As the seasons change and farmers markets come alive with fresh produce, our excitement grows for the culinary possibilities that lie ahead. This time of year is particularly special, as the bounty of local farms inspires us to get creative in the kitchen. To help you make the most of your next trip to the farmers market, we’ve rounded up 20 delicious recipes that showcase the best of what’s in season.
From sweet and tangy salads like our Roasted Beet and Goat Cheese Salad, to savory and satisfying stir-fries like our Farmers Market Veggie Stir-Fry, these recipes are sure to become new favorites. Whether you’re looking for a quick and easy weeknight meal or a show-stopping weekend brunch, we’ve got you covered with fresh ideas that highlight the flavors of the season.
In this article, we’ll dive into each of these mouthwatering recipes, sharing tips and tricks for bringing them to life in your own kitchen. So grab a basket, hit the farmers market, and get ready to cook up some seasonal delights!
Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad Recipe
Elevate your salad game with this vibrant and flavorful combination of roasted beets, creamy goat cheese, and fresh greens.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper, to taste
– 8 oz goat cheese, crumbled
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped walnuts
– 2 tbsp balsamic vinegar
– 1 tsp honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine the mixed greens, crumbled goat cheese, and chopped walnuts.
5. Arrange the roasted beet wedges on top of the salad.
6. Drizzle with balsamic vinegar and honey, and sprinkle with salt and pepper to taste.
Cooking Time: 1 hour (including roasting time)
Grilled Corn with Chili-Lime Butter
Elevate your summer grilling game with this flavorful and easy-to-make recipe. This sweet and spicy corn on the cob is perfect for outdoor gatherings or a quick weeknight dinner.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons lime juice
– 1 tablespoon chili flakes
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together softened butter, lime juice, and chili flakes until well combined.
3. Brush the chili-lime butter mixture evenly onto each ear of corn.
4. Place the corn on the grill and cook for 10-12 minutes, turning every 2-3 minutes, or until slightly charred.
5. Season with salt to taste.
6. Garnish with fresh cilantro leaves, if desired.
7. Serve immediately.
Cooking Time: 10-12 minutes
Summer Squash and Tomato Galette
Celebrate the flavors of summer with this vibrant galette, featuring tender squash and sweet tomatoes nestled in a flaky crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups summer squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a large bowl, toss squash slices with olive oil, garlic, and basil. Arrange squash in a single layer over the center of the pastry, leaving a 1-inch border around edges.
4. Top squash with diced tomatoes, seasoning with salt and pepper to taste.
5. Fold edges of pastry up over the filling, pressing gently to seal. Brush egg wash over crust for golden brown color.
6. Bake galette for 35-40 minutes or until crust is golden and squash is tender.
Cooking Time: 35-40 minutes
Farmers Market Veggie Stir-Fry
Celebrate the flavors of the farmers market with this vibrant stir-fry, featuring a medley of colorful vegetables and savory aromas.
Ingredients:
– 2 cups mixed farmers market vegetables (bell peppers, carrots, broccoli, snap peas)
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until tender, about 3-4 minutes.
3. Add the garlic and cook for an additional minute, stirring constantly.
4. Add the mixed vegetables and stir-fry for 4-5 minutes, or until they reach your desired level of tenderness.
5. Stir in the soy sauce and season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: Approximately 10-12 minutes.
Strawberry Spinach Salad with Balsamic Dressing
This refreshing salad combines sweet strawberries with nutrient-rich spinach, all tied together with a tangy balsamic dressing.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 pint sliced strawberries
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and sliced strawberries.
2. If using, crumble feta cheese over the top of the salad.
3. Sprinkle chopped nuts over the salad.
4. In a small bowl, whisk together olive oil and balsamic vinegar until well combined.
5. Pour dressing over the salad and toss to coat.
6. Season with salt and pepper to taste.
Cooking Time: None! This salad is ready in just 10 minutes.
Zucchini and Carrot Fritters
Get ready to delight your taste buds with these crispy and flavorful fritters, packed with the goodness of zucchini and carrots.
Ingredients:
– 1 medium zucchini, grated
– 2 large carrots, peeled and grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup breadcrumbs
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: Chopped fresh parsley or thyme for garnish
Instructions:
1. In a large bowl, combine zucchini, carrots, flour, cornstarch, and breadcrumbs.
2. In a separate bowl, whisk together egg and olive oil.
3. Add the egg mixture to the vegetable mixture and mix until just combined.
4. Using wet hands, shape the mixture into 8-10 fritters.
5. Heat about 1/2 inch (1 cm) of oil in a large skillet over medium-high heat.
6. Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy.
7. Remove from oil with a slotted spoon and drain excess oil.
Cooking Time: About 15-20 minutes
Peach and Blueberry Crisp
Combine the juicy sweetness of peaches with the tartness of blueberries for a delicious dessert that’s perfect for warm weather.
Ingredients:
– 2 cups sliced fresh peaches
– 1 cup fresh or frozen blueberries
– 1/4 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/2 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine peaches and blueberries.
