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
Storage crops like sweet potatoes are available through most of the winter at farmers markets. There are several varieties, including traditional orange-fleshed types as well as those with purple or white interiors. Experiment with different types in this recipe! (You might need to adjust how much flour you use.) Servings: 2–4Time: 30 minutes to 1
This is a great recipe for using up leftover veggies or grains you may already have in the pantry. Feel free to substitute your favorites! You can make this a protein bowl by adding an egg, tofu, or chicken. Servings: 6-8Time: 30 minutes Ingredients Directions
You can make this dish with any kind of thin noodles, such as spaghetti, ramen, or buckwheat soba noodles. Servings: 4-6Time: 20 minutes Ingredients Directions
