This is going to be an exciting week for me. I am starting the Nutrition Consultant program in Berkeley and we are having a good friend, Andreas, stay with us for a few days. Each time Andreas visits from Italy, he brings us amazing olive oil and coffee. This time he brought me gluten-free pastas to try out. Apparently, there is a high prevalence of celiac disease in Italy and the quality and selection of GF products are better than here. I made a pesto from pea tendrils (pictured below) and had it with the pasta (pictured above). It was delicious!

Before I headed out to the farmers market this morning, I took a look at my Pinterest recipe boards to figure out what we will eat this week. I collect recipes from all over the web, which inspire and teach me to cook delicious foods. It also helps organize my cooking thoughts and plan my trip to the market. This week, I am going to focus on one-pot meals and salads.

Since I got to the FM a bit late again, I was very surprised to find pasture-raised eggs. They are always gone an hour or so within the market opening. Though, I was not as fortunate with the asparagus. I was definitely attracted to the greens today. I bought Dino kale, rainbow chard, baby spinach, cilantro, and the very last stalk of asparagus. Currently, my Spring Cooking board on Pinterest looks very green too. I think I counted five types of kale today. Dino/Lacinato, purple/Redbor, Curly, Red Russian, and Premier kale.

Of course, to brighten things up, I got one bunch of yellow ranunculus.

Blood oranges are no longer available, but I think there are still a few weeks left for the other citrus fruit. This winter, I became obsessed with blood oranges and came up with a variety of ways to use them. I made margaritas, salads, brownies, and recently my first original gluten-free cake (pictured below) using blood oranges.

What are planning to cook this week? What’s available at your farmers market?