As the seasons change and spring arrives, our taste buds can’t help but crave fresh flavors and vibrant ingredients. To celebrate the arrival of March and all its deliciousness, we’ve rounded up 18 mouthwatering recipes that showcase the best of the season’s produce. From hearty stews and soups to light and refreshing salads, these dishes are sure to satisfy your cravings and inspire you to get cooking.
Whether you’re a fan of classic Irish soda bread or looking for a new take on spring pea risotto, we’ve got you covered. With recipes ranging from comforting lamb stew to bright and zesty lemon herb roasted chicken, there’s something for everyone in this collection.
In the following pages, we’ll dive into each of these 18 fresh March recipes, sharing tips, tricks, and techniques to help you bring them to life. So grab your apron, put on your chef’s hat, and let the culinary journey begin!
Irish Soda Bread
This classic Irish bread is a staple of Irish cuisine, made with simple ingredients and no yeast required! This moist and delicious loaf is perfect for accompanying soups, stews, or simply serving with butter.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1/4 cup butter, melted
– 1 cup buttermilk
Instructions:
1. Preheat oven to 400°F (200°C). Grease a 9-inch round cake pan or a square baking dish.
2. In a large bowl, whisk together flour, baking soda, and salt.
3. Add the melted butter and buttermilk to the dry ingredients. Stir until just combined – do not overmix.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool on a wire rack for 10-15 minutes before slicing.
Cooking Time: 40-45 minutes
Spring Pea Risotto
Spring Pea Risotto: A Creamy and Fresh Take on a Classic Italian Dish
Roasted Asparagus Soup
Roasted Asparagus Soup Recipe
Summary: This creamy soup is a perfect way to enjoy the flavors of springtime asparagus. Roasting brings out the natural sweetness, while the creamy broth adds richness and depth.
Ingredients:
– 2 pounds fresh asparagus, trimmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Freshly grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper.
3. Toss asparagus with olive oil, salt, and pepper. Spread on the prepared baking sheet.
4. Roast for 15-20 minutes or until tender and caramelized.
5. In a large pot, combine roasted asparagus, chopped onion, and broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
6. Use an immersion blender (or transfer soup to a blender in batches) to puree the mixture until smooth.
7. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
8. Serve hot, garnished with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Lamb Stew with Spring Vegetables
This hearty stew combines tender lamb with the sweetness of spring vegetables, perfect for a cozy dinner on a warm evening.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 zucchinis, sliced
– 1 cup fresh peas
– 1 cup lamb broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add lamb and cook until browned, about 5 minutes. Remove from pot.
2. Add onion, garlic, carrots, and zucchinis to the pot. Cook until vegetables are tender, about 10 minutes.
3. Add peas, lamb broth, tomato paste, and thyme to the pot. Stir to combine.
4. Return lamb to the pot and season with salt and pepper. Bring to a simmer and cook for 20-25 minutes or until lamb is tender.
Cooking Time: 40-45 minutes
Rainbow Carrot Salad
Vibrant colors meet delightful flavors in this refreshing salad, perfect for a light and healthy meal or as a side dish.
Ingredients:
– 4 large rainbow carrots (orange, yellow, green, blue, and red), peeled and grated
– 1/2 cup chopped fresh mint leaves
– 1/2 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the grated carrots.
2. Add the chopped mint leaves, crumbled feta cheese (if using), olive oil, and apple cider vinegar. Toss until well combined.
3. Season with salt and pepper to taste.
4. Serve immediately, or refrigerate for up to 24 hours before serving.
Cooking Time: None! This salad is ready in just a few minutes.
St. Patrick’s Day Shepherd’s Pie
Celebrate St. Patrick’s Day with a hearty and delicious twist on the classic shepherd’s pie, featuring corned beef and Irish cheddar cheese.
Ingredients:
– 1 pound ground corned beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1/2 cup Irish cheddar cheese, shredded
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 cup beef broth
– 1/4 cup butter
– 2 cups mashed potatoes
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook the ground corned beef over medium-high heat until browned, breaking it up with a spoon.
