Your March Recipes Are Here
Spring has sprung, and I'm cooking accordingly
Welcome to the March edition of Weeknight Simple, my monthly recipe membership where I send out 3 high-protein and veggie-packed recipes (typically 20-30g protein per serving and ~10g fiber), along with a shopping list and meal prep instructions; plus a bonus recipe later in the month. Free subscribers get to choose which recipe comes out in next week’s free newsletter!
Here’s what’s on the menu this month:
Spring Pesto & Ricotta Pizza on Toast
The seasonal law of recipe developers mandates that a recipe be produced every spring, that also has the word ‘spring’ in the title. Here is mine. A robust and peppery pesto with peas, arugula and sunflower seeds sits pretty on top of ricotta or tofu ricotta, and Ezekiel toast. A Tuesday-night-friendly, almost no-cook dish for 50 degrees (F) and above. You’re welcome.
Honey-Roasted Cauliflower with Chickpeas & Halloumi
If roasting cauliflower in spices and honey basically guarantees that you will eat the entire head, so be it. Here I use Mike’s hot honey, addictive in its own right. Tossed with Greek-marinated chickpeas and salty halloumi, this melange will work beautifully when served over Greek or non-dairy yogurt. If halloumi is too salty for you or you can’t find it, paneer or tofu will work well too.
Curried Carrot & Asparagus Gratin
The showstopper of March 2025. Okay, yes, there is some work to be done but the curried Einkorn (dairy-free) bechamel is easily made ahead. Comforting, delicious and protein-packed with lots of crunchy vegetables and a crunchy topping, this is an indulgent dish that is worthy of the trouble, if only for the leftovers.
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