Skip to content

Top Navigation

Cooking Light Cooking Light
  • Recipes
  • Cooking 101
  • Eating Smart
  • Healthy Living
  • News

Profile Menu

Your Account

Account

  • Email Preferences

Manage Your Subscription

  • All Access Subscribers
  • Magazine Subscribers
  • Cooking Light Diet Subscribers
Login
Logout
SUBSCRIBE
Pin FB

Explore Cooking Light

Cooking Light Cooking Light
  • Explore

    Explore

    • 31-Day Healthy Meal Plan

      Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Read More
    • Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less)

      Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Read More
    • Our Favorite Healthy Air Fryer Recipes

      Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Read More
  • Recipes

    Recipes

    See All Recipes
    • Breakfast & Brunch
    • Lunch
    • Dinner
    • Drinks
    • Recipe Makeovers
    • Quick & Healthy
    • Diabetic
    • Gluten-Free
    • Vegetarian
    • Cooking Light Live
  • Cooking 101

    Cooking 101

    See All Cooking 101
    • Essential Ingredients
    • Cooking Techniques
    • Meet the Chef
    • Cooking Resources
    • Budget Friendly
    • Smart Choices
  • Eating Smart
  • Healthy Living

    Healthy Living

    See All Healthy Living
    • Weight-Loss
    • Health
    • Fitness
    • Home
    • Travel
    • Nutrition 101
  • News

Profile Menu

Your Account

Account

  • Email Preferences

Manage Your Subscription

  • All Access Subscribers
  • Magazine Subscribers
  • Cooking Light Diet Subscribers
Login
Logout
Sweepstakes

Follow Us

  1. Home
  2. What to Cook in March: 31 Seasonal Dinners

What to Cook in March: 31 Seasonal Dinners

February 25, 2022
Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.
Skip gallery slides
Pin
Credit: Photo: Jennifer Causey
March, with its early hints of spring, is a month of transition — which means the in-season produce also changes. This collection of dinners features all the seasonal produce, like artichokes, broccoli, and leeks. We threw in a few holiday-appropriate recipes and dinners you can whip up in a flash, too. 
Start Slideshow

1 of 31

Pin
Facebook Tweet Email Send Text Message

Chicken with Artichoke Pan Sauce

Credit: Photo: Justin Walker
View Recipe: Chicken with Artichoke Pan Sauce

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

1 of 31

Advertisement
Advertisement

2 of 31

Pin
Facebook Tweet Email Send Text Message

Blackened Steak Salad

Credit: Photo: Rachel Johnson
View Recipe: Blackened Steak Salad

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.

2 of 31

3 of 31

Pin
Facebook Tweet Email Send Text Message

Cheesy Leek Pasta

Credit: Photo: Rachel Johnson
View Recipe: Cheesy Leek Pasta

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. 

3 of 31

Advertisement

4 of 31

Pin
Facebook Tweet Email Send Text Message

Classic Beef Pot Roast

Credit: Photo: Caitlin Bensel
View Recipe: Classic Beef Pot Roast

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.

4 of 31

5 of 31

Pin
Facebook Tweet Email Send Text Message

Tofu and Vegetable Lo Mein

Credit: Photo: Becky Luigart-Stayner; Styling: Missie Neville Crawford
View Recipe: Tofu and Vegetable Lo Mein

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.

5 of 31

6 of 31

Pin
Facebook Tweet Email Send Text Message

Pork Paprikash with Cauliflower Rice

Credit: Cooking Light
View Recipe: Pork Paprikash with Cauliflower Rice

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.

6 of 31

Advertisement
Advertisement
Advertisement

7 of 31

Pin
Facebook Tweet Email Send Text Message

Creamy Artichoke Soup

Credit: Caitlin Bensel
View Recipe: Creamy Artichoke Soup

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.

7 of 31

8 of 31

Pin
Facebook Tweet Email Send Text Message

Chicken Adobo

Credit: Victor Protasio
View Recipe: Chicken Adobo

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.

8 of 31

9 of 31

Pin
Facebook Tweet Email Send Text Message

Tofu Curry with Lemongrass and Chile

Credit: Photo: Iain Bagwell
View Recipe: Tofu Curry with Lemongrass and Chile

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.

