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Delicious Dishes to Make From Your Farmers Market Haul
Five recipes that take advantage of late summer’s bounty, from backyard gardens and local growers
Savor late summer with these in-season, produce-driven recipes.
Victor Protasio (Food stylist: Julian Hensarling; prop stylist: Josh Hoggle)
Celebrity chef and Food Network champion Ameera Muhammad uses local fruits and vegetables to create delicious meals with a global accent. These dishes highlight what’s in season now.
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Mediterranean Grazing Board
This snackable, shareable board can be customized for crowds of any size.
Victor Protasio (Food stylist: Julian Hensarling; prop stylist: Josh Hoggle)
Too hot to cook? This versatile platter of veggies, fruit and cheese can be scaled up or down to feed a couple or a crowd. When choosing your components, make sure they’re sized at one to three bites, and arrange them artfully. It’s equally delicious with homemade dips or store-bought accompaniments.
Suggested cheeses: Goat cheese, Gouda, Brie, pepper jack
Suggested vegetables: Baby heirloom carrots, cherry tomatoes on the vine, Persian cucumber spears, multicolored bell peppers, rainbow or watermelon radishes
Suggested fruits: Fresh figs, Concord or red grapes, plums or nectarines, pomegranate seeds, blackberries or raspberries
Suggested crackers/breads: Seeded crackers, Italian breadsticks, pita chips
Suggested spreads and dips: Beet yogurt dip, ranch dip, hummus (recipes follow), fig jam
For added flavor, texture and color: Nuts or marinated olives; jarred roasted peppers; fresh basil, mint or dill; edible flowers
Classic hummus with sumac and smoked sea salt
You can find Maldon smoked sea salt online or in larger grocery stores. Chef Ameera loves the way this finishing salt elevates each bite, enhancing the flavor and completing the dish. Chef’s tip: Once all ingredients are completely mixed together, add two to three ice cubes and blend to make it creamy.
Serves 3 to 4
Ingredients
- 1½ cups cooked chickpeas (or 1 can, rinsed and drained)
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 to 4 tablespoons cold water
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground cumin (optional)
Garnish: Extra-virgin olive oil, sumac, Maldon Smoked Sea Salt
Directions
Blend all ingredients until smooth, adjusting water for consistency. Transfer to a bowl and garnish with extra-virgin olive oil, sumac and Maldon smoked salt.
Healthy homemade ranch dip
A bit lighter than store-bought, this version substitutes yogurt for some of the sour cream. It’s a great way to use up fresh herbs.
Serves 3 to 4
Ingredients
- ½ cup Greek yogurt
- ¼ cup sour cream
- 1 tablespoon lemon juice or white wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Directions
Whisk all ingredients together until creamy. Chill at least 15 minutes before serving for best flavor.
Sweet Beet Yogurt Dip
Serves 4
Ingredients
- 2 cups Greek yogurt
- 3 tablespoons beet juice (from cooked or canned beets)
- 2 tablespoons honey (adjust to taste)
Directions
Whisk yogurt, beet juice and honey until vibrant pink and smooth. Chill until serving.
Zucchini Spirals With Grilled Prawns and Cherry Tomatoes
Zucchini pulls double duty as "zoodles" in this pesto-flavored seafood dish.
Victor Protasio (Food stylist: Julian Hensarling; prop stylist: Josh Hoggle)
Succulent prawns and ripe tomatoes bursting with sweetness nestle in pesto-coated “zoodles.” Not in the mood for seafood? Try this with chickpeas, white beans or grilled tofu.
Serves 2
Ingredients
For prawns
- 1 pound large prawns, peeled
- 1 tablespoon extra-virgin olive oil
- Zest and juice of 1 lemon
- 2 garlic cloves, grated
- 1 teaspoon smoked paprika
For basil pesto
- 2 cups fresh basil leaves
- ¼ cup pine nuts or walnuts
- 1 garlic clove
- Juice of ½ lemon
- 2 to 3 tablespoons grated Parmesan
- ¼ cup extra-virgin olive oil
- Sea salt to taste
For zucchini
- 3 medium zucchini, spiralized into noodles
- 1 pint cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, sliced
- ¼ teaspoon chili flakes
- Salt and pepper to taste
Directions
In a bowl, combine the prawns, olive oil, lemon zest, lemon juice, grated garlic and smoked paprika. Add a pinch of salt and pepper. Toss to coat evenly. Let it sit for 10 to 15 minutes to absorb flavors.
Add prawns in a single layer to prepared grill (or grill pan on stovetop) over medium heat. Cook for about 2 minutes per side, or until they turn pink and opaque. Do not overcook, as prawns become rubbery quickly. Transfer to a plate to cool.
Next, in a food processor, blend basil, nuts, garlic, lemon juice and cheese until broken down. With the processor running, slowly stream in extra-virgin olive oil until smooth and creamy. Taste and adjust for salt if needed.
Lightly salt the zucchini noodles and let sit for 10 minutes to draw out moisture. Pat dry with a clean paper towel.
Toss zucchini noodles with pesto. Top with cherry tomatoes and cooked prawns.
