H1 Most Saved New Recipes of March: Delightful Dishes You Need to Try!
P This March has been a whirlwind of culinary creativity, and we’ve rounded up the most saved new recipes that have taken the internet by storm. From comforting classics with a modern twist to exciting global flavors, these dishes are guaranteed to impress. Get ready to elevate your cooking game and add some new favorites to your repertoire! We’ll dive into each recipe with detailed steps and instructions, ensuring your success in the kitchen.
H2 1. Creamy Tomato and Burrata Pasta
P This recipe is a celebration of simplicity and fresh ingredients. The creamy tomato sauce perfectly complements the richness of the burrata, creating a symphony of flavors that will leave you wanting more.
H3 Ingredients:
* 1 pound pasta (spaghetti, linguine, or penne work well)
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1 (28-ounce) can crushed tomatoes
* 1/2 cup heavy cream
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
* 8 ounces burrata cheese, at room temperature
* Fresh basil leaves, for garnish
H3 Instructions:
1. **Cook the pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. **Prepare the sauce:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
3. **Add tomatoes and cream:** Pour in the crushed tomatoes and bring to a simmer. Reduce the heat to low and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
4. **Add cream and Parmesan:** Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Cook for another 5 minutes, stirring constantly, until the sauce is smooth and creamy.
5. **Combine pasta and sauce:** Add the drained pasta to the skillet with the sauce. Toss to coat, adding a little of the reserved pasta water if needed to reach your desired consistency.
6. **Serve:** Divide the pasta among bowls. Top with a generous dollop of burrata cheese and garnish with fresh basil leaves. Serve immediately.
H3 Tips and Variations:
* For a spicier sauce, add a pinch of red pepper flakes along with the garlic.
* You can use fresh tomatoes instead of canned. Simply blanch and peel the tomatoes before crushing them.
* Add some roasted vegetables, such as bell peppers or zucchini, for extra flavor and nutrients.
* If you don’t have burrata, you can substitute with fresh mozzarella or ricotta cheese.
H2 2. Sheet Pan Lemon Herb Roasted Chicken and Vegetables
P This sheet pan dinner is a weeknight savior! It’s easy to prepare, packed with flavor, and requires minimal cleanup. The lemon and herbs infuse the chicken and vegetables with a bright and refreshing taste.
H3 Ingredients:
* 1 whole chicken (about 3-4 pounds)
* 1 pound baby potatoes, halved
* 1 pound carrots, peeled and chopped
* 1 red onion, quartered
* 2 lemons, one sliced and one juiced
* 4 cloves garlic, minced
* 2 tablespoons olive oil
* 2 tablespoons fresh herbs (such as rosemary, thyme, and oregano), chopped
* Salt and pepper to taste
H3 Instructions:
1. **Preheat oven:** Preheat oven to 400°F (200°C).
2. **Prepare the chicken:** Pat the chicken dry with paper towels. Place it in a large bowl and drizzle with olive oil. Rub the olive oil all over the chicken, then season generously with salt, pepper, minced garlic, and chopped herbs. Squeeze the juice of one lemon over the chicken. Place lemon slices under the skin of the chicken breast for extra flavor.
3. **Prepare the vegetables:** In the same bowl, toss the potatoes, carrots, and red onion with the remaining olive oil, salt, pepper, and herbs.
4. **Arrange on sheet pan:** Spread the vegetables in a single layer on a large baking sheet. Place the chicken on top of the vegetables.
5. **Roast:** Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature of the chicken should reach 165°F (74°C).
6. **Rest:** Let the chicken rest for 10 minutes before carving and serving.
H3 Tips and Variations:
* You can use any vegetables you like in this recipe, such as broccoli, Brussels sprouts, or sweet potatoes.
* For extra crispy skin, broil the chicken for the last few minutes of cooking.
* If the vegetables start to brown too quickly, cover the sheet pan with aluminum foil.
* Add a splash of white wine or chicken broth to the sheet pan for extra flavor.
