March in Amsterdam is a true in-between month: winter produce is still going strong, but you can feel spring starting to peek through. This is exactly the moment for cozy soups, quick pasta dinners, and crunchy salads that wake everything up.
If you’re wondering what’s in season in Amsterdam in March, this guide is my practical shortlist—plus easy Italian-inspired ways to cook it (no complicated steps, just good ingredients cooked with intention).
And if you’re joining one of my pasta workshops in March or upcoming months (social or private), you’ll spot a few of these seasonal ingredients on the table too.
March produce at a glance (and what each one is best for)
If you only read one section, make it this one. Here’s what’s most worth buying in March—and what it’s actually good for.
| Product | Best for | Flavour vibe | Health perks |
| Leeks | soups, quiche, silky pasta sauces | sweet, mellow, comforting | gentle fibre + prebiotic-friendly (great for gut health) |
| Carrots + parsnips | roasting, soups, purées | sweet, earthy | beta-carotene + fibre (supportive for skin/eyes + steady energy) |
| Beetroot | roasting, salads, risotto | sweet, earthy | naturally nitrate-rich + antioxidant support |
| Cabbage (red/white) | crunchy salads, roasting, creamy pasta | crisp, peppery, sweet | vitamin C + fibre (and red cabbage is especially antioxidant-rich) |
| Kale & cavolo nero | hearty salads, roasted, soups | slightly bitter | vitamin K + vitamin C + minerals |
| Witlof (chicory) | braising, salads with fruit/cheese | bitter-sweet | fibre + bitter compounds that can support digestion |
| Cauliflower | roasting, blended sauces, gratins | nutty, mild | fibre + vitamin C (and it’s a great “creamy” veg without cream) |
| Potatoes + onions | the base for everything | savory, grounding | potatoes = potassium + satisfying carbs; onions = flavour + natural plant compounds |
| Apples + pears | salads, baking, quick compotes | fresh, sweet | fibre (especially if you keep the skins on) |
Note: Celeriac is typically in season too (and very Dutch-winter), but I’m personally not a fan—so you won’t see it as a main recipe here.
What to cook with March produce (Italian-inspired, Amsterdam-friendly)
Leeks (my March favourite)
Leeks are sweet, mellow, and basically made for cozy cooking.
- Leek + potato soup (a classic for a reason) – find my recipe here
- Cream of chicken + leeks quiche (comfort food that still feels light) – find my recipe here
- Leek + pancetta quiche (a little more bold and salty) – find my recipe here
If you want a pasta moment: leeks also make an incredible silky sauce when you cook them down slowly and loosen with pasta water + Parmigiano.
Beetroot
Beetroot is one of those ingredients that feels humble until you roast it properly.
- Roast beets until caramelized, then pair with feta or other goat’s cheeses
- Add roasted beetroot to a risotto (especially with lemon zest and lots of black pepper)
Cabbage (red or white)
Cabbage is the underrated March hero: cheap, crunchy, and surprisingly versatile.
- Raw: shred finely, season well, and it becomes a bright salad base
- Roasted: wedges or ribbons, high heat, olive oil, salt (finish with lemon)
- Pasta sauce: boil until tender, then blend/cream into a silky sauce
For flavour upgrades, cabbage loves:
- Pancetta (or guanciale)
- Toasted hazelnuts
- Aged cheese (Parmigiano / Pecorino)
- A little lemon zest to lift everything
Kale & cavolo nero
Kale is still very much around in March, and it’s perfect when you want something hearty but fresh.
- Tuscan farinata (one of my favourites) – find my recipe here
- My beloved winter salad (kale is made for bold dressings)- find my recipe here
Kale also works beautifully in minestrone-style soups and quick pastas with garlic, chili, and lemon.
Witlof (chicory)
Witlof is peak Dutch-seasonal and such a good ingredient if you like a little bitterness.
- Braise it slowly (butter/olive oil + splash of wine) until sweet and caramelized
- Or slice thinly for salads with pear, walnuts, and a mustardy dressing
Cauliflower
Cauliflower is a great “bridge” veg: wintery enough for comfort food, but light enough for spring.
- Roast until deeply golden and toss into pasta with capers + lemon
- Blend roasted cauliflower with pasta water for a creamy sauce (no cream needed)
- Boil briefly than bake covered in a rich bechamel sauce – recipe here
Tips for you: 3 quick March meals (midweek dinner + next-day lunch)
If you want March cooking to feel easy, here are three meals that are quick, nutritious, and made for leftovers. Think: cook once, eat twice.
1) Leek + white bean lemony soup (with Parmigiano + pepper)
Why it works: cosy but light, high-fibre, and it tastes even better the next day.
- Use up: leeks, onions, potatoes (optional), canned white beans
- Make it Italian: olive oil + garlic, finish with Parmigiano and black pepper
- Lunch tip: pack with a wedge of lemon and add the squeeze right before eating
2) Crunchy red cabbage + pear salad (with feta/goat’s cheese + toasted hazelnuts)
Why it works: zero cooking, lots of crunch, and it holds up beautifully in a lunchbox.
- Use up: red cabbage, pears, lemon (or vinegar)
- Make it satisfying: add chickpeas or leftover roast chicken if you want
- Finish: toasted hazelnuts + feta/goat’s cheese
3) Tuscan-style farinata with kale (plus a punchy lemony dressing)
Why it works: naturally protein-rich (chickpea flour), great hot or cold, and very meal-prep friendly.
- Use up: kale/cavolo nero, onions
- Make it pop: lemon zest + chili flakes + lots of black pepper
- Pack it: cut into squares and bring with a little jar of dressing
Closing Thoughts
March doesn’t need complicated cooking—it needs a few good ingredients, cooked with intention.
If you cook one thing this month, let it be something simple and seasonal: leeks softened slowly in olive oil, a handful of beans, and a squeeze of lemon to wake it all up.
What are you most excited to cook in March?