9 of 31

Advertisement
Advertisement
Advertisement

10 of 31

Pin
Facebook Tweet Email Send Text Message

Spice-Roasted Salmon with Roasted Cauliflower

Credit: Photo: Caitlin Bensel
View Recipe: Spice-Roasted Salmon with Roasted Cauliflower

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.

10 of 31

11 of 31

Pin
Facebook Tweet Email Send Text Message

BLT Pasta

Credit: Photo: Greg Dupree
View Recipe: BLT Pasta

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.

11 of 31

12 of 31

Pin
Facebook Tweet Email Send Text Message

Black Bean and Mushroom Burgers

Credit: Photo: Caitlin Bensel
View Recipe: Black Bean and Mushroom Burgers

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.

12 of 31

Advertisement
Advertisement
Advertisement

13 of 31

Pin
Facebook Tweet Email Send Text Message

Forager's Pie

Credit: Photo: Jennifer Causey
View Recipe: Forager's Pie

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

13 of 31

14 of 31

Pin
Facebook Tweet Email Send Text Message

Grilled Lemon-Rosemary Chicken and Leeks

Credit: Jennifer Causey
View Recipe: Grilled Lemon-Rosemary Chicken and Leeks

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. 

14 of 31

15 of 31

Pin
Facebook Tweet Email Send Text Message

Charred Spring Onion and Baby Artichoke Pizza

Credit: Victor Protasio
View Recipe: Charred Spring Onion and Baby Artichoke Pizza

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.

15 of 31

Advertisement
Advertisement
Advertisement

16 of 31

Pin
Facebook Tweet Email Send Text Message

Herb and Leek "Orzotto" with Fried Eggs

Credit: Caitlin Bensel
View Recipe: Herb and Leek "Orzotto" with Fried Eggs

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.

16 of 31

17 of 31

Pin
Facebook Tweet Email Send Text Message

Beef and Guinness Stew

Credit: Cooking Light
View Recipe: Beef and Guinness Stew

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.

17 of 31

18 of 31

Pin
Facebook Tweet Email Send Text Message

Bacony Broccoli Fried Rice With Creamy Kimchi Sauce

Credit: Jennifer Causey
View Recipe: Bacony Broccoli Fried Rice With Creamy Kimchi Sauce

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.

18 of 31

Advertisement
Advertisement
Advertisement

19 of 31

Pin
Facebook Tweet Email Send Text Message

Slow-Cooker Soy Glazed Pork In Lettuce Cups

Credit: Stephen DeVries
View Recipe: Slow-Cooker Soy Glazed Pork In Lettuce Cups

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.

19 of 31

20 of 31

Pin
Facebook Tweet Email Send Text Message

Zucchini Noodles with Spicy Peanut Sauce

Credit: Caitlin Bensel
View Recipe: Zucchini Noodles with Spicy Peanut Sauce

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.  

20 of 31

21 of 31

Pin
Facebook Tweet Email Send Text Message

Classic Pot-au-Feu

Credit: Cooking Light
View Recipe: Classic Pot-au-Feu

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.

21 of 31

Advertisement
Advertisement
Advertisement

22 of 31

Pin
Facebook Tweet Email Send Text Message

Beer-Braised Chicken and Root Vegetables

Credit: Caitlin Bensel
View Recipe: Beer-Braised Chicken and Root Vegetables

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.

22 of 31

23 of 31

Pin
Facebook Tweet Email Send Text Message

Shrimp and Broccoli Rotini

Credit: Photo: Caitlin Bensel
View Recipe: Shrimp and Broccoli Rotini

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. 

23 of 31

24 of 31

Pin
Facebook Tweet Email Send Text Message

Meat Loaf With Mushroom Gravy

Credit: Photo: Greg Dupree; Food Styling: Kelly Gerber Kellie; Prop Styling: Kay E. Clarke
View Recipe: Meat Loaf With Mushroom Gravy

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!

 

24 of 31

Advertisement
Advertisement
Advertisement

25 of 31

Pin
Facebook Tweet Email Send Text Message

Shrimp Piccata

Credit: Antonis Achilleos
View Recipe: Shrimp Piccata

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.

