Spring and summer are an exciting time for cooking. No matter where you call “home,” you likely have more access to fresh, local produce from farmers markets, CSAs and grocery stores as days grow longer and temperatures rise (if you’re not sure what’s in season in your area, this map will help).
Whether you’ve found yourself with a bounty of mushrooms or microgreens, tomatoes or herbs, we have a few vegetarian dishes that will help you maximize your produce haul. And if you’re looking to research for your next farmers market foray, be sure to check out both our mushroom and microgreens flavor guides.
Lion’s mane mushrooms are the “meat” in these vegan sandwiches. An added bonus: Leftover chimichurri is a versatile condiment.
Trumpet-shaped pasta with tomatoes and eggplant is a weeknight-friendly recipe that pairs well with light Barbera wine.
Pharm Table chef Elizabeth Johnson’s plant-based ceviche uses thinly sliced beets in her version of the South American dish.
Fermenting mushrooms takes a bit of planning for this vegetarian dish, but the payoff is well worth the effort.
A spicy microgreen salad from Wyoming chef Clark Myers is enhanced with beets, pears and pistachios.