Potato salad is a summer classic, but if you’re going to be outdoors for more than a short time, the classic mayonnaise style is not a good idea. I love this alternative. It’s a Sicilian recipe that uses a vinegar-based dressing instead of mayonnaise, and mixes in green beans, olives, and tomatoes, for a fresh, tart version that stands up well to mid-summer heat.

Rainbow carrots are beautiful, inside and out. For this Mediterranean-inspired summer salad, they are cut on an angle to show off the colors in the center. Crispy chickpeas provide textural context and protein, and the fresh, lemony mint dressing has a touch of honey to bring out the sweetness of the carrots.

This is a light, fresh salad that makes the most of fresh spring greens and herbs. It’s very common in Greece, but it’s more of a home cooking dish than a restaurant one, so most Americans aren’t familiar with it. It’s quite simple, but feel free to fancy it up with slices of cucumber or olives.

This versatile recipe is one of my favorites. It’s so easy to make, and you can replace rhubarb with berries or apples or peaches–whatever is in season and accessible. My rhubarb fills up most of a garden bed, and it’s one of my favorite things to grow and to eat. Both of my grandmothers grew rhubarb, probably because it is easy to maintain and perennial, even in cold Michigan temperatures. Most people think of rhubarb as a co-star to strawberries, and it’s true that their flavors complement each other. But I enjoy rhubarb’s unique herby tartness as a solo artist, and the easy throw-together aspect of this recipe offers a perfect opportunity to try it.

In my garden, the first harbinger of spring is rhubarb. My rhubarb is of the green variety, but at the market last week, I saw that North Mountain Produce had bunches of beautifully red rhubarb. My husband loves a strawberry-rhubarb pie (who doesn’t!), but I wanted something a little more versatile. After picking up a chocolate bar from Apalache Chocolate, and spinach from Season’s Bounty Farm, I had an idea…

I grew up in Michigan where winter is the dominant season. The warmth of Spring cannot be fully expected until late May or June. Such a climate demands meals that pack a punch, food that sticks-to-your-ribs. Beans–especially navy beans and Great Northern white beans–were the star of many a dish during my childhood. I remember coming home from college, my father’s bean soup simmering on the stove, and my mother at the door saying, “Come on in and have a cuppa bean.” My Irish-Italian husband lovingly calls my ancestral food bland, a plate of beige. This recipe is perfect for the fluctuating temps of early Spring, and it challenges the notion of beige food: a nod to my midwestern roots that packs lots of flavor and color to complement the white beans. It’s incredibly hearty and nourishing, and also very adaptable. I used gluten free pasta and plant based cheese, and it turned out delicious. It can also be easily made vegan by omitting the anchovies and bacon. Bonus points for ease–this meal can be thrown together in about 30 minutes, making for a great workday option.

If you have leftover brisket or corned beef from your St. Patrick’s Day celebrations, I suggest using it for a pot pie! If you use corned beef instead of brisket, cut out the added salt and make sure you’re using unsalted butter. You can also make this much simpler by using store-bought biscuit, pie crust, or puff pastry and I’m sure it would be tasty - but the homemade cheddar chive biscuits really add something special. May the road rise to meet you, friends of the market! 

Eggs have been a symbol of spring, of renewal, and of fertility in many cultures going back for centuries. They are central to the celebration of both Christian Easter and Jewish Passover celebrations. This recipe comes from medieval Spanish Passover tradition and, after the expulsion of the Jewish people from Spain, spread throughout North Africa and the Middle East. The slow cooking process and the infused ingredients turn the shells a rich, vibrant shade of brown, turn the egg whites a light tan color, and give the eggs a creamy texture and nutty flavor.

This recipe was born from farmers market ingredients–in fact, it can easily be adapted to use only locally sourced ingredients. It’s so comforting and flavorful–the mellow earthy squash pairs beautifully with the spicy bite of the sausage, and while I’ve always loved butternut squash in all of its incarnations, this is probably my favorite recipe.