Market to Table: Your Summer Guide
One of my favorite summer memories is waking up early on Saturday mornings to get to the farmers market with my mom. We each had our own baskets, which we filled with melons, peaches, herbs, flowers, corn and other fresh produce. And as a reward for waking up early, I would always get a fried apple pie from the Amish vendors for breakfast.
Here are some of my favorite summer farmers market recipes. So, fill your baskets and invite some family and friends over for an easy and delicious farmers market-to-table meal!
- 3/4 cup basil, thinly chopped
- 1/2 cup EVOO
- 1/2 cup red onion, thinly chopped
- 1 tbsp. grated lemon zest
- 1 tbsp. freshly squeezed lemon juice
- 2 lbs ripe tomatoes (I love to use heirloom tomatoes!)
- 2 cups day-old sourdough bread, cubed
Blend basil, EVOO, grated lemon zest and juice together to create the dressing. Set aside. In a medium-sized pan, sauté bread cubes in ~1 tbsp EVOO until browned and crunchy. Cut tomatoes into bite size wedges, add bread, onion and dressing. Add salt and pepper to taste. Serve immediately!
Grilled Corn on the Cob
- 4 ears of fresh corn
- 3 tbsp. room temperature butter
- 2 sprigs fresh rosemary, finely chopped
Add chopped rosemary to butter to create corn coating. Fold down the corn husks without tearing them off. Remove corn silks. Lightly coat the corn with the butter mixture. Gently fold up the husks and place ears on hot grill. Grill for approximately 15 minutes or until husks are charred and kernels are tender.
Grilled Mahi-Mahi with Herb Sauce (from All-Fish-Seafood-Recipes.com)
- 1 to 1 1/2 pounds fresh Mahi-Mahi
- 1/4 cup white wine
- 1 tablespoon butter
- 1 tablespoon chopped parsley
- 2 teaspoons fresh lemon juice
- 1 clove garlic, minced
- 4 drops hot pepper sauce
Cut fish filets into four portions. Prepare grill. In a saucepan, combine all ingredients except fish. Heat sauce slowly until butter is melted. Place fish on grill and brush with sauce. Grill five minutes. Turn the filets carefully and brush with leftover sauce. Cook five minutes more.
Charred Peaches with Greek Yogurt, Honey and Almonds
- 2 to 4 ripe, skinned, halved peaches (4 to 8 sections total)
- 2 tablespoons EVOO
- 2 cups Greek yogurt
- Honey drizzle
- Slivered almonds
Halve peaches and lightly brush flat sides (insides) with EVOO. Place peaches flat side down onto hot grill. Continue to rotate peaches for five minutes or until lightly charred. Top each warm peach half with one spoonful of Greek yogurt. Drizzle honey over each section and top with slivered almonds.
What are your favorite summer recipes? Let us know in the comments below or tweet us @UChic with your thoughts. Want more inspiration? Visit UChic on Facebook.
Laura Iglehart, Student at UNC Chapel Hill
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