Believe it or not, March has arrived! While some days are beginning to feel like summer (with others threatening snow…) the cool thing about this month is that more beautiful produce is in season. Cooking seasonal fruits and vegetables means getting food when it’s at its peak. That means tons of flavor and bursting with nutrients. Sure, in America you can pretty much get anything at any time of year. But I have yet to have a strawberry in the dead of winter that wasn’t bland (or didn’t cost its weight in gold). Here are some vegetables that are in season this month, along with a recipe to try for each of them. Go ahead, be a little adventurous! These dishes won’t disappoint.
Garlic Roasted Artichokes With Pesto Dipping Sauce
Yes, working with artichokes can seem daunting. If you’ve never prepared one (that you didn’t buy in a can or jar) then now is the perfect time to try. For the first attempt, leave yourself some time. You don’t want to rush this process. The wonderful thing about this particular recipe is that there are pictures for every step — so there is no mystery when it comes to trimming this delicious vegetable, or for removing the choke. (You’re not supposed to eat that part). Once your artichoke is ready to roll, you cannot go wrong by garlic roasting it and prepping a pesto sauce. You might have “aromatic” breath after, but your taste buds will be elated.
Parmesan Roasted Asparagus
Yes, asparagus on its own is wonderful and there are plenty of ways to enjoy it. But cheese does make everything better. This recipe is also great because it only takes 15 minutes to get this made. That leaves plenty of time to focus on your main dish.
Roasted Sweet Potatoes and Brussels Sprouts
Brussels sprouts have become quite popular over the last few years. When I was a kid, it seemed as though parents threatened the tiny veggies as a punishment for poor behavior. But today they can be found on practically every menu. And for good reason. When prepared properly, there is a fantastic sweetness that emerges. That’s why a lot of people like to roast them — it naturally caramelizes the sugars within. (When prepared improperly, they can be bitter.) This simple recipe pairs the mini cabbages with sweet potatoes–every bite will be bursting with flavor.
Cauliflower & Leeks
Cauliflower and Leek Soup
Both of these veggies are currently in season, so I figured that we could cook two birds with one stone. (I know, I know…) You might be used to seeing potato and leek soup, but this version of that dish is a lot less starchy and might be better if you’re trying to watch your waistline. Leeks have a flavor similar to onions, but they are much milder. They can add a beautiful base to countless dishes. Just be sure to wash them very well. Leeks get particularly gritty, and the last thing you want is to crunch down on dirt when you’re eating your meal.
As the only fruit on our list, I figured I’d offer oranges two ways:
Winter Detox Orange Smoothie
This delicious smoothie will give you the brightness of this beautiful fruit, while also lending you a hand in undoing some of the damage you might have done over the cold (ok, very mild) winter months.
Orange Pound Cake with Orange Syrup and Orange Glaze
Using fresh-squeezed orange juice, you can make this scrumptious dessert. Who needs lemon pound cake when oranges are in season? Just be sure to follow the recipe to a “T” since skipping certain steps will definitely show. (This includes lining your pan with parchment paper!)