Seasonal Recipes

With March already in full swing, the focus shifts toward recipes that offer both comfort and a refreshing change of pace for the table. This month’s selection highlights a variety of global influences and satisfying textures, starting with a savory Sesame Gouda Khachapuri that adds a nutty depth to the traditional cheese-filled bread.

For a reliable and effortless meal, the Cheesy Baked Burrito Rice brings classic flavors together in a single, crowd-pleasing dish. The menu also includes a vegan-friendly option of Southwest Egg Rolls, which use Soy Chorizo to provide a spicy, plant-based alternative that doesn’t skimp on flavor. To round out the March lineup, the Baked Cinnamon Crunch French Toast offers a sweet, oven-baked finish that is perfect for any weekend gathering.

Sesame Gouda Khachapuri

Total Time	Servings
50 Minutes	8

INGREDIENTS:

• 8 ounces feta cheese, crumbled
• 2 cups shredded gouda or spicy cheddar cheese
• 2 cups shredded provolone cheese
• salt and black pepper
• 4 eggs – 2 beaten, plus 2 egg yolks
• 1 pound pizza dough, at room temperature
• 1 lemon, thinly sliced (optional)
• 1 cup fresh cilantro, chopped
• 1 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 2 cloves garlic, grated
• 1/4 cup sesame seeds

Honey Butter

• 3 tablespoons salted butter
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1 tablespoon red harissa sauce (optional)
• chili flakes

Directions

1. Preheat the oven to 450° F. Line 2 baking sheets with parchment paper.
2. In a bowl, combine the feta, gouda/spicy cheddar, and provolone. Mix in 1 beaten egg and season with salt and pepper.
3. Divide the pizza dough in half. On a lightly floured surface, push/roll each dough out into a rough oval shape (about 10 inches long). Transfer each dough to the prepared baking sheets. Spoon the cheese mixture evenly into the center of each dough round, leaving a 1-inch border. Arrange a few lemon slices of over the cheese, if desired. Fold the edges over the cheese to enclose the cheese and form a “boat”.
4. Brush the edges of each boat with the remaining beaten egg and sprinkle with sesame seeds.
5. In a bowl, mix the cilantro, parsley, dill, and garlic. Sprinkle the herbs over each bread boat.
6. Bake for 20 minutes or until the crust is golden and the cheese is melting. Remove from the oven and crack an egg yolk into the center of each boat. Return to the oven and bake another 3-5 minutes until just barely set.
7. Meanwhile, make the honey butter sauce by mixing all the ingredients.
8. Remove the Khachapuri from the oven. Top with the honey butter. Stir the butter and egg yolk into the cheese; this will finish cooking the egg. Serve immediately and enjoy!

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Cheesy Baked Burrito Rice

Time	Servings
1 Hour 30 Minutes	8

INGREDIENTS

• 2 cups uncooked white rice
• 1 lb. ground fresh chorizo
• 1/2 white onion, finely chopped
• 3/4 tsp. kosher salt, divided
• 4 garlic cloves, finely chopped 
• 1 (15-oz.) can pinto beans, drained, rinsed 
• 2 cups low-sodium beef or vegetable broth
• 1 cup store-bought or homemade red salsa, plus more for serving
• 1 (1-oz.) packet taco seasoning
• 1 cup shredded cheddar
• 1 cup store-bought or homemade queso dip
• 1 Tbsp. finely chopped fresh cilantro 
• 1 Roma tomato, finely chopped 
• Sour cream, hot sauce, and warm flour tortillas, for serving

Directions

1. In a medium bowl, soak rice in warm water for 10 minutes. Drain in a fine-mesh sieve, then rinse rice in sieve under running water until water mostly runs clear.
2. Meanwhile, arrange a rack in center of oven; preheat to 375°. In a large skillet over medium heat, cook chorizo, stirring occasionally, until no longer pink, about 7 minutes. Using a slotted spoon, transfer to a 13″ x 9″ baking dish.
3. In same skillet over medium heat, add onion; season with 1/2 tsp. salt. Cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in beans; season with remaining 1/4 tsp. salt. Using a slotted spoon, transfer to baking dish. Add rice, broth, salsa, and taco seasoning to baking dish and stir to combine. Cover dish with foil.
4. Bake burrito rice, stirring halfway through, until rice is tender, about 45-50 minutes. (This will vary depending on temperature and how long the rice has been baking, adjust time and temperature accordingly)
5. Turn on broiler. Remove foil and top rice mixture with cheddar and queso.
6. Broil, watching closely, until cheese is brown and bubbly, 2 to 3 minutes.
7. Top with tomatoes and cilantro. Serve with sour cream and tortillas alongside.

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Baked Cinnamon Crunch French Toast

Total Time	Servings
1 Hours 45 Minutes	8

INGREDIENTS

• 8 ounces cream cheese, at room temperature
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• 1 loaf challah bread, sliced into 1-inch thick slices
• 8 large eggs, beaten
• 2 1/2 cups whole milk
• 1 tablespoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/4 cup, plus 1/3 cup brown sugar
• 2 1/2 teaspoons ground cinnamon
• 2 teaspoons flour
• 2 tablespoon salted butter, melted

Directions

1. Grease a 9×13 inch-baking dish with butter. In a bowl, mix 1/4 cup brown sugar and 1 teaspoon cinnamon. Sprinkle half the cinnamon sugar over the bottom of the baking dish.
2. In a bowl, using an electric mixer, whip the cream cheese 1 minute. Add the whipped cream and vanilla and gradually increase the speed to high. Whip until fluffy, 1-2 minutes.
3. Grab the bread and make a 1-inch slit at the top, move your knife to create space in the bread, being careful not to poke through to the other side. Spread the inside of the bread with cream cheese, press to enclose (see above photo). You will not need all the cream cheese, save the rest for serving.
4. In a large bowl, whisk together the eggs, milk, vanilla, and salt. Submerge each piece of bread into the egg mix, allowing the bread to sit at least a minute to soak up the eggs. Arrange the bread in the baking dish. Pour the remaining egg mix over the bread slices. Then sprinkle over the remaining cinnamon sugar. Cover and place in the fridge 30 minutes or overnight.
5. When ready to bake, preheat the oven to 375° F. In a bowl, mix 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon, the flour, and butter. Arrange over the bread slices.
6. Cover and bake 25 minutes, remove the foil and bake another 20-25 minutes or until the French toast is deeply golden.
7. Serve the french toast warm, topped with any additional whipped cream. Enjoy!

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Southwest Egg Rolls

Total Time	Servings
50 Minutes	16

INGREDIENTS

• 1 teaspoon oil
• 6 ounces soyrizo(Soy Chorizo) crumbled
• 1/4 head napa cabbage shredded
• 1/2 cup corn
• 1 15-ounce can black beans drained & rinsed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 tablespoon low sodium soy sauce or sub tamari
• 16 egg roll wrappers
• oil spray
• vegan chipotle mayo

Directions

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
2. Heat the oil in a skillet over medium heat. Add the soyrizo and cook until browned (approx. 3-5 minutes). Remove from the heat and set aside
3. Add the soyrizo, cabbage, corn, beans, dry seasonings & soy sauce to a mixing bowl and toss to combine. The heat from the soyrizo should wilt the cabbage slightly.
4. To assemble, add 3 tablespoons of the mixture to each wrapper. Brush the edges of the wrapper with water and roll up (like a burrito). Place on the baking sheet. Spray the rolls with oil and place in the oven for 10 minutes. Flip and cook for another 10 minutes (see notes for air fryer instructions).
5. Remove from the oven and serve hot with the chipotle mayo.

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