What's In Season-March
March is a transitional month for seasonal produce, with winter crops still available and early spring vegetables beginning to emerge. Here’s a list of what’s in season in March.
As we transition into spring, I have to say — I’m ready for some of my favorite spring produce. Asparagus and artichokes immediately come to mind! There’s something about those first bright green vegetables of the season that just feels like a fresh start.
This year’s National Nutrition Month theme, The Power of Nutrition, is one of my favorites and something we talk about all the time at Fully Mediterranean. When you really pause and think about it, what you choose to eat — and how consistently you choose it — can help prevent disease, support longevity, and simply help you feel your best. That’s powerful. And truly, that’s what the Mediterranean lifestyle is all about.
With Omega-3 Day, Registered Dietitian Day, and even St. Patrick’s Day on the calendar, March gives us plenty of reasons to gather around the table and enjoy meals that are both flavorful and nourishing. And if you’re gearing up for spring break, it’s the perfect time to focus on meals that keep you feeling energized and refreshed for whatever adventures lie ahead.
As the Spring Equinox brings that beautiful balance of day and night, it’s also a reminder to embrace lighter, seasonal dishes. Enjoy these recipes and more from Fully Mediterranean:
Spring Farro with Asparagus, Snap Peas and Radishes
Farro is one of our favorite whole grains because of its versatility and nutty flavor. On the Mediterranean diet, we recommend choosing whole grains like farro, brown rice and quinoa over processed and refined grains. Whole grains retain their fiber and nutrient content while many of the nutrients are lost when grains are processed and refined.
Cold Lentil Chopped Salad with Honey Walnut Dressing
We’ve been loving chopped salads where all the flavors come together beautifully and store well in the refrigerator. This recipe is adapted from Kathleen Ashmore, and we couldn’t wait to share our own version. This chopped salad is made with a base of lentils, cabbage, tomatoes, and radishes. It’s then topped with green onions and a sweet honey walnut dressing.
Sriracha Shrimp Bowls with Cilantro Lime Dressing
Shrimp is a great source of lean protein, heart-healthy fats and micronutrients like selenium and iodine. These Grilled Sriracha Shrimp Bowls make for a nutrient-dense lunch or dinner during the summer time!
Happy Cooking!
Pam and the Team