Seasonal Recipes

As March ushers in the transition from winter to spring, culinary delights reflect this seasonal shift with comforting yet fresh recipes. A cauliflower shepherd’s pie captures the essence of hearty comfort food, with its savory cauliflower mash topping enveloping a medley of vegetables and savory spices, providing a wholesome twist on a classic dish. For a light and refreshing dessert, an Aperol Spritz Trifle offers a playful fusion of flavors, combining the zesty notes of Aperol with layers of sponge cake, fresh fruits, and creamy custard, creating a delightful balance of sweetness and bitterness. Meanwhile, a Vegan Mushroom Risotto showcases the earthy flavors of mushrooms combined with creamy Arborio rice, infused with aromatic herbs and vegetable broth, offering a satisfying and nourishing option that celebrates the abundance of seasonal produce. These March recipes blend warmth, freshness, and innovation, inviting culinary exploration in the transitional days of early spring.

Cauli Shephard’s Pie

Total Time	Servings
1 Hour 15 Minutes	6 – 8

INGREDIENTS:

• 1 medium head cauliflower, cut into florets
• 3 oz. cream cheese, softened
• 1/4 c. whole milk
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 lb. ground beef
• 1 c. frozen peas
• 1 c. frozen corn
• 2 tbsp. all-purpose flour
• 2/3 c. low-sodium chicken broth
• 1 tbsp. freshly chopped parsley, for garnish

Directions

1. Preheat oven to 400°. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well, pressing with paper towels or a clean dish towel to remove as much excess water as possible.
2. Return to pot and mash cauliflower with a potato masher until smooth and no large chunks remain.
3. Stir in cream cheese and milk and season with salt and pepper and mash until completely combined and creamy. Set aside.
4. Make beef mixture: In a large skillet over medium heat, heat oil. Add onion, carrots, and garlic and cook until softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.
5. Return skillet over medium heat and stir in frozen peas and corn and cook until warmed through, 3 minutes more. Season with salt and pepper.
6. Sprinkle meat with flour and stir to evenly distribute. Cook one minute more, add broth, and stir mixture until slightly thickened, 5 minutes.
7. Top beef mixture with an even layer of mashed cauliflower and bake 20 minutes or until there is very little liquid visible and the cauliflower is golden. Broil if desired.
8. Garnish with parsley before serving.

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Aperol Spritz Trifle

Time	Servings
1 Hours 45 Minutes	12

INGREDIENTS

• Cooking spray
• 1 (15.25-oz.) box vanilla cake, plus ingredients called for on box
• 1/2 c. Prosecco
• Zest of 1 orange

Pudding

• 1 (3.4-oz.) box instant vanilla pudding, plus ingredients called for on box
• 3 tbsp. Aperol 

Whipped Cream

• 1 1/2 c. heavy cream
• 1 tbsp. confectioners’ sugar
• 1 tsp. pure vanilla extract

Aperol Jam

• 1 c. apricot preserves
• 2 tbsp. Aperol

Assembly

• 6 oranges

Directions

Dulce de leche and dough:

1. CUPCAKES
   1. Step 1Preheat oven to temperature listed in package instructions. Grease a standard 12-cup muffin tin with cooking spray. 
   2. Step 2In a medium bowl, combine cake mix, ingredients called for on box, replacing 1/2 cup water with Prosecco, and orange zest until well combined. Divide batter among prepared muffin cups.
   3. Step 3Bake cupcakes until a tester inserted into the center comes out clean, 20 to 23 minutes. Let cool. Remove cakes from cups and transfer to a cutting board. Slice each in half parallel to work surface.
2. PUDDING
   1. In a medium bowl, prepare pudding according to package instructions. Once set, whisk in Aperol. Refrigerate until ready to assemble.
3. CREAM
   1. In a medium bowl, using a handheld mixer on medium-high speed (or using a whisk), beat cream, confectioners’ sugar, and vanilla until soft peaks form. Refrigerate until ready to assemble.
4. APEROL JAM
   1. In a small bowl, stir apricot preserves and Aperol until combined.
5. ASSEMBLY
   1. Step 1Cut 1 orange in half lengthwise. Thinly slice halves crosswise into half-moons. Set aside for garnish.
   2. Step 2Using a paring knife, carefully remove peels and pith from remaining 5 oranges. Cut in half lengthwise, then slice halves crosswise into half-moons. 
   3. Step 3Into a glass, spoon 2 tablespoons pudding. Arrange orange slices around inside of glass, lightly pressing to adhere. Gently place a halved cupcake on top, then cover with 2 tablespoons cream. Top with 2 tablespoons Aperol jam, another halved cupcake, 2 tablespoons pudding, and 2 tablespoons cream. Garnish with reserved unpeeled orange slice. Repeat with remaining 11 glasses. 

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Vegan Mushroom Risotto

Total Time	Servings
40 minutes	2

INGREDIENTS

• 1 tbsp olive oil
• 1 shallot, or ½ white onion, diced
• 3 garlic cloves, minced
• 100 g / 3.5 oz button mushrooms, thinly sliced
• 100 g 3.5 oz (approx ½ cup) risotto rice
• 500 ml (2 cups + 1 tbsp) vegetable stock
• ½ tbsp white wine vinegar, (Optional)*
• 4 tbsp nutritional yeast flakes, (Optional)**
• Fresh parsley, to serve
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large sauté pan. Add the shallot and garlic and cook on a medium-low heat until softened.
2. Add the mushrooms and cook for a further minute.
3. Stir in the risotto rice and vinegar. Immediately pour in a ladle of stock and bring to a boil then reduce to a simmer. Wait for the rice to absorb the liquid, before adding another ladle full. Repeat for approximately 30 minutes, until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
4. Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
5. Serve and enjoy!

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