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: Cauliflower or broccoli, green beans, celery, carrots, fennel bulb, red and green bell peppers, tomatoes, salami or summer sausage, fresh oregano and basil and red wine vinaigrette.

2 cups each of local cauliflower (or broccoli) florets (chopped small), cooked green beans (clipped, cleaned and cut into 1-inch pieces), celery and carrot matchsticks, 1 cup each of julienned fennel bulb, red bell and green pepper, and 2 tomatoes seeded and chopped. Add 1/4 cup of fresh chopped basil, 1 tablespoon fresh marjoram or oregano and 2 cups of local summer sausage cubes.  Dress it with 1 cup of red wine vinaigrette and season with salt and pepper.  Let it marinate 30 minutes at room temperature and serve with fresh, local, crusty bread.  Garnish with olives, if you like.