Spring is right around the corner! With it comes all kinds of delicious ingredients that are perfectly in season this month. As always, we’d like to share with you a list of what’s in season so you can get creative in combining seasonal fruits and veggies for your own March recipe. If you come up with something, send your recipe to email@example.com!
Onions and Shallots
A new take on casserole that everyone in the family can love…
This delicious Shepherd’s Pie recipe comes from Melissa D’Arabian over at FoodNetwork. This warm casserole-style dish has been in existence for centuries. Known for combining ground meat, carrots, peas, potatoes, and other fresh spring vegetables into an ooey-gooey dish that’ll have your family begging for seconds! Substitute the ground beef in this recipe for ground lamb to give it that traditional “Shepherd’s” feel. Read more here…
Want to take that Shepard’s Pie to the next level? We’ve got just the thing! With a little more time, you can make these Bacon-Cheddar Mashed Potatoes to use as the topper to your Shepard’s Pie or to any delicious casserole! While it may seem a little simple, we find taking the time to perfect those simple touches is what really sets your cooking a step above the rest. This potato recipe utilizes hot milk to take this traditional side dish to a fluffy dream! Take a look at this scrumptious recipe from Food Network Magazine.
A little Italian for the pasta-lover in all of us…
Looking for a spring take on an Italian classic? This Nettle Gnudi with Wild Pesto is a great fit! These Italian dumplings are light, fluffy balls of ricotta gnocchi — the filling for ravioli — and freshly foraged nettles complete the dish with an irresistible sauce! Check out this recipe for Nettle Gnudi with Wild Pesto by Barney Dezmazery with BBC Good Food.
A main course from Down South…
Whether you’re entertaining friends for a party, or just looking for the next unique recipe to spruce up your standard workweek, this citrussy shrimp dish is a perfect fit! With a 30-minute prep-to-finish time, this dish is both versatile and stress-free! With the addition of cayenne pepper, lemon, and garlic, this isn’t your grandma’s shrimp and grits, unless your grandma is from the French Quarter. Enjoy this Lemon-Garlic Shrimp and Grits from Food Network Magazine
And what’s dinner without a little dessert?
For years, fruit preservation was something of sacred art among cooks — from canning to jams to butter — but no other method shines quite as brightly as curds. With their satiny smooth texture, they were originally designed for serving at teatime with scones and pastries. This rhubarb curd is no exception. Traditionally made from citrus fruits, this rhubarb curd maintains all the sharpness of traditional lemon curd, but with a beautiful pink coloring that will stun any of your teatime guests, or even just yourself! Take a look at this Rhubarb Curd recipe by Sarah Cook from BBC Good Food.