Sustainable Cooking – 6 Seasonal Farmers Market Recipes
Farmers’ markets have grown in popularity thanks in part to the movement towards healthy, local, and organic food. Farmers’ markets pop up during the summer and fall with fresh-from-the-farm favorites. Here are some flavorful recipe ideas that let fresh fruit and vegetables play a starring role.
What You Might Find at a Farmers Market:
Seasonal fruits and vegetables
Dried fruit and nuts
Dips and sauces
Meat, fish, and eggs
Freshly squeezed juices, coffee, and tea
Fresh flowers and potted plants
Honeys, preserves, and jams
Cream of Zucchini Soup
Prep time: 5 minutes
Cook time: 20 minutes
1/2 small onion, quartered
2 cloves garlic
3 medium zucchini, skin on cut in large chunks
32 oz reduced sodium Swanson chicken broth, or vegetable
2 tbsp reduced fat sour cream
kosher salt and black pepper to taste
fresh grated Parmesan cheese if desired for topping, optional
- Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil.
- Lower heat, cover, and simmer until tender, about 20 minutes.
- Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
- Taste for salt and pepper and adjust to taste. Serve hot.
HEIRLOOM TOMATO & HERB SALAD
Prep time: 20 minutes
Cook time: 10 minutes
Fried Chickpeas & Capers
- 6 tablespoons grapeseed oil (or another high heat oil) divided
- 3 tablespoons brine packed capers, drained and patted dry
- 1/2 cup chickpeas (if from the can drained and patted dry)
- pinch of smoked paprika
- pinch of fine sea salt
- 2 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons minced dill + additional sprigs for garnish
- 2 tablespoons minced basil, + full leaves for garnish
- 1 tablespoon minced parsley + additional sprigs for garnish
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon kosher salt
- freshly ground black pepper
- 2 1/2 pounds assorted heirloom tomatoes, sliced
- 1 pint cherry tomatoes, sliced in half
- crumbled feta cheese for serving (optional)
- Heat 3 tablespoons of the grapeseed oil in a skillet over medium-high heat. Add the capers and cook, stirring occasionally, until they begin to brown and burst open, about 3 minutes. Use a slotted spoon to remove them to a paper towel lined plate to drain. Carefully add the additional oil to the pan along with the chickpeas. Cook, stirring occasionally, until the chickpeas begin to brown and crisp up. About 5-7 minutes. Remove from the heat to a paper towel lined plate to drain. Sprinkle the chickpeas with a pinch of smoked paprika and sea salt.
- Whisk together the vinegar, mustard, honey, dill, basil, and parsley. Drizzle in the olive oil and continue to whisk together until smooth. Stir in the salt and pepper and set aside.
- Arrange the sliced tomatoes on a large platter. Drizzle with the dressing and top with the fried capers, chickpeas and sprinkle with crumbled feta cheese.
PASTA WITH GRILLED EGGPLANT, SMOKY TOMATO SAUCE, AND BASIL WALNUT PISTOU
Prep: 20 minutes
Cook: 45 minutes
- 1 package gluten free lasagna noodles
- ½ eggplant, cut into rounds ¼” thick.
- 3 tablespoons olive oil
- kosher salt
- Basil Walnut Pistou
- 2 cloves garlic
- 2 cups packed fresh basil leaves
- ¼ cup walnuts
- ¼ cup fresh lemon juice
- 1/3 cup olive oil
- kosher salt
- For the Eggplant, preheat a grill to medium-low.
- Drizzle the eggplant slices with the olive oil and sprinkle them lightly with kosher salt. Place them on the grill with the largest pieces over the hottest part of the grill.
- Watch them carefully so they don’t burn, flipping them just as they start to soften and get good char marks on them, about 2 minutes depending on the size of the slices.
- Continue to cook them until they have the marks on the other side as well. When they are cooked to tender on both sides, remove them from the grill and set them aside.
- Bring a large pot of salted water to a boil and cook the gluten free lasagna noodles to al dente according to manufacturer’s directions.
- While the pasta is cooking, make the basil walnut pistou. Combine all of the ingredients in a food processor and pulse until well combined. Season to taste with kosher salt.
- After you drain the pasta, toss it with a generous amount of the smoky tomato sauce and the eggplant. Drizzle the top of the pasta with the basil walnut pistou and serve immediately.
Mushroom and Leek Quiche with Gruyere
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
- 1 deep dish 9 inch pie crust
- 3 Tablespoons butter, divided
- 3 leeks, white and light green parts only
- 12 ounces sliced mushrooms
- 8 eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/4 cup flour (optional)
- 2 cups shredded gruyere cheese, divided
- 1/4 cup Parmesan cheese
- Preheat the oven to 350 degrees.
- In a large skillet, melt 2 Tablespoons of the butter over medium heat. Add the mushrooms and cook, undisturbed, for a few minutes, or until the bottom side is golden. Flip and continue to cook until mushrooms are golden on both sides. Season with salt. Remove to plate.
- In the same skillet, melt the remaining butter. Add the leeks and saute until softened, about 5-7 minutes. Remove the leeks to a plate.
- In a large bowl, whisk together the eggs, milk, cream, salt, and flour.