3. Add onion and garlic; cook until the onion is translucent.
4. Stir in peas and carrots, flour, salt, and pepper.
5. Gradually add beef broth, whisking continuously to avoid lumps.
6. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
7. Transfer the filling to a 9×13-inch baking dish.
8. Top with mashed potatoes and dot with butter.
9. Bake for 25-30 minutes or until the potatoes are golden brown.
Cooking Time: 35-40 minutes
Lemon Herb Roasted Chicken
A bright and citrusy twist on classic roasted chicken, this recipe combines the warmth of herbs with the tanginess of lemon for a flavor-packed main course.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 lemons, sliced
– 1/4 cup olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together olive oil, lemon slices, rosemary, and thyme.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Season with salt and pepper to taste.
6. Place the chicken in a roasting pan and roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Wild Mushroom Pasta
Experience the earthy flavors of the forest with this hearty pasta dish featuring a medley of wild mushrooms.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 2 cups mixed wild mushrooms (e.g., chanterelles, cremini, and shiitake), sliced
– 2 tbsp olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup white wine (optional)
– 1 cup vegetable broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Bring a large pot of salted water to a boil; cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add sliced mushrooms and cook until they release their liquid and start browning, about 5-6 minutes.
4. Add garlic, white wine (if using), vegetable broth, and thyme; stir to combine. Simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
5. Combine cooked pasta, mushroom sauce, and reserved pasta water in a large serving bowl. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese.
Cooking Time: Approximately 20-25 minutes
Radish and Butter Sandwiches
A refreshing twist on the classic butter sandwich, this recipe adds a spicy kick from thinly sliced radishes.
Ingredients:
– 4 slices of white bread
– 2 tablespoons of unsalted butter, softened
– 1 large radish, thinly sliced
– Salt and pepper to taste
Instructions:
1. Lay two slices of bread on a flat surface.
2. Spread one tablespoon of butter evenly onto each slice.
3. Arrange the thinly sliced radishes on top of the butter, leaving a small border around the edges.
4. Season with salt and pepper to taste.
5. Top with the remaining bread slices.
6. Cut the sandwiches in half or into quarters, if desired.
Cooking Time: 0 minutes (assembled to serve)
Maple Glazed Carrots
Transform ordinary carrots into a sweet and savory masterpiece with this easy-to-make Maple Glazed Carrots recipe.
Ingredients:
– 4 large carrots, peeled and chopped into 1/2-inch sticks
– 1/4 cup pure maple syrup
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together maple syrup, olive oil, and honey until well combined.
3. Add the chopped carrots to the bowl and toss to coat with the glaze, ensuring they’re evenly coated.
4. Line a baking sheet with parchment paper and arrange the glazed carrots in a single layer.
5. Season with salt and pepper to taste.
6. Roast in the preheated oven for 20-25 minutes, or until carrots are tender and caramelized.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 20-25 minutes
Spinach and Feta Quiche
A delicious breakfast or brunch option that combines the flavors of spinach, feta cheese, and eggs.
Ingredients:
– 1 9-inch pie crust
– 2 cups fresh spinach leaves, chopped
– 1/2 cup crumbled feta cheese
– 3 large eggs
– 1/2 cup grated cheddar cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Add chopped spinach and crumbled feta cheese to the egg mixture; stir well.
5. Pour the egg mixture into the pie crust.
6. Sprinkle grated cheddar cheese on top.
7. Bake for 35-40 minutes or until the quiche is set and the crust is golden brown.
Cooking Time: 35-40 minutes
Grilled Salmon with Dill Sauce
A refreshing twist on a classic dish, this grilled salmon recipe is paired with a tangy and herby dill sauce that complements the rich flavor of the fish.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup plain Greek yogurt
– 1/4 cup chopped fresh dill
– 2 tbsp lemon juice
– 1 tsp garlic powder
– Salt and pepper to taste
– Cooking oil or spray for grilling
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together yogurt, dill, lemon juice, and garlic powder.
3. Season salmon fillets with salt and pepper.
4. Grill salmon for 4-5 minutes per side, or until cooked through.
5. While the salmon is grilling, brush the dill sauce on the fish during the last minute of cooking.
6. Serve immediately, garnished with additional fresh dill if desired.
Cooking Time: 12-15 minutes
Spring Minestrone Soup
As the weather warms up, a refreshing and flavorful soup is just what you need to brighten up your meal. This Spring Minestrone Soup recipe combines the best of spring vegetables with hearty beans and pasta for a delightful and satisfying meal.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups mixed spring vegetables (such as zucchini, bell peppers, carrots, and snap peas)
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked kidney beans, drained and rinsed
– 8 oz small pasta shapes (such as elbow macaroni or ditalini)
– 4 cups vegetable broth
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the mixed spring vegetables and cook until tender.
