Seasonal Recipes

March is a transitional month where winter’s chill lingers but the promise of spring emerges, making it the perfect time for a mix of comforting and fresh seasonal recipes. A Minestrone Casserole offers a hearty, vegetable-packed dish that transforms the classic Italian soup into a baked delight, rich with beans, pasta, and a savory tomato base. For dessert, a Grasshopper Pie brings a refreshing touch, blending chocolate and mint in a creamy, no-bake treat that’s as festive as it is delicious. And for a satisfying plant-based option, a Vegan Pie with Creamy Leeks & Mushrooms delivers a buttery, flaky crust filled with a luscious mixture of leeks, earthy mushrooms, and dairy-free cream, making it a perfect dish to welcome the early signs of spring while keeping cozy on cooler nights.

Minestrone Casserole

Total Time	Servings
1 Hour	8

INGREDIENTS:

• 4 cups dried mafalda pasta (mini lasagna noodles)
• 2 tablespoons olive oil
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 onion, chopped
• 1 zucchini, quartered lengthwise and sliced
• 2 cloves garlic, minced
• 1 (15-ounce) can red kidney beans
• 1 (15-ounce) can cannellini beans
• 1 (15-ounce) can diced tomatoes with Italian herbs
• 1 (15-ounce) can tomato sauce
• 1 cup frozen cut green beans
• 1/2 cup grated Parmesan cheese, divided
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded mozzarella cheese
• chopped fresh basil and/or oregano

Directions

1. Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Lightly coat a 3-quart baking dish with nonstick cooking spray.
2. Bring a large pot of water to a boil. Add pasta and cook, covered, for the minimum time according to package directions. Drain and transfer to a large bowl.
3. Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrots, and celery; cover and cook, stirring occasionally, until carrots are just tender, 5 to 8 minutes. Add zucchini and garlic. Cook and stir 1 minute more.
4. Add carrot mixture, beans, tomatoes, green beans, tomato sauce, 1/4 cup Parmesan cheese, Italian seasoning, salt, and pepper to the bowl of pasta. Stir well to combine. Transfer pasta mixture to the prepared dish and cover with foil. 
5. Bake in the preheated oven for 20 minutes. Remove foil and top with mozzarella cheese; continue baking until heated through and cheese is melted,10 to 15 minutes. Top each serving with remaining Parmesan cheese and sprinkle with fresh herbs.

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Grasshopper Pie

Time	Servings
15 Minutes	8

INGREDIENTS

• 6 ounces cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 15 drops green food coloring
• 24 chocolate-covered mint cookies, divided
• 2 cups whipped topping
• 1 chocolate crumb crust (9 inches)

Directions

1. In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring.
2. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust.
3. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.

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Vegan Pie with Creamy Leeks & Mushrooms

Total Time	Servings
45 Minutes	4

INGREDIENTS

• 1 tbsp olive oil
• 2 medium leeks, trimmed and sliced into discs
• 3 cloves garlic, minced
• 500 g button mushrooms, sliced
• 1 tsp dried mixed herbs
• A pinch of salt and pepper

For the Sauce

• 1 tbsp dairy-free butter
• 2 tbsp flour
• 350 ml dairy-free milk
• ⅛ tsp ground nutmeg
• A pinch of salt and pepper

For the Pastry

• 1 roll vegan puff pastry
• 4 tbsp aquafaba (liquid from a tin chickpeas or other legume), or just 4 tbsp dairy-free milk, for glazing

Directions

1. Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften. 
2. Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes
3. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper
4. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely
5. Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C. 
6. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges. 
7. Crimp the edges using a fork and score a crisscross pattern on the top with a sharp knife. Finally, dip a pastry brush in the aquafaba  (or a little dairy-free milk) and brush the top of the pie, to help it brown, plus secure the edge of the pie crust to the dish.
8. Cook for 25 minutes until golden brown. Serve straight away.

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