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What’s in season in your neck of the woods? All over the country, different foods are hitting their prime, and we’re ready to whip up some delicious dishes from the best crops available this time of year. After digging into the best of the spring, summer and fall, we’re ready see what winter has to offer. Let’s get cooking!
Since the growing season is dormant in the Northeast, you’ll need to get creative with food in storage. Boost your immune system against winter colds (and discover some new favorites) by working with the tasty and healthy beet.
Okay, it’s not the most exciting sounding veggie, but all across the Southeast region, lettuce is hitting it’s prime. See if these tasty treats don’t sway your opinion on this famously low-cal salad staple.
Despite being the cliche bane of every child’s existence, broccoli can be transformed into some seriously delicious dishes. Load up on Vitamin C and see how transformative this vegetable can be.
What’s up Doc? Antioxidant-rich carrots need no introduction, but there are a few ways you might not have considered cooking with them. While raw baby carrots make an excellent snack, try some of these tasty alternatives!Breakfast: These baked carrot cake oatmeal bars have everything but the kitchen sink thrown in, with insanely tasty results. Lunch: The thought of curried carrot apple and peanut soup on a chilly Northwestern day is pretty enticing. Dinner: Chickpea, quinoa and carrot burgers make a spicy (and healthy) vegetarian alternative to the all-American classic.
The beauty of Southwestern living is fresh fruit even in the wintertime. Take advantage of your locational luck by working oranges into as many meals as possible.
Dinner: Fresh-squeezed juice brightens up all of the flavors in this orange shrimp and broccoli dinner, sure to become a new favorite.
Now that we’ve completed a year of local eating, we hope you’re motivated to cook with the best food available! And if you have any other must-try recipes from your region in March, let us know in the comments.