Courage, winter is almost coming to an end. And in the meantime, the month of March already offers a beautiful harvest of fresh seasonal products to feast on small savory dishes until sunny days!
It’s there in a few days on the change of season! The first flowers start to come out of the ground, and the little birds will start singing again! I love this time when everything comes alive when everything seems to come to life. Spring is upon us 🌱 In March, we say goodbye to some winter vegetables, but above all, we say hello to green celery, kohlrabi, endives, and spinach! On the fruit side, we continue with apples and pears and allow ourselves a few citrus fruits even if they are not local. Check out my March meal ideas.
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What Fruit to Eat in March:
What Vegetables to Eat:
Another meal idea, If you like to eat healthy and seasonal fruit & vegetable Farm Fresh to you is a perfect alternative. I love the concept, an organic farm retailer that delivers organically grown fruits and vegetables to shoppers’ doorsteps. Customers can add and swap out items as they wish and also enjoy foods such as handcrafted jams, pasture-raised eggs, artisan olive oil, and more.
How Does it Work?
1- Pick your box style; you can choose and change the size of the product you want
2- You can make any change online to the product arriving
3- The box is delivered directly to your door
What’s Include in the Box?
- Flexibility to change your box size, type, and delivery frequency
- Ability to add artisan farm products like fresh eggs, dairy, pickled veggies, honey, and jams
- Included your fresh and organic fruit and vegetables
- Get a newsletter with recipes, stories from our farm, produce tips, and event info.
I like them because you can change whatever product at any time; you have an organic and fresh product essential to me. You can choose the frequency, weekly, every other week, every three weeks, or every four weeks, and they have a great service. Farm Fresh to You also has a blog with a different recipe to make delicious smoothies. You can create your box with the product you love, but they also propose six other packages ready to go!
What are the Packages Ready to Go?
- Mixed fruit and veggie box, an excellent choice for families
- No cooking (fun name), the package offers mostly fruits and only fast, easy to prepare the vegetable.
- Fruit only, I guess you know what it is. It’s 100% fruits. Perfect if you like to make smoothies or for snacking
- The traditional CSA, the unique and original box, I love the idea. This box offers a mix of products from their farm and neighboring partner farm. It’s most locally season.
- The box veggie-only, an assortment of organic vegetable, perfect for keeping your diet healthy
- And you have the snack pack a box with fruit easy to eat.
And great news, you can also add your basic grocery, meat, drink, bakery. It is a wide choice if you want to eat healthy with fresh and organic products. I recommend them!
Find out Tupperware to keep fresh vegetables
Here are some March Meals ideas, which I hope will inspire you!
With all these colors, this salad brings us maximum benefits and cuts your appetite until the next meal!
Small crunchy vegetables rich in fiber, quinoa for protein, salmon for omega 3, pomegranate as an antioxidant, avocado for wool, and many vitamins.
A salad the way I like them, delicious, rich in textures and flavors.
150 g of quinoa
Two carrots, sliced
150 g of salmon
50 g pistachios
50 g watercress
2 tbsp pomegranate seeds
For the sauce
2 tbsp of hummus
The juice of half a lemon
Salt and pepper
1- Cook the quinoa in 2 times its volume of water over medium heat for 15 minutes.
2- Drain and let cool.
3- Prepare the sauce by mixing the ingredients. If it seems too thick, dilute it with a little water.
4- Arrange all the ingredients in a dish and top with the sauce when ready to serve.
Preparation time: 20 minutes
Cooking time: 15 minutes
Number: 2 people
Beef meatball with olives
A flavorful and not too caloric recipe and it tempts you?
Meatballs are a preparation that we love. With all the sauces and with all the meats
These olive meatballs are super fragrant, everything we love ☺
700 g ground beef
Two onions, thinly sliced
Three garlic cloves, minced
100 g of Kalamata black olives
3 tbsp flat-leaf parsley or cilantro
500 ml of tomato passata
2 tbsp of olive oil
2 tsp of cumin, paprika, and turmeric
Salt and pepper
1- In a skillet, brown half the garlic, onion, and spices in olive oil.
2- Toss the ground beef with the other half of the garlic, onion, and spices. Add the parsley. Add salt and pepper. Form balls the size of a walnut and brown them in the pan.
3-Pour in the broth and the passata.
Stir in the olives and Cover, and simmer over low heat for 30 minutes.
Salmon Steak with Spinach
The cooking of the salmon in foil, without fat, and fresh cream at 3% ensures light and tasty cuisine. The fish’s pink colors, the spinach’s green, and the tomatoes red make for a delicious dish presentation.
Four salmon steaks of 150 g
Four medium (melting) potatoes
Four medium tomatoes
Two fresh onions
650 g frozen chopped spinach
65 cl of light cream with 3% fat (e.g ., Bridelight at 3% fat)
2.5 c. a teaspoon of fish stock
2.5 c. 1/2 teaspoon Dijon mustard
One garlic and parsley bar
1- Preheat the oven to th.6 (180 ° C).
Wash the potatoes without peeling them, place them in the center of a sheet of aluminum foil with a pinch of coarse salt.
2- Close the papillotes and put them in the oven for 35 minutes.
Prepare the salmon papillotes.
3- In a sheet of aluminum foil, place a slab of salmon, salt, and pepper and sprinkle with lemon juice. Close the papillotes and put them in the oven for 15 minutes, after the potatoes have started cooking, for 20 minutes.
4- In a sauté pan, brown the finely chopped onions in a little olive oil.
Add the thawed spinach and heat gently with a “garlic and parsley” bar and 10 cl of liquid cream.
5- Season and keep warm: seed and empty the tomatoes, salt, and pepper the inside.
6- Steam them for 5 minutes (gentle), and watch the cooking: they must remain firm enough to hold together without losing their skin.
7- Meanwhile, in a saucepan, bring 40 cl of liquid cream to the boil, with the fish stock.
8- Let reduce for about 3 minutes. Off the heat, add the mustard and the juice of half a lemon, season, and whisk vigorously.
On the plates, arrange the salmon steak covered with the sauce and surrounded by the spinach, one tomato topped with spinach, and one potato split in 2, topped with the sauce.
To serve very warm
Hope to help you with my March Meals Ideas
What’s your favorite dish in March?
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