For many single home cooks, browsing the local farmers market is a lovely way to pass a summer weekend. What’s not so lovely? Figuring out what to do with huge bunches of “too-good-to pass-up” in-season vegetables. Help is on the way! Read on for delicious ways to use every bit of your farmers market bounty: chard, zucchini, corn, and cucumber.
Start by making a hearty, protein-packed Swiss Chard with Garbanzo Beans and Fresh Tomatoes salad. This recipe takes less than a half hour and serves four, making it perfect for lunch leftovers or a small gathering. If you bought two bunches of Swiss chard, you can turn the other into bright Swiss Chard and Pecan Pesto. The beauty of pesto? You can pour the extra pesto into ice cube trays and freeze for gloomy winter days when you need a boost of summer.
For a Mediterranean flavored dish that’s great as leftovers or to take-along to barbecues, try Orzo and Zucchini Salad. Add chicken or beans for a more protein-rich meal. Bring an Asian flavor to your local zucchini with our Japanese Zucchini and Onions recipe. In less than 30 minutes you can turn seven ingredients into an exotic home-cooked meal.
Still have some leftover? Turn it into a sweet treat for your family, friends, and colleagues. Our moist, Chocolate Zucchini Bread is a unique way to use up this versatile veggie.
Let’s begin with a few tips on picking, storing, and cooking corn. Then dive in to this 5-star Fresh Corn and Zucchini Sauté recipe that serves four and uses both your zucchini and your corn. It’s a double win! And it only takes 30 minutes to make.
Why not make a fresh salsa with the rest of your fresh corn bounty? Our colorful, summer Corn and Avocado Salsa features avocados and is tasty with both chips or fish or chicken.
Cukes aren’t just for salads and sammies. If all that farmers market shopping got you beat, whip up a pitcher of one of our favorites cucumber drinks. You’ll be glad to have these refreshing sippers on hand.
Refreshing Summer Cucumber Lemonade
2 cups hot water
1/2 cup white sugar
1/2 cup lemon juice from concentrate
1 lemon, juiced
1/2 large cucumber, sliced
(12 fluid ounce) cans or bottles lemon-lime flavored soda
2 Cups ice cubes
1 Lemon, thinly sliced
/2 Large cucumber sliced and then halved
Stir hot water and sugar together in a large pitcher until sugar is dissolved. Stir in lemon
juice concentrate, lemon juice and sliced cucumber. Refrigerate for 30 minutes or until ready to serve. Pour lemon-lime soda into pitcher. Serve over ice and garnish with lemon.