Summer has arrived and farmers markets are brimming with fresh, seasonal produce. Check out the new recipes below for Summer vegetables.
For additional recipes, visit http://recipefinder.nal.usda.gov/.
Fresh Tomato Gazpacho
6 ripe tomatoes
1 1/2 cup tomato juice
1 garlic clove, minced
2 Tbsp olive oil
1 Tbsp white wine vinegar
1 1/2 tsp. sugar
1/2 tsp dried oregano
6 scallions, thinly sliced
1/4 cup finely chopped celery
1/4 cup finely chopped cucumber
2 jalapenos, seeded and minced
croutons
1 cup avocado, diced
1 green bell pepper, seeded and chopped
2 Tbsp cilantro
Lime wedges
Sour cream (Optional)
Seed and finely chop 1 tomatoe; reserve. Coarsely chop remaining 5 tomatoes. Combine 1/2 tomations, 3/4 cup tomatioe juice and garlic in a blender; process until smooth. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.
Whisk lime juice, oil, vinegar, salt, sugar and oregano into tomato mixture. Stir in reserved finely chopped tomato, green onions, celery, cucumber and jalapenos. Refrigerate soup, covered, at least 4 - 24 hours to blend flavors.
When ready to serve, stir soup will; ladle into chilled bowls. Top with croutons, avocado chunks, gell pepper, cilantro and sour cream.
Fried Green Tomatoes
4 green tomatoes*
3 eggs
1/2 cup milk
2 cups flour
1 cup coarse yellow corn meal
1 Tbsp black pepper
1 Tbsp salt
1 Tbsp garlic powder
vegetable oil
salsa (optional)
*Make sure the green tomatoes are full-sized, but not yet ripened (should be light green to whitish color and completely hard).
Wash the green tomatoes, remove stems and cut into rounds of about 1/4 to 1/2 inch thickness. The thinner the slices, the crispier they will be; the thicker slices maintain more of the tart green tomato taste.
Beat eggs in a small bowl with the milk. In a separate shallow bowl, mix the flour and cornmeal. Then add the ground black pepper, salt and garlic powder. Mix well.
Dip each green tomato slice in the egg-milk mixture until fully submerged, then pull them out and coat them with the flour mixture; set aside on a plate.
Fill the bottom of a heavy skillet with about 3/4 inch frying oil and heat it over medium-high heat until a little flour dropped in sizzles and bubbles. Carefully place the breaded green tomato slices into the oil. Fry the slices, rotate and flip them, until both sides are golden brown. When done, remove each slice and place on paper towels to soak up excess oil.
Serve with salsa.
Summer Squash Vegetable Medley
2 yellow squash, sliced
2 zucchini, sliced
1 green bell pepper, seeded and sliced
2 small tomatoes, peeled and diced
1 small yellow onion, diced
1 clove of garlic, minced
olive oil
1/4 cup grated jack cheese
2 Tbsp fresh basil, chopped
salt and pepper to taste
Put onion, garlic, squash and bell pepper into a large saucepan with 2 Tbsp olive oil. Put on high heat and brown the vegetables slightly. Add chopped basil and mix. When vegetables are slightly browned, remove from heat. Add grated cheese and cover the pan.
In a separate pan, add 1/2 Tbsp oil and heat over medium-high. Add the tomatoes and cook for about 5 minutes, sitrring occasionally. Allow some of the juice from the tomatoes to evaporate. After 5 minutes, add the tomatoes to the rest of the vegetable mix and stir. Salt and pepper as needed.
Greek Baked Squash Omelet
2 Tbsp olive oil
1 medium yellow onion, diced
1 leek, white and light green parts chopped
2 garlic cloves, minced
2 zucchini, cut in 1/4 inch half slices
salt and pepper to taste
1/4 cup chopped fresh dill
2 Tbsp chopped fresh mint
8 eggs
1/2 cup Greek style yogurt
1/4 cup grated parmesan cheese
Preheat the oven to 350. Heat 1 Tbsp oil over medium heat in large skillet. Add the onion and leek and cook, stirring, until tender, about 3 - 5 minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the zucchini. Cook, stirring until tender, about 8 minutes. SEason to taste with salt and pepper. Stir in the dill and mint. Remove from heat.
Place the remaining tablespoon of oil in 2 quart casserole dish and brush sides of dish with oil. Place in oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and pepper. Whisk in the yogurt and Parmesan. Stir in the zucchini mixture.
Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving.
Zucchini-Pepper Mock Lasagna
1 large (or two small) yellow or green squash
1 large sweet pepper
1 small onion
1/2 cup mushrooms
1 Tbsp olive oil
3 Tbsp parmesan cheese
1/2 cup mozzarella cheese
1/2 tsp black pepper
1/2 tsp dill
1/2 tsp oregano
1 Tbsp white wine (optional)
Preheat oven to 325. Prepare a small casserole or baking dish by pouring the 1 Tbsp of olive oil and lining the bottom. Set aside.
Thinly slice (1/4 inch or less) the onion, mushrooms and pepper and place in a fry pan. Allow to simmer until veggies are soft, about 7 - 10 minutes. Remove fom heat and add spice.
