15 Easy recipes for eating local and vegetarian in May

Eating healthful meals during busy weekdays can be as easy as throwing a few in-season ingredients into a casserole dish and putting it in the oven. We've gathered 10 great late-Spring recipes from soups and sautés, from salads to breads. Enjoy!

© Jaymi Heimbuch
10-layer roasted vegetable salad [Vegetarian]
There are a few steps to making this salad, but it comes together quickly. Speed it up by making the dressing while the vegetables are roasting. Layer the ingredients in a large bowl, and toss just before serving to keep it looking fresh and beautifully colorful.

© Jaymi Heimbuch
Quick and delicious chili fries [Vegan]
The only thing that makes these vegetarian instead of vegan is the cheese and sour cream toppings. Exclude those, or use vegan substitutes as garnish, and you've got an amazing vegan meal!

© Jaymi Heimbuch
Sauteed asparagus and leeks with orange zest and toasted pine nuts [Vegan]
I love having this recipe on hand for busy week nights when I just want to toss a few ingredients into a frying pan and have a dinner in a couple minutes. You can serve it with a small salad and a couple pieces of baguette for a full meal.

© Jaymi Heimbuch
Fresh corn and zucchini fritatta [Vegetarian]
While it is still spring, this recipe shouts "SUMMER!!!" and makes me excited about grilling up corn on the cob and other summer favorites. I found fresh locally made cheeses from the market, and was excited to find some sweet corn on the cob and young zucchini available from local farmers as well, so I could pull off this frittata even though it is still fairly early in the season.

© Jaymi Heimbuch
The "anything goes" savory tomato and bean stew [Vegan.. if you want]
This stew is all about cooking intuitively, figuring out what flavors you like and what will mix well together, and knowing how to use what you already have in the cupboards. You can follow this recipe, or vary it a little, or a lot!

© Jaymi Heimbuch
Warm wheatberry salad with mushrooms and white wine [Vegan]
Parsley gives this salad a bright, summery flavor but I also love to make it with the sweet, savory flavor of rosemary. Try either herb, or an entirely different one -- whatever you like best. This recipe is very accommodating to experimenting!

© Jaymi Heimbuch
Cucumber salad with honey-lime yogurt dressing [Vegetarian]
All said, this salad takes less than 15 minutes to put together. It is perfect as a quick, healthful side thrown together to pair with a dinner or lunch -- or even alone as lunch-on-the-go.

© Jaymi Heimbuch
Healthy banana blueberry bread [Vegan]
Okay, so the word "healthy" for this recipe is a tiny bit of a stretch. But this is indeed the healthiest recipe I've ever tried for a banana bread, and it still tastes as decadent as something with sugar and dairy in it. But this has zero refined sugar, zero dairy, and zero oils -- and, if you wanted, this could be made with gluten-free flour as well. So it's just about as guilt-free as you can possibly get for a sweet bread.

© Jaymi Heimbuch
Creamy fennel, spinach and asparagus soup [Vegan]
I love a soup that is intensely flavorful yet simple to make. This soup has relatively few ingredients but boasts a rich flavor, and an equally beautiful color. The spinach adds a lovely bright green and both the color and taste celebrate spring time.

© Jaymi Heimbuch
Spicy roasted cauliflower with lemon honey dressing [Vegan]
This recipe calls for a few spices, and a lemony dressing tossed over roasted cauliflower -- that's it, and suddenly something as bland as cauliflower is knocking your taste buds off.

© Jaymi Heimbuch
Shaved raw asparagus with lemon dressing [Vegan]
Simple dishes of the best ingredients are usually the tastiest meals. This basic salad recipe underscores this point. The sweetness of asparagus in the early spring can be fully appreciated in this healthful and delicious raw dish. It takes a little bit of time to shave the asparagus, but after that this recipe comes together quickly. It can be made ahead of time for dinners or picnic lunches.

© Jaymi Heimbuch
Orange-cranberry muffins with pecans [Vegan]
It's hard to beat the combination of orange and cranberry, especially when talking about baked goods like muffins, quick breads and cookies. These muffins are filled with the sweet and tangy flavors, and the extra crunch of chopped pecans add a little something extra special.

© Jaymi Heimbuch
Spicy curry with potatoes and kale [Vegan]
You can adjust the spiciness by using more or less jalapeno and red pepper flakes. You could even cook this to have a mild flavor and allow each person served to add red pepper flakes to add spiciness to their own preference.

© Jaymi Heimbuch
Barley risotto with porcini mushrooms [Vegetarian]
I love a good risotto but I'm not a huge fan of rice, so I enjoy seeing recipes that use other grains. This recipe uses pearl barley, which gives the same texture as a rice risotto but is just a bit healthier. The barley absorbs the flavors of the vegetable broth, onions and mushrooms quite well.

© Jaymi Heimbuch
Roasted cauliflower with olives and rosemary [Vegetarian]
It's hard to go wrong with cauliflower. The simple vegetable is bland on its own, but that's just what makes it so perfect for recipes -- it acts as a platform for other flavors to take center stage. In this recipe, cauliflower is paired up with olives and rosemary. for a delicious Italian twist on this vegetable.

Tags: Cooking | Recipes | The Cooking Project | Vegan | Vegetarian | Weekday Vegetarian

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