The 3-night, Spring Eats Menu
Week 02 — Three March weeknight dinners. One grocery list. Zero panic.
Welcome to the March edition of Seasonal — our year-long celebration of the seasons.
Depending on where you are, March sits on the cusp — a gloriously in-between month. I’m never quite sure whether to reach for a coat or my sunglasses. Citrus is at its brightest, brassicas are still dependable, and the first herbs are beginning to wake up. Thank goodness!
This week’s menu theme: Spring eats.
In today’s special seasonal newsletter: a March flavor pairing guide providing creative and useful suggestions for how to use produce arriving at your local farmers’ market; three brand-new dinner recipes for the most un-glamorous part of the week (Monday, Tuesday, Wednesday); a clear grocery list; simple prep videos; and an easy plan for each night, so dinner feels less like a stress and more like a pleasure.
If you’re a paid subscriber, thank you and settle in. Your Monday, Tuesday and Wednesday dinners this week are already mapped out. If you’re not a subscriber, perhaps this is the moment to join. Paid subscribers receive the full three-day plan, a considered grocery list, prep videos, thoughtful alternatives, and access to the entire archive of recipes and newsletters.
Crispy Chicken Milanese (Two Ways)
Golden, audibly crisp chicken served straight up with a thick tangle of Green Goddess cabbage — cool, herby and unapologetically creamy. Or, slice and slide into warm tortillas with avocado and grapefruit salsa for something brighter and louder. Same chicken, entirely different energy.
Two ways to serve: Tuck the crisp chicken, herby cabbage and bright avocado–grapefruit salsa into warm tortillas for a generous, hand-held feast. Or arrange the Milanese on a platter and spoon the Green Goddess cabbage lavishly over the top, letting the dressing trickle into the crust.
Season with intent: The Green Goddess dressing should taste lively and lemony. There’s a reason restaurant food tastes so good — chefs aren’t shy with salt or acid. A final squeeze of lemon and a confident pinch of salt can turn something pleasant into something irresistible.
The pickled fennel: A tangle of quick pickled fennel brings cool crunch and gentle aniseed freshness, cutting neatly through the richness of the fried chicken and lifting the whole plate.
Spring Herby Potatoes with Jammy Eggs
In this quick supper, soft potatoes are tossed while still warm in a vivid, herb-slick dressing that clings to every edge. They are then folded through with peppery arugula, crowned with jammy eggs and finished with lemon. The yolks spill, the herbs sting gently, and thick sourdough is non-negotiable.
An easy, glorious supper: This is the kind of meal that feels abundant without being complicated — simple ingredients, handled well, coming together with very little fuss. Expect this supper to be ready within 30 minutes!
Bright, green and generous: Slightly warm potatoes absorb the herb sauce, becoming glossy and deeply savory with Parmesan, capers and lemon. Parsley and dill bring freshness, mint a gentle sweetness, and olive oil carries everything through. The flavor should feel vivid and spring-like — sharp, salty and full of lift.
Jammy eggs make the dish: Soft centers spill onto the potatoes, enriching the herbs and creating a silky contrast to the tender flesh. Each forkful should catch a little yolk.
Lamb Meatballs with Fennel, Leek & Brothy Orzo (with date harissa, whipped herby ricotta and crispy shallots)
Spiced lamb meatballs rest in a fragrant fennel and leek brothy orzo, the pasta swollen and tender with lemon. Serve with whipped herby ricotta and generous spoonfuls of date-spiked harissa (I’m addicted to the stuff), plus crispy shallots for crunch. Deep, savory, and built for second helpings.
Rich, savory and well-browned: Lamb with a little fat carries flavor wonderfully. Parmesan, garlic and herbs bring depth, while smoked paprika and chili lend warmth rather than heat. Proper browning in the pan adds caramelized edges and keeps the centers tender. I’ve also included an oven method.
Sweet leeks and soft fennel at the centre: Slowly cooked leeks and fennel become silky and mellow, losing any sharpness and turning gently sweet with a faint aniseed note. Together with the orzo, the result is light yet comforting — a brothy, aromatic base that feels clean rather than heavy.
Extras, entirely optional: Whipped herb ricotta, date-sweetened harissa and crisp shallots are not essential, but each brings contrast and texture. I’m a sucker for a condiment!
Serve however you like: Spoon the meatballs over the brothy orzo as intended, or serve the lamb on a generous bed of whipped ricotta with a drizzle of harissa and a scatter of shallots for something that feels closer to a restaurant-style starter.
Many of you are reading from very different corners of the world (which still blows my mind), so that what’s at its peak in one place may be long gone — or not yet arrived — in another. The best way to know what’s truly in season is to visit your local farmers’ market or farm shop. Linger, talk to the growers or shop owners, build a relationship and ask what’s tasting best right now. They’ll guide you far better than any list ever could.
Keep reading! Below you’ll find a downloadable, printable PDF with March produce and flavor pairings — non-recipe recipes designed to spark ideas for using whatever looks best at your local farmers’ market.
Also, for this week’s Monday–Wednesday recipes, there’s a complete grocery list, prep videos, extra technique notes, and the full recipes, all gathered into downloadable PDFs so you can save, print, and cook without scrolling, or stress!
