Zucchini Pecan Muffins

Zucchini is such a versatile vegetable and these muffins are just one sweet way to prepare this produce. Pecans add a nutty flavor, crunch and protein. An ice cream scooper with a release lever works wonders to fill the cups without making a mess. When I have extra zucchini on hand, I like to double the batch and freeze for a quick breakfast on the go.

Grilled Fish Tacos with Kohlrabi Slaw

Nothing reminds me of the beach more than grilled seafood, and this recipe will have you dreaming of your next vacation. I actually brought fresh seafood home from my last trip to make these and paired them with kohlrabi from my weekly farm share from Sustainable Harvest Farm. The kohlrabi slaw adds a nice crunch to these fresh tacos, bringing the taste of the beach to your backyard. You can also make these with any white fish you have on hand, like halibut or tilapia. I like to enjoy mine with a mojito or margarita and chips and salsa.

Grilled Chicken and Cornbread Salad with Buttermilk Ranch

Move over croutons, cornbread tastes better with this hearty salad. Garlic lovers will love the sautéed garlic scapes along with tangy ranch, crunchy bacon and buttery lima beans. It’s a perfect meal to make with leftover cornbread and grilled chicken. If you have extra cornbread, store it in the freeze and defrost for future salads.

Shrimp Vegetable Stir Fry

In less than 10 minutes, you can have a delicious plate of kohlrabi, bok choy, mushrooms and shrimp on the table. Earthy mushrooms compliment the farm-fresh, asian greens and kohlrabi in this low-sodium stir fry. For a vegetarian meal, substitute tofu for the shrimp. For a gluten-free option or to amp up the veggies, go for cauliflower rice instead of brown rice. This meal for two can be doubled to serve four and if you can’t find kohlrabi with greens attached, just add more bok choy.

Strawberry Salad with Baked Brie and Champagne Vinaigrette

You can skip the cheese plate and go straight for the salad, because this salad is served with creamy and decadent baked Brie with a sweet and nutty bourbon glaze. This salad is elegant enough to delight your dinner guests, but quick and simple to prepare. Add grilled shrimp or chicken to turn this side salad into a main dish.

Asian Chicken Lettuce Wraps

Lettuce wraps are a creative way to enjoy the abundance of fresh spring lettuces and they are so fun to make, eat and serve. I love dishes that you can dive in and assemble at the table as you share a meal with family or friends. This one is super fast and easy to make and a light meal to enjoy on a sunny patio with your favorite frosted beverage.

Grilled Pizza with Asparagus, Brie and Caramelized Onions

Nothing says spring like fresh asparagus, and warmer days inspire me to fire up the grill. With sweet caramelized onions, earthy asparagus and creamy brie, this is a unique take on a vegetarian pizza that celebrates the season. Make this meal a quick one to prepare on a busy night by caramelizing the onions and roasting the asparagus the night before. You’ll have a homemade pizza on the table in around 15 minutes.

Steak and Potato Salad with Blackberry Jam Vinaigrette

This is a salad for all the meat and potato lovers in your life, but it is light enough for those who prefer smaller portions of red meat. It’s the perfect meal for couples who enjoy cooking together, since some of the steps require you to be in the kitchen and the other half is prepared on the grill. Complete this stay-home, date-night meal with your favorite red wine and maybe a chocolate dessert.

Sausage and Eggplant Lasagna Rollups

Lasagna and eggplant parmesan are two of my favorite Italian dishes and this meal is the perfect blend of both. Ready in just a little over 30 minutes, it’s a fast take on lasagna that’s perfect for a busy weeknight meal. It’s excellent made with homemade marinara using farm-fresh tomatoes.

Sweet Potato and Kale Breakfast Hash

Vegetables and sunny-side-up eggs are my favorite breakfast combination. My Sweet Potato and Kale Breakfast Hash includes sausage in the mix for a hardy breakfast that will fuel you up for a busy day. This is also an easy dish to make for brunch, and leftovers are great warmed up and topped with a freshly fried egg on weekday mornings. Enjoy with a glass of milk or a cup of joe.

Slow-Cooker Chicken Tortilla Soup

Frozen corn from last season’s harvest is a special treat to enjoy this time of year. It shines in my Slow Cooker Chicken Tortilla Soup, which also features delicate squash. A perfect blend of winter and summer produce to enjoy this time of year when drastic weather changes leave you sporting flip-flops one day and snow boots the next. This colorful bowl of produce will surely brighten your day regardless of the weather you are experiencing.

Pasta with Sausage and Butternut Squash Sauce

This velvety, butternut squash sauce is nutritious with a taste of decadence. Enjoy this guilt— free, creamy sauce topped with a little sausage or substitute toasted pecans for a vegetarian meal. Roasting the squash in advance makes this a quick meal to throw together for family or friends. When I have a lot of butternut squash in my CSA share, I like to roast up several batches to freeze for later use. Simply follow step one below and scoop the inside flesh from the squash. Store squash in zip-top bags and freezer until ready for use. Defrost squash in the refrigerator the day before preparing this recipe and you’ll have a homemade meal with farm-fresh ingredients on your table in less than 15 minutes.