The 12 Recipes We’ll Be Making on Repeat This March

March is anticipation. It’s that transition month where we are so yearning for spring, warmer weather, and more hours of sunlight. We’re looking for new inspiration in the kitchen, too, as our tolerance for root vegetables reaches its limit: lots of spring veggies, some citrus, and a little bit more lightness whenever possible. So, what to cook in March? Here are the 12 recipes we’ll be making on repeat.

1. Instant Pot Pasta Primavera from Killing Thyme

Nothing says spring like primavera—get it? (Primavera means spring in Italian!) There is something especially satisfying about the relatively hands-off process of making pasta in the Instant Pot. Take handfuls of your favorite fresh veggies and you’ve got a pasta primavera on the table in less than 30 minutes.

Photo Credit: How Sweet Eats

2. Easy Springtime Crockpot Minestrone from How Sweet Eats

It’s still a little chilly in March, and a soup that simmers all day in the slow cooker hits the spot. This spring minestrone leans on peas and asparagus for a seasonal riff on the classic. Feel free to swap your favorite gluten-free pasta or skip the noodles altogether; the recipe gets some heft from white beans.

Photo Credit: Cookie & Kate

3. Creamy Carrot Soup from Cookie and Kate

Speaking of soup: Who doesn’t love a soup that’s creamy in texture but has no cream in it and all—well, unless you count the dab of butter that gets swirled in at the end? Skip it if you like, but it makes the soup so much more luxurious. The recipe offers three variations: carrot ginger, curried carrot, and Thai curried carrot. To welcome spring with some zip, we like carrots and ginger.

Photo Credit: Cooking Classy

4. Asparagus, Tomato and Feta Salad from Cooking Classy

Make the best of abundant asparagus in simple, spring salad. The salad itself has just four ingredients and the dressing uses staples you probably have in your pantry.

Photo Credit: Salt & Lavendar

5. Simple Roasted Radishes Recipe from Salt and Lavender

Have you ever roasted radishes? It’s a revelation. Make your favorite roasted chicken or salmon and pair it with these roasted radishes. Find some of the multicolored varieties, called Easter egg radishes, for an even prettier presentation.

Photo Credit: Two Peas and Their Pod

6. Sheet Pan Baked Salmon with Asparagus from Two Peas and Their Pod

Yes, there’s definitely a trend here with asparagus, but can you blame us? It’s so good to eat something green and sweet. Asparagus goes really well with salmon, too, especially when topped with a lemony herb butter sauce. It all bakes on the sheet pan, making for easy serving and cleanup.

Photo Credit: Well Plated by Erin

7. Beet Risotto from Well Plated by Erin

Along with radishes, beets are one of the first spring veggies to appear at the farmers markets. They’re especially good put to striking, imaginative use in this beet risotto.

Photo Credit: Platings + Pairings

8. Skillet Steak with Veggies and Mint-Mustard Sauce from Platings and Pairings

This dish only sounds fancy—well, it kind of looks it, too, but it’s not. You can have this on the table for dinner on a weeknight. Cook the steak, set it aside, and then cook asparagus, peas, and scallions. Drizzle the mint mustard sauce over the whole thing.

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Photo Credit: Minimalist Baker

9. Spring Frittata with Leeks and Sweet Potatoes from Minimalist Baker

Have you ever put leeks and sweet potatoes together? They’re a harmonious duo. Eggs are definitely on the menu in spring and this baked frittata will feed the whole family. Serve a side salad along with it and you’ve got dinner.

Photo Credit: The Mediterranean Dish

10. Simple Lemony Arugula Salad with Avocado from the Mediterranean Dish

Fresh arugula tends to be more tender and have less of a bite; the hotter it gets outside, the more peppery arugula becomes. Creamy avocado is perfect with this green, and a garlic-shallot vinaigrette brings it all together. Grilled shrimp (or chicken) would be ideal on top of this salad to make it a meal.

Photo Credit: Half Baked Harvest

11. Sheet Pan Lemon Rosemary Dijon Chicken with Feta Sauce from Half Baked Harvest

Yes, we have a little bit of an admitted sheet pan thing around here at Clean Plates. But this one is loaded with so much good stuff, from the chicken and rosemary to the potatoes and feta sauce, it’s hard to pass up. It’d be good even if it wasn’t on a sheet pan.

Photo Credit: Love & Lemons

12. Kale Salad with Carrot Ginger Dressing

This salad all the notes of spring; you get beets, carrots, kale, and radishes all in one go. Roasted chickpeas ups the protein content and provides crunch.  Chopped hard-boiled eggs would be a delicious addition here—or add some grilled chicken.