20 inexpensive recipes to cook in March

Seasonal fruits and vegetables on the menu

Seasonal fruits and vegetables, local if possible, are preferred for many reasons. 1/ They are adapted to our needs at this time of year, between winter and spring. If we are at the end of very cold days, the sunny days are not completely here, so our plate adapts between generous comforting dishes and fresh plates. 2/ They did not need to cross the entire planet to arrive on our plate. 3/ As they are available in quantity, they are accessible. We can never repeat it enough, but seasonal products are – in theory – among the most accessible fruits and vegetables. This being said, this does not mean that they are not also affected by the impact of inflation… 4/ They have taste! Unlike the December strawberry, all carmine red that it is, and bland at the same time… If you see peaches or apricots on the stalls, run away, these are not part of the fruits and vegetables of March .

What about frozen?

If you're tired of winter produce, frozen vegetables are also an option to consider. Picked in season, when ripe, then frozen immediately, they allow us to bring diversity to our menus.

The right choice of proteins

We know that meat, but also certain fish, can quickly increase the food bill. Without going “zero protein” however, we can focus on other less expensive products such as canned tuna, sardines, chicken breasts, eggs, but also legumes. Remember, chickpeas, lentils, beans, peas, or even soybeans are vegetable legumes, which can be used in a number of easy recipes. It ranges from simmered spring dishes to plant-based steaks, vegan chocolate mousses with aquafaba (chickpea juice) or silken tofu. Alternative products, just as delicious, which allow you to cook without eggs, and discover new ways of cooking.

Good practices

In the kitchen too, you can reduce your energy bill, for example by focusing on passive cooking for pasta or vegetables. Carpaccios, tartare, gravlax, and marinade are also other ways of cooking, and “cooking” without using a flame.
Reuse leftovers too. A boneless chicken carcass will make a nice broth that will liven up a risotto. Nothing is lost. The same goes for onion or garlic peels, or carrot peels, which are added to any cooking water to flavor.

Finally, the choice of recipes comes into account. Desserts without or almost no cooking such as the chocolate mousse mentioned above, panna cotta, cheesecake, or even tiramisu do not require turning on the oven. Fruit carpaccio or citrus supreme salad are also easy, no-cook options.

On the savory side, here are 20 recipes to try this month.