Thinly slice the zucchini (or yellow squash) lengthwise. IF you have a "mandolin" slicer it is best. But careful hand slicing will result in paper thin slices. Using the pan, layer zucchini, pepper/onion mix, mushrooms and mozzeralla cheese. When all the vegetables are added, pour in wine and top with parmesan cheese.
Place in center of oven for 15 - 20 minutes, or until cheese has melted. Add a sprinkling of nuts and parsley to the top for texture and color (if desired).
Rhubarb Pudding
4 cups rhubarb, cut up
1 cup sugar
1 3oz. package cherry jello
1 white or yellow cake mix
2 cups cold water
Layer ingredients in cake pan in order given. Pour water over the top and bake at 350 degrees for 30 - 35 minutes. When ready to serve, top with whipped cream.
NEW! Greens with Warm Bacon Dressing
4 slices bacon
1/2 cup sugar
1/2 tsp. salt, optional
1 egg, beaten
1/4 cup vinegar
1 Tbsp. Cornstarch
1 cup water
Fresh greens - spinach, beat greens, swiss chard, endive - washed and drained. Swiss chard and beet greens should be cooked, others can be raw.
Fry bacon until srisp. Remove bacon strips, drain on paper towel, and reserve bacon drippings. In small saucepan, combine sugar, salt and cornstarch. Add beaten egg and vinegar, mix well. Cook and stir until slightly thick. Add water, crumbled bacon and reserved bacon drippings. Cook to thickness desired. (Extra sugar or vinegar may be added to taste.) Serve dressing over greens and serve warm.
NEW! Asparagus and Chicken Delight
1 lb. boned and skinned chicken breast halves
1/2 cup chicken brothsalt and pepper to taste
1/2 lb. fresh asparagus, trimmed and cut into 2 inch pieces
1 red pepper, chopped1 clove garlic, minced
1/2 cup chopped tomatoes
1 tsp. balsamic vinegar, or to taste
1/2 cup shredded, mild cow cheese (mozzarella or similar)
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in skillet. Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with shredded cheese to serve.
Optional: Serve over pasta.
Glazed Brussel Sprouts
Makes 6-8 Servings
1 lb. brussels sprouts, quartered, stems removed
2 tbsp. butter
1 tbsp. brown sugar
Melt butter in frying pan over medium heat; add brussels sprouts. Stir lightly until soft (about five to eight minutes.) Sprinkle sugar over the sprouts and stir until dissolved. For variation, add two cups of sliced carrots and an additional tbsp. of butter and tsp. of sugar. *Be sure not to cook the sprouts too long as a sour, displeasing scent and taste are released.
Recipe from the Farmers Market Federation of NY
Potato Leek Soup
Makes 6 Servings
3 tbsp. butter
4 cups sliced leeks
1 lb. potatoes, peeled and diced
4 cups chicken broth
1/8 tsp. pepper
1-3 bay leaves
1/2 cup sour cream
Melt butter in saucepan. Add leeks and cook until tender. Stir in potatoes, broth, pepper and bay leaves. Bring to a boil. Reduce heat and cover. Simmer approximately 20 minutes (until potatoes are tender) Remove bay leaves and cool slightly. Puree mixture in blender or food processor, small portions at a time. Pour blended mixture back into saucepan. Gradually stir in sour cream and bacon. Cook over low heat for 3 minutes. Serve hot.
Recipe from the Farmers Market Federation of NY
Cream of Broccoli Soup
Makes 4 Servings
½ stick butter (1/4 cup)
1 onion, medium, finely chopped
1/4 cup flour
1 bunch of broccoli
3 cups chicken broth (or substitute 3 cups water and 4 bouillon cubes)
3 cups milk
Add salt and pepper to taste.
Bring a quart of water to a boil. Meanwhile, cut broccoli into a few pieces. Once water is boiling, place broccoli in and cook for about 8-10 minutes. Sauté onion in a small amount of butter. Add remaining butter and flour; stir until thickened. Slowly add chicken stock, then milk. When broccoli is done, chop, and add to soup mixture. Sprinkle salt and pepper to taste. Heat through and serve.
Recipe from Farmers Market Federation of NY
Apple Crisp
Makes 8 Servings
4-5 tart, firm apples, peeled and sliced
1 tsp. cinnamon
½ cup water
¾ cup flour
¼ lb. butter, softened
1 cup sugar
Place apple slices in buttered 9-by5-by4-inch loaf pan. Combine water and cinnamon; pour over apples. In a blender, or by hand, mix the flour, butter, and sugar until crumbly. Pour mixture on top of apples and pack down, making sure all apples are covered. Bake 1-1 ½ hours at 350 degrees, until browned and bubbly. Best served warm with vanilla ice cream or market-fresh cream!
Recipe from Farmers Market Federation of NY
Beet and Apple Salad
Makes 8 Servings
2 cups cooked beets, diced
2 cups diced apples
1/3 cup oil
1 ½ tbsp. lemon juice
1 tbsp. white vinegar
1/8 cup honey
1/4 tsp. salt
1/8 tsp. pepper
Combine beets and apples. Whisk remaining ingredients together and pour over beets and apples.
