June is what we call "mandatory salad season" - we eat a salad with or for at least two out of three meals a day. Usually a pile of mixed salad green and pea shoots with a dash of olive oil and balsamic vinegar is plenty, but sometimes one craves a bit more. This dressing is a great use for big bunch of cilantro, especially before the tomatoes come in and you can't make salsa yet.
This is our new go-to for evenings when it's suddenly six o'clock (which happens to us pretty regularly once the season gets into swing). It's quick, light but filling, yummy, and packs a lot of vegetables.
This is a nice way to use radishes if you find them too strong on their own, because the dressing and the creaminess of the chickpeas tames their bite.
Other Good Places to Find Recipes
WTF is this vegetable?
Eating What We Grow (PDF)
Cookbooks We Like
Vegetarian Cooking for Everyone
Chez Panisse Vegetables
Flatbreads and Flavors
The Art of Simple Food
Feeding the Whole Family
Storage Guidelines for Fruits & Vegetables (PDF)
The Zen of Food Preservation (PDF)
101 Jam Recipes