Summer Eats from the Farmers Market

One of my favorite weekend activities is visiting my local farmer's market in the morning. No rush. My coffee in hand (of course!). Setting out on a mission of wonderful fellowship and sampling some of the homegrown goodness my community has to offer. Truth be told, it can get a bit overwhelming exploring rows and rows of rainbow-colored fruits and veggies, while juggling a toddler, cash and a grocery list. With that said however, the bounty that we go home with tastes much better than anything the grocery store has to offer AND we get to support our local hardworking farmers at the same time. 

We have been enjoying many summer eats from the farmers market lately, most of which, are our favorites year after year. So, if you are on the hunt for quick and easy meal ideas to savor what is left of the season's best, look no further! All of these recipes are vegetarian, although could be adjusted to your meat eating preferences. 

My Favorites In No Particular Order: 

• Basil, Balsamic and Tomato Pasta: Top cooked whole-wheat pasta with colorful cherry tomatoes, garlic sautéed carrots, basil, garbanzo beans, grated cheese and ground black pepper. Drizzle with a high quality, reduced balsamic vinegar*. 

*If you have yet to cook balsamic vinegar over the stove top, you have to try it out! I bring 1/2 cup balsamic vinegar to a boil and cook until it is syrupy and reduced to around 1/4 cup. It tastes delicious drizzled over ice cream or strawberries for a simple, yet elegant dessert.........it kind of tastes like chocolate, trust me! 

• Figs on Toast: Whole-wheat toast topped with chopped figs, a drizzle of local honey and a sprinkle of cinnamon. I eat this for breakfast or as part of my lunch. 

• Homegrown Tomato and Goat Cheese Sammies: Slice of bread topped with a thick layer of goat cheese (we love Goat Lady cheese) and several homegrown tomato slices. Top with ground black pepper and lettuce or kale leaves. 

• Crockpot Bell Pepper and Bean Sloppy Joes: Yup, these are meatless! In a crock pot (low heat for 4-5 hours), cook 2 cups chopped bell pepper, 1 chopped onion, 2 cloves garlic, 8 oz. of tomato sauce, 1 can drained, rinsed and mashed kidney beans, 2 tbsp. ketchup, 1 tbsp. mustard and 1 tsp.chili powder. Right before serving add a splash of apple cider vinegar. We usually serve as sandwiches and they are super messy (but that is fun!).

• Roasted Vegetable Tacos: Roast diced squash and zucchini in the oven (coated with olive oil, a pinch of salt and black pepper) for about 25 minutes at 400 degrees. Serve inside hard taco shells (I like to use Garden of Eatin's taco shells, no trans fat!) with black beans (canned, drained and rinsed), shredded cheese, chopped cilantro and salsa. 

• Eggplant Curry: Sauté a medium-sized eggplant (diced) with bell pepper (cut into strips) and garlic. Add pureed spinach (I found an organic spinach puree at Target---score! I add it to lots of my son's foods), curry powder, turmeric and a hint of cinnamon. Delicious served over rice with a sprinkle of unsweetened coconut flakes and avocado on the side.