directly to you inbox every month!
Final Thoughts:
May reminds us of the beauty of new beginnings—in our gardens, our kitchens, and our hearts. As we plan meals this month, may we be reminded that simplicity often brings the greatest joy. Let’s slow down, give thanks, and nourish our families with what God and the earth provide.
Share with me what’s growing near you or what seasonal meals your family is enjoying this month!
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