One of my favorite ways to grocery shop is buying from my local farmers market. Connecting with the farmers and vendors is a unique aspect of the farmers market experience that you can’t get from shopping at a grocery store. I am passionate about knowing as much as I can about the foods I put into my body and having the opportunity to ask questions about the food right from the source that makes eating these foods so special. I am thankful to have the amazing Boulder County Farmers Market right in my neighborhood and I picked up a few of my favorite finds last Saturday that are staples in my kitchen for Spring. I encourage you to take advantage of your local farmers markets to help support your local community and create a deeper connection with the foods you put in your body.

Check out the 6 foods and recipes on how to use them in your kitchen this season!

Gluten-Free Spring Pizza with Asparagus

gluten-free, vegan


Cappello’s Naked Pizza Crust

1/2 cup Artichoke Pistachio Pesto

1 cup shaved asapargus

1 cup shaved zucchini

Kite Hill Ricotta (dairy-free)

3 garlic cloves, minced

2 tsp chili flakes, soaked in 2 tbsp of olive oil

sea salt


1/4 cup unsalted pistachios

2 cloves garlic

1 cup basil

1 cup artichoke hearts (canned, rinsed and drained)

juice of half a lemon

1/4 cup of olive oil

Himalayan sea salt, to taste


To make the pesto, combine ingredients in a food processor and pulse until almost smooth, with some chunks for texture. Add sea salt to taste.

To make the pizza, preheat oven to 425°F. Lay pizza crust on a clean surface. Spread pesto on a base of pizza. Evenly distribute asparagus and zucchini. Sprinkle with ricotta and garlic. Drizzle chili oil and top with a dash of sea salt.

Gluten Free Tart with Strawberries + Blueberries


2 cups Purely Elizabeth Maple Walnut Probiotic Granola
8 tablespoons peanut butter
16 dates, pitted
1 cup yogurt (I used Fage 2% Fat Greek Yogurt)
Fresh Fruit to top
Fresh Mint/Basil
Drizzle of Honey


In a food processor, combine granola, peanut butter and dates. Blend crust ingredients until a crumbly paste is formed (so it can stick together). Press the mixture into a tart pan. Freeze tart crust for 1-2 hours. Remove from refrigerator when firm and top with yogurt, fruit, mint and honey. Store in refrigerator until serving.

Nut Butter Filled Dates


Organic Medjool Dates, pits removed
Nut Butter
Optional toppings: Dark Chocolate, Purely Elizabeth Granola, Sea Salt


Stuff dates with nut butter and sprinkle with toppings of choice! Store in refrigerator.

Strawberry Rhubarb Crumble


3 cups strawberries, sliced
1 cup rhubarb, sliced
lemon zest
1/2 lemon, juiced
2/3 cup coconut sugar


3/4 cup almond meal
1/2 cup Purely Elizabeth
Purely Elizabeth Superfood Original Oats
8 tbsp vegan butter
1 tsp cinnamon
1/2 cup coconut sugar

Preheat oven to 350 degrees fahrenheit. In a bowl, combine strawberries, rhubarb, lemon zest and juice, and coconut sugar. Meanwhile, in a separate bowl, combine topping ingredients. Pour fruit mixture into an 8 x 8 pan and sprinkle topping evenly. Bake for 30 minutes or until top is browned and fruit is bubbling. Serve with ice cream on top!

Blueberry Lemon Oatmeal Muffin


1 Purely Elizabeth Blueberry Lemon Vibrant Oats Cup

3 tbsp milk of choice

1 egg

2 tbsp yogurt of choice

Lemon zest


Shake contents of the oatmeal cup to evenly distribute. Add milk and egg to oatmeal cup. Stir to combine. Option to lift half of the oatmeal contents and fill the middle with granola topping OR add granola to top of oatmeal contents before microwaving. Heat in the microwave for 1:30 – 2 minutes or until the muffin begins to form in microwave. Allow muffin cup to sit for 1-2 minutes for oats to firm and cool. Carefully flip cup over onto a plate and top with lemon zest, yogurt and more granola if desired.

Mixed Greens Salad with Blackberries, Feta, Walnuts + Rice


4 cups mixed greens (a mixture of dandelion greens, arugula and spinach)

1/4 cup feta (Haystack is amazing)

1/4 cup walnuts, chopped

1 1/2 cups brown rice, cooked

1/2 cup blackberries

1 sprig of mint, chopped


1/4 cup blackberries

2 tbsp olive oil

1 tbsp balsamic vinegar


In a large bowl, assemble the salad with mixed greens, feta, walnuts, rice, blackberries, and mint. In a high-speed blender, add dressing ingredients and blend until smooth. Drizzle salad with dressing and serve.