If you enjoy gardening, it’s time to start your garden NOW! Many veggies can be sown in March, and it’s great to get a head-start for spring! Carrots, kale, peas, spinach, and turnips can all be sown outdoors straight away. Take a look at our complete list of veggies and herbs you can plant in March!

1) Carrots

Carrot seeds can be sown in light soil that’s free of stones.

2) Parsley, Dill, and Chives

These herbs can be sown either in containers, or straight into the soil.

3) Turnips

If you want to get a head-start on your turnips, you can sow the seeds directly into the soil.

4) Spinach

Spinach thrives in soil that’s loaded with nutritious compost. You can plant spinach outside straight away.

5) Parsnips

If your soil isn’t too hard, you can plant your parsnip seeds in rows. Make sure the seeds are about 30 cm apart.

6) Spring Onion

It’s called spring onion because it’s ready to eat in the spring! You can get them started directly outside and they make a fantastic addition to salads!

7) Kale

Kale is ready in the summer, so get it started now by planting seeds outside in a well-prepared garden.

8) Peas

Peas can be planted directly into the ground. If you’ve got a problem with mice or other small critters, you can start them off in containers before transferring them to your garden.

Photos: Img Arcade, Kids Quest Museum, Wikipedia, Grit, Gardening Know How, Img Buddy, Gorsia, Bonnie Plants, Away to Garden.

Winter isn’t going to let up anytime soon, and that’s why you should warm yourself up with this tasty chicken tortellini soup! We just love soup, and there’s no better way to end a hectic day than with some hot soup and crusty bread. This chicken soup is simple to prepare since it uses the rotisserie chicken you can buy at any grocery store. Add in some tortellini and veggies and you’ve got yourself a soup fit for a king! It also works well for weeknight dinners, and we think it would work in a crockpot, too! Keep reading for the recipe!

Photos: Cooking Classy.

We have the ultimate chicken/tuna salad recipe for you! It takes a little bit more time to make than regular chicken or tuna salad, but it’s so worth it! This salad has Greek yogurt garlic ranch mayo instead of your regular mayonnaise. It also has veggies like grilled peppers, celery, carrots, and red onion. Without any further ado, here is the ultimate chicken or tuna salad that you must make today!

The ULTIMATE Chicken or Tuna Salad Sandwich Recipe!

We guarantee that this will be your new favorite chicken or tuna salad recipe!

Ingredients

• 2-3 cups shredded chicken or 4 cans of tuna (drained)
• 2 green onions (sliced)
• 1 red bell pepper (roasted, peeled, seeded and diced)
• 1 yellow bell pepper (roasted, peeled, seeded and diced)
• 1 small carrot (peeled and grated)
• 2 celery (finely diced)
• 1 small red onion (diced)
• 1-3 avocados, slightly mashed (number of avocados depends on how many sandwiches you’re making)
• salt and black pepper

For the Greek Yogurt Garlic Ranch

• 2/3 cup Greek yogurt
• 2-3 tbsp mayonnaise
• 1/4 cup fresh parsley (chopped)
• 2 tbsp chives (chopped)
• 1 tbsp fresh dill weed (chopped)
• 1 garlic clove (chopped and smashed into a paste with a pinch of salt)
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup buttermilk
• salt and pepper to taste

For the Salad

1. Combine first 7 ingredients in a large bowl. Mix in as much of the Greek Yogurt ranch mayo as you like.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
3. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread.

For the Greek Yogurt Garlic Ranch

1. Place Greek yogurt in a strainer lined with cheesecloth over a bowl. Cover the strainer and allow excess liquid to drain for about 1 to 2 hours.
2. In a bowl, stir together yogurt, mayonnaise, parsley, chives, dill, garlic paste, garlic powder, and onion powder.
3. Stir in buttermilk.
4. Season to taste with salt and pepper.
5. Wrap and refrigerate for several hours before adding to salad.

 Photos: Parsley Sage and Sweet.

