My last few posts were pretty heavy stuff. So it is time to lighten up a bit. We just moved into March and today the weather is abnormal at just under 70 degrees. Tomorrow we are supposed to get snow. Thus a typical March which is usually all mixed up. (I drafted this on Saturday March 1st)
March is all about seasonal transitions, comfort food with a hint of freshness, and celebrating St. Patrick’s Day and early spring ingredients. Whether you’re embracing the last of winter’s cozy meals or welcoming spring with lighter fare, these recipes have you covered.
Classic Shepherd’s Pie
On paper shepherd’s pie consists of little more than mashed potatoes, ground meat, peas, and carrots. In practice, though, it’s a savory casserole dish that far exceeds the sum of its parts.
The use of ground lamb in this dish is what distinguishes the classic from cottage pie (which is usually made with ground beef). Brown the meat well with onions and carrots, then simmer with chicken broth, tomato paste, and fresh herbs before tossing in the peas. Top the saucy mixture with a thick, even layer of creamy mashed potatoes and Bob’s your uncle.
Scraping a fork across the surface gives the potato topping the familiar hatched appearance. When baked, those ridges are more likely to turn crisp in the oven than a flat surface would. Bake the shepherd’s pie until the spuds are golden brown, and make sure to wait a few minutes before digging in—that gravy will be boiling hot and needs a few minutes to cool.
Recipe information
6 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 pound ground lamb (or substitute half with another ground meat)
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh or dry rosemary
- 1 tablespoon chopped Italian parsley
- 1 cup frozen peas
- 2 pounds russet potatoes, peeled and cut into chunks
- 6 tablespoons unsalted butter
- ½ cup milk
Kosher salt to taste
Preparation
Step 1
Preheat oven to 375°F.
Step 2
In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
Step 3
Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. Pour the mixture into a 1½-quart baking dish; set aside.
Step 4
Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
Step 5
Mash the potatoes with the butter, milk, and salt. Spread potatoes over the meat mixture, then crosshatch the top with a fork. Bake until golden, 30 to 35 minutes.
Maple Dijon Glazed Salmon
This maple dijon salmon is a delicious way to switch up your fish game! It’s topped with a sweet & savory, sauce, fresh herbs, and perfectly cooked to yield delicious, flakey salmon.
Pair it with your favorite side salad, roasted potatoes, or veggie side dish. It comes together in just about 20 minutes, and is a simple weeknight dinner that the whole family will love!
4 servings
Ingredients
- 5-2 lbs salmon fillet
- Salt & pepper
Maple Dijon Glaze
- 2 tbsp dijon mustard
- 2 tbsp pure maple syrup
- 1 clove of garlic, crushed
- 1 tbsp olive oil
- 1/4 tsp salt
- Handful of fresh parsley, chopped
Directions
Step 1
Preheat your oven to 375 F
Step 2
Place your salmon on a parchment lined baking sheet and pat it dry. Season with salt and pepper
Step 3
In a small bowl, mix together the dijon, maple, olive oil, salt and garlic. Brush it over the salmon, saving some to top after baking
Step 4
Top with the chopped fresh herbs and bake for about 18 minutes. Timing will depend on the thickness of the salmon. The salmon should be flakey with a fork.
Step 5
Once baked, top with the remaining sauce and more herbs.
Step 6
Serve fresh with a side salad or favorite side dish!
Lemon Herb Roasted Chicken with Asparagus
Why? March signals the start of fresh asparagus season, and citrus flavors bring in a hint of spring.
Ingredients
Spice Mix:
- 1 tablespoon- salt
- 1 teaspoon black pepper
- 1 teaspoon garlic Powder
- 1 teaspoon paprika
Chicken:
- 6- 8 chicken drumsticks or thighs (skin on)
- ¼ cup extra virgin olive oil
- 1 large yellow onion, roughly chopped
- 1 lb of asparagus, cut into 2 inch pieces
- 2 cloves garlic, roughly chopped
- 1 teaspoon kosher salt
- 3 lemons, cut in half
Directions:
Step 1
Preheat the oven to 350 degrees.
Step 2
In a medium bowl, mix together all spice mix ingredients.
Step 3
Heat a large cast iron skillet * (or another sturdy, ovenproof pan) over high heat on the stove top. Add the olive oil and the onions and season with 1 tsp salt, and cook, stirring frequently, until onions are slightly soft and beginning to brown, about 5 minutes.
Step 4
Heavily coat the skin side of each piece of chicken pieces with about half of the spice mix.
Step 5
Take the onions out of the pan and set aside. (You can also just scootch them to one side of the pan so you are using less dishes)
Step 6
Using the same cast iron, place the chicken, skin-side down on heat. While the skin side is down, season the upturned sides of the chicken with spice mix.
Step 7
Cook the chicken, undisturbed, until the skin is lightly browned, 3 to 5 minutes, then flip each piece and cook for another 3 or 5 minutes, until the chicken is lightly browned. Pour onions back into the chicken dish to surround the pieces of chicken. Add asparagus over onions and chicken.
Step 8
Turn off the stove, and squeeze the lemon halves over the chicken. Tuck the lemon halves in between the pieces of chicken.
Step 9
Transfer the chicken to the oven and roast until the chicken is cooked through, about 20-30 minutes depending on the size of your chicken. (If you have a meat thermometer, the chicken should be 165 degrees at the thickest part.)
