Recipe by Amy White | Photos by Sergio Salvador

Lots of us are spending more time cooking these days and limiting trips to stores. What we need now are flexible ways to use what we have, rather than shopping for specific ingredients. These recipes are focused on early spring produce that you might get in a local CSA box or pre-order and pick up from the Downtown Growers’ Market. And they’re ripe for substitution.

Light and Fresh

Warm and Hearty

+ other stories

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.