March is one of my favorite months not only because it holds my birthday, but because it is an in-between season in which anything is possible. By that I mean it is a month in which it can feel like winter one day and spring the next. It’s a time when I pay attention to the weather and the produce at the markets to inform how I cook: if the weather is chilly and blustery, I continue to braise and reach for root veggies; if there is a sunny afternoon, I’ll pick up some asparagus or toss some peas from the freezer into dinner that night.
Perhaps you like to cook through the change of season, a fluid game of culinary pursuit that connects you to your place, the moment you’re in, and your feelings about it all. I want to honor the breadth of possibility that this month in terms of seasons, as well as the fact that it is an interlude between holidays: it is the calendar equivalent to the middle of the week, the workhorse month. So, a roundup of some of my favorite weeknight dinners to revitalize your routine and get you through the home stretch…Flowers and sunshine will be here soon, friends.
Fast + Fresh
Follow your fancy, maybe it’s: Grill pan lamb cutlets and chickpea salad; these Indian Spiced Mustard Greens with Paneer; this Braised Swiss Chard Pasta topped with eggs poached in pasta water; the OG pantry pasta, Fettucine Puttanesca; this Butternut Squash Curry; these Shrimp and Grits, perennial deliciousness; this Milk-Poached Chicken with Tarragon and Peas served over egg noodles.
Make Once, Eat Twice
Leftovers to the rescue! Make this braised chicken – it has countless uses. Even its uses have countless uses! Like the chicken salad, served on a piece of bread, or in between pieces of toast with a slice of tomato, or as the centerpiece of a beautiful pile of greens. Make this butter and herb roasted lamb that, when fresh, could be served with a simple steamed veg to feel luxurious, then reimagined as a sandwich like this, in place of the beef in these tacos, or chopped and blended into a mix of onions and roasted veggies, seared in a hot, heavy skillet with oil and a hearty shake of smoked paprika to make a delicious hash. Make these Calypso beans – or any favorite dried beans, really – that you transform into this recipe for huevos rancheros, this warm bean salad with breadcrumbs or, for that matter, this other warm bean salad with mushrooms. Or maybe cook up a big batch of lentils—here, transformed into a salad, a side and a soup – that will serve healthfulness and flavor in abundance.
Casserole Ideas
Use a free afternoon to double these recipes: one to eat that week, the other to pop in the freezer for later. Hollow out and fill some veggies with even more flavor with these warming baharat and bison stuffed peppers, or these lamb and chickpea stuffed zucchini. Or maybe this spring pasta bake, to get you hyped for the coming season; this shepherd’s pie or this red lentil moussaka will keep you feeling cozy.
Snacking Supper
One easy way to ditch the drama of dinner is to skip it – set out small dishes at the center of the table instead and let your people help themselves. A mezze plate piled with hummus (pro tip: serve it warm if you have the time!), this pear-tahini salad, and this tabbouleh will hit the spot. All made in advance, served at room temperature, and brought out on a Tuesday—you just have to warm the pita you found at the store. Or build-your-own crepes: start with this recipe that fills them with brie and sautéed chard, but make extra and use as a vehicle to creatively imagine leftovers and contents of your pantry.
Sheet Pan + Skillet Dinners
Last, but not least, among my tricks are roasted dinners – delivered via sheet pan or skillet. Like this Miso Roasted Cod with Shiitakes; this Mackerel with Leeks; or this Skillet Roasted Chicken Thighs with Dandelion Greens and Baby Carrots. For the paid subscribers among you, hang tight for another sheet pan stunner for a weeknight in your near future.
Whatever you cook this month, I hope it brings you joy. And flavor. Thanks for being here. Next time you hear from me, it will be officially spring!
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