8 Recipes for What’s at Your Farmers’ Market Right Now
Where local meets yummy
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.
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.
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.
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.
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.
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.
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.
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.