Autumn Vegetable Soup from Edible Baja Arizona: Don’t freak out! Your internal calendar isn’t off—it’s still spring. Luckily, most of the ingredients for this hearty, flavorful Autumn Vegetable Soup (onions, carrots, celery, Swiss chard) are all in season right now. After tasting the rich broth (simmered with a hunk of salty Parmesan rind) you’ll never make any other vegetable soup again. Locavore tip: Use the homemade vegetable broth you made last week.
Honey Ginger Tofu and Veggie Stir Fry from Pinch of Yum: Not only is this Honey Ginger Tofu and Veggie Stir Fry good—it’s downright versatile. I make it approximately four times each month because I can throw in whatever veggies I have on hand: broccoli, carrots, Brussels sprouts, snap peas, and asparagus (just to name a few). Oftentimes I leave the tofu out, but I always serve it atop a bed of hearty grains, such as farro, wheat berries, or quinoa. This quick recipe is sure to become a staple. Locavore tip: Use local honey in the honey ginger sauce.
Moroccan Fava Bean and Vegetable Soup from The New York Times: I received a bag of beautiful, plump fava beans in my Tucson CSA share last week and I’ll be honest: I had no clue what to do with them. A few minutes of investigative research later, I found this mouthwatering recipe for Moroccan Fava Bean and Vegetable Soup, which calls for all of the spring produce I have in my fridge right now. The internet is a wonderful place, my friends. Locavore tip: Serve this soup with a few pieces of Barrio Bread to round out the meal and make it even more satiating.
Kolhrabi Carrot Fritters with Avocado Cream Sauce (+ A Giant Salad) from A Couple Cooks: At least once a week I make a huge salad with a smorgasbord of ingredients, including greens (kale, spinach, lettuce greens, mustard greens), grains (farro, quinoa), veggies (carrots, cucumbers, avocado, radishes, tomatoes), and protein (roasted chickpeas, toasted nuts, homemade back beans) and top it with a tangy dressing. This week, I’ll be topping my rotating seasonal salad with these Kohlrabi Carrot Fritters with Avocado Cream Sauce because it sounds like the absolute best way to try kohlrabi for the first time. Locavore tip: Use whatever produce is in season for this salad. Don’t settle for watery tomatoes; instead, choose spring carrots, tender asparagus, and crisp radishes.
Homemade Pasta and Roasted Vegetable Sauce from Edible Baja Arizona: Early summer crops such as cherry tomatoes and baby summer squash are finally coming to local markets and CSAs, and I’m celebrating by making this Homemade Pasta and Roasted Vegetable Sauce, because what’s better than homemade pasta that’s tossed in flavorful locally-grown vegetables and sprinkled with locally-made goat cheese? That’s what I thought. Locavore tip: Serve this homemade pasta alongside this Parmesan Breaded Zucchini for an outstanding meal.