Can you feel the excitement in the air? Even though the sky is grey and weather is unpredictable — it might be raining — Spring is on its way! …

Welcome to Open Celery! our monthly newsletter. A four-handed gourmet adventure dedicated to Plant-Based Recipes, Cooking Insights, and Stories… Made in Italy! 🇮🇹 / Open Celery! is the fruit (veggie and dessert) of the collaboration between Simona (Personal Chef) and Orsola (Gourmet Traveler+) / Published in Italian (as Apriti Sedano!) and English, here’s happily edited and translated by Orsola (aka ockstyle) 😉

Per la versione italiana, cliccate qui 👉 Apriti Sedano! Newsletter

March is the month of awakening: the days get longer, the sun starts to feel warmer and more intense, and nature prepares to give us its freshest and most colourful gifts.

Spring is just around the corner. It brings that desire for lightness and color for our tables, for dishes that scream freshness, and for longer walks (even with our four-legged friends).

It’s the season that gently paves the way for summer. For a few months, little by little, we will forget about the cold and heavy blankets, as we welcome lighter fabrics, and those tender, crunchy bounty of early fruits and vegetables… And, just like that, it’s going to be time to let ourselves indulge in the fresh, invigorating flavors that summer brings.

Yes, even though we are still under the greyish skies of early March, the countdown to sunshine has already begun. And we are ready to enjoy the season one bite at a time. 

What about some detox and/or getting in shape for swimsuit season? Well, that’s a really good question!

About Pre-Spring Mood

Here are three tips to get you in the pre-spring mood:

1. Focus on seasonal produce: asparagus, agretti, radishes, arugula, wild chicory, artichokes, fresh peas, and broad beans. Some of these will only be available fresh for a short period, so it’s best to seize the moment… 
   • A heads-up for those of you who usually shop at the supermarket. Don’t forget that fresh veggies aren’t growing in bags! When asparagus, chicory, and arugula are in season, they’re not only aphrodisiacs, but you can also find them at the farmers’ markets. So, why not pay them a visit? It can be interesting.
2. Eat more whole foods and unprocessed veggies—they’re really good for you.
   • They’re purifying, light, and perfect for “shedding” winter blues without the drama of extreme detoxing.
3. It’s time to incorporate salads and crunchy vegetables. After months of creamy soups, which are delicious, of course, it’s time to add salads and crunchy vegetables that are rich in purifying properties.
   • Gradually transition to eating raw foods: After months of creamy soups, which are delicious, of course, it’s time to add salads and crunchy vegetables that are rich in purifying properties.

In this edition of Open Celery!

• The Traveling Chef (who’s already on the road), drawn by the call of spring, confesses: “When I die, I want to be reincarnated as a marmot!” Hibernation from September to April, warm dens and mountain sunshin paradise! In the meantime, she juggles between her not-so-early-rising vegan son, Roman traffic, and lunches and events to plan.
• After extensive planning with the chef —including photo and video shoots— to test and photograph recipes, La Gourmet Traveler+ is now working on a new series of collages for a book of poetry.
• And, last but not least, you’ll find a delicious and well-stocked Recipes Corner!

Curious to discover the dishes recommended for this season? Plus, you’ll get more tips to make seasonality super easy to follow!

Click here → and keep reading. Spring is waiting for you at the table!

Interesting links from Appetibilis Archives

The Northern Hemisphere is waking up, the days are getting longer, and nature will spoil us with an abundance of delicious, nutritious foods… check our previous editions!

• 2025 – It’s March: Spring is Coming… Open Celery!
• 2024 – It’s Springtime: Eat More Plants for a Change!