H2 3. One-Pan Salmon with Asparagus and Cherry Tomatoes
P This healthy and delicious recipe is perfect for a quick weeknight meal. The salmon is cooked to perfection alongside tender asparagus and juicy cherry tomatoes, all on one pan for easy cleanup.
H3 Ingredients:
* 4 salmon fillets (about 6 ounces each)
* 1 pound asparagus, trimmed
* 1 pint cherry tomatoes, halved
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1 tablespoon lemon juice
* Salt and pepper to taste
* Optional: Fresh dill or parsley, for garnish
H3 Instructions:
1. **Preheat oven:** Preheat oven to 400°F (200°C).
2. **Prepare the vegetables:** Line a baking sheet with parchment paper. Toss the asparagus and cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread them in a single layer on the baking sheet.
3. **Prepare the salmon:** Place the salmon fillets on top of the vegetables. Drizzle with lemon juice and season with salt and pepper.
4. **Bake:** Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. **Garnish and serve:** Garnish with fresh dill or parsley, if desired. Serve immediately.
H3 Tips and Variations:
* You can use other types of fish, such as cod or halibut, in this recipe.
* Add a drizzle of balsamic glaze for extra flavor.
* For a spicier dish, add a pinch of red pepper flakes to the vegetables.
* If you don’t have asparagus, you can use green beans or broccoli.
H2 4. Vegan Lentil Soup
P This hearty and flavorful lentil soup is a comforting and nutritious meal, perfect for a cold day. It’s packed with protein and fiber, and it’s naturally vegan.
H3 Ingredients:
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/4 teaspoon smoked paprika
* 1 cup brown or green lentils, rinsed
* 6 cups vegetable broth
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 tablespoon tomato paste
* 1 bay leaf
* Salt and pepper to taste
* Lemon wedges, for serving (optional)
H3 Instructions:
1. **Sauté vegetables:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. **Add garlic and spices:** Add the minced garlic, thyme, oregano, and smoked paprika and cook for 1 minute more, until fragrant.
3. **Add lentils and broth:** Stir in the lentils, vegetable broth, diced tomatoes, tomato paste, and bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
4. **Season and serve:** Remove the bay leaf. Season with salt and pepper to taste. Serve hot with lemon wedges, if desired.
H3 Tips and Variations:
* You can use different types of lentils, such as red lentils, but the cooking time will vary.
* Add some leafy greens, such as spinach or kale, for extra nutrients.
* For a creamier soup, blend a portion of the soup with an immersion blender or in a regular blender.
* Add a splash of balsamic vinegar or lemon juice for extra flavor.
H2 5. Air Fryer Crispy Chicken Thighs
P These air fryer chicken thighs are incredibly crispy on the outside and juicy on the inside. They’re a quick and easy way to enjoy a classic comfort food without the mess of deep-frying.
H3 Ingredients:
* 4 boneless, skinless chicken thighs
* 1 tablespoon olive oil
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon cayenne pepper (optional)
* Salt and pepper to taste
H3 Instructions:
1. **Prepare the chicken:** Pat the chicken thighs dry with paper towels. This is important for achieving crispy skin.
2. **Season the chicken:** In a small bowl, combine the olive oil, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Rub the mixture all over the chicken thighs.
3. **Air fry:** Preheat your air fryer to 400°F (200°C). Place the chicken thighs in the air fryer basket in a single layer, making sure they are not overcrowded. You may need to cook them in batches.
4. **Cook:** Air fry for 15-20 minutes, flipping halfway through, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
5. **Serve:** Serve immediately. Enjoy these crispy chicken thighs on their own, with a side salad, or as part of a larger meal.
H3 Tips and Variations:
* For even crispier skin, lightly spray the chicken thighs with cooking spray before air frying.
* You can use bone-in, skin-on chicken thighs, but the cooking time will need to be increased.
* Experiment with different spice blends to create your own unique flavor.
* Serve with your favorite dipping sauce, such as ranch, barbecue sauce, or honey mustard.
