Scan this QR Code to follow PureWow on Snapchat!

We can talk all day about our amazing, year-round California produce, but sometimes we forget to take advantage of it. So grab a couple totes and behold the glorious midwinter bounty--from avocados to root vegetables--at your local farmers’ market, because it’s time to cook. Here are eight easy recipes for your seasonal groceries.

Buy: Avocados

Make: Spaghetti with Avocado Sauce

It’s a bummer that tomatoes aren’t in season, but if you’re craving pasta, why not try this non-traditional take on a classic? You’re obsessed with every other application of avocado, anyway.

Buy: Beets

Make: Beet and Goat Cheese Tart

Fresh beets have better flavor, texture and even color. So channel your inner chef and whip out the puff pastry. This warm, golden cheesy delight looks complicated, but it’s actually super-easy to make.

Erin McDowell

Buy: Cauliflower

Make: Cauliflower Steaks with Lemon-Herb Sauce

Although it’s usually available year-round, cauliflower is at its peak in winter. So grab a head at the market, sear it up, drizzle with a tangy sauce and you’re good to go.

Erin McDowell

Buy: Chard

Make: Swiss Chard au Gratin

You know you’ve lingered over this deep-green veggie in the produce aisle and wondered what to do with it. Answer: You’re going to smother it in white sauce, onions and garlic and Pecorino cheese. Then, bake the hell out of it.

Erin McDowell

Buy: Mushrooms

Make: Cheesy Roasted Mushroom Melts

It’s a vegetarian patty melt made with three kinds of cheese and crusty Italian bread. There is literally no way this could go wrong.

Vik Sen

Buy: Oranges

Make: Paleo Salmon with Orange, Pecan and Pepper Relish

California navel oranges start getting super sweet beginning in February. It’s the perfect time to add a pop of citrus to your Paleo diet.

Buy: Fresh Peas

Make: Sweet Pea and Parmesan Risotto

Step away from the frozen peas. There is so much more you can do with fresh peas--like making a broth with the shells, which you’ll then use to cook your risotto. It’s creamy, fresh and utterly delicious.

Erin McDowell

Buy: Turnips, Parsnips, More Beets

Make: Roasted Root Veggie Chips

Root veggies can take the heat from the oven. So thinly slice, season and roast these babies up until they’re perfectly crispy snacking chips. Once you pop, you can’t stop.

From Around The Web