Browse ASAP’s recipes below, or filter by season. You can also find seasonal cooking inspiration in our weekly Fresh at the Farmers Markets column. Our Growing Minds recipe database also offers kid-friendly recipes.
This salad can be enjoyed in a number of combinations throughout the fall to spring season. Use any type of winter squash and any crisp apple variety. Because butternuts can store for up to 6 months, you can eat them all fall and winter long. This vegetable’s tough skin makes it a perfect storage crop.
Mutabal is a popular dish in Palestine, Syria, and Lebanon, made with charred eggplant. It’s similar to baba ghanoush, but typically includes yogurt, making it creamier. Serve it as a dip with raw veggies and toasted pita bread, or alongside grilled vegetables or meat. Servings: 4Active Time: 10 minutes | Inactive Time: 30 minutes Ingredients
Panzanella—or bread salad—is the perfect way to use up leftover market bread that has gone slightly stale. (You can make this with bread that isn’t stale, as long as you toast it long enough to dry it out.) Traditionally, panzanella is made with only bread, tomatoes, basil, and dressing, but there are many variations to
This summertime recipe comes from Duane Gibson and Lindsey Giglio of Two Stones Farm + Mill. Duane’s great-grandfather farmed fruit in Colorado, then the family moved to blueberry patches in Northern Georgia. Some of the family vines are cultivated here! In addition to blueberries we grow seedless blackberries, black raspberries, and strawberries. We are growing
Olive oil adds a rich, fruity flavor to this quick bread—and is a healthier fat than butter or shortening. This recipe is a great way to use up extra zucchini. You can also make it with yellow summer squash, but you may need to press out more of the liquid before adding it to the
Cucumbers are in season starting in late May and typically are available throughout the summer and early fall. Cucumbers are great for staying hydrated and cool. Pai huang gua—or smashed cucumber salad—is a traditional Chinese recipe for a hot day. It can be served on its own or alongside chilled rice or noodles. Smashing and
Cucumbers are in season starting in late May and typically are available throughout the summer and early fall. Cucumbers are great for staying hydrated and cool. Servings: 3-4Active time: 15 minutes | Inactive time: 1-2 hours Ingredients Directions
Spring beets come in a striking array of colors, including golden yellow, deep red, bright pink, and even the candy cane stripes of the chioggia variety. Spring beets are sweeter and a little less earthy than their later-season counterparts. Now is the time to win over beet converts! Save the greens and use them in
Peas and mushrooms are a great plant-based source of protein and fiber, which can keep us feeling full for longer. Spring starts to bring more variety to farmers markets. Be on the lookout for spring alliums, like spring onions and green garlic, which you can add to this versatile pasta. Servings: 4–6Time: 20 minutes Ingredients
This pesto can be made with many types of farmers market greens, including turnip tops, arugula, spinach, or kale. Try this pesto as a dip for raw vegetables or spread on fresh bread! Servings: 4–6Time: 20 minutes Ingredients Directions