3. In a separate bowl, mix together flour, sugar, cinnamon, nutmeg, and salt. Add this mixture to the peach-blueberry mixture; stir until combined.
4. Transfer the fruit mixture to a 9×9-inch baking dish.
5. In a small bowl, combine rolled oats, brown sugar, and chopped pecans (if using). Mix well.
6. Top the fruit mixture with the oat mixture.
7. Bake for 35-40 minutes or until the topping is golden brown and the fruit is tender.
Cooking Time: 35-40 minutes
Rainbow Chard and Garlic Sauté
A vibrant and flavorful side dish that’s perfect for any meal. This recipe is a simple yet impressive way to showcase the beauty of rainbow chard.
Ingredients:
– 1 bunch rainbow chard, stems removed and chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Add the chopped rainbow chard to the skillet and stir to combine with the garlic and oil.
4. Cook for 3-5 minutes, stirring occasionally, until the chard is tender but still vibrant.
5. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Tomato Basil Bruschetta
Add a burst of fresh flavors to your next gathering with this simple and delicious Tomato Basil Bruschetta recipe!
Ingredients:
– 4-6 ripe tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 baguette, sliced into 1-inch pieces
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 tablespoon balsamic vinegar (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, combine diced tomatoes, chopped basil, minced garlic, salt, and pepper. Mix well.
3. Brush the baguette slices with olive oil.
4. Top each bread slice with a spoonful of the tomato-basil mixture.
5. Drizzle with balsamic vinegar (if using).
6. Bake for 10-12 minutes or until bread is toasted and slightly browned.
Cooking Time: 10-12 minutes
Herb-Roasted Baby Potatoes
Elevate your side dish game with these aromatic and tender baby potatoes, infused with a blend of fresh herbs.
Ingredients:
– 1 pound baby potatoes (about 6-8)
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Scrub the potatoes clean and pat them dry with paper towels.
3. In a large bowl, toss the potatoes with olive oil, rosemary, thyme, garlic, salt, and pepper until they’re evenly coated.
4. Line a baking sheet with parchment paper and spread the potatoes out in a single layer.
5. Roast for 20-25 minutes or until the potatoes are tender and caramelized, flipping them halfway through.
Cooking Time: 20-25 minutes
Fresh Fig and Honey Yogurt Parfait
Fresh Fig and Honey Yogurt Parfait
A sweet and refreshing dessert perfect for warm weather, this parfait combines the natural sweetness of fresh figs with the tanginess of yogurt and a drizzle of honey.
Ingredients:
– 1 cup plain Greek yogurt
– 1/2 cup fresh figs, sliced
– 2 tbsp pure honey
– 1/4 cup granola or crushed nuts (optional)
Instructions:
1. In a small bowl, combine the yogurt and honey. Mix until well combined.
2. In a separate bowl, arrange the sliced figs in a layer.
3. Spoon the yogurt-honey mixture over the figs.
4. If using, sprinkle the granola or crushed nuts over the top of the parfait.
5. Repeat the layers one more time, ending with the yogurt-honey mixture on top.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: 5 minutes
Eggplant and Tomato Ratatouille
A classic Provençal dish from southern France, ratatouille is a flavorful vegetable stew that’s perfect for accompanying grilled meats or as a side dish. This eggplant and tomato version adds a delicious twist to the traditional recipe.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 3 large tomatoes, diced
– 2 cloves of garlic, minced
– 1 small onion, finely chopped
– 1 cup of olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the eggplant slices and cook until golden brown on both sides, about 5-7 minutes per side.
3. Remove the eggplant from the skillet and set aside.
4. Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes.
5. Add the diced tomatoes to the skillet and stir in the cooked eggplant.
6. Season with salt and pepper to taste.
7. Simmer the ratatouille for 20-25 minutes or until the flavors have melded together.
8. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 40-45 minutes
Blackberry and Mint Lemonade
Brighten up your summer with this unique and refreshing twist on classic lemonade! This recipe combines the sweetness of blackberries, the coolness of mint, and the tanginess of lemonade for a truly unforgettable drink.
Ingredients:
– 1 cup fresh or frozen blackberries
– 1/4 cup fresh mint leaves
– 1 cup freshly squeezed lemon juice
– 2 cups sugar
– 4 cups water
– Ice cubes (optional)
Instructions:
1. In a blender, puree the blackberries and mint leaves until smooth.
2. In a large pitcher, whisk together the lemon juice and sugar until dissolved.
3. Add the blackberry-mint puree to the pitcher and stir well.
4. Add the water and stir until combined.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Serve over ice cubes, if desired.
Cooking Time: None! This recipe is a quick and easy refresher that’s ready in no time.
Kale and Apple Slaw
This refreshing slaw combines the earthy flavor of kale with the sweetness of apples, perfect for a healthy and delicious side dish or topping.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 large apple, peeled and diced
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale with your hands for about 2 minutes, until it starts to soften.
