Welcome back to the Fancy Fork! Your seasonal produce insight and farm-style recipes that are made to satisfy.

The month of March is a time of new blossoms, warmer days and awe-inspiring sunrises. It’s the perfect weather to sip on a hot cup of coffee on the back patio, plan for your summer garden and rediscover the new harvest spring brings. And, since Easter is coming a little early this year, it gives us the perfect excuse to gather the whole family together for a seasonal meal!

You’ll still find some winter produce like sweet potatoes, beets, bok choy, celery, broccoli, Brussels sprouts, cauliflower, carrots, cabbage and radishes. But, you’ll also begin noticing more asparagus, avocado, artichokes, arugula, turnips, kale, spring onions and cucumber. We’re still in the citrus season, so you’ll find clementines, grapefruit, lemons, limes, tangerines, persimmons, kumquats and maybe even some strawberries!

This month’s recipe will be highlighting two vegetables that pack a punch with flavor and nutrition, but most often go unnoticed! First, you have carrots that are full of benefits such as promoting healthy vision, balancing blood sugar, lowering your risk of cancer, helping to regulate blood pressure, improving immunity and boosting brain health. Second, you have spring onions that are extremely versatile to garnish dishes from buffalo chicken dip to Japanese-inspired miso soup. Spring onions may help to boost the immune system, relax muscle cramps, combat urinary tract infections (UTI) and reduce skin inflammation. The very definition of small but mighty!

Spicy Chicken & Rice Tortilla Soup

Servings: 6-8

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Ingredients:

• 2 T olive oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 large carrots, peeled and chopped
• 2 tsp. chili powder
• 1 tsp. smoked paprika
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. ground cumin
• 1 can (14.5oz) petite diced roasted tomatoes
• 1/2 cup salsa verde
• 6 cups chicken broth
• 1 lb. chicken breasts, skinless and boneless, or 2 cups cooked shredded chicken
• 2 cups cooked basmati rice
• 1/4 cup fresh cilantro, chopped
• Shredded Mexican cheese, for garnish
• Lime wedges, for serving
• Tortilla chips, for serving

Instructions:

1. In a large soup pot, add the olive oil over medium high heat.
2. Add the chopped onion, garlic and carrots to cook for 5-6 minutes.
3. Add the seasonings, petite diced tomatoes and salsa verde. Cook for one minute.
4. Add the chicken breasts, reduce heat to LOW, cover with a lid and simmer for 15-20 minutes until fully cooked. (Substitute: You can replace this with 2 cups of cooked shredded chicken.)
5. Remove the chicken to shred between two forks or in the stand mixer. Add back to the soup pot.
6. Stir in the freshly chopped cilantro and cooked rice.
7. Serve warm with shredded Mexican cheese, lime wedges and tortilla chips to enjoy!