Recipe from Farmers Market Federation of NY
Acorn Squash Stuffed with Apples
Makes 4 Servings
2 acorn squashes
1 small apple, peeled, cored, and chopped
8 tsp. brown sugar
4 tsp. butter
Cinnamon, to taste
Salt and pepper, to taste
Cut squash in half length-wise. Scoop out and discard seeds. Sprinkle inside with salt, pepper and cinnamon. Divide the chopped apple evenly among the squash halves. Sprinkle each with 2 tsp. brown sugar and a light shake of cinnamon. Dot each with 1 tsp. butter. Place squash in shallow baking dish and pour about a half inch of water around them. Cover with foil and bake at 375 for 50 minutes or until squash is tender. Remove the foil. Return to oven and bake uncovered for 15 – 20 more minutes or until you can easily poke with a fork. Great as a dessert or a side dish!
Recipe from Farmers Market Federation of NY
Gazpacho
Makes 8 Servings
5 lbs. tomatoes, cored
1 cucumber, peeled and seeded
½ green pepper, cored and seeded
½ red onion
1 jalapeno
3 garlic cloves, peeled and smashed
½ cup olive oil
½ cup red wine vinegar
Pinch of salt
Pinch of black pepper, ground
Chop all veggies into large chunks and add to the bowl. Add olive oil, vinegar, salt, and pepper, and puree the mixture. For a smoother texture, strain soup through a sieve. For a chunkier version, dice the vegetables and forgo pureeing, just stir so that the tomatoes liquefy slightly. Refrigerate until cold. Serve with a dollop of sour cream or plain yogurt.
Recipe from Bronxville Farmers Market
Salsa
Makes 8 Servings
10-12 jalapenos or 6-8 Serrano peppers
1 cup cilantro
1 tsp. olive oil
1 tbsp. garlic, minced
1½ tsp. oregano
2 tsp. cumin
1 tsp. salt
2 tsp. black pepper, ground
16 oz. tomatoes, peeled
½ cup onion, finely chopped
½ cup sweet peppers, finely chopped
Combine jalapenos, cilantro, and oil in blender and blend until well chopped or dice by hand. Add garlic, oregano, cumin, salt, and pepper and pour into a large bowl. Break up the tomatoes, but do not over-chop them. Add tomatoes to the mixture of jalapenos, cilantro, and oil along with the vinegar, onion, and sweet peppers.
Acorn Squash Stuffed with Blueberries
Makes 4 Servings
2 acorn squashes
Pinch of salt
Pinch of black pepper, ground
Pinch of cinnamon
1 small apple; peeled, cored, and chopped
8 tsp. brown sugar
4 tsp. butter
1½ cup fresh blueberries, washed
Cut the squash in half, length-wise. Scoop out and discard the seeds. Sprinkle the inside of the squash with salt, pepper, and cinnamon. Divide the chopped apple evenly among the squash halves. Sprinkle each with two tsp. of brown sugar and a light shake of cinnamon, then dot each with one tsp. of butter. Place the squash in a shallow baking dish and pour half a cup of water around them. Cover the dish with foil and bake at 375 degrees for 40 to 50 minutes or until squash is tender. Remove the foil and put an equal portion of blueberries in each half. Return to the oven and bake uncovered for ten more minutes.
VeggieWraps
Makes 8 Servings
1 tsp. oil
2 tsp. garlic, minced
½ cup onions, chopped
½ cup carrots, chopped
½ cup green bell peppers, chopped
1½ cup zucchini, chopped
½ cup Chinese pea pods
1 cup broccoli, chopped
½ cup corn
1 cup spinach
Pinch of black pepper, ground
4 tbsp. light cream cheese
4 flour tortillas
Heat oil in a skillet over medium heat. Add garlic, onion, carrots, and green bell pepper; cook for three minutes. Stir in the zucchini, Chinese pea pods, corn, and broccoli; then cook for another three minutes. Add the spinach and season with pepper. Remove from heat and allow everything to cool before assembling the wraps. Spread one tbsp. of cream cheese on each tortilla. Add the vegetables, and roll the tortillas tight. Cut each wrap in half.
Recipe from Cornell Cooperative Extension, Eat Smart NY
Raw Beet and Apple Slaw
Makes 6 Servings
1 tsp. fresh ginger, peeled
1 cucumber
1 large apple
1 lb. beets with greens attached
2 tbsp. vinegar
¼ tsp. salt
½ tbsp. black pepper, ground
½ tbsp. olive oil
Grate the peeled ginger directly into a medium-size bowl using the smallest holes on a cheese grater. Peel the cucumber and grate into the bowl with the ginger. Wash and grate the apple into the bowl with the cucumber and ginger. Remove green tops from the beet roots. Peel and grate the beet roots and add to the bowl with the ginger, apple and cucumber. Mix well until ginger is evenly distributed. Roll together three to four washed beet leaves and stems, and chop into fine shreds. Stir the leaves and stems into the mixture,enough to make the recipe more colorful. Add the vinegar, oil, salt, andpepper into the bowl and mix well.. Serve immediately or keep refrigerated.
Recipe from Cornell Cooperative Extension, New York City