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March Cooking

In the North East, March is usually the time we start feeling like winter is never going to end. Yes, there may be a few nicer days sprinkled here and there, but the threat of another snow storm or worse, another week of sub-freezing temperatures, is never far. So, we turn to our kitchen to kick start Spring and remind ourselves that the warm and sunny days are near. 



For a bright and sun-filled meal, try our Breaded Black Sea Bass recipe. Make 3 cuts on the skin sides of two Black Sea Bass filets to reduce curling when searing (try not to slice too deep in the flesh). Pat the filets dry and season with salt and pepper, and let them sit at room temperature for ~15min. Prepare the breading mixture by mixing about ¾ cup of breadcrumbs and ¼ cup of parmesan and dry parsley, thyme, and a bit of paprika. Lightly coat the filets in flour, dip in a beaten Walden Egg, and cover in the panko mixture. Heat olive oil in a pan, and simply pan fry until cooked through (about 4min per side, until the internal temperature reaches 135F). In a small pan, melt 2 tbsp of Walden Butter and add 2 crushed garlic cloves and 2 tbsp of fresh chopped parsley and drizzle on top of the filets. Serve with lemon wedges and broccolini with a side of rice.


For an easy yet delicious dinner, try our Slow Roasted Lamb Shanks. Mix 1tbsp of dry thyme and rosemary in 2tbsp of olive oil and salt and pepper, and rub generously on the Lamb Shanks. Sear the shanks in a Dutch oven, approximately 10 min per side. Add 1 cup of Walden Chicken Broth and some fresh herbs - try a few sprigs of fresh rosemary, oregano and thyme, and a couple bay leaves and a few garlic cloves, minced. Cover and roast in the oven at 325 F for about 2 hours. Serve with roasted baby potatoes. 


Bring the flavors of Italy into your home with our Jowl Bacon Carbonara made with fresh Walden eggs! Traditionally made with spaghetti, feel free to use your favorite pasta instead. Cut ~ 8oz of Jowl Bacon in ~¼ in. slices, and cut into strips. Pan fry them until crispy. Remove the bacon and set aside, and discard excess grease. While the bacon is cooking, cook 14oz of pasta in salted water. Once cooked, drain the pasta but reserve some of the pasta water. Toss the pasta in the pan in which you cooked the bacon to coat the noodles with a light layer of flavorful bacon fat and add 2 beaten Walden Eggs and ½ cup of pasta water. Mix well for a couple of minutes until the sauce thickens. Serve immediately topped with parmesan and fresh parsley. 


Our friends at Cook’s Illustrated developed the perfect recipe for our Chicken Drumsticks. Their Slow-Cooker Fig-Balsamic Glazed Chicken Drumsticks will be a great treat for those nights when you want some warmth as you wait for warmer days. Or, if you are ready to switch to bright summary flavors, try these Lemon Garlic Drumsticks. Marinade ~1lb of our Chicken Drumsticks in ¼ cup olive oil with 3 tbsp of lemon juice, 4 crushed garlic cloves, 1 tsp of Italian seasoning and 1 tbsp of fresh parsley. Leave to marinade for a minimum of 1 hour and up to 24 hours in the refrigerator. Place in a baking dish with lemon slices and bake for ~30min until golden brown and cooked through. 


We hope that these recipes will help brighten your meals - please share pictures and YOUR favorite recipes with us on social media! 


- The Walden Team