Spring Recipes

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Spring Greens Salad with Black Beans and Apricots
By Nova Atlas
“Leche de Tigre” Lime-Marinated Ceviche
By Alejandro Morgan, Lolinda
Arugula, Fennel and Orange Salad
By
Blackberry Gin Fizz
By Deb
Blood Orange Margaritas
By Deb
Blue Heron Farms Salad with Green Goddess Dressing
By Santos Majano of Soif
Cabbage and Sausage Soup
By Santa Cruz private chef Jonathan Miller
Carrot and Ginger Soup with Quick-Pickled Beet
By Joe Yonan
Carrot-Beet Hash Cakes
By Jessica Goldman Foung, Sodium Girl's Limitless Low-Sodium Cookbook
Cauliflower with Brown Butter Bread Crumbs
By Inspired by Mama/Grandma Smitten
Chicken Stock with Nettles
By Alyssa Segersten
Chicory and Broad Bean Soup
By Lorenza De'Medici
Crab Louie Salad
By Rachel Ray
Creamy Almond Kale Smoothie
By Alissa Segersten
Curried Kabocha Squash and Chicken Stew
By Diane Cu and Todd Porter, From the Book, 'Bountiful: Recipes Inspired by Our Garden'
Escarole Salad
By Deb
Favorite Gluten-Free Chili Recipe
By Karina
Fennel, Prosciutto and Pomegranate Salad
By Deb
Fresh & Zesty Slow Cooked Salsa Chicken
By Eve Krammer of Dirty Girl Produce
Fresh Fava Bean Crostini
By Hoss Zaré, Zaré at Fly Trap
Fresh Pasta with Arugula-Walnut Pesto
By
Ginger Beer
By Sandor Katz
Green Garlic and Herb Salsa
By Carlo Espinas, Comstock Saloon
Green Garlic Toast
By Carlo Espinas, Comstock Saloon
Ground Yourself- Soup
By Santa Cruz community member, Tori Dillon
Horseradish Spiked Red Bliss Potato Salad
By Karina
Jose’s Fire Water!
By Joe KRammer- Dirty Girl Produce
Kale and Red Quinoa Salad
By Nava Atlas
Kohlrabi with Cream
By Lorenza De'Medici
Mushroom Toast Appetizer
By
Napa Cabbage Salad with Buttermilk Dressing
By Deb
Peaches n’ Honey Tea
By Kate Tietje
Pickled Lemon-Chile Artichokes
By Michael Siegel, Shorty Goldstein’s
Pseudo-Kombucha
By Santa Cruz community member, Tori Dillon
Quinoa Tabouli
By Eve Krammer of Dirty Girl Produce
Red Lentil and Spinach Soup
By Jane
Ribboned Asparagus Salad with Lemon
By Deb
Rice and Turnip Soup
By Lorenza De'Medici
Roasted Brussels Sprouts with Honey, Rosemary, and Hazelnuts
By Craig Stoll, Delfina
Roasted Potato Cauliflower Pasta
By SandyT
Roasted Radishes and Brussels Sprouts with Almond-Cilantro Chutney
By Elianna Friedman, CUESA Market Chef
Roasted Vegetable Chowder – Vegan + Gluten-Free
By Karina
Romanesco Soup
By
Soy-Braised Short Ribs With Shiitakes
By Chris LaVeque of El Sachichero
SPRING FLOWERS SALAD: Broccoli and Cauliflower, Sultanas and Peanuts
By Ryan Shelton of Le Cigare Volant
Sunny Mint Iced Tea
By Ronna Mogelon
Super Smoothie
By Elizabeth Borelli
Uber Veggie Chili
By Catherine Wenzler of Teresa's Salsa
Wasabi Crab Cakes
By Maggie
White Bean and Wilted Greens
By author, Alice Waters
Whole Grilled Fava Beans
By Louisa Shafia, The New Persian Kitchen