2. Add the diced apple, olive oil, apple cider vinegar, and Dijon mustard to the bowl.
3. Toss everything together until the kale is evenly coated with the dressing.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: None! This slaw is best served chilled or at room temperature.
Roasted Carrot and Ginger Soup
This vibrant orange soup combines the natural sweetness of roasted carrots with the spicy warmth of ginger, perfect for a cozy evening or a refreshing pick-me-up.
Ingredients:
– 2 large carrots, peeled and chopped into 1-inch pieces
– 2 inches fresh ginger, peeled and sliced into thin coins
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, combine roasted carrots, ginger slices, and vegetable broth.
4. Bring mixture to a boil, then reduce heat and simmer for 15-20 minutes.
5. Use an immersion blender (or transfer soup to a blender in batches) to puree until smooth.
6. Stir in heavy cream (if using). Season with salt and pepper to taste.
Cooking Time: 50-60 minutes
Plum and Thyme Jam
This sweet and savory jam combines the juicy sweetness of plums with the subtle earthiness of thyme, perfect for topping toast, yogurt, or using as a glaze.
Ingredients:
– 2 cups plums, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 2 tbsp fresh thyme leaves
– 1 lemon, juiced
Instructions:
1. In a medium saucepan, combine plums, sugar, and water.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes.
3. Stir in thyme leaves and lemon juice.
4. Continue simmering for an additional 5-10 minutes or until jam has thickened.
5. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 25-30 minutes
Green Bean and Almond Salad
A refreshing summer salad that combines the crunch of green beans with the nutty flavor of almonds.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1/2 cup sliced almonds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for an extra burst of flavor)
Instructions:
1. Bring a large pot of salted water to a boil. Blanch the green beans for 5 minutes, or until they’re tender but still crisp.
2. Shock the green beans in an ice bath to stop the cooking process. Drain and pat dry with paper towels.
3. In a large skillet, heat the olive oil over medium-high heat. Add the sliced almonds and cook, stirring frequently, until lightly toasted (about 5 minutes).
4. Add the minced garlic to the skillet and cook for an additional minute, or until fragrant.
5. In a large bowl, combine the cooked green beans, toasted almonds, and garlic mixture. Drizzle with white wine vinegar and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Farmers Market Veggie Pizza
Get ready to elevate your pizza game with this vibrant and flavorful Farmers Market Veggie Pizza! This recipe celebrates the freshness of seasonal produce, combining the best of what’s available at your local farmers market.
Ingredients:
– 1 pre-baked pizza crust
– 1/2 cup pesto sauce
– 1 cup mixed farmer’s market vegetables (such as zucchini, bell peppers, cherry tomatoes, and onions)
– 1 cup shredded mozzarella cheese
– 1/4 cup crumbled feta cheese
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spread pesto sauce evenly over the pizza crust.
3. Arrange farmer’s market vegetables on top of the pesto sauce, leaving a small border around the edges.
4. Sprinkle mozzarella and feta cheese over the vegetables.
5. Bake for 15-20 minutes or until the crust is golden brown and the cheese is melted and bubbly.
6. Garnish with fresh basil leaves and serve hot.
Cooking Time: 15-20 minutes
Watermelon and Feta Salad
Beat the heat with this simple yet flavorful salad that combines sweet watermelon, tangy feta cheese, and a hint of mint.
Ingredients:
– 2 cups diced seedless watermelon (about 1 small melon)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced watermelon and crumbled feta cheese.
2. Sprinkle the chopped fresh mint leaves over the top of the salad.
3. Drizzle the olive oil over the salad and toss gently to combine.
4. Season with salt and pepper to taste.
Cooking Time: None! This refreshing salad is ready in just a few minutes.
Enjoy your light and revitalizing Watermelon and Feta Salad!
Spicy Cucumber and Radish Salad
A refreshing summer salad that combines the crunch of radishes with the coolness of cucumbers, all tied together with a spicy kick.
Ingredients:
– 2 large cucumbers, sliced into thin rounds
– 1 bunch of radishes, thinly sliced
– 1/4 cup of red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons of fresh cilantro, chopped
– 2 tablespoons of lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cucumber slices, radish slices, and red onion.
2. Add the chopped jalapeño pepper and mix well.
3. Sprinkle the chopped cilantro over the top and toss to combine.
4. Squeeze the lime juice over the salad and season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 0 minutes (no cooking required!)
Summary
Get ready to savor the flavors of the season with these 20 fresh farmers market recipes! From classic combinations like Roasted Beet and Goat Cheese Salad and Tomato Basil Bruschetta, to innovative twists like Grilled Corn with Chili-Lime Butter and Zucchini and Carrot Fritters, there’s something for every taste. Plus, explore seasonal delights like Summer Squash and Tomato Galette, Peach and Blueberry Crisp, and Plum and Thyme Jam. Whether you’re a foodie or just looking to elevate your meal game, these recipes are sure to inspire a world of culinary creativity.
Leave a Reply