3. Add the diced tomatoes, kidney beans, pasta, vegetable broth, and basil. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pasta is al dente.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Roasted Beet and Goat Cheese Salad
A sweet and tangy combination of roasted beets and creamy goat cheese, this salad is perfect for a light lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 4 cups mixed greens
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and dice into 1-inch pieces.
4. In a small bowl, whisk together olive oil, garlic, salt, and pepper.
5. In a large bowl, combine roasted beets, goat cheese, parsley, and mixed greens.
6. Drizzle the olive oil mixture over the salad and toss to coat.
Cooking Time: 45-50 minutes (roasting time) + 10 minutes (assembly)
Herb-Crusted Rack of Lamb
Elevate your lamb dish with a flavorful and aromatic herb crust, perfect for special occasions or everyday dining.
Ingredients:
– 1 (1-1.5 pound) rack of lamb, frenched
– 2 tablespoons olive oil
– 4 sprigs fresh rosemary, chopped
– 2 sprigs fresh thyme, chopped
– 2 cloves garlic, minced
– 1 teaspoon lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic, and lemon zest.
3. Season the lamb rack with salt and pepper.
4. Spread the herb mixture evenly over the lamb rack, making sure to cover all surfaces.
5. Place the lamb rack on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium-rare.
Cooking Time: 45-60 minutes
Strawberry Rhubarb Pie
This classic pie combines the natural sweetness of strawberries with the tanginess of rhubarb, creating a delightful flavor combination that’s perfect for springtime.
Ingredients:
– 2 cups sliced strawberries
– 1 cup sliced rhubarb
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 egg, beaten (for egg wash)
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine strawberries and rhubarb.
3. In a separate bowl, mix sugar, cornstarch, and salt.
4. Add the dry mixture to the fruit mixture; toss until well combined.
5. Roll out the pie crust to fit a 9-inch pie dish.
6. Fill the pie crust with the fruit mixture, leaving a 1-inch border.
7. Dot the top of the filling with butter pieces.
8. Fold the edges of the pie crust up over the filling; brush with egg wash.
9. Bake for 45-50 minutes or until the crust is golden brown.
Cooking Time: 45-50 minutes
Green Goddess Salad
This refreshing Green Goddess Salad recipe is a classic combination of creamy avocado, tangy Greek yogurt, and crunchy lettuce, all tied together with a zesty dressing.
Ingredients:
– 2 ripe avocados, diced
– 1/2 cup plain Greek yogurt
– 1 large head of romaine lettuce, washed and torn into bite-sized pieces
– 1 tablespoon Dijon mustard
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or dill for garnish
Instructions:
1. In a medium bowl, whisk together yogurt, Dijon mustard, and lemon juice until smooth.
2. Add diced avocado to the bowl and gently fold until well combined.
3. In a large bowl, combine lettuce and dressing mixture. Toss until leaves are evenly coated.
4. Serve immediately, garnished with chopped fresh herbs if desired.
Cooking Time: 10-15 minutes
Garlic Butter Shrimp Scampi
Garlic Butter Shrimp Scampi Recipe
Succulent shrimp cooked in a rich garlic butter sauce, served with linguine and parsley – a classic Italian-American dish that’s quick to make and sure to please.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried parsley
– Salt and pepper to taste
– 8 ounces linguine pasta
Instructions:
1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute, or until fragrant.
3. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. If using white wine, chicken broth, and lemon juice, add to the skillet and simmer for an additional 2-3 minutes, stirring occasionally.
5. Stir in parsley and season with salt and pepper to taste.
6. Toss cooked linguine with reserved pasta water and serve with garlic butter shrimp.
Cooking Time: 15-20 minutes
Summary
Get ready to delight your taste buds with these 18 fresh March recipes! From comforting Irish Soda Bread and St. Patrick’s Day Shepherd’s Pie, to vibrant Spring PEA Risotto and Rainbow Carrot Salad, there’s something for everyone. Other highlights include Roasted Asparagus Soup, Lamb Stew with Spring Vegetables, Lemon Herb Roasted Chicken, and Strawberry Rhubarb Pie. These recipes showcase the best of spring’s fresh flavors and ingredients, perfect for celebrating the season or just enjoying a delicious meal any time of year.
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