A Mexican-Inspired Green Menu for March
A 'flexible feast' of green juice margs, homemade salsa verde, slow braised pork enchiladas, and more!
Welcome March!!!
So, this format is new, and I’m really excited about it. I’ve been thinking a lot about how I want to create and share recipes this year—what feels inspiring, what feels sustainable, and what I actually enjoy.
The weekly recipe cadence just wasn’t doing it for me. It started to feel like a chore rather than something I was truly excited to put out into the world and I always feel like you can feel that come through in creative work.
In December, I put together a holiday menu on a bit of a whim, and I loved it. It came together so naturally, and what really stuck with me was that every recipe could stand on its own. I’ve been loving the resurgence of the dinner party lately, but I’m not exactly in a season of life where I’m hosting them every month so to do a true “dinner party” theme felt somewhat inauthentic.
So I landed on the idea of a menu that works together as a whole but also stands alone dish by dish. Some recipes are more involved, some are incredibly simple—so no matter what kind of cook (or time commitment) you’re working with, there’s something here for you. A Flexible Feast, if you will. I’m making this a series, a monthly menu that’s loosely seasonal and always delicious.
March felt like the perfect time for a "green" theme—though, as my recipe tester and editor Lauren put it, “as long as you don’t do a basil pesto like everyone else would do, I think it’s a great idea.”
I’m really proud of this menu and can’t wait for you to try it—whether you’re making just one recipe or going all in and cooking the full menu (there’s a work plan at the end if you’re feeling ambitious!).
It feels like the perfect bridge between winter and spring—fresh and bright, but still cozy enough for the chilly days that are inevitable this month (especially for those of us up north).
I hope you love it as much as I do!
Not to be dramatic, but this album has single-handedly kept my seasonal depression at bay. The second I start to feel a little grey, I turn it on as loud as possible and stand up to dance. It automatically transports me to a warm sunny day, and I could not love it more if I tried!
Green Juice Margarita
Ingredients
For the Green Juice:
½ cup pineapple chunks
½ cup chopped cucumber
1 large handful spinach leaves
1 two-inch piece of garlic, peeled and sliced
For the Margarita:
2 ounces green juice
2 ounces blanco tequila
1½ ounces Triple Sec
½ ounce simple syrup or agave
½ ounce fresh lime juice
Salt for the rim
Instructions
Make the Green Juice: Blend the pineapple, cucumber, ginger, and spinach until smooth. Strain through a fine mesh sieve, pressing to extract as much juice as possible. Discard the pulp (or eat it if you want!).
Make the Margarita: Rim a glass with salt and fill with ice. In a cocktail shaker, combine the green juice, tequila, Triple Sec, simple syrup (or agave), and lime juice. Fill with ice, shake well, and strain into the prepared glass.
Serve: Garnish with a lime wedge and enjoy!
Notes
This makes enough green juice for 2-3 margaritas. If you want extra, feel free to double the recipe
If you want it to strain a little faster, add a few tablespoons of water before you blend. You can also use a fork or spoon and stir the pulp around to make the juice strain faster.
Avocado & Blood Orange Salad
Ingredients
2 large blood oranges, peeled and cut into round slices
1 ripe avocado, thinly sliced
1 tablespoon good olive oil
Maldon flaky salt, to taste
Freshly ground black pepper, to taste
Instructions
Arrange the blood oranges and avocado slices on a plate, alternating between the two.
Drizzle with olive oil, then sprinkle with flaky salt and black pepper
Serve immediately.
Note: If blood oranges aren’t available, swap in Cara Cara oranges or grapefruit for a similar sweet-tart contrast. A regular navel orange would work too, it just won’t be as tart.
Edamame with Tajín
Ingredients
4 cups frozen edamame in pods
1 teaspoon olive oil
½ teaspoon kosher salt
Tajín seasoning, to taste
Instructions
Bring a large pot of salted water to a boil. Add the edamame and cook until bright green and tender, about 3-4 minutes. Drain well.
Toss the warm edamame with olive oil, kosher salt, and a generous sprinkle of Tajín.
Serve warm or at room temperature, with an extra shake of Tajín for those who like it bold.
Salsa Verde with Warm Tortilla Chips
Ingredients
4 tomatillos, husked and rinsed
2 white onions, sliced into thick rings
2 jalapeños
12 sprigs cilantro
2 tablespoons vegetable oil (optional)
2 tablespoons lime juice (or juice of 2 limes)
2 teaspoons minced chipotle in adobo
Salt, to taste
Instructions
Char the Veggies: Place the tomatillos, onion, and jalapeño on a sheet pan under the broiler. Char until blackened, flipping as needed, about 10-12 minutes total.
Blend the Salsa: Transfer the charred veggies to a food processor. Add the cilantro, lime juice, and vegetable oil if you’re using it (I think it gives a silkier flavor, but it’s definitely not necessary) then pulse until it reaches a rough puree. Stir in the minced chipotle and season with salt to taste.
Warm the Chips: Spread tortilla chips on a sheet pan and warm in a 300°F oven for 5 minutes.
Serve: Pour the salsa into a bowl, serve with warm chips, and dig in.
