8 Recipes To Make With The March Harvest

Tender asparagus shoots are ready to pick in early spring, ushering in the new season. Best when prepared simply with a little anchovy and Parmesan cheese for saltiness, lemon and black pepper for zing, and some butter, this Caesar salad-like dressing seamlessly blends together.

March is the tail end of citrus season, so enjoy them while they're best. This recipe has all the flavors of ceviche without the fishy fuss. The citrus slices stand in for the seafood, making it vegan, along with creamy avocado chunks, cilantro and lime juice. Serve with tortilla chips.

This peppery leafy green thrives in cooler weather, so now is the time to grab the freshest. The best way to enjoy arugula is raw but it’s especially great when paired with a warm food, like this salty bacon pizza.

Instead of just sprinkling some on top of your salad, make carrots the star. Change up the fresh herbs or add toppings like raisins, nuts or feta cheese to customize the recipe to your liking or to the main dish.

Swiss chard, an expansive leafy green that comes in both regular, red and rainbow varieties, can stand up to cool spring weather. This fiber bomb of a recipe treats Swiss chard like a tortilla, wrapping delicious ingredients like chorizo, beans and sweet potatoes within.

Rugelach is usually a sweet, rolled pastry filled with cinnamon and chocolate. Here, Molly Yeh flips the script, making a savory snack stuffed with spinach and feta cheese. She uses frozen spinach, but you can definitely use fresh and then cook it down and draining it, only adding an extra few minutes to the process.

Peak passion fruit season runs February to June and August to November, so now is a good time to snag the tropical fruit. You can scoop out the pulpy seeds and eat them with a spoon or add them to yogurt, chia pudding or other desserts. In this cocktail, they’re simply muddled with line and sugar, mixed with cachaça and ice, and served.