One of the hardest things about the Eat Local challenge is figuring out what to make, so I thought I would post some casual recipe ideas to help keep things exciting.  Most of the ideas focus on just a few items; when one or more of the main ingredients can be found locally grown or in-season near you, give it a try.  Tweak each one to your personal taste or pantry.  Most will serve 4-6 people.

You will need: Cucumbers, jalapeno pepper, scallions, fresh cilantro and parsley, peanuts, rice wine vinegar, garlic and curry powder.

Seed and dice 2 large cucumbers from the garden, and add 1 diced fresh hot pepper (like jalapeno), 6 sliced scallions, 1/4 cup each of fresh cilantro and parsley, and 1 cup of roasted peanuts.  Make a dressing of equal parts rice wine vinegar and peanut oil, 1 clove of fresh chopped garlic, 1 tablespoon of sugar and 1 teaspoon of curry powder.  Add the dressing to the cucumbers and marinate in the refrigerator for at least 30 minutes.  Serve cold with grilled local tofu or tempeh steaks.