Farmers Market Recipes
July 11, 2017
The Farmers Market at Southlands Mall takes place every Saturday from 8:00 a.m. to 1:00 p.m. Why not stop by this weekend? We have some great recipes for you to try using your farmers market finds!
We scoured some of our favorite sources for few appetizing, healthy, and lip-smacking recipes to take full advantage of the season’s colorful fruits and veggies.
Farmers Market Green Beans
Lemon and shallots blend in lemony green beans and pasta for a bright taste that’s ideal for a light lunch or supper. We use regular green beans from the farmers market and penne pasta, because that’s what we always have on hand! This dish comes together in 30 minutes with a citrus flavor and the right amount of crunch.
Spinach salad with watermelon and cucumber is a cool summer treat for hot days and a perfect light side dish. With lime juice, garlic, sugar and vinegar, the mixture of fruit and vegetable, sugar and salt is mouth-watering goodness.
The Thai Crunch Salad from Once Upon a Chef, inspired by the California Pizza Kitchen’s dish, is made with crispy Napa cabbage and a creamy peanut dressing (which MAKES it, by the way). Add grilled chicken for more protein and make a meal of it!
Food and Wine has an everything-but-the-kitchen-sink Farmers Market Chopped Salad with zucchini, bell pepper, golden beets and squash plus plenty of lemon juice, mayonnaise and scallions. What an interesting way to reimagine slaw!
For a different spin on pasta salad, this recipe from Southern Living combines spaghetti, marinated tomatoes and fresh mozzarella. You’ll need a couple of hours for the tomatoes, but you’ll have a perfectly complementary vinaigrette for your noodles!
Fried green tomatoes are a Southern delicacy and when you add buttermilk feta dressing, it’ll be a hit with your lunch or dinner bunch, no matter where you live. Don’t skimp when it comes to the dill, and for a punchier punch, substitute blue cheese for the feta!
An appetizer like Jen’s Tomato Arugula Bruschetta with parmesan, fresh garlic and arugula packs a wallop when served on a slice of toasted French bread (or, sourdough if you think your taste buds can take it!).
Beets are high in manganese, which is one reason to eat them, but they also taste great when prepared like these roasted beets and greens from Once Upon a Chef. We think it’s the magic that happens when you add goat cheese, walnuts and Dijon vinegar dressing.
If you don’t want to turn on the oven in the summer (don’t laugh – some people don’t!) you can always grill your beets after a quick bath in balsamic vinegar and rosemary. These colorful veggies make a great accompaniment to grilled meats.
For a yummy plum salsa to ladle onto pan-fried chicken breasts for two, you’ll need about three-quarters of a pound of both the plums and the chicken. Habanero peppers gives the salsa some heat, and sugar, cilantro and onion makes it a sweet and spicy topper!
Pork tenderloin marinated in adobo sauce and served with plums and almonds on crunchy, shredded cabbage or baby greens is the perfect combination of smoky, sweet deliciousness!
It’s a really simple combination, roasted corn and basil vinaigrette, but wow, if this flavor doesn’t shout summer, what does?
For more options to make with your Farmer’s Market finds, Southern Living has 58 Farmer’s Market recipes to scroll through, and Eating Well offers this downloadable summer cookbook.
Midwest Living has a half-dozen farmers market buying tips, and if you can’t eat everything you buy — here are some tips to keep your fresh produce, fresher longer!
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