What to cook in March? When March rolls around, my eyes are searching for fresh greens, root veggies, early herbs and more.
I’m searching for transition recipes that can span the still chilly weather of late winter and early spring. But my mind is on spring, warmer weather, and longer days.
Here’s how to make the most of March’s fresh produce!
One of my favorite things to cook in March is asparagus! Bright green and fresh and so lovely. Here are some of my favorite asparagus recipes.
The California avocado season begins around March and will last through September. And I take advantage of every one of those months. From avocado toast to guacamole to salads to humus… there are infinite ways to use this favorite food!
A healthy addition to any diet, a cup of cooked broccoli offers as much Vitamin C as an orange. Plus, it’s just plain delicious!
While they are available nearly year round, the brussels sprouts season begins in February and ends around March. I’m not ready to quite let these beauties go yet!
I mentioned to someone just a few days ago that I almost crave cabbage sometimes. They looked at me weirdly… but it’s true. I have never met a cabbage dish I didn’t like. From German Krautstrudel to Fried Rice with Broccoli Cabbage Slaw — cabbage is just scrumptious!
When I begin planning the spring garden, carrots are never far from my mind. There is nothing like fresh carrots from the garden — unless you’re talking about tomatoes or green peas. Okay — everything fresh from the garden is delicious! Carrots are so versatile and pair so well with spring gatherings — from soups to salads to roasted carrots and simple snacks!
Cauliflower is one of those versatile veggies that seems to work with everything! From riced to roasted with spices… and even in soups, it’s simply delicious! It’s hard to pick a favorite recipe so visit the “More cauliflower recipes” below!
Nothing heralds the coming of spring quite like citrus. From freshly squeezed juices to pies (like Zesty Lemon Icebox Pie) to scones and even sauces. Here are some ideas…
Greens (Salads, Arugula, etc.)
While available year-round the greens coming into season this month are: arugula, bok choy, chard, chicory, collards, cress, dandelion greens, endive, kale, lettuces, mustard greens and more. Nothing says March quite like a fresh, spring-y type salad loaded with greens. This is one of my favorites!
An unbelievably delicious leafy green fresh in the spring is kale. An ever-popular green that’s delicious in not only salads, but soups, egg bakes, and as healthy snacks. Even though spring is just around the corner, this soup is a favorite when the weather is still chilly.
When the sun begins to make a comeback here in the Pacific Northwest, I’m thinking about green and yellow. Specifically lemon. It must be the vitamin C — but lemon, anything, is absolutely delicious in March.
Because March can still be chilly in many parts, I’m still thinking about homey, comfort food. Parsnips span the gap between winter and spring. In fact, if you look at any stew recipes, you’ll like see a few parsnips here and there because they are at their peak this time of the year. Parsnips are similar to carrots, with the same woody texture as turnips, and are often used like potatoes in recipes. Mashed, baked, stewed… let your imagination guide you with these delicious veggies. Here’s one of my favorite ways to use parsnips:
While it’s always potato season in my kitchen, the are coming into season this month. Is there any dish that isn’t made better with potatoes? Particularly wonder for St. Patrick’s Day: Colcannon, Irish Potato Boxty, Cream of Potato Soup, and more! But here’s a winter/spring standby and an easy favorite…
I had to separate these two: potatoes and sweet potatoes, to give you more options for this oh-so-healthy, oh-so-delicious root veggie. Switch them out with your favorite stews, soups, mashes and more for a healthy variety.