Creamy Cashew Lemon Pasta with Spring Vegetables from Edible Baja Arizona: If spring had a taste, it would be this Creamy Cashew Lemon Pasta with Spring Vegetables. Pasta is tossed together with sweet spring peas and tender asparagus, then tossed in a creamy lemon cashew sauce. The best news? Start to finish, the pasta takes less than 30 minutes to make! That’s what I call the perfect weeknight dinner. Locavore tip: If you’re not following a vegan diet and can tolerate lactose, substitute the almond milk with cow’s milk from Danzeisen Dairy.
Baby Beet and Carrot Salad with Yogurt Ranch Dressing from The Kitchn: Slender young carrots and baby beets (both of which are abundant at the farmers’ market these days) are tossed with beet and carrot greens (so that nothing goes to waste!) and drizzled with a savory homemade ranch dressing. Spring decadence at its finest! Locavore tip: Use green garlic (in season now) in place of garlic cloves, which won’t be ready to harvest for a few more weeks.
Cuban Fish Tacos with Citrus Mango Slaw+Chipotle Lime Crema from Half Baked Harvest: Making fish tacos at home is the best, and this recipe is the perfect example of why it’s so great. Salmon (or whatever fish you have on hand) is marinated in an orange garlic sauce before it’s cooked to perfection. Then, it’s loaded into a (local!) tortilla and topped with loads of citrus slaw and chipotle crema. (There’s no holding back on the chipotle crema when you make your own fish tacos.) Locavore tip: Leave out the mango and add some extra local citrus!
Spring Pea and Asparagus Risotto from Cookie+Kate: I know what you’re thinking: Another spring pea and asparagus recipe? In the same week? Or, maybe you’re jumping with joy. Either way, we must take advantage of the short spring pea/asparagus season in Baja Arizona by making (and sequentially eating) all of the spring pea/asparagus recipes before it’s too hot for them to grow. This creamy Spring Pea and Asparagus Risotto is the perfect way to honor these short-lived spring vegetables. Locavore tip: Replace the yellow onion with fresh spring onions, which have just been pulled out of the ground and haven’t been cured.
Arugula White Truffle Pizza from Edible Baja Arizona: In my mind, Friday night=pizza night. To make pizza night more local and less Pizza Hut, I make a quick batch of Sonoran White Wheat pizza dough before work and by the time I get home it’s ready to be topped with whatever’s in season and baked to bubbly perfection. Right now, what’s in season is arugula (at least for a few more weeks!), and so I’m topping my pizzas with fresh ricotta, mozzarella, chiltepins, arugula, and truffle oil. Locavore tip: Get your truffle oil from Queen Creek Olive Mill; it may seem pricey, but a little bit will go a long way.