If you want to get started on your very own soup garden, you need to decide which ingredients you use most in your favorite recipes. If you love tomato soup, plant several varieties of tomatoes like meaty romas and grape tomatoes. For chicken noodle, onions, carrots, and parsnips, along with herbs like thyme and parsley. Other great additions to any soup garden would be garlic, turnips, sweet potatoes, beans, and kale.

To start your soup garden, make sure water is easily accessible. Many herbs don’t require much watering, but vegetables need to be watered often. Make sure you use mulch, as it helps reduce weeds and waterings. The use of flow meters help you to keep track of exactly how much water you are using. Work a lot of organic matter into the soil to create a nutrient-rich soil that your vegetables will love. If you don’t have enough yard space, you can still plant many vegetables and herbs on your balcony or patio in large pots.

To enjoy your harvest into the winter, you need to plant a larger garden and then freeze or can your vegetables. Tomatoes, green beans, and peppers can be frozen or canned. Onions, potatoes, garlic, and winter squash can be stored for months in cool, humid conditions.

Photos: Ewa in the Garden, HG Decoration, Home Garden Air.

Originating from the Middle East, this amazing avocado hummus will definitely have you reaching for seconds! Delicious avocado combined with the nuttiness of the chickpeas is just to die for! You can serve this at any party and BBQ, and it’s perfect for vegetarians and vegans. Fill up your favorite veggie wraps with hummus or use it for a healthy dip with crackers or chips! In this hummus, we used avocado, chickpeas, lemon juice, olive oil, and garlic. Super healthy and protein-packed, this hummus won’t disappoint!

Healthy Avocado Hummus

Quick to prepare, this avocado hummus goes great as a dip with pita chips! You can keep it in the fridge for up to 3 days, or freeze it for up to a month

Ingredients

• 1 16 oz can of chickpeas
• 1 avocado, halved, pitted, and flesh removed
• 1/4 cup liquid from can of chickpeas
• 3-5 tbsp lemon juice (to taste)
• 1 1/2 tbsp tahini
• 2 garlic cloves, crushed
• 1/2 tsp salt
• 2 tbsp olive oil
• parsley (optional)

Instructions

1. Drain the chickpeas and set aside 1/4 cup of liquid from the can. Combine remaining ingredients in blender and add liquid from chickpeas. Blend on low speed until smooth.
2. Place in a serving bowl, creating a well in the center of the hummus. Add olive oil into the well.
3. Garnish with parsley (optional).
4. Serve with pita chips.

Photos: Joy the Baker, Food, Samsmeddeli, The Comfort of Cooking.

There is nothing more refreshing than eating ice-cold watermelon in the scorching summer heat. Our watermelon summer salad is perfect for those endless heat waves, and you can eat it as a side to your BBQ, or as a snack by itself. Cold watermelon, refreshing lime juice, feta cheese, fresh mint, and olives come together in this fantastic salad that is easy and quick to make! For parties, try putting the watermelon, feta, and olives on bamboo skewers for a fun and mess-free way for guests to enjoy.

Refreshing Watermelon Summer Salad

This watermelon summer salad is quick to prepare and is great for BBQ parties. Impress your guests with this unique twist on the classic watermelon salad!

Ingredients

• 1 red onion
• 4 limes
• 1 medium watermelon
• 250 grams feta cheese
• 1 bunch fresh parsley
• 1 bunch fresh mint, chopped
• 4 tbsp olive oil
• 100 grams black olives, pitted
• black pepper

Instructions

1. Peel and halve red onion, slicing it into fine half-moons. Place it in a small bowl to steep with the lime juice.
2. Remove the rind and seeds from the watermelon, and cut into 1 1/2 inch chunks. Cut feta into similar pieces, and put them in a large bowl. Don’t chop the parsley, instead tear off sprigs and add them to the bowl along with the chopped mint.
3. Add the onions and juice into the bowl along with the oil and olives. Toss the salad gently so that the feta and watermelon don’t lose their shape.
4. Add black pepper to taste.

Photos: Photo Appetite, Meats Roots and Leaves.