March has arrived, and with it comes that exciting transition from winter’s chill to the crisp, refreshing vibes of spring. With daylight savings hitting, the days grow longer as the cold NYC winter comes to an end. There’s something magical about the shift into spring—it’s like the earth is hitting refresh, and I’m right there with it, ready for a fresh start in the kitchen.

With the changing season, my cravings start to evolve too. I’m feeling lighter, fresher, and more in the mood for vibrant dishes packed with veggies, fruits, and bright herbs. Winter’s hearty comfort foods are making way for meals that celebrate all the goodness of spring. So, what did I cook up this month? Let’s just say it was a march of pe(a)rfect meals!

Mini Fruit Tarts: A Sweet March Beginning

I kicked off the month with something sweet—mini fruit tarts for a friend’s 25th birthday! These little beauties were a tribute to spring itself—delicate, colorful, and full of fresh, juicy fruit. I made buttery, flaky tart shells, filled them with creamy custard, and topped them with a rainbow of berries, kiwis, and strawberries. It was the perfect way to start March, embracing the season’s sweetness in every bite.

Tofu and Edamame Salad

As the month rolled on, I found myself craving lighter, plant-based dishes. Tofu and edamame salads fit the bill perfectly. They’re bright, green, and packed with protein—a wonderful nod to the vibrant greens of spring. The tofu was lightly marinated and crispy on the outside, while the edamame added a satisfying crunch. Tossed in a simple vinaigrette, this salad was the kind of meal that leaves you feeling nourished, refreshed, and ready for whatever the new season has in store.

Chicken Meatballs with Chickpeas, Hummus, and Tomato-Cucumber Salad

Next up: a cold, refreshing bowl that combined chicken meatballs, chickpeas, hummus, and a crisp tomato-cucumber salad. It was a perfect dish for the changing weather. The chicken meatballs were hearty enough to fill me up, while the hummus and chickpeas offered a creamy, protein-packed base. The fresh, juicy tomato and cucumber salad gave the bowl a burst of flavor and texture that was so light and satisfying. Eating it cold made it feel like the season was already shifting toward something cooler, crisper, and more refreshing.

Charred Scallion and Parsley Salsa Verde with Chicken and Rice

And then, for the final march of the month, I whipped up a dish that screams spring: charred scallion and parsley salsa verde with chicken and rice. The green salsa was vibrant, zesty, and full of fresh herbs—everything that makes you think of bright, sunny days. The charred scallions added a touch of smokiness, while the parsley kept it light and fresh. Paired with simple chicken and rice, it was a dish that felt like a breath of fresh air, full of green nutrients and just the right amount of flavor to make the most of the season.

A Fresh Start with Every Bite

March has been a journey of fresh flavors and lighter meals that embrace the changing season. It’s a reminder that as winter gives way to spring, so too does our food evolve, bringing us lighter, brighter options that nourish both body and soul. From fruit tarts to edamame salads and charred salsas, each dish has been a march toward a healthier, fresher, and more vibrant way of eating.

With spring finally here, I’m looking forward to even more meals that celebrate the season’s bounty—fruits, vegetables, and all the fresh, green goodness that nature has to offer. Here’s to the pe(a)rfect start of a delicious new season!