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March, to me, is when it feels like the year is finally \u2014 officially \u2014 starting. January is steeped in post-holiday blues, February is usually cold and we\u2019re all just trying to get through it, but March feels like a month full of possibilities. Those possibilities include trying hauls of new grocery items, some of which really usher in excitement for spring.\u00a0<\/p>\n<\/div>\n<\/div>\n
So far, we\u2019ve got a fun iteration of a beloved cookie, a vegan version of sour cream that\u2019s perfect for potato salads and bowls of chili, and a gluten-free and upgraded take on nostalgic boxed mac and cheese. As the month goes on, I\u2019ll be updating this list with more March picks you need to try.\u00a0<\/p>\n<\/div>\n<\/div>\n
I\u2019m more of a tea than coffee person and a London Fog \u2014 which consists of Earl Grey tea, vanilla, and milk \u2014 is my go-to coffeehouse drink. That\u2019s why I was really excited to see this limited-edition flavor roll out from Pepperidge Farms. It boasts that fragrant bergamot flavor and doesn\u2019t feel soapy or perfumey (maybe because there isn\u2019t any actual bergamot or tea in the cookie). Regardless of the artificial flavoring, the cookie is very much reminiscent of a classic London Fog and makes for a great accompaniment to afternoon tea.\u00a0<\/p>\n<\/div>\n<\/div>\n
I am not above boxed mac and cheese when the craving strikes (neither are chefs!<\/a>), and it\u2019s nice that there are options now with a bit more protein and heft. If you\u2019re gluten-free, even better: Goodles\u2019 new gluten-free Cheddy Mac is indistinguishable from its original recipe, so just as delicious. It still has a slightly unnerving bright orange hue from the cheese powder, but there\u2019s also a good amount of protein (14 grams or 20% of the daily value) and fiber (four grams or 14% of daily value) per serving. I like to add chopped broccoli and spinach to take this meal even further.<\/p>\n<\/div>\n<\/div>\n The texture of this dairy-free sour cream is spot on: thick, creamy, with a velvety finish that feels like the standard stuff. Does it taste exactly like traditional sour cream? Not necessarily. There\u2019s definitely a note of coconut due to coconut oil in the ingredients and it lacks the same punchy tang sour cream does. That being said, it\u2019s a great alternative for vegans and those that are lactose-intolerant, and I think it\u2019d fare particularly well in something like a potato salad<\/a>, where fresh dill, lemon, and garlic can overpower the coconut flavor.<\/p>\n<\/div>\n<\/div>\n Spot any exciting new groceries on shelves this month? Tell us about it in the comments below.<\/em><\/p>\n<\/div>\n<\/div>\n3. Elmhurst 1925 Dairy-Free Sour Cream<\/h2>\n<\/p>\n<\/div>\n