Unless the weather’s playing tricks on us (highly likely), it seems like the air might just be starting to thaw! We’re wary enough to know that jackets and sweaters and scarves can’t be banished quite yet, but we’re more than a little excited about notes of spring on the horizon. In honor of changing temps, March’s culinary theme is Warm Up. So, we’re beginning to shed those layers and embrace spring-forward flavors this month. From seasonal produce to inventive creations inspired by snacks to everyone’s favorite (pizza), we’ve got a host of fantastic dishes coming up.
Not only do we get insanely stoked about the warmer weather, but the beginning of spring and summer produce is one of our favorite times of the year. As little green chutes start to poke through the ground, we’re focusing on our go-to springtime ingredients. Did you know that primavera means Spring in Spanish? This March, we decided to switch up classic pasta primavera by using sweet potato noodles, which are coated in a creamy alfredo sauce with seasonal peas, asparagus, and lots of fragrant parsley. We’re also using peas in our hearty Brown Butter Orecchiette with Sausage, which is a test kitchen favorite with very good reason. Our Cheesy Baked Rice features sweet and smoky roasted carrots and parsnips, and we’re serving up plenty of asparagus alongside a delightful Chicken Paillard drizzled with mushroom gravy.
We truly think that pizza dough is a gift from the heavens—what can’t you do with it? Ever the inventors, our test kitchen whizzes have come up with a bounty of terrific uses for this wonder ingredient including Broccoli Cheddar Calzones, Pizza Dough Tostadas (a past fave), and even…drumroll please…Peking Duck Pizza topped with caramelized onions. Pizza dough is also a great help with sweeter treats, like our Cinnamon Rolls with homemade icing (they’re a total crowd pleaser). For the chocoholics out there, we’ve created a sensational S’mores Pizza with melty marshmallows, Nutella, and a chocolatey drizzle on top. All hail pizza dough!
Sometimes, there’s nothing more fun than reinventing flavors in new and exciting ways. This month, we couldn’t resist playing around with some Game Day favorites, which yielded excellent results! Spinach artichoke dip turned into a creamy Spinach Artichoke Pasta with Whole Wheat Noodles, while Buffalo wings morphed into a meatless Buffalo Cauliflower Bowl with creamy Greek yogurt ranch. And, because sometimes appetizers have all the fun, we took two of our go-tos—bruschetta and lettuce cups—and turned them into terrific main courses. Get pumped for Chicken Bruschetta with Balsamic and Parmesan, and Sweet Potato Lettuce Cups with Coconut Cashew Rice!
We know, we know, it’s not actually spring outside. With that in mind, we’re sticking to our theme with a few much-loved dishes that will warm you up head to toe as you dream of sweater weather. We’ve demystified a restaurant fave, risotto, creating a version with plenty of cheese (obviously), and a kale walnut pesto to brighten things up. We’re also embracing warming Southeast Asian flavors with a Beef Rendang over turmeric-infused yellow rice. And, for when you just need some hearty homemade soup, there’s our Italian, meaty version with plenty of Parmesan, fennel, leek, and ditalini pasta. It’s comfort in a bowl.