Recipes to Ring in Spring

March is just around the corner, which means new seasonal produce!

The following is at its peak next month: brussels sprouts, celery root, chestnuts, kohlrabi, leeks, parsnips, pears, Romanesco, sunchokes, turnips, and winter squash.

We are not out of the winter woods yet, but the following meals are perfect during the transitional period before spring.

We’ve collected our top five favorite March produce recipes below:

•  Vegan Crispy Firecracker Brussel Sprouts by Rabbit & Wolves.  This recipe checks all the boxes: crispy, spicy and green.  We love that they are baked and not fried.  This is the perfect weeknight meal when you are craving takeout.
•  Celeriac Risotto with Butternut Squash and Kale by Every Last Bite.   This is one of our chocolatiers’ favorite recipe, as it is every bit as satisfying as traditional risotto, while being lower in carbs and fully plant-based.  Celery root, also known as celeriac, has a mellow but distinctive celery flavor adding richness to any dish.  The perfect comfort food!
• Creamy Romanesco Soup by Heather Christo.  Romanesco is a beautiful spring color and is reminiscent of cauliflower meets broccoli.  This bright, fresh and creamy soup reminds us that spring is just around the corner.
• Vegan Kohlrabi Fritters by Mamazilla. Kohlrabi is like a milder, sweeter turnip.  This easy-to-make snack or side dish contains only 6 ingredients. Serve with a vegan-adapted Beetroot Yogurt Dip.
•  Easy Baked Pears by Minimalist Baker is a go-to healthy dessert for those of us who are more...hands-off in the kitchen.  Sweetened with maple and coconut sugar for a light dessert.  Go indulgent by adding vegan vanilla ice cream.