The season is changing, and so are the recipes. Fall brings a bounty of pumpkins, cranberries, apples, and a whole variety of new flavors. Soon the days of ripe red tomatoes, corn roasting on the grill, and juicy watermelon will turn to comforting, hearty meals. Before you embrace the new bounty of nature, give summer a bon voyage with this panzanella salad.
Alas, here we are with only a few weeks until the official end of summer, it’s time for all of us farmers’ market fanatics to showcase the best of the summer bounty. I want to share with you a few of my personal, quick, go-to recipes that feature my favorite summer farmers’ market finds. The beauty of the summer bounty is that the fruits and vegetables are so flavorful they require little work to truly be celebrated.
Breakfast, lunch, or dinner – frittatas are great any time of day. The best part is you can add whatever you like! Whether you only have a handful of herbs or are down to your last head of garlic, frittatas are the perfect way to utilize what's left in the kitchen. Traditionally an Italian dish, frittatas were whipped up with leftovers or what little remained in the fridge. The fact that the dish was fried, friggere, in a skillet is how it got its name. Usually served as a snack or appetizer, frittatas are easy to toss together to curb the appetite.
Lentils with Roasted Beets and Tomato
Mango Curry
Ingredients
Makes 3 servings
3 medium green mangoes
½ teaspoon sea salt
2 tablespoons virgin coconut oil
1 tablespoon curry powder
1 onion, finely chopped
4 cloves of garlic, finely diced
1 inch ginger root, crushed
½ teaspoon garam masala
Directions
As the sun sits high in the sky and beats down profusely, the thought might cross through tired summer minds of reaping cool relief for all ages with ingredients that are simply lying around the garden and in the kitchen fruit bowl. With just a few limes, a handful of mint and some sweetener, the most delicious summer mint-lime cooler can be produced in just a few minutes, and is sure to please the whole crew.
Ingredients (for one pitcher full):
Juice of 6-7 limes
This dish will make you reconsider how you use herbs in cooking. The epitome of fresh, tabbouleh is a classic Lebanese herb salad. If you have never tried Lebanese food before, then let this be your first taste.
Gathering with friends for some backyard grilling is a favorite summer activity. The smell of food roasting with a refreshing beverage in hand – what’s not to love?! While everyone has their favorites that just taste better on the BBQ, it is almost always guaranteed there will be a few ears of corn roasting.
It’s blueberry season and the fields are bursting with juicy berries! Make the most of them with this simple muffin recipe that will melt in your mouth. The applesauce both substitutes for eggs and acts as a natural sweetener, reducing the overall amount of sugar. With the chewy exterior, slightly tart flavor and incredibly moist insides, these muffins make the perfect summer snack.
Makes 12 Muffins
Recipe:
½ cup vegan butter
½ cup sugar
When I was in high school I worked as a soda jerk in an old fashioned soda fountain. It had a pharmacy in the back, operated by an older man who resembled Colonel Sanders - white hair, white jacket, and always a mildly amused expression. While he served prescriptions in the back, we served ice cream in the front. Ice cream came from the dairy business across the back alley and included all the usual culprits: vanilla, chocolate, strawberry, black walnut, bubblegum, butter pecan, and my favorite, spumoni.