H2 6. Shrimp Scampi with Zucchini Noodles
P This light and healthy shrimp scampi is a delicious and satisfying meal that’s perfect for those watching their carb intake. The zucchini noodles provide a healthy alternative to traditional pasta.
H3 Ingredients:
* 1 pound large shrimp, peeled and deveined
* 2 tablespoons olive oil
* 4 cloves garlic, minced
* 1/4 cup dry white wine (optional)
* 1/4 cup chicken broth
* 2 tablespoons lemon juice
* 2 tablespoons butter
* Salt and pepper to taste
* 4 medium zucchini, spiralized into noodles
* Fresh parsley, chopped, for garnish
H3 Instructions:
1. **Prepare the shrimp:** Pat the shrimp dry with paper towels. Season with salt and pepper.
2. **Cook the shrimp:** Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
3. **Make the scampi sauce:** Add the minced garlic to the skillet and cook until fragrant, about 1 minute. Pour in the white wine (if using) and chicken broth. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.
4. **Add lemon juice and butter:** Stir in the lemon juice and butter. Season with salt and pepper to taste. Cook until the butter is melted and the sauce is smooth and creamy.
5. **Add zucchini noodles:** Add the zucchini noodles to the skillet and toss to coat with the sauce. Cook for 2-3 minutes, or until the zucchini noodles are tender-crisp. Be careful not to overcook the zucchini noodles, as they can become watery.
6. **Add shrimp:** Return the shrimp to the skillet and toss to combine. Cook for 1 minute more, until the shrimp is heated through.
7. **Serve:** Serve immediately, garnished with fresh parsley.
H3 Tips and Variations:
* You can use pre-made zucchini noodles or spiralize your own.
* Add a pinch of red pepper flakes for a spicy kick.
* Substitute the shrimp with chicken or scallops.
* Serve over traditional pasta if you prefer.
H2 7. No-Bake Chocolate Peanut Butter Bars
P These no-bake chocolate peanut butter bars are a decadent and easy-to-make treat that’s perfect for satisfying your sweet tooth. They’re rich, creamy, and require no baking!
H3 Ingredients:
* 1 1/2 cups graham cracker crumbs
* 1/2 cup (1 stick) unsalted butter, melted
* 1 cup powdered sugar
* 1 cup creamy peanut butter
* 1 cup semi-sweet chocolate chips
* 2 tablespoons vegetable oil
H3 Instructions:
1. **Prepare the crust:** In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of an 8×8 inch baking dish lined with parchment paper.
2. **Make the peanut butter layer:** In a separate bowl, combine the powdered sugar and peanut butter. Mix until smooth and creamy. Spread the peanut butter mixture evenly over the graham cracker crust.
3. **Make the chocolate layer:** In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
4. **Assemble the bars:** Pour the melted chocolate over the peanut butter layer and spread evenly.
5. **Chill:** Refrigerate for at least 2 hours, or until the chocolate is set.
6. **Cut and serve:** Cut into squares and serve. These bars are best stored in the refrigerator.
H3 Tips and Variations:
* Use crunchy peanut butter for added texture.
* Add chopped nuts, such as peanuts or almonds, to the peanut butter layer.
* Sprinkle the top with sea salt for a salty-sweet flavor combination.
* Use dark chocolate chips for a richer flavor.
H2 8. Mediterranean Quinoa Salad
P This vibrant and flavorful Mediterranean quinoa salad is a healthy and satisfying meal that’s perfect for lunch or dinner. It’s packed with protein, fiber, and antioxidants.
H3 Ingredients:
* 1 cup quinoa, cooked according to package directions
* 1 cucumber, diced
* 1 red bell pepper, diced
* 1/2 cup Kalamata olives, pitted and halved
* 1/2 cup crumbled feta cheese
* 1/4 cup red onion, finely chopped
* 1/4 cup fresh parsley, chopped
* 2 tablespoons olive oil
* 2 tablespoons lemon juice
* 1 clove garlic, minced
* Salt and pepper to taste
H3 Instructions:
1. **Cook the quinoa:** Cook the quinoa according to package directions. Let it cool completely.
