You just got home from the farmers marketnow what? Here are genius ways to make the most of summer's finest fruits and vegetables
June 17, 2014
1 of 15Romulo Yanes
Fresh, fresh, fabulous
Head to your local farmers market for fresh, organic fruits and vegetables. In the summer, you'll find crisp asparagus, juicy tomatoes, and vibrant bell peppers, andof coursetons of zucchini. From summer salads to pepper steak fajitas, here are some genius ways to make the most of summer's finest fruits and vegetables.
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Easy Summer Salad
Goat cheese and pickled beets add a bit of zest to this salad, which is packed with 28 grams of protein.
Ingredients: Pickled beets, sherry vinegar or red wine vinegar, Dijon mustard, olive oil, salt, pepper, fresh apricots, spring salad greens, cooked chicken, soft goat cheese, almonds
Quick-sauté freshly shelled English peas in a little butter until just tender; season with salt and pepper and top with chopped fresh mint. Serve with a rotisserie chicken. (The peas are also delicious with sautéed scallops.)
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Quick Twist on Caprese
Slice heirloom tomatoes and layer with baby romaine leaves. Top with blue cheese (add a little crumbled cooked bacon, if you like), toasted almonds and fresh basil leaves. Finish with a splash of sherry wine vinegar and a sprinkling of sea salt.
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Raw Beet Salad
Thinly slice or grate raw peeled beets. Toss with feta, fresh mint and minced red onion. Whisk together fig or cherry balsamic vinegar, extra-virgin olive oil and freshly ground black pepper. Drizzle over beet mixture and serve.
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Mini Blueberry Tarts
On a baking sheet, thaw frozen mini phyllo shells. Mix soft goat cheese with a little honey and spoon into tartlet shells. Top with blueberries and bake at 350°F until just warmed. Brush with warmed, strained apricot jam and serve.
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Crispy Broccoli With Rice Noodles
Toss broccoli florets with a little olive oil; broil until crispy. Combine florets with sliced red bell peppers, snow peas and chopped cucumber; pile onto cooked rice noodles. Whisk together soy sauce, Asian chili sauce, fish sauce, fresh lime juice and pinch of sugar; spoon over noodles and vegetables. Top with scallions and cilantro.
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Cheesy Baked Eggplant
Lightly brush sliced eggplant with olive oil; broil until golden and tender. Arrange in a baking dish, spoon on a bit of tomato sauce and sprinkle with shredded mozzarella and Parmesan. Bake just until cheese melts. Top with basil.
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Colorful Corn-Shrimp Saute
Cut kernels off corn cobs. Sauté corn in a bit of olive oil. Add shrimp and cherry tomatoes, season with salt and pepper and sauté until shrimp turn pink.
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Simple Summer-Squash Bake
In a shallow baking dish, layer thin slices of zucchini and summer squash with sautéed onion and shredded Gruyère or Swiss cheese. Top with toasted bread crumbs and bake until tender.
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Grill halved, pitted peaches until grill marks appear. Top with a dollop of honey-sweetened yogurt and crumbled amaretti cookies.
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Cut nectarines into wedges; toss with a bit of pure maple syrup and spread in a greased baking dish (add some plums, too, if you like). Mix granola with a little brown sugar and melted butter. Spread over nectarines and bake until fruit is tender and topping is crisp.