Notes: Remove the jalapeño seeds after charring if you like a milder salsa. I always do this because I am very sensitive to spice!
Cilantro Lime Shrimp
Ingredients
For the Shrimp:
1 pound extra-large shrimp, peeled and deveined, tails on
1 tablespoon olive oil
4 cloves garlic, minced
Kosher salt
Freshly ground black pepper
For the Cilantro Lime Vinaigrette:
¼ cup apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon garlic, minced
¾ cup olive oil
Juice of ½ lime
½ cup cilantro, finely chopped
½ teaspoon ground black pepper
½ teaspoon kosher salt
Instructions
Make the Vinaigrette: In a small bowl or blender, whisk together the vinegar, honey, Dijon mustard, and minced garlic. Slowly drizzle in the olive oil while whisking (or blend until emulsified). Stir in the chopped cilantro, black pepper, and salt. Set aside.
Cook the Shrimp: Pat the shrimp dry and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque and lightly golden, about 2 minutes per side. Add the minced garlic and cook for another 30 seconds, until fragrant.
Toss & Serve: Remove the shrimp from the heat and toss immediately with a few spoonfuls of the vinaigrette. Serve warm with extra vinaigrette on the side for drizzling.
Note: These are also delicious as skewers on the grill! I love the char you get.
Slow-Braised Yucatán-Style Pork
Ingredients
For the Marinade:
4 large garlic cloves, minced
1 tablespoon olive oil or vegetable oil
2 teaspoons smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 cup orange juice (fresh or store-bought)
2 tablespoons lime juice
1 tablespoon white vinegar
1 teaspoon kosher salt
For the Pork:
2 pounds boneless pork shoulder, cut into large chunks
1 large tomato, sliced
1/2 green bell pepper, sliced
1/2 onion, sliced
1 bay leaf
Instructions
Make the Marinade: In a small saucepan, heat the oil over medium heat. Add the minced garlic and sautee until fragrant, about 1 minute. Add the smoked paprika, oregano, cinnamon, black pepper, cumin, and allspice. Stir for about 30 seconds until fragrant. Remove the pan from the heat and whisk in the orange juice, lime juice, vinegar, and salt until smooth.
Marinate the Pork: Pour the marinade over the pork and rub it in well. For best flavor, marinate overnight (or at least 1 hour if short on time).
Prepare for Roasting: Preheat the oven to 325°F. In a large Dutch oven or oven-safe baking dish, arrange the marinated pork. Scatter the tomato, bell pepper, onion, and bay leaf over the top. Add a splash of chicken broth if needed to keep it juicy. Cover tightly with a lid or foil to trap moisture.
Slow Braise: Bake for 3 to 3.5 hours, or until the pork is fall-apart tender. If desired, uncover for the last 30 minutes to slightly crisp the edges.
Shred & Serve: Discard the bay leaf, then shred the pork with two forks, mixing it with the cooking juices.
Notes & Substitutions:
Traditional method: If you have a grill or smoker, cook at 250°F-300°F for about 4-5 hours for an even deeper flavor.
Using Rotisserie Chicken Instead of Pork: Shred a store-bought rotisserie chicken and toss it with half of the marinade in a pan over medium heat. Let it simmer for 5-10 minutes to absorb the flavors. Add a splash of chicken broth if needed to keep it juicy.
Green Chile Pork Enchiladas
Ingredients:
3 cups shredded Cochinita Pibil-style braised pork (or rotisserie chicken alternative)
8 flour tortillas (8-inch size)
2 cups shredded Monterey Jack cheese
1 batch Salsa Verde (see recipe above)
½ cup sour cream or Mexican crema (optional, for topping)
Fresh cilantro, for garnish
Instructions:
Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
Assemble the enchiladas: Spread a spoonful of salsa verde in the bottom of the baking dish. Lay out a tortilla and fill with about ⅓ cup of shredded pork and a sprinkle of Monterey Jack cheese. Roll tightly and place seam-side down in the dish. Repeat with the remaining tortillas.
Smother with salsa: Pour the remaining salsa verde over the enchiladas, making sure they are evenly coated. Sprinkle the remaining cheese on top.
Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and slightly golden.
Serve: Let cool slightly, then drizzle with sour cream or crema and garnish with sliced jalapeno and fresh cilantro. Serve warm with extra salsa verde on the side.
The Day Before
Marinate & Cook the Pork – Braise it, shred it, and store it in its juices. It gets better as it sits. Reheat gently on the stove or in the oven the next day.
Make the Salsa Verde – Roast, blend, and refrigerate. Flavors will deepen overnight.
Make the Green Juice for Margaritas – Blend, strain, and store in the fridge. Give it a shake before using.
Slice the Oranges for the Salad – Store them in an airtight container to avoid drying out.
The Day Of
One hour before serving:
Reheat the pork in a covered pot on the stove over low heat or in the oven at 300°F until warmed through.
Assemble and bake the enchiladas. Since everything is prepped, it’s just rolling, topping, and baking at 375°F.
Thirty minutes before serving:
Finish the salad by layering oranges and avocado, then drizzle with olive oil and season.
Steam and assemble the edamame
Warm the tortilla chips
Shake up margaritas, pour, and serve.