Spring into Flavor: Fresh and Easy Recipes for March

Welcome back, culinary enthusiasts! As March unfolds, we bid adieu to winter’s hearty stews and embrace the vibrant flavors of spring. To celebrate this seasonal transition, we've curated a collection of delightful recipes guaranteed to awaken your taste buds and inspire your inner chef. So, grab your aprons and let’s dive into the kitchen! 

Lemon Herb Roasted Chicken 

Ingredients: 

1 whole chicken (about 4-5 lbs) 

2 lemons, sliced. 

4 cloves of garlic, minced 

2 tablespoons of fresh rosemary, chopped 

2 tablespoons of fresh thyme, chopped 

Salt and pepper to taste 

2 tablespoons of olive oil 

Instructions: 

1. Preheat your oven to 375°F (190°C). 

1. Rinse the chicken inside and out, then pat dry with paper towels. 

1. In a small bowl, mix together minced garlic, chopped rosemary, chopped thyme, salt, pepper, and olive oil to create a herb mixture. 

1. Carefully loosen the skin of the chicken and rub the herb mixture under the skin and all over the chicken. 

1. Place lemon slices inside the cavity of the chicken. 

1. Tie the legs together with kitchen twine and tuck the wing tips under the body. 

1. Place the chicken in a roasting pan and roast in the preheated oven for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (75°C). 

1. Once done, remove from the oven and let it rest for 10 minutes before carving. Serve with your favorite roasted vegetables for a complete meal. 

2. Spring Vegetable Risotto 

Ingredients: 

1 cup Arborio rice 

4 cups vegetable broth 

1 cup asparagus, chopped 

1 cup peas (fresh or frozen) 

1 shallot, finely chopped 

2 cloves garlic, minced 

½ cup dry white wine 

¼ cup grated Parmesan cheese 

2 tablespoons butter 

Salt and pepper to taste 

Fresh parsley, chopped (for garnish) 

Instructions: 

1. In a saucepan, heat the vegetable broth over medium heat. Once heated, reduce the heat to low to keep it warm. 

1. In a separate large skillet, melt the butter over medium heat. Add the shallot and garlic, cooking until softened, about 2-3 minutes. 

1. Add the Arborio rice to the skillet, stirring to coat the rice with the butter, shallot, and garlic mixture. 

1. Pour in the white wine and cook until it is absorbed by the rice, stirring frequently. 

1. Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously and allowing the rice to absorb the broth before adding more. This process should take about 18-20 minutes, and the rice should be creamy yet slightly al dente. 

1. In the last 5 minutes of cooking, add the chopped asparagus and peas to the risotto, stirring until they are heated through. 

1. Once the risotto is cooked to your desired consistency, remove it from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. 

1. Serve the risotto hot, garnished with fresh chopped parsley. 

With these recipes in your repertoire, you’re sure to impress your family and friends with the flavors of spring. Whether you’re craving a comforting roast chicken or a creamy risotto bursting with seasonal vegetables, these recipes are perfect for celebrating the arrival of March. Happy cooking, and bon appétit! 

Work cited:  

Chungah @ Damn Delicious. “Lemon Herb Roasted Chicken - Damn Delicious.” Damn Delicious, 11 June 2018, damndelicious.net/2018/06/10/lemon-herb-roasted-chicken/. Accessed 29 Feb. 2024. 

Mills, Becca. “Spring Risotto with Asparagus and Peas - Fork in the Kitchen.” Fork in the Kitchen, 27 Apr. 2015, www.forkinthekitchen.com/spring-vegetable-risotto/. Accessed 29 Feb. 2024. 

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