Food & Cooking Blog

Join on Our 31-Day Cooking Challenge and WIN!

Bored of making the same old dishes day in and day out? Think outside your recipe box with and join us for the Craftsy 31-Day Cooking Challenge for the month of March!

Craftsy 31 Day Cooking Challenge

We’ve picked a word or phrase to inspire your meals for each day in March. Bring in the month like a lion with dandelion greens, and out like a lamb with spicy lamb sausage — and even celebrate some National food holidays in between. Challenge yourself to find creative ways to use these ingredients for breakfast, lunch or dinner. We’ve even provided a few recipes to get the pan sizzling!

Pin this, print this or share it on Facebook to get all of your friends in on the action!

31 Day Cooking Calendar

Get a printable version »

March 1: Dandelion greens

Did you know you can eat dandelions? Check out this post for five ways to eat dandelion greens.

March 2: Turmeric

One easy way to use turmeric? Make a curry dish (like this one) — curry typically is a mix of coriander, cumin and turmeric.

March 3: Rutabaga

Rutabagas are nearing the end of their season, but are still considered at their peak in March. This root vegetable is well-suited to roasting (an easy method is detailed in here), which brings out their natural sweetness.

March 4: Wine 

Wine is always in season! There are plenty of ways too cook with wine — or you could just have a glass with dinner. Find the right wine to complement your food with Craftsy Course The Everyday Guide to Wines of California.

March 5: Absinthe

Today is National Absinthe Day, so it’s the perfect day to enjoy this intoxicating and once-illegal spirit in a craft cocktail.

March 6: Goat cheese 

The bright, tangy flavor of goat cheese is the perfect complement to the vegetables of the season, including beets and asparagus. 

March 7: Cereal

Today is National Cereal Day! Whether it’s a Rice Krispie treat, a wholesome oatmeal or a homemade granola, be sure to incorporate cereal into your diet today. 

March 8: Ginger 

Fresh, pickled or in spice form, ginger’s warming flavor will take the chill out of the air as winter gives way to spring.

March 9: Arugula

Arugula’s unique, slightly astringent flavor makes it a perfect complement to rich foods (try it on pizza), and helps give salads a pleasant “bite.”

March 10: Whiskey

With St. Patrick’s Day just around the corner, it’s a good time of year to stay cozy by including whiskey (or whisky, depending on where it’s made) in your cooking, baking or in a tasty cocktail. 

March 11: Grapefruit 

Grapefruit’s zing may not hasten the arrival of spring, but it will help brighten your cooking. Add it to a main course salad, incorporate it into a cake or even use it to make an infused vodka.

March 12: Onion

Spring onions are sprouting, and they can be roasted along with root vegetables, grilled as a tasty topping or used as you would vidalia onions in your cooking. (Want to learn how to cut an onion the right way — without tearing up? There’s a FREE video lesson for that!)

March 13: Nettles 

Nettles, especially the type with the descriptor “stinging,” may seem forbidding to cooks. But they’re actually delicious — and healthy! Try them on pizza, with pasta or in salads. 

March 14: Potato chips

It being National Potato Chip Day, it’s a fantastic day to include the salty spuds in your cooking. Get creative: Try our recipe for addictive chocolate chip potato chip cookies.

March 15: Stout beer

St. Patrick’s Day is coming up fast, it’s a great time to experiment Ireland’s iconic stout beers in your cooking or baking projects — and it’s a great day to enjoy a stout beer with a friend. 

March 16: Artichoke

It’s National Artichoke Hearts Day today, but why stop at the heart when you can enjoy the entire vegetable? Learn how to cook an artichoke three ways in this comprehensive guide.

March 17: Corned beef

Not only is it St. Patrick’s Day, but it’s also National Corned Beef and Cabbage Day. This slow-cooked traditional dish is rich, flavorful and the perfect hearty meal for late winter. 