- Sprinkle some of the gruyere cheese on the bottom of the pie crust. Pour half the egg mixture in followed by half of the gruyere cheese and half of the mushrooms and leeks. Pour the remaining egg mixture on top along with the rest of the mushrooms, leeks, cheese, and gruyere. Top with Parmesan cheese.
- Bake the quiche in the preheated oven for 60-80 minutes or until very golden brown and set in the center. If the pie crust gets too brown, shield the outside crust with tin foil. The quiche can be served hot or at room temperature and should keep for several days in the refrigerator. If you’d like to make this ahead of time, allow the quiche to cool, then refrigerate overnight. When ready to serve, heat the oven to 350 degrees. Slice the quiche and put the slices on a baking sheet. Heat for about 10 minutes or until hot throughout. (Recipe via neighborfoodblog.com)
Baked rutabaga fries with spinach cashew cream
Prep Time: 15 minutes
Cook Time: 30 minutes
- 1 rutabaga – 1.5 to 2 pounds
- 1 tbsp olive oil
- Sea salt – to taste
- For the dipping sauce:
- 1 cup cashews – soaked for 2-3 hours or quick-soaked for 15 minutes (see notes)
- 2 cloves garlic
- 1 lemon – juiced
- 1 tsp lemon zest – from about 1/2 of a lemon
- 1 cup spinach – loosely packed
- 1/2 cup water – more to taste
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Prepare the rutabaga by slicing off the ends, peeling it, and then slicing it into 1/4-1/2″ slices. Stack the slices on top of each other and slice into fries. Transfer the fries to the lined baking sheet, drizzle with oil, and season with sea salt.
- Bake for 25 to 30 minutes, or until the fries are crispy and begin to brown.
- While the fries are baking, make the cashew cream by combining the soaked cashews, garlic, lemon juice and zest, spinach, and water in a high-powered blender or food processor. Blend for 60 to 90 seconds until smooth. Taste and adjust seasonings as desired.
- Serve the fries warm with the cashew dipping sauce.
Roasted Brussels Sprouts Fettuccine Alfredo
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 servings
For Roasted Brussels Sprouts
- 1 1/2 cups Brussels Sprouts (edges trimmed and halved)
- 1 1/2 tbsp olive oil
- 2 tbsp dried/fresh minced garlic
- Salt as per taste
For Fettuccine Alfredo
- 1/4 cup raw cashew nuts (soaked in 1/4 cup warm water)
- 2 tbsp nutritional yeast
- 1 tbsp vegan butter (avocado oil based)
- 1 tbsp whole wheat flour
- 1 1/2 cups unsweetened coconut milk
- 1 1/2 cups cooked Fettuccine pasta
- Salt as per taste
- Crushed black pepper as per taste
- Crushed Chili flakes as per taste (for garnishing)
- Preheat oven at 425-degree Fahrenheit and prepare a baking sheet.
- In a mixing bowl combine all the ingredients for Brussels sprouts and let it sit for 2 minutes.
- Now, spoon the Brussels sprouts on the baking sheet and place it in the middle rack of the oven. (Make sure to scoop all the seasoning as well). Let it bake for 20-25 minutes until brownish from the outside and soft from the inside.
- In the meanwhile, combine water, cashew nuts and nutritional yeast in a blender and blend it into a smooth paste. Keep it aside.
- In a nonstick frying pan melt vegan butter and saute the flour until you start getting its aroma.
- Then pour coconut milk and keep stirring for few minutes on a medium flame until there are almost no lumps.
- Then pour the blended cashew and whisk it nicely until smooth. Cook on a medium flame for 2 minutes.
- Then toss in fettuccine pasta, salt and pepper.
- Lastly, stir in roasted Brussels sprouts and cook only for 1 minute (do not overcook since we do not want the sauce to be absorbed completely).
- Serve immediately with crushed chili flakes.
Cinnamon orange pancakes
Prep Time: 10 mins
Cook Time: 40 mins
Servings: 8 small pancakes
- 1 cup Bob’s Red Mill organic unbleached all purpose white flour
- 1/2 tsp ground cinnamon
- 1 dash salt
- 1 large egg
- 1 cup low fat buttermilk
- 1/2 tsp pure vanilla extract
- 1 tsp, packed orange zest, about 1 medium orange
- 1 tsp baking soda
- 4-6 Tbsp butter
- Maple syrup (for serving)
- Whisk together the flour, cinnamon, and salt in a small bowl. Set aside.
- Beat the egg in a large mixing bowl. Whisk in the buttermilk, vanilla, and orange zest. Gradually whisk in the flour mixture until well combined. Whisk in the baking soda.*
- Melt 2 Tbsp of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4″ diameter pancake. Continue until you can’t fit any more pancakes in your pan. Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip. Cook the other side about 2-3 minutes, or until browned and crispy on both sides. Remove from pan and set aside.
- Continue to cook the pancakes until the batter is gone, adding 2 Tbsp butter to your pan between each batch.
- Serve immediately with warm maple syrup.
*Some buttermilk is thicker than others. The batter should be thick, but should still pour off of a spoon. If it is too thick and does not pour well, add a bit more buttermilk until it can pour.