8 Recipes for What’s at Your Farmers’ Market Right Now

If you’re bored of your old dessert standbys, it’s time to meet cherry clafoutis, a French baked custard dappled with fresh fruit and finished with powdered sugar.

The clean-eating folks at Project Juice have given this traditionally indulgent dip a deliciously healthy makeover using all plant-based ingredients and cashew cheese.

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Everything’s prettier in pink. This season’s rhubarb crop gets the sweet-tart treatment in these cute mini cakes with buttercream frosting. And since they’re so small, you should probably have two.

Attention: Asparagus is now in season. (The crowd cheers!) To make the most of this spring vegetable, we use it as a topping in our flatbread recipe.

Fruit doesn’t always have to be sweet. Apricots go the savory route in this dish with good-for-you ancient grains and salty, delicious halloumi cheese.

Like rising temperatures and hemlines, fava beans have always signaled the start of spring to us. Weather permitting, we recommend eating this brunch salad alfresco with a glass of chilled white wine.

Never heard of loquats? You’re not alone. The kumquat-size fruit, which is only in season from May to June, tastes like the love child of apricots and plums. This spring pesto recipe combines fresh basil with the fruit for a tangy pasta dressing you’ll want all to yourself.

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Everyone in your office will have serious lunch envy when you heat up Project Juice’s make-ahead daal with fresh spring peas. Bonus: The anti-inflammatory dish is also an excellent source of protein.

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