Do I need to adjust recipes when using hard water
The only food I know for certain which will be strongly affected by your hard water is dried beans.  At the level of hardness you describe, you may find that they never soften no matter how long you cook them; I've seen reports of up to 12 hours for cooking beans with very hard water.  So use soft water for cooking the beans.

There are probably other foods which are chemically affected by hard water, but several Google searches have turned up no general guides on the topic.