From Z to A: Recipes to Match the March Weather

March is the promise of better things to come. The weather gives you little sneak peeks of warmer temperatures, vacations and just the general feeling of happiness that comes with the sun being out longer — at least that’s the way I feel. 

But because it’s March, it does mean that maybe the colder gray days may still rear their ugly heads from time to time before spring is truly here to stay.

This is actually a good thing because it gives me the chance to hop between lighter spring meals and still enjoy a comfort meal here and there without feeling like a rebel. So here are two recipes that feature the best of the month’s ingredients that can hold you over on the gray days and the sunny days, too.

First, here’s a list of ingredients to highlight in your March menus:

  • asparagus
  • broccoli
  • Brussels sprouts
  • cabbage
  • carrots
  • cauliflower
  • citrus fruits
  • endive
  • greens
  • mushrooms
  • parsnips
  • peas
  • spinach
  • sweet potatoes


Gray Day Meal: Spinach & Mushroom Alfredo Lasagna


  • 3 tbsp. butter
  • 2-3 tbsp. olive oil
  • 2 tbsp. garlic paste
  • 1 large onion, diced
  • 1 (10-12 oz.) package fresh baby spinach
  • 4 cups heavy cream
  • 1 to 1 1/2 cups freshly grated parmesan
  • 1 (15 oz.) package ricotta cheese
  • salt and pepper to taste
  • 1 small package sliced mushrooms
  • 1 to 2 tsp. oregano
  • lasagna noodles
  • 1 package mozzarella, about 2-3 cups
  • Optional: 2-3 cups shredded chicken
  • Optional: 1/4 cup sundried tomatoes in oil


  1. Heat a large skillet to medium high heat and add in the oil. Saute the onions and half the garlic until tender.

  2. Add in the spinach, mushrooms and oregano and continue cooking until the liquid released from the spinach and mushrooms dissipates. Add salt and pepper to taste. (You can add in the chicken and sundried tomatoes at this stage if using.)

  3. Boil the noodles according to directions on the package and set aside.

  4. Remove the sauteed spinach and mushrooms into a bowl and use the same skillet to make the sauce. 

  5. In the same skillet, add in the butter and remaining garlic and saute. Add in the heavy cream and parmesan and allow to simmer and thicken.

  6. Preheat oven to 350 degrees.

  7. Assemble. In a 9×13 baking dish, spoon in a little of the alfredo and layer the noodles and top with a little of the spinach mixture. top with mozzarella and then repeat the entire process ending with the remaining sauce and mozzarella on top.

  8. Bake for 30-35 minutes until browned on top.


Sunny Day Meal:  Endive & Citrus Salad


  • 2 large shallots, thinly sliced
  • 1/4 cup red wine vinegar
  • 2 tbsp. honey
  • 3 tbsp. olive oil
  • 2-3 tbsp. fresh citrus juice
  • Salt and freshly cracked black pepper
  • 4-5 oranges and/or blood oranges or grapefruit (can use any combination)
  • 2 heads of endive
  • 1 bunch romaine
  • 1-2 tbsp. fresh mint, chopped
  • 1/4 cup sliced almonds
  • 2-4 oz. crumbled herb goat cheese


  1. In a small bowl or mason jar, soak the sliced shallots in the red wine vinegar and honey and set aside for at least 15 minutes.

  2. Wash and dry the romaine and endive, slice and place in a large salad bowl or platter.

  3. Wash, peel and segment or slice the citrus fruits. (For extra flavor, I like to saute the fruit for just a few minutes to caramelize the sugars but you can definitely still serve this salad without this extra step.)

  4. Add in the olive oil and citrus juice into the bowl with the shallots and mix to create the dressing.

  5. Assemble. On top of the romaine and endive, add citrus pieces, fresh mint, almonds and goat cheese.

  6. Top with the shallot vinaigrette and serve. 


From Z to A with Zara Abbasi

Zara Abbasi is the pastry chef and recipe developer for Zara Made It. Follow her food adventures on Instagram at @zaramadeit.

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