What to cook in March

March is the month of renewal and rebirth. The days are getting longer, the air is still cool, but it is pleasant to feel it on the skin. The light changes and becomes brighter. Flowers are blooming and the first spring produce is making its appearance in markets and grocery stores, but there is still time to enjoy winter vegetables one last time. What to cook in March brings so much variety between what’s almost out of season and what’s yet to come. Whether you are looking for a cozy dinner for a rainy day or a bright salad for the warmer days, here are Italian recipes that use seasonal produce. Cooking seasonally is a sustainable way to eat healthy and support the local economy.

Here is a list of recipes to cook in March: lots of seasonal recipes to give you new ideas for great seasonal dishes, and bring Italian flair to your table. Have a great month!

WHY YOU WILL LOVE THIS POST

– What to cook in March is a list of fresh seasonal ingredients to add important nutrients to your diet, and to make it easier for you while cooking great recipes for your loved ones.

– Most of the recipe are vegetarian, but there are also some meat recipes to satisfy everyone!

– There are easy dinners and delicious recipes that are perfect for your meal plans.

APPLES, PEARS

Take advantage to eat apples and pears, before the end of the season! Pears are great in this Gorgonzola Pear Walnut Spaghetti. And if you want to add more fruit, an easy way is to slice apples in a salad. this Farro salad is the perfect recipe for that.

ASPARAGUS

Spring Asparagus are among my favorite ingredients to use right now! Very versatile in pasta, salads or as aside dish they are great in any recipe. Check my Easy roasted asparagus , easy to cook on a sheet pan or my Ricotta asparagus peas salad, which is perfect to welcome spring!

ARTICHOKES

While many thinks that artichokes are in season by Easter time, in reality they are almsot at their end. Shave them finely for a fresh salad such as this Artichokes Parmesan salad or try a classic Artichokes Risotto, creamy and filling, it is a great comfort food for those March rainy days!

BROCCOLI

Now it is your last chance to consume this winter greens so rich in antioxidants! I have some easy broccoli recipes like a classic Broccoli Sausage Pasta or what about a soup with green, just in time to detox for the Spring?

CITRUS

Citrus includes a variety of fruits: from Meyer lemon, to blood oranges, bergamot and lime, the more, the better! To me citrus add a layer of different flavours to many dishes. Think about blood oranges in a classic dessert such as the Italian Orange Ricotta Cake , a soft dessert to dessert for breakfast, for a snack or at the end of a dinner. Lemons are great in dressing to toss crisp salads, this Lemon Garlic Vinaigrette is great for that.

FENNEL

Fennel might not be loved by everyone for its liquorish taste, but if yuo will try these recipe I am sure you will change your opinion! This fennel Orange chicken thighs is the best way to use fennel if you do not like its raw taste. When fennel is roasted, becomes mellow and this recipe is a great sub for a classic lemon chicken thighs. Another way to use fennel is to shave it finely in a salad, and this beet, orange, fennel salad with pistacchio is a simple recipe to serve as side dish.

LEEK

Leeks are part of the allium family like garlic, onions and shallots. They have a milder taste, and while they can easily replace onions in many recipes, they are also great as a stand alone. Try this Leek fritters with Sumac Yogurt Sauce and you will not be disappointed.