March recipes: a spring take on winter recipes

March is one of the hardest months to eat seasonally, as it's the tail end of all of the winter fruits and vegetables. Those are great for deep-winter stews and roasts. But with spring around the corner, I'm often looking for brighter flavors.

I've gathered recipes from some of my favorite food bloggers to help you cook some more seasonal recipes this month.

Asparagus and artichokes bring the beginning of spring. Asparagus is shipped across the country from California at the very beginning of March. They are available at farmers markets in other states starting in April.

Artichokes from California show up a little later, usually mid-March.

Jump to:

Breakfast
Appetizers
Soups & salads
Dinner
Desserts
What's in season

Breakfast

Citrus continues to brighten up breakfasts, but don't overlook some vegetable options for creativity. Take a look at the aspragus shakshuka or pancakes with candied butternut squash recipes below.

Appetizers

After 6 months of eating winter vegetables, it's time to shake up some classics. Wrap brussels sprouts in bacon, use blood oranges on chicken wings, or grapefruit for a winter 'spring' roll dipping sauce.

Soups & salads

Look forward to spring with what's in season now, while you wait on peas, rhubarb, and strawberries to become available next month. Use citrus to brighten up a salad, celery root for a lighter soup, and a bright carrot salad with green onions and a lime dressing.

Dinner

By March, I'm usually done with heavy meat stews and roasted root vegetables (but come October I'll be excited for them all over again). I try to change things up so I stay motivated to cook this month. I stand firm in my statement that it's the hardest time to cook seasonally.

Don't overlook recipes that use dried fruit or fruit preserves - they come in handy this month.