March 7 – National Crown of Roast Pork Day
Garlic-Herb Crusted Crown Roast of Pork (from: https://www.mygourmetconnection.com/garlic-herb-crusted-crown-roast-pork/)

Yield: 8 to 10 servings
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes

Flavored with a garlic and fresh herb rub, our crown roast of pork is tender and juicy and makes a beautiful presentation for a holiday meal.
Ingredients

8-pound crown roast of pork (14 to 16 ribs)
4 cloves garlic, peeled and halved lengthwise
1 sprig each of fresh rosemary and thyme
1 small orange, cut into chunks
Salt and freshly ground black pepper

For the rub:

3 tablespoons olive oil
1 tablespoon fresh garlic, finely chopped
1-1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1-1/2 teaspoons fresh sage, chopped
1-1/2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme leaves
1 to 2 teaspoons fresh grated orange zest

Instructions

Bring the roast to room temperature by removing it from the refrigerator 1 hour before cooking.
Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl. Set aside.
Position the rack in the lower third of the oven and preheat to 450°F. Season the cavity of the pork with salt and pepper and stuff with the halved garlic, sprigs of rosemary and thyme and the orange. Shield the ends of the ribs with small pieces of aluminum foil to prevent burning.
Place the pork on a rack in a roasting pan and, using your hands, coat all the outer surfaces of the meat with the prepared rub. Pour 1/2-inch of water in the bottom of the pan and place the pork in the oven.
Roast for 15 minutes, then reduce the oven temperature to 325°F. Continue roasting until a thermometer inserted in the thickest part of the meat registers 145°F. Total cooking time should be around 1-3/4 to 2 hours for an 8 to 9-pound roast.
Tent loosely with foil and allow the roast to rest for 20 minutes, then carve by slicing between the rib bones to separate into individual chops.

March 8 – National Peanut Cluster Day

Choclate Peanut Clusters (from: https://cafedelites.com/chocolate-peanut-clusters/)

Ingredients

2 pounds white candy coating, coarsely chopped
1 package (12 ounces) semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
5 cups salted dry roasted peanuts

Directions

In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts.
Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

Recipe for Minestrone Soup

March 9 – National Meatball Day
Easy Meatball Recipe (from https://iwashyoudry.com/easy-meatball-recipe/)

Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Main Dish
Cuisine: Italian
Servings: 15
Calories: 167 kcal
Ingredients

1 lb. lean ground beef
1 lb. ground pork
2 tsp minced garlic
1 tsp onion powder
2 large eggs, lightly beaten
1 cup Italian breadcrumbs
1 tbsp Italian seasoning
3/4 tsp salt
1/4 tsp black pepper
2 tbsp finely chopped fresh parsley, or 1 tbsp dry
1/2 cup milk

Instructions

Adjust racks in oven to upper and lower thirds. Preheat oven to 400 degrees F. and coat two large baking sheets with non-stick spray.
Combine the meatball ingredients in a large bowl and use your clean hands to gently massage the meat mixture together. Don’t over-mix or the meatballs can become tough.
Scoop meat mixture into 1 tbsp balls and roll with lightly greased hands. Arrange on baking sheet about 1 inch apart, with about 30 meatballs on each baking sheet.
Bake both pans of meatballs at the same time, one on the top third of the oven and one on the lower third. Bake for 10 minutes, then flip the meatballs and return pans to opposite racks in the oven. Continue baking for an additional 10 to 12 minutes, or until the meatballs are browned nicely and reach 165 degrees internally. Enjoy!

March 10 – National Blueberry Popover Day
Better Than Best Blueberry Popovers (from: https://www.food.com/recipe/better-than-best-blueberry-popovers-29712)

READY IN: 42mins
SERVES: 8
YIELD: 4-8 wedges
INGREDIENTS

1 cup boysenberries (frozen blueberries work well) or 1 cup blackberry (frozen blueberries work well)
1 cup milk
2 tablespoons butter, melted
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon

DIRECTIONS

Preheat oven to 450 degrees F.
Generously butter a 9-inch pie plate and place berries into the bottom.
In a blender, combine milk, melted butter, eggs and vanilla extract; blend.
In small mixing bowl, combine flour, sugar, nutmeg and salt.
Add flour mixture to blender’s wet ingredients; blend until smooth.
Pour over the berries.
Combine 1/4 cup sugar and 1 tsp cinnamon together in separate small dish or sugar shaker (You won’t use all of this but it is a good ratio to make cinnamon sugar~ you’ll have extra for other recipes!).
Sprinkle top of blueberry popover with 2 tsp of cinnamon sugar mixture.
Bake for 15-20 minutes at 450 degrees then reduce the oven temperature to 350 degrees F and bake another 15-20 minutes.
Cut into wedges and serve warm.

March 11-National Oatmeal Nut Waffles Day
Oatmeal Nut Waffles (from: https://www.tasteofhome.com/recipes/oatmeal-nut-waffles/)
Total Time
Prep: 15 min. Bake: 30 min.
Makes
8-10 waffles (about 6-3/4 inches)

Ingredients

1-1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
2 cups whole milk
1/4 cup butter, melted
2 tablespoons honey
1 cup quick-cooking oats
1 cup chopped nuts
Sliced fresh peaches, optional

Directions

In a large bowl, combine flour, baking powder and salt. Combine eggs, milk, butter and honey; stir into dry ingredients and mix well. Fold in oats and nuts.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Garnish with peaches if desired.

March 12 – National Baked Scallops Day
Butter Parmesan Baked Scallops (from: https://www.willcookforsmiles.com/baked-scallops/)
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 4
Calories: 268kcal

Ingredients

1 lb sea scallops
4 tbsp butter melted
3 garlic cloves pressed
salt
1/3 cup Panko bread crumbs
3 tbsp grated Parmesan cheese
1/2 cup shredded Parmesan cheese for topping

Instructions

Preheat the oven to 425°.
Mix melted butter, salt, and pressed garlic in a small bowl and set it aside.
Mix Panko bread crumbs and grated Parmesan cheese in another shallow bowl and set it aside.
Take scallops out of the package and pat each one dry with a paper towel.
Toss scallops in the melted butter mixture and then coat each one in Panko/Parmesan mixture on all sides.
Place coated scallops in a baking dish that’s large enough to hold them with some space in between each one.
Carefully pour in remaining melted butter in between and around the scallops. (Don’t pour on top.)
Sprinkle each scallop with some Parmesan cheese and bake for 10-14 minutes, depending on the size.