Drizzle with extra-virgin olive oil. Serve chilled or at room temperature.
Spicy Stone Fruit Gazpacho With Basil Oil
This surprising summer soup is powered by peaches and watermelon.
Victor Protasio (Food stylist: Julian Hensarling; prop stylist: Josh Hoggle)
Move over, tomatoes! This chilled soup stars juicy watermelon and peaches. With a jalapeño kick and a drizzle of basil oil, it tastes like summer in a bowl. Be sure to choose fully ripe fruit.
Serves 2
Ingredients
For basil oil
- ½ cup fresh basil leaves
- ¼ cup extra-virgin olive oil
- Pinch of sea salt
For gazpacho
- 2 cups seedless watermelon, cubed
- 2 ripe peaches, peeled and chopped
- 1 small cucumber, peeled and chopped
- 1 small shallot, roughly chopped
- 1 small garlic clove
- ½ small jalapeño (to reduce heat, slice lengthwise to remove seeds and membrane)
- 1½ tablespoons champagne vinegar
- 2 tablespoons extra-virgin olive oil
- Sea salt to taste
Directions
Bring a small pot of water to a boil. Blanch basil leaves for 10 seconds, then immediately transfer to an ice bath. Pat dry. Blend basil leaves with extra-virgin olive oil and a pinch of salt until smooth. Strain, if desired, for a vibrant green oil.
In a clean blender, combine watermelon, peaches, cucumber, shallot, garlic, jalapeño, vinegar, extra-virgin olive oil and a pinch of salt. Blend until smooth.
Taste and adjust seasoning. Chill at least 30 minutes before serving. Serve cold with a generous drizzle of basil oil. Garnish with fresh basil.
Peach Chia Custard Parfait With Pistachio Crunch
This versatile parfait is a delicious treat for any time of the day.
Victor Protasio (Food stylist: Julian Hensarling; prop stylist: Josh Hoggle)
The balance of creamy, sweet, tart, salty, spicy and herbaceous flavors makes this parfait a feast for the senses. The luscious, layered, make-ahead treat is a cool option for breakfast, a snack or dessert. This is chilled, not cooked — but briefly toasting the nuts on the stovetop adds a nice crunch.
Serves 2
Ingredients
For the macerated peaches
- 2 ripe peaches, diced
- 1 teaspoon lemon juice
- 1 to 2 teaspoons maple syrup or honey (optional)
- Pinch of sea salt
For basil coconut chia custard
- 1 can (13.5 oz.) full-fat coconut milk
- 1 teaspoon vanilla extract
- 2 teaspoons fresh basil, finely chopped
- ¼ cup chia seeds
- 1 to 2 tablespoons maple syrup (to taste)
- Pinch of sea salt
For pistachio crunch
- ¼ cup pistachios, toasted and crushed
- Zest of ½ lime
- 1 teaspoon maple syrup
- Pinch of flaky sea salt
Optional garnishes
- Basil leaves
- Peach slices
- Edible flowers
- A few sprinkles of cardamom and pumpkin pie spice
Directions
In a small bowl, combine diced peaches, lemon juice and maple syrup or honey, if using. Let the mixture sit for 10 to 15 minutes, allowing peaches to release their juices.
In a separate bowl, whisk together coconut milk, vanilla, maple syrup, chopped basil and salt. Stir in chia seeds. Let sit for 10 minutes, stir again, then refrigerate 4-plus hours or overnight.
Mix crushed pistachios with lime zest, maple syrup and sea salt. Toast lightly in a pan or spread on parchment and let air-dry.
In small jars or glasses, layer chia custard, macerated peaches and pistachio crunch.
Repeat layers as desired. Garnish with basil leaves, peach slices and edible flowers just before serving.
Grilled Vegetable Grain Bowl With Citrus Vinaigrette and Feta
This robust bowl has flavors that can please almost everyone.
Victor Protasio (Food stylist: Julian Hensarling; prop stylist: Josh Hoggle)
This hearty, customizable bowl is a delicious way to please different palates and dietary needs.
Serves 4
Ingredients
For bowl
- 1 cup quinoa (or brown rice), rinsed
- 2 cups vegetable or chicken broth
- 1 zucchini, sliced into half-moons
- 1 bell pepper, sliced
- ½ cup cherry tomatoes, halved
- ½ cup crumbled feta (or plant-based cheese)
- ½ cup cooked protein of choice (grilled chicken, rotisserie chicken, garbanzos or grilled tofu)
- 2 tablespoons chopped fresh herbs (such as dill, basil or parsley)
- Extra-virgin olive oil for grilling
- Sea salt and cracked black pepper
For vinaigrette
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
Directions
Cook quinoa (or rice) in broth according to package directions. Fluff and let cool slightly.
Grill zucchini and bell pepper with a light brush of extra-virgin olive oil until tender and charred, about 3 to 5 minutes per side. (Roast or sauté for 20 to 25 minutes as an alternative.)
In a small bowl, whisk together vinaigrette ingredients until combined.
In serving bowls, layer grains, grilled vegetables, tomatoes and protein of choice.
Top with feta and fresh herbs. Drizzle with vinaigrette.
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