Once you've loaded up your tote bag with seasonal produce, what do you actually make with it all when you get home? This week, we're cutting through the overwhelm with 8 seasonal recipes worth adding to your spring rotation. By the end of this episode, you'll: Have quick, easy ways to make the most of asparagus season — including a speedy sheet pan meal and a light, herbaceous spring roll Know exactly what to do with a beautiful bunch of purple spring onions, like baking a buttery, savory tart you can make with store-bought crust Discover the rhubarb recipe we make every single year, plus a new one we can't wait to try Listen now before your next market trip! *** For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid! *** Asparagus Grilled asparagus tofu spring rolls from Bojon Gourmet Broiled salmon and asparagus with creme fraiche by Molly Gilbert for Sunset Magazine (and you can even make creme fraiche at home) Arugula Easiest shaved asparagus and arugula salad from Canal House Favas & Peas Sizzling Halloumi with Fava Beans and Mint Spring onions Spring onion and cheddar quiche with balsamic tomatoes from Olive Magazine David Leibovitz herbed ricotta tart with spring onions (you can leave out the chorizo and use any 9” tart pan you like) Nettles Nettles on pizza or another recipe Rhubarb Claire Saffitz’s rhubarb custard cake for Bon Appetit or Roasted rhubarb from Zoe Francois Coconut milk custard with strawberry rhubarb compote *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here. Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!