What to Cook in March: 31 Seasonal Dinners

Serve these juicy chicken breasts with whole-wheat orzo or fettuccine to sop up the rich sauce. 

Steak-centric salads are a staple of the American gastropub menu. Unfortunately, the “salad” interpretation is a bit loose—the lettuce merely a bed for a Flinstone-sized protein serving, the butter-yellow croutons, tons of cheese, and creamy dressing blanketing all. We kept the chargrilled steak then topped it off with good-for-you avocado and a vinaigrette that complements the vegetables rather than disguise them. This changes not only make it healthier, but it keeps the whole dish paleo-friendly. A little meat goes a long way: just 12 ounces is plenty to serve 4.

Thick and chewy whole wheat orecchiette is the perfect shape to pick up a creamy coating of the rich, yet light, sauce. Combined with fresh leeks, spinach, and parsley, it is a flavor-packed dinner that will leave the whole family licking their bowls. 

This dish is our most popular recipe ever. It has kept that distinction since it was first published in October 2006, probably because it’s such a crowd-pleaser. To serve, carve the roast into large pieces, ladle the rich broth over the top, and sprinkle with fresh flat-leaf parsley.

This dish has all the umami-rich and crisp-tender qualities we love about classic takeout and none of the greasy, sodium-bomb qualities we don’t. Wavy, deep yellow Chinese egg noodles can be found in the refrigerated section of any Asian market and many supermarkets. You can substitute any refrigerated fresh pasta or even brown rice noodles, just make sure to boil until just al dente. Sliced baby bok choy, carrots, and snap peas would also be delicious here—just remember to add the vegetables in stages, going from hard and dense to leafy and tender—so all can cook to the perfect doneness.

Cut carbs and calories by using cauliflower rice instead of regular rice in this saucy pork tenderloin meal. For a shortcut, you can use two packages of microwaveable cauliflower rice to get 4 cups.

This taste-of-spring soup is made creamy with silken tofu and just a touch of half-and-half instead of the heavy cream—slashing the calories and fat found in traditional cream soups. Frozen artichoke hearts add all the flavor of fresh artichokes without the extra prep time. If frozen artichokes aren’t available at your market, you can use three 14-oz. cans drained and rinsed artichokes hearts packed in water instead. When pureeing hot liquids in a blender, it’s always a good idea to remove the center piece of the blender lid and place a towel over top. The center hole lets steam escape and prevents a hot soup accident. Serve as a light supper with a baby kale salad tossed with a Dijon mustard vinaigrette or with toasted baguette slices topped with melted fontina or Gruyère cheese.

Adobo is a revered Filipino dish that calls for chicken (or pork) stewed in a soy and vinegar broth, which is then reduced to a glaze and served with rice. The marinade cooks down to an intensely flavored sauce that makes this dish irresistible. Many recipes call for sugar in the braising liquid, but we've omitted it to avoid added sugar.

Vietnamese cuisine is so influenced by our South Asian neighbors, and this Indian-style curry is the perfect example. Tofu is a source of protein, but it's really a vegetable. This is how we treat it. Meat and tofu can often share a dish for double the umami. You don't need to press the tofu to drain the water for this recipe; a slow pan-fry achieves the same effect and gets the exterior extra crispy. For a vegetarian dish, swap the fish sauce for reduced-sodium soy sauce or the liquid from soaked dried porcini mushrooms.

Moroccan spices blend earthy (cumin) with warm and fragrant (coriander and allspice). Salmon and cauliflower embrace these flavors well. Look for thicker salmon fillets from the upper portion of the fish rather than thinner tail pieces.

Slab bacon lets you get a thicker dice than presliced bacon that will hold its own in the pasta; if it's hard for you to find, just use thick-cut sliced bacon. Peppery watercress wilts well yet maintains a little crunch. It also adds a nice savory note, balancing the sweetness of the tomatoes and the saltiness of the bacon. Arugula would also work.

The food processor brings these meatless patties together in a flash. Another bonus? A new Harvard study found that those who regularly ate a healthy plant-based diet (like this burger) significantly lowered their risk of heart disease. Ground flaxseed adds body to the burgers. This quick dinner is also a great way to work more meatless dishes into your week. Kids can help shape the patties, mix up the avocado spread, and build the sandwiches.

The addition of mushrooms—what a forager might find—makes for a delicious twist on classic shepherd's pie.

Chicken cutlets get great flavor from a lemon-rosemary marinade while the leeks cook into a silky, caramelized vegetable side dish. If you’ve never enjoyed the darker green leek tops, give them a try in this recipe. 

