Go For Green

March 13, 2026

By Gretchen Westdal Centers

Whether it’s celebrating St. Patrick’s Day, basketball frenzy, or just the longer, sun-filled days and warmer temps, March often brings us out of hibernation and has us feeling a little more celebratory. As the trees sprout buds and perennials start to pop, green dominates the month. This collection of recipes revels in showcasing bright, fresh ingredients that signal the change of seasons. 

Buttered Garlic Herb Iowa Pork Porterhouse Chops | Iowa Pork

Buttered. Garlic. Herb. Pork. This delectable combination of ingredients are classics for a reason. The fresh herbs — parsley, thyme and rosemary — are the perfect flavor profiles to complement the rich butter, zesty garlic and robust pork chop. Grilling the pork allows you to achieve the sear you prefer and reach the ideal internal temperature of 145 degrees F. This recipe is easy enough to make and enjoy for a weeknight dinner or for a special springtime occasion. Pork chops offer a versatility that pleases a variety of tastes.

Green Tidbit: Did you know that parsley is more than just a garnish? It is a nutritional powerhouse packed with Vitamin K, which supports bone health. In this recipe, the oils in the fresh herbs don't just add flavor; they help brighten the richness of the butter and pork.

Get the recipe here: Buttered Garlic Herb Iowa Pork Porterhouse Chops
 

Garlic Steak with Warm Spinach | Beef. It’s What’s For Dinner. 

Eating your spinach may have been a punishment for some growing up, but with this Garlic Steak with Warm Spinach, it will now feel like an indulgent yet fresh treat. Boneless strip steaks are quickly seared to perfection, then laid atop a bed of warm spinach, grape tomatoes and Kalamata olives. The vegetables are lightly cooked in the same skillet that the steak was in, so they soak up any remaining delicious flavors. For those who want to incorporate more plants into their diet, this dish is an ideal blend of protein and a variety of fresh produce. 

Green Tidbit: Spinach is famous for its iron content, but here’s a pro-tip: the Vitamin C in the grape tomatoes helps your body absorb the plant-based iron in the spinach more effectively! 

Get the recipe here: Garlic Steak with Warm Spinach
 

Shamrock Milkshake | Midwest Diary

Is it March without a Shamrock Milkshake? Sure, you can get one at a drive-thru, but this homemade variety has a surprising ingredient that feels like a lucky surprise. Pistachio-flavored instant pudding adds the seasonal green hue while providing a sweet, nutty addition to this favorite dessert. Mixed with low-fat milk and crushed chocolate mint sandwich cookies, this comes together in under five minutes for a craveable, creamy special treat. Dress it up with homemade whipped cream and extra cookie crumbles on top, and enjoy! 

Green Tidbit: The original "Shamrock Shake" was introduced in 1970 and was actually lemon-lime flavored (using sherbet)! It wasn't until later that the minty green version we know today became the standard. 

Get the recipe here: Shamrock Milkshake
 

Edamame Garbanzo Bean Hummus | Soy Foods Council 

Hosting a basketball watch party? Ditch the store-bought hummus for this Edamame Garbanzo Bean Hummus. Not only is this dip filled with protein, nutrients and delicious flavors, but the festive green will add vibrant color to your snack spread. All you need are shelled edamame, a can of garbanzo beans, garlic, lemon juice and onion powder to bring this together. Making your own hummus is not only cost-effective but also allows customization for flavor combinations. Maybe you could add in some crushed red pepper for some extra spice? Perhaps it’s a little more lemon and pepper? Your options are endless.

Green Tidbit: While traditional hummus relies solely on chickpeas (garbanzo beans), adding edamame (young soybeans) gives this dip a boost of complete plant-based protein, meaning it contains all nine essential amino acids your body needs!

Get the recipe here: Edamame Garbanzo Bean Hummus
 

Matcha-Strawberry Deviled Eggs | The Incredible Edible Egg

If you follow food trends, you’ve likely seen the rise of matcha. While it is a modern favorite, matcha has been a significant pillar of tea culture for thousands of years. Traditionally, the powder is carefully whisked into hot water using a bamboo whisk (not a bush!) to create a frothy, earthy tea. Today, it is being adopted into inventive dishes like these Matcha-Strawberry Deviled Eggs. This recipe offers a bold twist: the traditional savory filling is transformed into a sweet, custard-like base that is piped into the egg white. It’s a unique take on two classics that is sure to get your guests talking.

Green Tidbit: Matcha is made from shade-grown tea leaves. By blocking sunlight before harvest, farmers trigger the plants to produce more chlorophyll and L-theanine, which gives the powder its intense neon-green color and its famous calm alertness effect.

Get the recipe here: Matcha-Strawberry Deviled Eggs 
 

Pesto Turkey Salad Wrap | National Turkey Federation

Whether you need a quick lunch or dinner, this Pesto Turkey Salad Wrap is sure to fill you up without you feeling stuffed. Light, fresh and full of flavor, the lean turkey is joined by creamy pesto, zesty onion and salad greens. It’s a quick meal to pull together, especially if you’re using store-bought pesto. If you’ve got a little more time on your hands, making the pesto is an easy way to customize this wrap even more. Pesto stores and freezes well, and the herby mixture is a chameleon of an ingredient that goes with everything from this turkey wrap to salmon to pasta and more. 

Green Tidbit: The word "pesto" comes from the Italian verb pestare, which means "to pound" or "to crush." This refers to the traditional method of preparing the sauce using a marble mortar and a wooden pestle to grind fresh basil leaves into a vibrant green paste rich in vitamin K, beta-carotene and essential oils.

Get the recipe here: Pesto Turkey Salad Wrap