Jennifer Woods

I loved biting into the sweet tart bits of chopped preserved lemon and all the little round balls of couscous. This dish has so many great flavors and textures going on.

Lately, in this In Season/Meatless Monday series, we've taken a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week, I'm using roasted sweet potatoes, but you could use anything like butternut squash, carrots, or beets.

I love that I keep hearing about our desert's similarities to the deserts near the Mediterranean Sea. We are growing similar foods like citrus and dates, and while these foods don't feel particularly southwest, they fit right at home in recipes of places like Morocco.

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Jennifer Woods

Lately, in this In Season/Meatless Monday series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using butternut squash but you could use another squash or even sweet potatoes, too.

I'm still on my cook-a-bunch-of-vegetables-at-the-beginning-of-the-week kick. I'm making leftovers -- on purpose and it still hurts a little. I worry about not eating it all -- you know? But I guess that's what freezers are for.

I've been wanting to make vegetable-laced pastas lately but I don't have a pasta machine and I'm just not willing to give up any of my counter/storage space to get one. I know, I should just find some space and do it because making pasta dough is so simple, it's silly. You could go super local with some of the Hayden Flour Mill "OO" flour but this recipe for gnocchi inspired by this one with just regular old all purpose flour is a really nice and pretty midweek meal. If you don't have any leftover cooked squash or sweet potatoes, you could plan ahead or cut them small and microwave for a speedy alternative.

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Jennifer Woods

Lately, in this In Season/Meatless Monday series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using my leftover cooked collards, spaghetti squash, cauliflower, sweet potatoes and i'itoi onions.

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Jennifer Woods

Lately, in this In Season/Meatless Monday series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using swiss chard and spring garlic.

This recipe is all about my 4-year-old son. He's a mac and cheese fan, and this Oh She Glows cashew alfredo sauce totally fooled him into thinking he was eating dairy.

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Jennifer Woods

Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using beets.

My default cooking method for root vegetables is roasting. Lately, though, I've been having the darndest time with my beets. I often get distracted and have been getting some dried out or overcooked beets. To say I've been bummed out is a major understatement. I am crazy for beets and often am the sole eater of them in my house because I just don't want to share and regularly eat them all before family dinner is served.

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Jennifer Woods

Lemons from my grandmother, my husband's friend, and my own friend's tree. It's sort of a family and friend love blend. I made lemonade and preserved lemons that same day.

Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using lemon, dill and kale.

I've been asking all my friends with lemon trees to share any spare citrus with me. Well, I got what I asked for...I spent a recent weekend squeezing and zesting lemons into my silicone ice cube trays and cupcake molds to allow me to pluck a portion of lemon juice from my freezer for when I'm in the mood for fresh lemonade in July and August.

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Jennifer Woods

Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using sweet potatoes, carrots, and onions.

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Jennifer Woods

Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week to see what I've done with my CSA share, or part share. This week I'm using dried chiles and i'itoi onions.

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Photos: Jennifer Woods

Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using swiss chard.

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Photo by Dayvid LeMmon

"Vegetarian barbecue" sounds like an oxymoron. Even beans - a staple in most vegetarian diets - are loaded up in BBQ joints with bacon or brisket. There are countless varieties of barbecue, but whether slathered with a sweet sauce or a vinegary one, pulled pork sandwiches are always a popular choice. But, there's no tofu or seitan version, so what's a vegetarian who's suffering from an all-American BBQ craving to do?

Head to Cave Creek to check out Bryan's Black Mountain BBQ. Along with great options for carnivores, Bryan's has a Vegetarian "Pulled" Squash Sandwich. Skip over the side of Cowboy Beans, which do indeed have brisket, and choose from French fries or "Famous" Olive Coleslaw.

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