March 18: Potato

There are so many ways to cook potatoes — we can’t wait to see what you come up with! A hearty baked potato is the perfect complement to any corned beef leftovers you might have from St. Patrick’s Day; or, perhaps you’ll take a less literal approach and make Irish potato candy

March 19: Chicken

Winner, winner, chicken dinner! It’s National Poultry Day, and we’ve got all the best chicken recipes (plus instructions for roasting a whole chicken) in this free download.

March 20: Ravioli

If the first day of spring feels like winter, stay warm with a big bowl of ravioli. Bonus points if you make your own ravioli with fresh, seasonal ingredients.

March 21: French bread

French bread can be used to make sandwiches, jumbo croutons for French onion soup, delicious bread pudding — or you can enjoy it simply, slathered with butter. Today is National French Bread Day, so make it your carb of choice. 

March 22: Caramel

Everyone deserves a sticky, gooey treat now and again. This Craftsy blog post details how caramel is a versatile confection that can create a crisp candy coating, a soft stand-alone candy or a rich, luscious sauce.

March 23: Spinach

Spinach fares better in colder temperatures than lettuce, so chances are you can find fresh varieties at this time of year. Enjoy it in a stir-fry or in a fresh salad.

March 24: Salt

Oh, the places you can go with this prompt! Salt is a magic ingredient that brings flavor and fullness to just about any food, from soup to chicken to even caramel and cookies and cakes. How will you use it today?

March 25: Parsley 

Parsley is most famous as a garnish, but it can add so much more to your cooking. Use it to make a homemade bouquet garni seasoning mix or add it to pesto for a fresh, bright flavor tone. 

March 26: Eggs

Easter is tomorrow, so it’s an appropriate time to think about eggs. Hard boiled eggs make egg-cellent (sorry — couldn’t resist the pun!) specimens for dyeing. Of course, there are countless other ways to cook eggs (quiches! souffles! meringues!), all of which you can discover in Cracking the Egg: 25 Ways to Transform Your Cooking.

March 27: Jelly Beans

Happy Easter! Since this holiday is strongly associated with candy, keep things sweet. Use jelly beans in a creative cake decorating project, or to accent a sweet treat. 

March 28: Ham

Got Easter leftovers? This is an ideal moment to make a delicious, hearty Croque Monsieur sandwich, which works for breakfast, lunch or dinner. 

March 29: Rhubarb

The first rhubarb of the year is a true harbinger of spring. It’s certainly not just for pie: this post details 10 creative uses for rhubarb.

March 30: Asparagus

Whether it’s served grilled, steamed and served with Hollandaise, or even fried, asparagus is a spring crop with many uses.

March 31: Merguez 

This spicy sausage is typically made with lamb and spiced with a mixture of chili, cumin and harissa, which give it a unique red hue and signature flavor. It tastes great with Middle Eastern fixings like hummus, babaganoush and za’atar bread.

Get a printable calendar »

Bonus: Share your culinary creations and win!

We can’t wait to see what you’re inspired to create from these prompts — so please share your dishes with us! We’ll be keeping an eye on our projects page to see your progress throughout the month — and one lucky chef will win a Craftsy cooking class prize just for participating.

Project Upload Instructions on Craftsy
Use the hashtag #MarchCookingChallenge

No fooling: we’ll be looking at submissions on April 1, 2016, and will pick a winner at random!

3 Comments

Destini

This looks like so much fun. I wish I would’ve saw this at the beginning of the month. I really hope you’ll be doing this again soon.

Reply
jessie

Destini, you can still join in – you don’t have to participate in the entire challenge to take part!

Reply
Stephen Hill

Are there any rules? I don’t see any. Do you have to make one of each thing? Who has the time for that?!?!? Some people may not have access to all of the ingredients.

This is a great idea, though. I love to “Iron Chef” or “Mad Scientist Mode” as I call it! LOL What I do is pick an ingredient, make a pitcher of margaritas, then start drink and cooking! I usually surprise myself at what I come up with! Not everything comes out good. Some things are not good but give me great ideas for other things or to enhance those ideas. 😉

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