This is our regular blog post where we archive the weekly recipes we curate with our grocery bags.

If you’re new here, learn more about our grocery bags here.

This week’s recipes:

SOUP'S ON!

We have two ideas for soup this week. Maybe make some & freeze for easy weeknight meals?

Cheddar, Cauliflower & Broccoli soup sounds pretty dang good. The cauliflower adds body to the soup without weighing it down with cream.

This Roasted Tomato Soup can be made with fresh or canned whole tomatoes. We love the plum tomatoes for their fleshiness!

May we suggest making some herb & Parm croutons like these? Could totally envision turning a loaf of our sandwich bread into these croutons and just keeping them around to complete any soup or salad.

SPRING BOUNTY

Level-setting expectations: these carrots are more greens than carrot, but that's an opportunity for us! Have you ever tried carrot top pesto? Similar to radish green pesto (our FAVE), go with the tried & true formula of greens + nuts + Parm + garlic + lemon + salt. Sunflower seeds could definitely be a "nut" here.

Now that you have that carrot top pesto... Try halving your potatoes lengthwise, roast them and then toss in some pesto. Pesto potatoes are the perfect accompaniment to a simple salmon fillet from our friends at Fearless Fish!

Shell your peas and cook with the carrots for a uber-fancy spin on the classic dish! Another way to use your peas: Risotto. Try our house-made chicken stock or veggie stock, and use plenty of butter & Parm. I would love to serve this at home with a whole roasted chicken from Deep Roots!

Watermelon radish got you stumped? Eat it fresh or pickled to preserve the gorgeous color. Whip out your Japanese mandoline (we've already preached our love!) and slice paper-thin to top salads or stuff sandwiches. For pickling, we recommend using rice vinegar instead of white for a refreshingly sweet touch! (And we also have rice vinegar!)

ASIAN FLARE

Baby bok choy is among our favorite greens! The stalks are juicy and take really well to different cooking techniques. I like to separate each leaf, halve it lengthwise, and sauté with butter & oil at medium-high heat. But if you're looking for something more amped up, this Soy & Ginger Braised Bok Choy sounds amazing to me. Serve with a side of coconut rice and some of our tofu or Fearless Fish!

These Brussels sprouts would SIIIIING with Chi Kitchen's kimchi (pssst... we sell it too!). I would add bacon and serve the whole shebang over rice with a sunny egg and too much dang furikake.

A LI'L SWEET THANG

I've been on a marmalade/jam/preserves kick. Any and all citrus crossing my path is being made into marmalade, and this Cara Cara orange marmalade looks promising! Marmalade is a great way to use the citrus: you use the whole fruit! (Anybody down for an in-depth tutorial on DIY marmalade at home? Once I discovered the temperature set point method, all bets were off! It's marmalade time all the time!)