7 x sunny dishes for March

Must Try

Thinking about what to eat every week can be quite a challenge. To ensure that you do not put the same dishes on the table every week, we are happy to inspire you with handy weekly menus. This week we’re going for sunny winter dishes that flirt with spring. We turn the citrus knob up, make it a little lighter and sunnier, without losing sight of comfort (and convenience).


This fresh vegetarian rice salad with lentils and chicory is the ideal way to start the week. A meatless monday topper that is actually even better for lunch the next day, because then the flavors are better absorbed into the rice. And because chicory has a somewhat firmer leaf, this salad will not wither so quickly. Tip: This is the perfect picnic salad for eating outdoors. Prick your fork in the early spring sun!

rice salad

> To the recipe: Vegetarian rice salad with lentils and chicory


Minced meat, dough, and chili: do we need to say more? You can easily turn this South American snack into a filling main course. We use ready-made puff pastry: it’s easy and works great for these empanadas. Serve with a crunchy coleslaw, like this one . Make some pickles , a little guacamole and olé: fiesta on Tuesday!


> To the recipe: Culy Homemade: empanadas with minced meat and chicken


Literally “cheese and pepper,” this cacio e pepe lasagna is a stacked ornament of richness. Compare it to mac and cheese, only more elegant and tasteful thanks to the fresh black pepper. This comfort is all you want on a Wednesday. Is the sun shining outside? Serve with a spicy arugula salad with radishes, a little too much lemon juice and extra virgin olive oil. That ‘cuts’ so well through the creaminess of this lasagna. Did we mention it’s super easy to make too?

cacio e pepe lasagna
Source: Winnie Verswijvel for Culy

> To the recipe: Culy Homemade: cacio e pepe lasagna


Beautifully pink salmon flakes that fall apart under a crispy crust with bright red harissa. This photo makes us drool a bit, sorry, but let’s face it: this looks insanely delicious! The recipe comes from ‘Cook This Book’ by Molly Baz, the ex-Bon Appétit recipe developer and test chef who became famous for her Caesar salads, which she affectionately dubbed “ Cea Sal ”. Her recipes are always spot on and that is why we are so happy that we can share this recipe with you. A real favorite of the Culy editors.

Salmon with fennel and harissa

> To the recipe: Salmon with a crispy crust, served with a salad of citrus fruit, fennel & harissa


This ‘Turkish’ pizza is ideal if you want to spoil yourself. Think of it as a refined version of the Turkish pizza you buy as street food. On a crispy Italian pizza base, with a load of sumac onions and fresh parsley.

Turkish pizza

> To the recipe: Culy Homemade: ‘Turkish’ pizza with minced lamb, sumac onions and yogurt


We know the sweet tarte, but have you ever tried the savory tarte? Maybe today is! Time to roll up your sleeves, wash the leeks, fillet grapefruits and make a dough (or buy, of course). The miso gives this tarte tatin an unprecedented umami taste that we can hardly describe. Subtly combine that taste with caramel, leek, slightly sour grapefruit and a crispy crust, and you get this tarte tatin 5.0. Delicious with a dollop of crème frache.

Tarte tatin with miso caramel, leek and grapefruit

> To the recipe: Culy Homemade: tarte tatin with miso caramel, leek and grapefruit


Noodles adapt to the whims of the weather: they taste wonderful in both rain and sunshine! Especially these vegan noodles. They are so delicious to die for. That’s because of that wonderfully aromatic spring onion oil (scallion oil) that we make with it. A simple job and a real (vegan!) flavor bomb. We top our plate of noodles with sticky eggplant from the wok.

Vegan noodles with eggplant oil

Source: Culy by culy.nl
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