25 of 31

26 of 31

Pin
Facebook Tweet Email Send Text Message

Lamb and Beet Meatballs

Credit: Caitlin Bensel
View Recipe: Lamb and Beet Meatballs

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.

26 of 31

27 of 31

Pin
Facebook Tweet Email Send Text Message

Blackened Tilapia Po’boys

Credit: Jennifer Causey
View Recipe: Blackened Tilapia Po’boys

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

27 of 31

Advertisement
Advertisement
Advertisement

28 of 31

Pin
Facebook Tweet Email Send Text Message

Pork and Charred Pineapple Sliders

Credit: Caitlin Bensel
View Recipe: Hawaiian Pork and Charred Pineapple Sliders

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.

28 of 31

29 of 31

Pin
Facebook Tweet Email Send Text Message

Instant Pot Garlic Chicken Thighs With Gravy

Credit: Jennifer Causey
View Recipe: Instant Pot Garlic Chicken Thighs With Gravy

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.

29 of 31

30 of 31

Pin
Facebook Tweet Email Send Text Message

Sausage and Broccoli Rabe Flatbreads

Credit: Photo: Jennifer Causey
View Recipe: Sausage and Broccoli Rabe Flatbreads

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.

30 of 31

Advertisement
Advertisement
Advertisement

31 of 31

Pin
Facebook Tweet Email Send Text Message

Morelia-Style Enchiladas

Credit: Photo: Jennifer Causey
View Recipe: Morelia-Style Enchiladas

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. 

31 of 31

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

    Share the Gallery

    Pinterest Facebook
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 31 Chicken with Artichoke Pan Sauce
    2 of 31 Blackened Steak Salad
    3 of 31 Cheesy Leek Pasta
    4 of 31 Classic Beef Pot Roast
    5 of 31 Tofu and Vegetable Lo Mein
    6 of 31 Pork Paprikash with Cauliflower Rice
    7 of 31 Creamy Artichoke Soup
    8 of 31 Chicken Adobo
    9 of 31 Tofu Curry with Lemongrass and Chile
    10 of 31 Spice-Roasted Salmon with Roasted Cauliflower
    11 of 31 BLT Pasta
    12 of 31 Black Bean and Mushroom Burgers
    13 of 31 Forager's Pie
    14 of 31 Grilled Lemon-Rosemary Chicken and Leeks
    15 of 31 Charred Spring Onion and Baby Artichoke Pizza
    16 of 31 Herb and Leek "Orzotto" with Fried Eggs
    17 of 31 Beef and Guinness Stew
    18 of 31 Bacony Broccoli Fried Rice With Creamy Kimchi Sauce
    19 of 31 Slow-Cooker Soy Glazed Pork In Lettuce Cups
    20 of 31 Zucchini Noodles with Spicy Peanut Sauce
    21 of 31 Classic Pot-au-Feu
    22 of 31 Beer-Braised Chicken and Root Vegetables
    23 of 31 Shrimp and Broccoli Rotini
    24 of 31 Meat Loaf With Mushroom Gravy
    25 of 31 Shrimp Piccata
    26 of 31 Lamb and Beet Meatballs
    27 of 31 Blackened Tilapia Po’boys
    28 of 31 Pork and Charred Pineapple Sliders
    29 of 31 Instant Pot Garlic Chicken Thighs With Gravy
    30 of 31 Sausage and Broccoli Rabe Flatbreads
    31 of 31 Morelia-Style Enchiladas

    Share & More

    Facebook Tweet Email Send Text Message
    Cooking Light

    Magazines & More

    Learn More

    • Customer Service this link opens in a new tab
    • Advertise
    • Content Licensing
    • Accolades this link opens in a new tab

    Connect

    MeredithCooking Light is part of the Allrecipes Food Group. © Copyright 2023 Meredith Corporation. All Rights Reserved. Cooking Light may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Cooking Light. All rights reserved. Printed from https://www.cookinglight.com

    View image

    What to Cook in March: 31 Seasonal Dinners
    this link is to an external site that may or may not meet accessibility guidelines.