2. **Prepare the vegetables:** Dice the cucumber and red bell pepper. Halve the Kalamata olives. Finely chop the red onion and parsley.
3. **Make the dressing:** In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
4. **Assemble the salad:** In a large bowl, combine the cooked quinoa, cucumber, red bell pepper, Kalamata olives, feta cheese, red onion, and parsley. Pour the dressing over the salad and toss to combine.
5. **Serve:** Serve immediately or chill for later. This salad is even better after the flavors have had time to meld.
H3 Tips and Variations:
* Add chickpeas or other beans for extra protein.
* Use different types of olives, such as green olives or black olives.
* Add cherry tomatoes or sun-dried tomatoes for extra flavor.
* Substitute the feta cheese with goat cheese or halloumi.
H2 9. Chocolate Chip Cookie Skillet
P This giant chocolate chip cookie skillet is a fun and easy dessert that’s perfect for sharing. It’s warm, gooey, and loaded with chocolate chips.
H3 Ingredients:
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup chocolate chips
H3 Instructions:
1. **Preheat oven:** Preheat oven to 350°F (175°C).
2. **Cream butter and sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. **Add egg and vanilla:** Beat in the egg and vanilla extract.
4. **Combine dry ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt.
5. **Add dry ingredients to wet ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. **Stir in chocolate chips:** Stir in the chocolate chips.
7. **Press into skillet:** Press the dough evenly into a 10-inch oven-safe skillet.
8. **Bake:** Bake for 20-25 minutes, or until the edges are golden brown and the center is still slightly soft.
9. **Serve:** Let cool slightly before serving. Serve warm with a scoop of ice cream, if desired.
H3 Tips and Variations:
* Use different types of chocolate chips, such as milk chocolate, dark chocolate, or white chocolate.
* Add chopped nuts, such as walnuts or pecans, to the dough.
* Drizzle with caramel sauce or chocolate sauce before serving.
* Top with a scoop of ice cream, whipped cream, and sprinkles.
H2 10. Spicy Tuna Poke Bowl
P This spicy tuna poke bowl is a healthy and refreshing meal that’s perfect for a quick lunch or dinner. It’s packed with protein, healthy fats, and vibrant flavors.
H3 Ingredients:
* 1 pound sushi-grade tuna, cut into cubes
* 1/4 cup soy sauce
* 2 tablespoons sesame oil
* 1 tablespoon rice vinegar
* 1 tablespoon sriracha
* 1 teaspoon grated ginger
* 1/2 teaspoon garlic powder
* Cooked rice, for serving
* Avocado, sliced, for serving
* Cucumber, sliced, for serving
* Seaweed salad, for serving
* Sesame seeds, for garnish
* Green onions, sliced, for garnish
H3 Instructions:
1. **Prepare the tuna:** In a medium bowl, combine the cubed tuna, soy sauce, sesame oil, rice vinegar, sriracha, grated ginger, and garlic powder. Toss to coat.
2. **Marinate:** Marinate the tuna in the refrigerator for at least 15 minutes, or up to 30 minutes.
3. **Assemble the bowl:** In a bowl, place a base of cooked rice. Top with the marinated tuna, sliced avocado, sliced cucumber, and seaweed salad.
4. **Garnish:** Garnish with sesame seeds and green onions.
5. **Serve:** Serve immediately.
H3 Tips and Variations:
* Use different types of fish, such as salmon or yellowtail.
* Add mango, pineapple, or other tropical fruits for extra sweetness.
* Substitute the rice with quinoa or cauliflower rice.
* Add a drizzle of spicy mayo for extra flavor.
These most saved new recipes of March offer something for everyone, from comforting pasta dishes to healthy salads and indulgent desserts. Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire you in the kitchen. So, gather your ingredients, put on your apron, and get ready to create some delicious and memorable meals!