March Is Maple Month

Happy "Maple Syrup Month" to all. Late-February to mid-March is the prime season for Maple trees and the sweet sap they produce. If you're not a maple syrup fiend, you might assume that the liquid goodness is only meant for pancakes. Good news, newbies – adding pure maple syrup (look for Grade A pure maple... not Aunt Jemima) is an easy way to spice up your meals with something sappy.

1. Glaze your Brussels sprouts

Photo courtesy of bonappetit.com

Sprouts are everywhere lately – even Forbes magazine declared that they are making a comeback for 2014. And no wonder why – they're packed with Vitamin K and C and are known to be healthier than broccoli or kale. Before you roast, top of this veggie with some syrup and your taste buds will thank you.

2.Drizzle it on Greek yogurt

Photo courtesy of storyofmylife.blogspot.com

We love the Greek yogurt-and-honey trend, of course. Give it a new spin by adding maple syrup instead: just as sweet and thick as honey, but it comes from the trees instead of hives.

3. Pour it on ice cream

Photo courtesy of seriouseats.com

It's a tradition in Vermont to pour newly tapped syrup on fresh fallen snow. We might not be able to guarantee that in St. Louis where the snow is brown and slushy, but you can celebrate the tradition in the comfort of your home by pouring some syrup over your ice cream or froyo. Get creative with it – add some chocolate chips, granola, or nuts to the sundae.

4. Roast it on butternut squash

Photo courtesy of theshiksa.com

You'll be amazed how much some March syrup can perk up these late winter veggies. The two kinds of sweetness in the squash and the syrup harmonize beautifully.

5. Coat your bacon

Photo courtesy of simplebites.net

Put some bacon strips on a cookie sheet in the oven, and with about five minutes left of cooking, brush some syrup onto the meaty strips. You won't regret it.

6. Marinate your salmon

Photo courtesy of Food 52

Mix a little syrup, Dijon, and soy sauce for a glaze to your salmon. The mixture of sweet and sharp blend perfectly with fish.

7. Make your PB&J a PB&S

Photo courtesy of Wikihow

Next time you reach for the jelly jar when making a PB&J, think again. Syrup spreads just as well as jelly, but the taste is completely different and mixes so well with the thick and creamy peanut butter. Add some bananas for a complete treat.

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