The May Edit: Fresh, Seasonal Meals for Late Spring
Late Spring, Fully Arrived
Bonjour☀️! By May, the softness of early spring gives way to something fuller. The markets feel greener, more abundant—herbs spill over, strawberries deepen in sweetness, and meals begin to feel a little more grounding.
This month, I’ve been leaning into dishes that are both light and sustaining—adding more protein in simple, natural ways. A spoonful of thick yogurt, an extra egg, a handful of lentils. Nothing rigid, just small shifts that help meals feel complete.
The rhythm remains the same: seasonal, unfussy, and quietly beautiful. Food that supports you, without asking too much in return. This fresh, Parisian-inspired May meal plan features light, seasonal recipes with a gentle high-protein approach to support balanced, nourishing spring eating.
🌿 A Week of Late Spring Eating – May Meal Plan
(Designed to land around ~75g protein/day, naturally and without strict tracking)
Feel free to add protein snacks to your day. Nuts and seeds, oeufs mimosa, bone broth to sip on, a slice of parmesan, or a small yogurt before bed.
Monday — Bright & Grounded
A fresh start with a little more substance.
- Spring Smoothie: 1 cup frozen berries, yogurt or cottage cheese, 2 T hemp or chia seeds, milk (dairy or non), dash of cinnamon or ginger.
- Lentil & herb salad with radishes, lemon & olive oil, topped with a soft-boiled egg (This combination provides a complete protein source, as the amino acids in the lentils complement those in the egg)
- Springtime Soup au Pistou with a side of sourdough, wholewheat bread, seed bread or healthy crackers.
Tuesday — Fresh & Green
Light but satisfying, quietly energizing.
- Strawberry yogurt bowl – Greek yogurt, nuts, seeds and honey
- Herb poached chicken with spring greens & mustard vinaigrette
- Seared Salmon with Asparagus
Wednesday — Soft & Nourishing
Comforting, but still light.
- Spring Smoothie
- Springtime Soup au Pistou
- 3 egg omelette with parmesan & spring greens salad
Thursday — Effortless Lunches
A bento-style, Parisian take on leftovers styled beautifully.
- Yogurt Bowl
- Leftover lentil salad, soft-boiled egg, fresh cheese (chèvre or fromage blanc) and herbs
- Sunny Paris Salmon
Friday — A Little Joy
Relaxed, seasonal, and slightly indulgent.
- Spring Smoothie
- Sunny Spinach Quinoa Salad topped with a tin of tuna
- Asparagus Mushroom Pizza or flatbread
- Strawberries with crème fraîche
🍓 Asparagus Mushroom Sourdough Pizza (Paris Meets Late Spring)
A lighter, seasonal pizza layered with asparagus and mushrooms—where crisp edges meet soft, fresh greens. Use the Parisian Pistou you made earlier in the week for the Soup au Pistou, or try my magical Pistachio Pesto.
Asparagus Mushroom Sourdough Pizza
Equipment
- Pizza Peel
- pizza stone
Ingredients
- 50 g sourdough starter
- 185 g water (filtered) room temperature
- 250 g organic white floor or 00 Pizza flour
- 1 tbsp olive oil extra virgin
- 1 tbsp salt
Asparagus Mushroom Topping
- 8 asparagus spears, ends trimmed
- 8-10 small button or portobella mushrooms – aka Champignons de Paris 😉 cleaned and halved
- 2 tbsp shallots, diced
- 2 tbsp olive oil extra virgin
- salt & pepper to taste
- 2 tbsp pistou or pesto
- 1 ball burrata or mozzarella optional
- 1 tbsp nutritional yeast optional
Instructions
- Sourdough Pizza Crust: In a large bowl, mix water and sourdough starter with spatula or fork until mostly dissolved. Stir in olive oil and salt. Add flour and stir until flour is mixed in, it will be a shaggy looking dough. Cover with damp towel and let rest 30 minutes.
- Stretch and fold 8 times. (I learned how by watching YouTube videos.) Let rest 30 minutes. Perform 3 more stretch and folds every 30 minutes. Let dough rest after last stretch and fold for 1-2 hours. Cover bowl with plastic wrap and refrigerate 8-12 hours. I usually do this the night before pizza night. In the morning I take the dough out and divide it into two balls and place each in a bowl covered with plastic and put back in fridge until I'm ready to use.
- Take dough out of fridge 1 hour before time to bake. Gently stretch the dough out to a 10 inch round, careful to not deflate the air bubbles. (Again, YouTube!) Place one dough round on a flour or cornmeal dusted pizza peel and and proceed with topping.
Asparagus Mushroom Topping
- Heat olive oil in skillet, add asparagus and shallot. Cook on medium heat with lid until just softened, about 10 minutes. Off heat and add mushrooms. Let cool.
Assemble
- Preheat oven and pizza stone at 475° F while dough is resting for 1 hour.
- Brush olive oil on edges of pizza rounds. Spread pistou or pesto evenly over the rest of the dough. Add asparagus to each pizza, mushrooms, and spoon on remaining shallots. Slide pizza onto pizza stone. Bake 10-13 minutes, turning on broiler at the end if you want it extra browned on top.
- Remove from oven and top with nutritional yeast or halved ball of burrata for each pizza, or chunks of mozzarella, if using. This would be a great time to top with any extra chopped carrot tops or fennel leaves you have left over!
Notes
🌸 A Note on Eating Well, Gently
There’s a quiet shift that happens when meals begin to include a bit more protein. You feel it less in numbers, and more in rhythm—meals that satisfy, sustain, and carry you easily through the day.
It doesn’t require overthinking. Just small additions, thoughtful pairings, and a return to balance.
À bientôt!