March was a simple decision. Even after cooking exclusively from it all of February, I am not ready to be done with The Art of Simple Food. So, it gets another month of undivided attention. There are plenty more recipes to fill an entire month of cooking. That makes me happy. Honestly, this list of recipes (not including the ones I’ve already made!) represents several more months of cooking (which also makes me very happy), but I hope to hit some of them this month:

White Beans with Rosemary and Garlic, p.79
Basmati Rice (Saffron & Butter Variation), p. 100
Risotto Bianco, p. 105
Chicken Legs Braised with Tomatoes, Onions, and Garlic, p.133
Beef Stew, p.137
Apple Tart, p.180
Lemon Curd (and Lemon Curd Tart Variation), p.199
Ginger Snaps, p.206
Biscotti (Walnut Variation), p.208
1,2,3,4 Cake (Orange Cake Variation), p.212
Bolognese Sauce, p.227
Pesto, p.230
Chermoula, p.233
Rocket Salad with Parmesan, p. 237
Grapefruit and Avocado Salad, p. 240
Marinated Beet Salad, p.244
Coleslaw (Variations added), p.244
Moroccan Carrot Salad with Ginger, p.246
Asparagus and Lemon Risotto, p. 290
Green Beans with Toasted Almonds and Lemon, p.292
Refried Beans, p.293
Long-Cooked Broccoli, p.294
Brussel Sprouts Gratin, p. 295
Braised Savoy Cabbage, p.296
Fennel Gratin, p.307
Chard Gratin, p. 310
Root Vegetable Purée, p.315
Green Pea and Asparagus Ragout, p.316
Winter Squash Purée, p.324
Braised Short Ribs, p. 352
Beef Pot Roast, p.355
Braised Lamb Shanks, p.357
Blueberry Pie, p.367
Almond Cake, p.369
Butter Cookies, p.381