Early in the month, I was still cooking wintry vegetables, potatoes, cabbage, cauliflower. Then, like a page turning, a leaf opening, a crabapple bursting into blossom like the ones on my street today, suddenly the vegetables that appealed were lighter and simpler, zucchini, beets, Napa cabbage.
So what were March's best veggie side, best soup and best vegetarian supper? And because we've been cooking broccoli rabe all month, the best rapini?
MARCH's BEST VEGETABLE SIDE DISH
Once again, there's no picking just one.
A winter-into-spring transition dish with a to-die-for sauce (read : calories), Cauliflower Cheddar Horseradish Gratin.
For those slim-on-time and slim-in-diet, opt for the fresh-tasting, low-cal and low-carb Zucchini Lemon-Honey Salad.
MARCH's BEST SOUP The oh-so-romantically named (and tasting!) Gypsy Pot.
MARCH's BEST VEGETARIAN SUPPER From the Kitchen Parade column archives, Kitchen Stir-Fry served atop the baked brown rice from Cook's Illustrated, the recipe published with their permission!
MARCH's BEST BROCCOLI RABE Broccoli Rabe with Red Peppers - a snap to make, very tasty. And the running-round-up has many other ideas. (Many thanks to everyone who participated in the Broccoli Rabe Festival!)