It's winter, so our CSA boxes are packed with citrus: oranges, lemons, grapefruit, to name just a few. Most varieties are great for juicing, salads and main courses, too, like risotto! I never would have guessed that barley and citrus make beautiful dinner together, but they do, especially when paired with other winter superstars like arugula, walnuts, barley and chicken stock.
Same cookbook, different dish. This one will use up the rest of last week's zucchini and feature tofu, if I make it to the store to buy some. I'm debating making it with chicken stock instead of water, since we have no vegetable broth and I'd rather not make (or buy) any.
Pomegranate molasses is one of those strange ingredients sitting in my fridge that I very rarely use. How exciting that it will help me use another ingredient I very rarely use: eggplant. This is made with tempeh and the recipe calls for winter squash, but I'm going to see if I can sub in zucchini instead. Because it's still summer.
You're right...it isn't spring. But I had to buy a last bunch of asparagus and use it up before the end of July, just because. From Heidi Swanson's Super Natural Cooking, this is a light, wholesome soup that I like to make with chicken stock. I serve it with bread and cheese to round out the meal.