14 Fast and Fresh Farmers Market Recipes
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, 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.
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
Try this recipe: Easy Summer Salad
Roasted Asparagus With Egg and Tomato
Zucchini "Pasta" With Shrimp
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
Try this recipe: Zucchini "Pasta" with Shrimp
Pepper Steak Fajitas
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
Try this recipe: Pepper Steak Fajitas
Sauteed English Peas With Mint
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.
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.
Mini Blueberry Tarts
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.
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.
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.
Simple Summer-Squash Bake
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.