What to Cook in March
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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!
Asparagus
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.
Orzo Primavera with Lemon, Asparagus, Broccoli and Cherry Tomatoes
Avocado
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!
Quick and Easy 5 Minute Avocado Hummus Recipe
Broccoli
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!
Instant Pot Broccoli Cheddar Soup
Brussels Sprouts
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!
Maple Roasted Brussels Sprouts with Bacon and Toasted Pecans
More brussels sprouts recipes >>
Cabbage
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!
Fried Rice with Broccoli Cabbage Slaw
Carrots
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!
Roasted Carrots with Parsley and Thyme
Cauliflower
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!
Creamed Cauliflower Soup with Leeks and Turmeric
Citrus
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…
Vibrantly Beautiful Citrus: From Sweet to Savory
More citrus recipes >>
More lemon recipes >>
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!
Fresh Greens with Asparagus Ribbons Peas and Goat Cheese
Kale
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.
White Bean Soup with Smoked Turkey Kielbasa and Kale
Lemons
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.
Greek Yogurt Lemon Muffins with Vanilla
Parsnips
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:
Peas
From pea soup to pea greens, from creamed peas to additions in casseroles, pastas, stews, and pot pies, peas brighten any March dish.
Braised Spring Peas with Lettuce and Mint
Potatoes
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…
Slow Cooker Cream of Potato Soup
Sweet Potatoes
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.
Baked Sweet Potato Fries with Avocado Greek Yogurt Dip
