14 Fast and Fresh Farmers Market Recipes

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, and—of course—tons 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.

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

Calories: 328

Try this recipe: Easy Summer Salad

For a heartier take, serve this side with crusty whole-grain bread.

Ingredients: Asparagus, cherry tomatoes, olive oil, balsamic vinegar, eggs, Parmesan, chives, whole-grain bread

Calories: 153

Try this recipe: Roasted Asparagus with Egg and Tomato

To create this "pasta," use a vegetable peeler to shave the zucchini into thin ribbons. Discard the peel, and go until you hit the seedy core.

Ingredients: Zucchini, olive oil, shrimp, salt, pepper, corn, peas, dry white wine, butter, lemon juice, fresh basil

Calories: 238

Try this recipe: Zucchini "Pasta" with Shrimp

This skirt steak is coated in garlic, lime juice, and chili powder for a spicier taste, and it gives you a fun meal option that's ready in 30 minutes.

Ingredients: Garlic, lime juice, chili powder, skirt steak, olive oil, large bell peppers, cumin seeds, whole-wheat tortillas, sour cream, avocado, cilantro, lime wedges

Calories: 427

Try this recipe: Pepper Steak Fajitas

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.)

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.

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.

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.

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.

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.

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.

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.

Grill halved, pitted peaches until grill marks appear. Top with a dollop of honey-sweetened yogurt and crumbled amaretti cookies.

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.