Butternut squash, provolone, baby bella, tomato and pesto pizza
Lydia - I decided to be brave and not make my typical soup when I got another butternut squash in my vegetable share.
Rhubarb and Strawberries
Gitanjali - These days I've been really inspired by rhubarb and strawberries, which have just come into season. I made a strawberry rhubarb puree that I ended up being hugely versatile - as a topping for Greek yogurt at breakfast, baked into creme brulee for originality, layered between white cake for a touch of color.
Gnocchi Gorgonzola with Pine Nuts and Porcini Mushrooms
Rachel - my latest and by far my most coveted cooking accomplishment to-date.
Taco Pie
Keep celebrating Cinco de Mayo!
Chipotle "sour cream"
Mix yogurt with chipotle peppers, lime and salt for a delicious topper.
Asparagus
Gitanjali - I've also been devouring asapragus, both white and green, by the bunch-load, and my favorite ways to make it are either baked into a simple asparagus tart brushed with garlic butter, or in a pasta sauce with chicken and fennel.
Dumplings
Grab some wonton wrappers and stuff them with just about anything from shrimp, to pork, to mushrooms.
Potato Leek Soup
Lydia - Take this soup into spring with the addition of fresh lemon juice.
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