Getting some deliberately over-browned edges on the onions and artichokes adds wonderful flavor that makes your home-cooked pizza taste as if it came out of a wood-fired oven. When baby artichokes aren’t in season, you can use frozen artichoke hearts; thaw them, cut them into quarters if they’re whole, and char as directed in step 6. Be sure to allow the dough to come to room temperature so that it’s easier to work with (if too cold, it springs back when you try to shape it) and so it rises more in the oven.

We give quick-cooking orzo pasta the risotto treatment—toasting the grains first, then slowly incorporating hot liquid until creamy and starchy—for a comforting "orzotto." The rich egg yolk ties it all together.

This hearty beef stew is made with lean boneless chuck that’s cooked with carrots, parsnips, and turnips and flavored with dark beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork-tender and delicious.

Coveted for its subtly sweet flowering heads, broccoli delivers crunch and a hefty dose of potassium, which supports blood pressure. Save the stalks for stir-fries or slaws; they’re rich in the gut-friendly fiber cellulose. For fullest flavor, make sure you use the darker toasted sesame oil. The lighter variety won't have the same rich taste.

Bright flavors highlight this creative spin on weeknight dinner. Pickled carrots and radishes lend tartness to the dish while the orange peels and cinnamon add citrus and spice. You can make the pickled vegetables up to 5 days ahead.

Zucchini noodles (a.k.a. “zoodles”) are the the perfect gluten-free alternative to traditional pasta. Find pre-cut zucchini noodles or spirals in the produce section of your local grocery store—or make your own at home with a spiralizer, a julienne peeler, or the julienne blade on a mandoline. This stunning summer salad packs plenty of crunch thanks to zucchini noodles, matchstick carrots, bean sprouts, and chopped peanuts. We top it with a creamy peanut butter sauce that packs a touch of heat from Sriracha sauce.  

This French dish boasts succulent meats—both chuck roast and short ribs—hearty vegetables, and a rich broth. The leeks and celery become tender and slightly chewy over the long roasting time, giving the dish varied textures.

Parsnips and rutabaga are good sources of soluble fiber, which keeps blood sugar levels in check. Simmering the veggies in beer infuses them with bold flavor; to make this without the beer, use unsalted chicken or vegetable stock.

Sometimes simple and easy is best, as in this no-frills shrimp, broccoli, and pasta dish. Try switching to whole-grain rotini for a nutrition boost. You can use fresh or frozen shrimp in this recipe, just make sure to look for the peeled and deveined kind without any additives. 

This classic comfort food will be an exciting addition to the dinner table for meat loaf lovers this year. The mushroom gravy also works well for serving atop mashed potatoes, other meats, or just about anything else!

Quick to cook and full of lemon and briny flavor, this healthy shrimp piccata pasta is downright delicious. (One staffer said she wanted to eat the entire recipe.) If you like herbs feel free to be a little generous with the parsley here. Serve this healthy dinner with green beans or peas.

These lamb, beet, and bulgur meatballs are a great example of using meat as a supporting player rather than the star and getting more veggies and whole grains into your diet. If you can't find precooked beets, wrap 2 medium trimmed beets in parchment paper and microwave at HIGH for 2 minutes or until tender, then peel and finely chop.

In place of fried shrimp, spice-rubbed tilapia lightens the calorie load while still harnessing classic Cajun flavors.

Hawaii’s traditional Kalua pork requires a beach pit, a whole hog, and a day’s worth of smoking. Our weeknight version delivers all the flavor with a fraction of the effort—no shovel required. Pineapple pulls double duty in this recipe—caramelized rings add smoky sweetness, while the just-tangy-enough pineapple juice makes the slaw a tasty stand-alone side dish. Save time by picking up a peeled and cored pineapple in the produce section—the flavor is far superior to canned rings.

Putting chicken thighs in your Instant Pot is an easy way to pull together a great weeknight meal—and it’s fast. For this keto-friendly entrée, aim to get a nice browned exterior on each chicken thigh first—it not only improves the flavor (and look) of the chicken, but it enhances the flavor of the gravy as well. Then while your chicken cooks, make polenta, or mashed potatoes, and a simple green salad and—boom!—you have a square meal that is full of comfort.

Naan breads are the secret to instant pizza-style flatbreads (no rolling or baking of dough required). Look for whole-grain naan, such as Stonefire, and treat as you would a prepared pizza crust.

These Michoacan-style enchiladas are simply folded or rolled for tortillas napped in a chile sauce, not the baked casserole as in the U.S.