The weather's getting warmer and the days are getting longer, which means it's time for some spring cooking!

With Wednesday as the official start of spring, now is the perfect time to start cooking some lighter meals with some of the best fruits and veggies that are in season right now.

To get you in the mood for this time of the year, we listed out some tasty recipes that include veggies that are at their peak right now, such as artichokes, peas and asparagus.

With each reciple under 315 calories, there's a ton of variety in these meals that use chicken, fish, pasta, and more! So when you're cooking this week, be sure to follow this guide.

Monday: Artichoke and broccoli pasta salad

Here's a simple but tasty salad that includes two of spring's best veggies – artichokes and broccoli – that are both rich in antioxidants. This recipe is great to enjoy during the warmer months!

Per serving: 300 calories; 12g fat, 40g carbohydrates, 10g protein, 4g fiber

View the full recipe from Whole Foods here >

Tuesday: Scallops and sweet peas

Craving some seafood? Try this recipe that uses another great spring vegetable; peas. This low-carb meal packed with protein will leave you satisfied at only 305 calories.

Per serving: 305 calories; 12g fat, 15g carbohydrates, 32g protein, 4g fiber

View the full recipe from eatingwell.com here >

Wednesday: Grilled chicken and asparagus salad

Here's one more flavorful salad idea with another spring favorite; asparagus. This low-calorie veggie is loaded with vitamins A and C, and tastes great with chicken. This recipe blends lemon, Dijon-style mustard and white wine vinegar, giving it mouth-watering fresh flavor.

Per serving: 270 calories; 14g fat, 7g carbohydrates, 29g protein, 3g fiber

View the full recipe from the Washington Post here >

Thursday: Fava bean omelette

Try this omelette for breakfast that includes 2 cups of flava beans, a spring vegetable that contains fiber, protein, vitamins A and C, potassium, and iron.

Per serving: 284 calories; 22g fat, 3g carbohydrates, 28g protein, 1g fiber

View the full recipe at recipeland.com here >

Friday: Hearty Irish Watercress soup

Here's something to get you in the St. Patrick's Day spirit. This recipe comes from Students Go Gourmet: Simple Gourmet for Everyday, a cookbook written by award-winning Pediatrician and nutritionist Dr. Ellen Bass, and her niece, Sophia Khan, a recent college graduate.

Per serving (1 cup): 169 calories; 6g fat, 14g carbohydrates, 3g protein

The recipe is below:

Servings per recipe: 8 cups

Ingredients:

• 2 bunches of watercress

• 3 cups of white potatoes, diced (3 medium potatoes)

• 2 cups chicken broth (you can substitute with vegetable broth)

• 2 cups whole milk

• 1 onion, large dice

• 2 tablespoons olive oil

• Juice of 1 lemon

• Blue cheese crumbles for garnish (1 tablespoon per serving)

Directions:

In a soup pot, add the olive oil and onion and cook over medium heat for 5 to 8 minutes, until the onions are translucent.Add the broth, milk, potatoes, and watercress and bring to a boil. Turn the heat down to medium-low and cook for 20 minutes, until the potatoes are fork-tender. Let cool. Add the lemon juice. Puree until smooth consistency. Top with crumbled blue cheese.You can serve warm or cold.