Chard Stalks and Garlic Scape Pasta from Allrecipes: Never heard of scapes? Don’t feel bad. They’re the flower bud of the garlic plant, and they can only be harvested for a very short period of time each spring. Until they became trendy over the past few years, farmers used them as compost. Scapes look similar to a green onion and will give you breath that’s equally as bad; but they’re delicious! This recipe for Chard Stalks and Garlic Scape Pasta will give you a reason to save those otherwise-compostable chard stalks for a delicious purpose. If you can’t find scapes, a few cloves of garlic will work just fine. Lovacore tip: Make your own pasta! It’s seriously so easy.
Thai Sweet Potato Veggie Burgers from Oh She Glows: If you’ve never tried a veggie burger, start here. These Thai Sweet Potato Veggie Burgers will defy your preconceived notions that veggie burgers are soggy, flavorless, and downright disgusting (thanks, frozen food aisle). Locavore tip: These veggie burgers go perfectly with a pile of crispy baked fries and a kale salad.
Roasted Carrot and Beet Salad with Citrus Vinaigrette from Edible Baja Arizona: Eating this salad is like experiencing the best of winter and spring produce. Tender spring carrots are glazed with honey and roasted until they’re caramelized. Then, they’re tossed with earthy roasted beets, creamy goat cheese, and fresh pecans before being laid on a bed of greens and drizzled with Meyer lemon vinaigrette. Locavore tip: Serve this salad with a few pieces of crusty bread (may I suggest Barrio Bread?) to soak up the extra vinaigrette.
Oven Risotto with Kale Pesto from Bon Appétit: Yes, even after what seems like an eternity of kale season, it’s still going strong. Disguise it in this oven risotto (which is approximately one million times less time consuming than stovetop risotto) by blending it with parmesan, walnuts, and herbs and stirring it into a pot of creamy rice. Locavore tip: Use a local white wine, like this one from Dos Cabezas, in the risotto. Then, proceed to drink the rest of it with dinner.
Taco Salad Bowls from Edible Baja Arizona: Picture an entire bowl filled with your favorite things. What you’ve just imagined is one of these Taco Salad Bowls, filled with crisp lettuce, crunchy radishes, jucy cucumbers, spicy roasted sweet potatoes, tender pinto beans, and a huge dollop of creamy avocado-cilantro dressing. Quick, healthy, and delicious in one bowl. Locavore tip: Serve these alongside a big bowl of local tortilla chips (I enjoy Alejandro’s).