May is a fantastic time of year to explore the farmer’s market. This is when you’ll start to see lots of brightly-colored fruits and vegetables making an appearance! Here’s what I’m planning to make with my bounty of produce this week:
Beets
Beets are a winter and spring vegetable, so I’ve been enjoying them for a few months already. But, that won’t stop me from making this super easy Beet, Gorgonzola and Walnut Tart at least a few times this month!
Kale
I love hearty, filling salads and they usually start with a bundle of kale in May. It’s delicious covered in peanut dressing in this Asian Kale Salad.
Cauliflower
This Roasted Cauliflower with Walnuts and Raisins is a perfect side dish for spring. I’m roasting cauliflower like crazy before the weather gets too hot to turn on the oven!
Mushrooms
Mushrooms pair perfectly with the walnut pesto in these homemade ravioli. Try swapping out cremini for any of the local varieties at your neighborhood farmer’s market.
Strawberries
In California, we’re lucky to have an early strawberry season, but these juicy berries are now starting to become available at markets across the country! When you scoop up a box, be sure to save a handful for this Strawberry Cream Angel Pie.