In-Season Vegetables for Late Winter and Early Spring Meals
As we move from the tail end of winter to the onset of spring, March presents a unique culinary opportunity to blend the best vegetables of both seasons in our meals, enabling a creative fusion of flavors and textures. From comforting roasted vegetables that warm the last of winter’s chill to vibrant salads welcoming spring’s arrival, this time of year invites us to explore a diverse palette of ingredients in our cooking.
Asparagus
Asparagus, with its tender stalks and distinct, subtly sweet flavor, marks the arrival of spring, making it a versatile and cherished ingredient in various culinary creations. Asparagus is a nutrient-packed vegetable, rich in vitamins A, C, E, K, and B6, fiber, folate, and iron, making it a healthy addition to any meal.
Make this Roasted Asparagus with Lemon, Butter, and Parmesan recipe from Natasha’s Kitchen to complement entrées like chicken parmesan, pan-seared steak, and baked salmon with garlic and Dijon.
For more asparagus inspiration, check out Simply Recipes’ 23 Recipes to Use Up a Bunch of Asparagus. From Roasted Potatoes and Asparagus with Lemon-Mustard Dressing to Spring Minestrone Soup, these recipes are so fantastic you’ll take full advantage of the short asparagus season.
Broccoli
Broccoli is available all year but peaks from approximately October through April. This nutrition powerhouse is high in iron and vitamins A and C, making it a must-have for late-winter and early-spring plates. This Beef & Broccoli Buddha Bowls recipe from Delish is easy to make and satisfying.
RecipeTin Eats’ Really Quick Broccoli Pasta will become a favorite-family dinner. Any short pasta will work for this recipe, and you can vary the dish by using any melting cheese like cheddar, Monterey Jack, Gruyère, and more.
Cabbage
Most varieties of cabbage love cool weather, so they’re at their best from late fall to early spring. Cabbage offers excellent flavor, whether raw or cooked, but the nutritional benefits are most pronounced when raw. Cabbage is full of fiber, nutrients, and antioxidants that offer significant health benefits, like improving digestion, lowering cholesterol, boosting the immune system, reducing inflammation, and improving brain health, to name a few.
Need some suggestions for how to use cabbage? Toss into a stir-fry, use as a garnish for fish tacos, and make coleslaw for a side dish or topping pulled pork sandwiches.
This Southern Fried Cabbage recipe from Allrecipes will convert almost anyone who turns up their nose to cabbage. Serve alongside roasted lemon chicken for a delicious meal.
Lettuce
Whether you love butterhead, iceberg, leaf lettuce, or romaine, it’s nice to know that you can enjoy fresh salads year-round. Mostly a cool-season crop, lettuce is a great late-fall/early-spring vegetable. This recipe for PF Chang’s Chicken Lettuce Wraps from Damn Delicious is simple to make and restaurant-quality delicious.
Taste of Home’s BLT Wraps offers a tasty twist on the classic BLT sandwich. These tortilla wraps call for Ranch dressing rather than mayo and add shredded cheddar cheese. They’re perfect for on-the-go eating.
Spinach
It’s time to make room on your plate for nutrient-rich spinach in March. It is high in vitamins A, C, and K and is a good iron, potassium, and riboflavin source. And that’s not all! It’s low in calories, fat-free, saturated fat-free, cholesterol-free, low sodium, and sugar-free.
Enjoy spinach in comfort form with Dinner then Dessert’s Morton’s Steakhouse Creamed Spinach Recipe. Creamed spinach is a decadent side dish with fresh spinach, butter, garlic, and three cheeses.
Enjoy winter and spring flavors with Serious Eats’ Baby Spinach Salad With Pears, Red Onions, Cranberries, and Toasted Hazelnuts Recipe. If you do not have hazelnuts, walnuts are a great alternative.
As we bid farewell to the cold days and welcome the gentle warmth of early spring, incorporating its bountiful vegetables into our meals invites a refreshing transformation to our dining tables, promising both nutrition and a celebration of the season’s fresh beginnings.
