One of the hardest parts about cooking and eating local food is the need for flexibility. Like the general in an army you need to be prepared with a counter move for anything thrown at you.
Recipes string you along a set of directions. They rely on a specific scenario with a predetermined list of ingredients being at hand. They just aren’t enough for practical local cooking.
With basic tactics for braising meat, throwing together a spread for pitas or sandwiches, and roasting leafy greens you can use to create dozens of different flavor combinations, freely changing in whatever local goodies you have filling your fridge.