Appropriate recipes for March include a recipe for broccoli with red pepper flakes and garlic from a March issue of Cooking Light and a recipe for mashed potato and turnip gratin from a March issue of Bon Appetit. Both recipes feature vegetables that are available during the month of March.
To make the broccoli dish, warm up 2 teaspoons of olive oil in a skillet, and cook 6 cups of broccoli florets with 3 sliced cloves of garlic, 1/4 teaspoon of salt and 1/4 teaspoon of red pepper flakes over medium-high heat for two minutes. Pour in 1/4 cup of water, and cover the skillet. Simmer the broccoli for two minutes or until it is mostly tender.
To prepare the potato and turnip gratin, boil 2 pounds of Yukon Gold potatoes and 1 3/4 pounds of turnips in a pot of salted water for approximately 35 minutes or until the root vegetables are tender. Discard the water, and allow the potatoes and turnips to cool slightly before peeling and chopping them. Puree them with 1/2 stick of butter in a food processor. Sprinkle in 1/4 cup of grated pecorino Romano cheese along with a pinch of nutmeg, and pulse the mixture again. Add salt and pepper to taste.
Transfer the mixture into a buttered 7-by-11-inch baking dish, and scatter 1/4 cup of grated pecorino Romano cheese on top. Bake the gratin at 425 degrees Fahrenheit for approximately 25 minutes or until it is hot and golden brown.