March is the perfect time to enjoy Fresh From Florida produce, as peak-season fruits and vegetables bring unbeatable flavor and nutrition to your table. In March, Florida farms are harvesting sweet strawberries, juicy tomatoes, crisp cucumbers, tender zucchini, sweet corn, and leafy greens—making it easy to create healthy, seasonal recipes packed with local flavor. From fresh strawberry salads and homemade salsa with vine-ripened Florida tomatoes to sautéed spring vegetables and farm-fresh corn dishes, cooking with Fresh From Florida March produce means better taste, better quality, and supporting local Florida farmers. If you’re searching for easy March recipes, seasonal Florida produce ideas, or ways to eat local in Florida this spring, now is the time to fill your kitchen with the freshest ingredients straight from Florida fields.
Classic Florida Beef Sliders
INGREDIENTS
1 pound Florida ground beef
2 Florida tomatoes, sliced
1 head of Florida lettuce
1 red onion, sliced thin
1 tablespoon all-purpose seasoning (such as Everglades)
condiments (mayonnaise, mustard, ketchup)
8 mini buns or slider rolls
Sea salt and fresh ground pepper, to taste
PREPARATION
Preheat grill to medium-high. Season ground beef with all-purpose seasoning and mix thoroughly. Form into 8 (2-ounce) patties and season with salt and pepper. Place onto grill and grill for 3 to 4 minutes per side, depending on the desired internal temperature. Remove from heat and assemble burgers as desired. Serve immediately.
Florida Sweet Corn, Snap Bean and Bell Pepper Saute
INGREDIENTS
4 ears Florida sweet corn, kernels cut off the cobs
1 pound fresh Florida snap beans, rinsed and stems trimmed
2 large Florida bell peppers, trimmed and sliced thin
¼ cup green onion, chopped fine
½ lemon, juiced
1 teaspoon olive oil
1 teaspoon seasoning blend (Greek, Latin, or Cajun)
Sea salt and fresh ground pepper to taste
PREPARATION
Preheat a large sauté pan over medium heat. Add oil to the preheated sauté pan. Carefully add the trimmed snap beans to the sauté pan. Cook snap beans for 2 to 4 minutes until they start to get some color. Add the corn kernels and sliced bell pepper to the cooking snap beans. Cook ingredients for another 2 to 4 minutes until the ingredients become crisp-tender. Add the seasoning blend and lemon juice. Stir ingredients to combine. Add the green onion and taste. Adjust seasoning with sea salt and pepper. Remove from heat and serve warm as a side dish.
Florida Starfruit & Basil Salad with Roasted Sweet Red Pepper Vinaigrette
INGREDIENTS
8 to 10 ounces Florida leaf lettuces (assorted, if possible)
1 Florida starfruit (carambola), sliced
8 to 10 thin slices cured meat (such as Jamón Serrano, bresaola, prosciutto, salami)
8 to 10 thin slices firm cheese (such as Manchego, Romano, Beaufort, Parmesan)
Several fresh basil sprigs, leaves and tender tops, hand-torn
Sea salt and freshly ground black pepper, to taste
Florida Roasted Sweet Red Pepper Vinaigrette
1 red Florida sweet bell pepper
1 teaspoon Florida honey
1 tablespoon fresh Florida herbs (oregano, thyme, parsley), finely chopped
1 teaspoon Florida all-purpose seasoning blend
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon fresh garlic, chopped
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
PREPARATION
Arrange the Florida leaf lettuces on a medium-sized chilled platter or shallow bowl. Nestle the sliced starfruit, cured meats, and cheeses evenly throughout the greens in an artful presentation.
Lightly season with sea salt and freshly ground black pepper. Garnish with hand-torn basil leaves and tender tops. Serve with Florida Roasted Sweet Red Pepper Vinaigrette on the side or drizzled over the top.
Florida Roasted Sweet Red Pepper Vinaigrette
Preheat the broiler to high. Place the bell pepper on a baking tray and position it on the top rack. Roast until the skin begins to char, turning the pepper as needed to achieve even charring on all sides.
Carefully remove the pepper from the oven and transfer it to a bowl. Cover with a lid or plastic wrap and let it steam for 10 minutes. Once cooled, peel off the charred skin, remove the seeds and stem, and place the pepper in a blender or food processor.
Add the honey, Dijon mustard, red wine vinegar, herbs, garlic, and Florida all-purpose seasoning blend. Blend until smooth, slowly streaming in the olive oil while blending to emulsify. Taste and adjust seasoning with sea salt and freshly ground black pepper.
Transfer the vinaigrette to a lidded glass jar or bowl and refrigerate until ready to use.
Florida Blueberry Breakfast Casserole
INGREDIENTS
2 cups Florida blueberries
1 white bread loaf
4 ounces cream cheese
8 large eggs, beaten
1 ½ cups milk
¼ cup maple syrup
½ stick butter, melted
PREPARATION
Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Cut cream cheese into small cubes. Lightly grease a 9-inch square baking dish. Place half of the bread cubes in the dish. Evenly place the cream cheese cubes and 1 cup of the blueberries over the bread. Add the remaining bread cubes and blueberries to the top of the casserole. In a medium-sized bowl, combine eggs, milk, maple syrup and butter. Slowly pour egg mixture over bread. Cover casserole with foil and bake for approximately 45 minutes. Remove from oven and insert a toothpick in the center of the casserole. When it comes out clean, remove the foil. Bake for approximately 10 more minutes or until top appears golden brown. Let cool slightly and serve warm with extra maple syrup on the side.
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