The collection of recipes with March seasonal vegetables will guide you to discover simple, nutritious, and versatile dishes, perfect for bringing the best of this season to the table. March is a transitional month, where the first spring vegetables start 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, cabbages, and Swiss chard.
Collections dedicated to a single vegetable
- Difficulty: Easy
- Cost: Cheap
- 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 1/2 oz vegetable mix (seasonal in March)
RECIPES with March Seasonal Vegetables
FAQ (Questions and Answers)
What vegetables to cook in March?
In March, you can cook various seasonal vegetables, all fresh and nutritious. Asparagus, delicate and crunchy, are ideal for main dishes and risottos, while artichokes are perfect for light dishes, both raw and cooked. Cabbages and Swiss chard are great for soups or sides, rich in vitamins. Chicory, with its bitter taste, is excellent for salads or as a cooked side dish, while fennels are sweet and crunchy, ideal raw in salads or cooked. Leeks and spinach are versatile and nutrient-rich, perfect for hot or cold dishes.
