Coming Out of the Deep Freeze

What will you cook this March?

As February leaves it's brutal weather behind (we hope!), March comes in with its stilly chilly, rainy, unpredictable weather. It's technically spring, but your grill is still under a cover, and your patio/deck furniture hasn't come out yet. It's definitely not burger-and-beer weather just yet! At the same time, we're all kind of over soups, stews, and heavy casseroles. Don't get us wrong -we loved them back in Jan, but by March? We're craving something lighter, fresher, and little more hopeful.

Welcome to the in-between cooking season.

Not Quite Grilling Season....But Almost.

March cooking is about transition. The days are getting longer, the sun is brighter, but the evenings still call for a warm meal. This is the perfect time to start shifting away from long-simmered comfort food and towards dishes that feel fresh without being cold.

Think:

• Roasting instead of stewing

• Pan-searing instead of slow cooking

• Bring sauces, herbs, and citrus instead of heavy gravies

  
  

You still want cozy - just not winter coat cozy.

What Produce is in Season in March?

While farmers' markets aren't bursting yet, March quietly delivers some great produce that bridges the gap between winter and spring perfectly.

In Season or Peaking in March:

• Asparagus

• Spinach (and other hearty greens)

• Leeks

• Green Onion

• Carrots

• Beets

• Cabbage

• Mushrooms

• Citrus (lemons, oranges, grapefruit)

These ingredients are ideal for lighter cooking but still stand up to heat and heartier proteins.

What to Cook Right Now

Here's where March really shines - pairing season produce with versatile cuts of meat that work indoors but hint at spring.

Pan-Seared Chicken or Pork with Spring Veg

Chicken cutlets or pork chops seared in a skillet and finished with lemon, garlic, and some asparagus or spinach. It's fast and feels like a reset after months of heavy meals.

Roasted Meats with Bright Sides

Roasting is still your best friend in March. Try:

Roasted chicken with carrots and leeks

Pork loin with mustard, herbs, and roasted cabbage

Beef roasts sliced thin and paired with a citrusy salad.

Roasting gives you both warmth and crispy edges - the best of both seasons.

Lighter Comfort Food

You don't have to abandon comfort completely - just lighten it up:

• Meatballs in a brothy sauce instead of marinara.

• Chicken pot pie filling served over mashed potatoes (skip the crust)

• Beef stir-fry loaded with green onions, broccoli and mushrooms.

Same comfort, less heaviness.

Think "Sauce Season"

March is prime time for sauces that wake everything up:

• Lemon butter

• Chimichurri

• Simple pan sauces with wine and herbs

• Yogurt or sour cream-based sauces with garlic and citrus

A good sauce makes winter cuts feel spring-ready.

The Takeaway: Cook for the Moment You're In

March cooking isn't about rushing spring - it's about easing into it.

Use the last of winters heartiness, start welcoming bright flavors, and let seasonal produce guide you. Before you know it, the grill will come out.... but until then, this in-between season is full of delicious possibilities!