Carrots and spinach and peas – oh my! Tis the season for fresh produce from your local farmers market. We’re so excited to use in-season ingredients that are at their peak flavor! Spring brings us artichokes, asparagus, leeks, mushrooms, broccoli, onions, swiss chard, and so many more wonderful vegetables. Here are a few delicious ways to use these fresh ingredients you find at your local farmers market!
Spinach and Artichoke Chicken Piccata
“The fresh baby spinach is added near the end and it’s only cooked long enough for it to wilt. I like to serve chicken piccata over pasta, preferably long thick noodles like tagliatelle! This is an amazing meal to kick off the new year eating a little lighter and a little healthier!” - Kevin
Turnip Leek Gruyere Cheese Bake
“Yay! I created a fantastic new recipe to use my turnips and leeks. Turnips are a highly underrated vegetable and can easily take the place of potatoes in a number of recipes. If you've been hesitant about trying turnips, give this yummy, creamy and cheesy dish a try. The ingredients work perfectly together. I also like the fact that it's a one-pot dish. I didn't add salt and do not think it needs it because of the saltiness of the Gruyere and the bouillon. The hunky hubby couldn't get enough of this stuff and I hope it's a winner at your house too!” - Sherry
Minted Pea Spring Potato Salad
“I feel like I'm waking up after a long winter sleep! The sun is shining and my cooking is moving toward lighter fresh flavors again. Peas and mint always paired well together. Added with some small new potatoes, lemon, and olive oil, this dish becomes a perfect side to an Easter buffet.” - Sandra
No-Brainer Glazed Carrots
“I cook almost every night and like to have a vegetable with my meal. The trouble is I want something quick and yummy. I used to go through the bother of making glazed carrots only to be frustrated at the time, money, and energy spent that usually did not yield consistent results. Then an epiphany! So I share my simple, fast and delicious solution with all of you.” - Tickie
Parmesan Asparagus
“The most delicious asparagus recipe I've ever had! I've made it several times now and still can't get enough!” - Jeannie
Spring Rolls
“Spring rolls are a delicious appetizer or side dish. Thanks to soy sauce, the filling is very savory. They're stuffed with a mixture of cabbage and carrots. Green onions add a punch of flavor and freshness to the filling. Since the veggies are only slightly cooked in the frying process, they remain fresh and have a little crunch. Once the spring rolls have been cooked, you can freeze them and reheat in a 350 oven for 20 minutes.” - Kitchen Crew
Chinese Style Broccoli & Zucchini Stir-Fry
“This zucchini stir-fry only has a few ingredients, but it's full of flavor. Once pan-fried, the broccoli is crispy and the zucchini softens so there is great texture in the dish. Serve alongside grilled or baked chicken breasts for an easy, healthy dinner.” - Kitchen Crew
Old-Fashioned Pea Salad
“I am going to be completely honest here, when I was younger I was not a fan of this Old Fashioned Pea salad. For as long as I can remember my Mom, Grandmother and Aunt have always had this salad at a family holiday or event . Then BAM in my later teenage years I finally tried it and loved it. I mean what’s not to love about old fashioned pea salad. It’s cool and creamy. The sweetness of the peas mix with all of the other savory ingredients is just fabulous.” - Debbie
Spinach, Mushroom, Onion Quiche
“Quiche is an easy brunch recipe, and this spinach, mushroom, and onion one is delicious. When sliced, it's an impressive addition to your table. We opted to add the optional Feta and bacon and loved the smoky/salty flavor from them. A simple recipe for Mother's Day or any time you're hosting a brunch.” - Kitchen Crew
Mandarin Orange Strawberry Spinach Salad
“This salad is delightful!! I HATE making salads, but sometimes you just have to do it. I made this for a luncheon at church, and it was popular. I liked being able to prep the salad dressing, carmelized nuts and celery the night before.” - Debbie
Sweet Red Potato Salad
“Know how to jazz up potato salad? Use red potatoes and sweet potatoes! This is an excellent potato salad that pops with flavor. It has a light sweet flavor from the potatoes and tanginess from the vinegar. Onions add a little bit of savory to the dish, while cucumber gives some crunch to the potato salad. One bite and you'll be surprised at how refreshing and delicious this side dish is.” - Kitchen Crew
Quick Tasty Red Swiss Chard with Asparagus
“To date, this is the BEST Swiss chard recipe I have tried. I did not have Marsala wine so used a white wine and it was delicious. I will definitely make again. Thanks for sharing.” - Vanessa
All-Green Veggie Pasta
“When spring is just around the corner and there’s a new abundance of flavorful fresh herbs, I love to make this all-green pasta for my family. It’s super-easy to make and full of flavor from lemons, chives, and tarragon.” - Shikha