Ingredient: Honey

Zoodles with Ginger-Soy Marinade

Whether using a simple and inexpensive spiralizer hand tool, or fancy Kitchen Aid attachment, the beginning of zucchini season is a wonderful time to try zoodles! This marinade provides a very flexible way to enjoy zucchini noodles or “zoodles” with whatever other veggies you have on-hand. I used pressed tofu for this recipe, but you can easily make it work with meat, too.

Slow Cooker Char Siu Lamb with Aromatic Steamed Bok Choy

If you’re looking to try some lamb, you may like this one! Char Siu has a very accessible flavor, a subtle sweetness against the ginger and five spice, a bit of saltiness from the soy sauce. Serve on this bed of aromatic steamed bok choy (or with another green or sliced tart apple if bok toy is not available) and jasmine rice for a complete meal. Micro basil makes a great garnish!

Slow Cooker Char Siu Pork

This roast is an Anderson family favorite. It calls for five spice powder (I don’t recommend omitting), which the Asian markets carry for 89 cents as of the time of this writing. While you’re there, grab some hoisin, fresh ginger and soy sauce, and give this one a try. It’a a great way to enjoy those larger tougher (and less expensive) cuts of pork (such as Boston Butt), plus it makes lots and the leftovers are great! Serve with peas, bok choy, slivered apples, or whatever similar fresh side is in season.

Beet and Kohlrabi Noodles with Cilantro Lime Dressing

This one is a quick and fresh way to enjoy your local ingredients. If you have a spiralizer, or a penchant for cutting a matchstick julienne, this is the recipe for you! It calls for agave syrup, but I believe honey would work as well!