The collection of recipes with seasonal March vegetables will guide you to discover simple, nutritious, and versatile dishes, perfect for bringing out the best of this season. March is a transitional month, where the first spring vegetables begin to appear, still accompanied by winter ones. It’s the ideal time to experiment with recipes that combine fresh and robust flavors, using seasonal ingredients like artichokes, asparagus, spinach, cabbage, and chard.
Collections dedicated to a single vegetable
- Difficulty: Easy
- Cost: Economical
- Cuisine: Healthy
- Seasonality: Winter, Spring
- Energy 72.00 (Kcal)
- Carbohydrates 13.47 (g) of which sugars 0.00 (g)
- Proteins 3.33 (g)
- Fat 0.52 (g) of which saturated 0.10 (g)of which unsaturated 0.27 (g)
- Fibers 4.00 (g)
- Sodium 47.00 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz vegetable mix (seasonal in March)
RECIPES with seasonal March vegetables
FAQ (Questions and Answers)
What vegetables to cook in March?
In March, you can cook a variety of fresh and nutritious seasonal vegetables. Asparagus, delicate and crunchy, are perfect for main courses and risottos, while artichokes are ideal in light dishes, both raw and cooked. Cabbage and chard are excellent for soups or side dishes, rich in vitamins. Chicory, with its bitter taste, is suitable for salads or cooked side dishes, while fennel is sweet and crunchy, ideal raw in salads or cooked. Leeks and spinach are versatile and rich in nutrients, perfect in both hot and cold dishes.
