Great Recipes Using March Produce
Posted on Friday, March 21st, 2014 at 7:00 am
One easy way to save money on fresh fruits and vegetables is to buy it when it is in season. That’s when you can get it for the lowest price of the year! Here are a few great recipes that feature produce that is in season in the month of March.
Recipes with In-Season March Produce
French Onion Soup
Simply Recipes has an easy recipe for soup. It features onions, which are in season in March. You will need:
* 6 large red or yellow onions (peeled and thinly sliced)
* Olive oil
* 1/4 teaspoon of sugar
* 2 cloves of garlic (minced)
* 8 cups of beef stock
* 1/2 cup of dry vermouth or dry white wine
* 1 bay leaf
* 1/4 teaspoon of dry thyme
* Salt and pepper
* 8 slices of toasted French bread
* 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
Saute the onions and olive oil on medium high in a large saucepan. Around 10 minutes into the process, add the sugar. Stop when the onions are well browned. Add the garlic and saute for 1 minute. Next, add the stock, vermouth (or wine), bay leaf, and thyme. Cover it and let it simmer for 30 minutes. Season with salt and pepper. Remove the bay leaf. Ladle soup into bowls. Cover it with toast. Sprinkle cheese on top. Put in the broiler for 10 minutes at 350 degrees. Cheese should be bubbly and lightly browned.
Sausage with Smashed Potatoes and Cornichons
This recipe comes from Real Simple. It features potatoes, which are in season in March. You will need:
* 1 1/2 pounds small red potatoes (halved)
* Salt and pepper
* 3 tablespoons of olive oil
* 8 Italian sausage links
* 1/2 cup cornichons (chopped) Cornichons are pickles.
* 3 tablespoons of cornichon brine
* 2 teaspoons Dijon mustard
* 1/2 small sweet onion (chopped)
* 1/4 cup fresh flat-leaf parsley (chopped)
Put the potatoes in a sauce pan. Cover them with water. Bring to a boil. Add the salt. Reduce the heat and let it simmer until potatoes are tender. At the same time, heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the sausages to the skillet. Turn them occasionally. Cook until browned and cooked through. In a large bowl, whisk the cornichon brine, mustard, and the rest of the olive oil. Add salt and pepper. Next, add the potatoes, cornichons, onion, and parsley to the bowl. Mash gently. Cut the sausages into large pieces and serve over the potatoes.