Fresh Recipes from the Farmers' Market (2024)

1 green (unripe) papaya, diced
1/2 cucumber, peeled and diced
2 jalapeno peppers, minced
2 serrano peppers, minced
3 shallots, diced
1 cup chopped dates
2 fresh oranges, juiced
3 fresh limes, juiced
2 Tbsp chopped cilantro
2 Tbsp chopped mint
1/4 cup agave nectar
4 Tbsp olive oil
Kosher salt and black pepper, to taste

1. Combine the first eight ingredients in a large skillet. Warm over medium heat.

2. Remove from heat; add cilantro, mint, agave nectar, and olive oil and season with salt and pepper. Refrigerate, covered, for 1 hour before serving.

MAKES 10 SERVINGS. Per serving (3/4 cup): 200 cal, 7 g fat (1 g sat), 38 g carbs, 0 mg sodium, 4 g fiber, 2 g protein

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Making the Most of Your Farmers' Market Bounty
Leave Your Kitchen Comfort Zone

1 jalapeno, seeded
2 cloves garlic
1 medium onion1 1/2 lbs Roma tomatoes (about 5 or 6), seeded
1/2 cup fresh cilantro
4 Tbsp fresh lime juice (about 2 limes)
Kosher salt and black pepper, to taste

1. Pulse jalapeno, garlic, and onion in a food processor until minced. Add remaining ingredients and pulse to desired consistency.

2. Season and let stand 30 minutes before serving.

MAKES 4 SERVINGS. Per serving (3/4 cup): 50 cal, 0 g fat, 11 g carbs, 10 mg sodium, 3 g fiber, 2 g protein

1 cup extra-virgin olive oil
5 cloves garlic, chopped
1/2 tsp crushed red chili flakes
Kosher salt and black pepper, to taste
3 medium heads Little Gem or romaine lettuce, cut in half
2 medium heads Treviso or radicchio, cut in half
12 cherry tomatoes
6 green onions
12 spears pencil asparagus
1/2 tsp finely chopped capers
2 tsp finely chopped fresh thyme
2 anchovy fillets, rinsed, patted dry, and chopped
1/4 cup white balsamic vinegar
3 Tbsp champagne vinegar
1 tsp Dijon mustard
4 oz Parmigiano-Reggiano shards
1 lemon

1. Prepare a charcoal grill fire, or heat a gas grill or grill pan over high heat.

2. Pour oil into a large bowl, add half the garlic, 1/2 tsp red chili flakes, and salt and pepper.

3. Brush the lettuces' cut sides with seasoned oil to coat, then place them, cut side down, on the grill. Toss tomatoes, green onions, and asparagus in oil to coat and add to grill. Reserve excess oil for dressing.

4. Grill, covered, until lettuces are charred and beginning to wilt, about 4 minutes. Tomatoes, green onions, and asparagus may need a minute longer. Transfer to a cutting board.

5. Add remaining garlic, capers, thyme, and anchovies to bowl with reserved oil. Whisk in vinegars and mustard, and season with salt and pepper.

6. Chop lettuces, green onions, and asparagus into bite-size pieces and put them, with tomatoes, into bowl. Add cheese and a squeeze of lemon juice, and toss well with dressing. Garnish with cheese shards.

MAKES 6 SERVINGS. Per serving: 510 cal, 44 g fat (9 g sat), 19 g carbs, 420 mg sodium, 9 g fiber, 13 g protein

1 strawberry, stem removed
2 fresh basil leaves
1 slice jalapeno (size can vary depending on the spice level you prefer)
1 oz fresh lime juice
3/4 oz agave nectar
2 oz silver tequila
Additional basil, for garnish

1. Combine first five ingredients in a shaker and muddle.

2. Add tequila, shake vigorously for 5 seconds, and strain over ice into a rocks glass. Garnish with a basil sprig.

MAKES 1 SERVING. Per serving: 250 cal, 0 g fat, 21 g carbs, 0 mg sodium, 1 g fiber, 0 g protein

3 lemons, juiced
3 limes, juiced
1 orange, juiced
1 lb local halibut or white sea bass, diced into 1/2-inch cubes
Sea salt, to taste
1 stalk green garlic, finely sliced on a bias
1 serrano pepper, minced
1 jalapeno pepper, minced
12 chives, finely chopped
1 Tbsp chopped fresh mint
3 Tbsp chopped cilantro

1. In a glass bowl, combine all juices and add fish. Season with sea salt and mix well to coat. Refrigerate, covered, for at least 2 hours.

2. Pour out most of the juice and add all remaining ingredients. Mix and return to the fridge for another hour. Before serving, adjust seasonings to taste. Garnish with cilantro flowers and serve with a lime wedge (optional) and tortilla chips.

MAKES 6 SERVINGS. Per serving: 110 cal, 2 g fat (0 g sat), 7 g carbs, 40 mg sodium, 1 g fiber, 16 g protein

4 cups watermelon radishes, quartered
8 small white boiling onions, cut into thin wedges
2 cups cauliflower florets, separated
2 cups baby carrots, peeled and trimmed
2 cups late-harvest Riesling or white balsamic vinegar (or skip and double both the cider vinegar and sugar, below)
2 1/2 cups cider vinegar
1/2 cup sugar
2 Tbsp salt
4 Tbsp pickling spice
3 cups hot water

1. Slice radishes and onions into matchsticks or thin rounds. Add cauliflower and carrots and pack into a large glass jar with a lid.

2. In a bowl, stir together vinegars, sugar, salt, pickling spice, and hot water until sugar and salt dissolve.

3. Pour the pickling mixture over the vegetables until fully covered. Cover and refrigerate at least 8 hours or overnight before serving. Will keep for up to three months in the refrigerator.

MAKES 20 SERVINGS (OR 10 CUPS). Per serving: 100 cal, 0 g fat, 20 g carbs, 1,440 mg sodium, 3 g fiber, 2 g protein

LEMON YOGURT:
1/4 cup lemon juice
1/4 cup sugar
1 large egg yolk
1 large egg
Pinch of salt
3 Tbsp unsalted butter, cubed
8 oz Greek yogurt
1 Tbsp honey
1/4 tsp pure vanilla extract
6 cups sliced strawberries and whole blueberries
3 Tbsp sugar
4 Tbsp limoncello liqueur

MINT-LIME DRESSING:
3 Tbsp lime juice
3 Tbsp honey
3 Tbsp brown sugar
3 Tbsp chopped fresh mint, plus fresh mint sprigs for garnish

1. In a small bowl whisk together all ingredients for dressing. Refrigerate.

2. To make lemon curd: In a saucepan over medium heat, whisk together lemon juice, sugar, egg yolk, egg, and salt. Add butter, whisking constantly, until melted.

3. Increase the heat and cook, whisking constantly, until the mixture thickens.

4. Immediately press lemon curd through a strainer. Whisk together with yogurt, honey, and vanilla and set aside at room temperature.

5. Carefully toss together the berries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate a little.

6. To serve, fill bowls with fruit mixture, top with a dollop of the lemon yogurt, and drizzle dressing on top. Garnish with fresh mint.

MAKES 8 SERVINGS. Per serving: 260 cal, 9 g fat (5 g sat), 47 g carbs, 20 mg sodium, 3 g fiber, 4 g protein