Fall is upon us; the season of renewal. The days are noticeably longer, the weather is warming, tulips are poking up from the ground, and it is the perfect time to try fresh, new recipes.
One simple way to elevate the yum in the meals you cook is to use in-season produce. Check out our list of the best produce to use in March.
Using some of these delicious foods, we curated the best recipes to cook in March 2023:
The Best Recipes to Cook in March 2023
Welcome Spring with this Bright and Savory Lentil Quinoa Salad
The dreary winter days are behind us, and it’s time to lighten up our menus! This delicious Lentil Quinoa Salad is the perfect way to kick off spring. Bursting with fresh, colorful produce and protein-packed lentils and quinoa, this salad will be the star of your next dinner party or potluck.
The base of this hearty salad is nutty quinoa and protein-rich lentils, boosted with leafy greens like kale, arugula, and sunflower greens. We love the variety of textures from the crunchy vegetables like cabbage, cherry tomatoes, and crisp chickpeas contrasted with the soft lentils and quinoa. And don’t skip the savory Castelvetrano olives and pine nuts for extra flavor.
The lemon-balsamic dressing brings this salad to life. Bright lemon juice and zest, fragrant parsley, pungent garlic, mustard, and nutty toasted pine nuts all combine into a bold, zesty dressing that complements the earthy flavors of the lentils and quinoa. A quick massage with the dressing softens the kale leaves perfectly.
Feel free to customize this salad to your tastes by using your favorite seasonal produce. It makes for a complete, plant-based meal on its own, but you can also serve it alongside grilled chicken or fish for extra protein. However you choose to enjoy this colorful Lentil Quinoa Salad, it’s sure to be a crowd-pleaser at your next gathering!
Loaded Lentil Quinoa Summer Salad Recipe:
Serves 2-4
Salad Ingredients:
- 1/2 cup quinoa, cooked and cooled
- 1/2 cup green lentils, boiled for 12 minutes and cooled
- 1/2 bunch lacinto kale, chopped and massaged for 15-20 seconds with 1/2 tsp EVOO + 1 lemon, juiced
- 1 cup sunflower greens
- 1 cup arugula
- 1/2 cup finely grated purple cabbage
- 1/4 red onion, finely chopped
- 1/2 cup Castelvetrano olives, halved
- 1 cup heirloom cherry tomatoes, halved
- 1/4 cup sun dried tomatoes, chopped
- 1/4 cup crispy chickpeas
- 1 TBSP pine nuts, toasted
Lemon Balsamic Pine Nut Vinaigrette:
- 1/4 cup balsamic vinegar
- Zest and juice of 1 lemon
- 1 tsp dried parsley
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1 TBSP pine nuts
- Salt and pepper to taste
Instructions:
- Toss greens, quinoa, lentils, and cabbage in a large bowl. Divide between serving bowls.
- Top with remaining salad ingredients.
- Blend all vinaigrette ingredients until combined and season to taste.
- Drizzle dressing over salads and toss before serving. Enjoy!
Thanks to our Instagram friend:
See the pix on the original post:
LEMONS are on the list of in-season produce for March — and we have the perfect lemon recipe to make.
Acclaimed food writer, Rebecca Firth, makes her famous citrus cake. Click to watch this PM Creator whip up her super moist, super delicious lemon olive oil cake.
What produce do you like cooking with in the Spring? What are your favorite Spring dishes? Comment below.
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