Savor the Flavors of Summer

Across the region, farmers’ markets are now open and stocked with the freshest seasonal produce. In addition to providing the best in flavors and nutrition in the form of the latest crops to come into season, markets also make fresh produce affordable. The key is to buy the produce that’s in the most abundance and savor it until the next crop comes into season. It is also worth noting that most markets participate in SNAP (Supplemental Nutrition Assistance Program) and/or WIC (Women, Infants, and Children) programs¾see box below for details on participating markets).

Here are a few simple recipes designed to help you enjoy the flavors of the season.

Sugar Snap Pea Salad

Ingredients

For the salad:

4 cups sugar snap peas

1/2 cucumber, cut into 1/8-inch rounds

1 small red bell pepper, stemmed and cut into 1/8-inch slices

3/4 cups canned mandarin orange segments, drained

1 small red onion, sliced

½-1 teaspoon sesame seeds, for garnish (optional)

For the dressing:

3 tablespoons soy sauce

3 tablespoons rice vinegar

1 tablespoon honey

1/2 teaspoon garlic, minced

1/2 teaspoon fresh ginger, grated

1/4 teaspoon black pepper

1 tablespoon sesame oil

2 tablespoons vegetable or peanut oil

Directions

1. In a large salad bowl, combine the vegetables fruit and set aside while you make the dressing.

2. In a small bowl, combine the dressing ingredients and whisk until blended.

3. Drizzle half of the dressing over the fruit and vegetables and gently toss to thoroughly coat the fruit and vegetables. Sample for flavor and add more dressing to your taste.

4. Refrigerate for 20-30 minutes before serving.

5. Garnish with sesame seeds before serving and if any dressing is leftover, make it available on the side.

Zucchini Noodles with Pesto and Cherry Tomatoes

Ingredients

2 medium zucchinis

1 cup cherry tomatoes, halved

1/4 cup pesto sauce

Salt and pepper to taste

Grated Parmesan cheese (optional)

Directions

1. Cut the zucchinis into noodles using a spiralizer or a vegetable peeler.

2. Heat a skillet over medium heat and add the cherry tomatoes. Cook for a few minutes until they start to soften.

3. Add the zucchini noodles to the skillet and cook for 2-3 minutes, stirring occasionally, until they are just tender.

4. Stir in the pesto sauce until everything is well coated. Season with salt and pepper to taste.

5. Serve hot, optionally topped with grated Parmesan cheese.

Peach and Goat Cheese Salad

Ingredients

4 cups mixed salad greens

2 ripe peaches, sliced

1/2 cup crumbled goat cheese

1/4 cup chopped pecans

Balsamic vinaigrette dressing

Directions

1. In a large salad bowl, combine the mixed greens, sliced peaches, crumbled goat cheese, and chopped pecans.

2. Drizzle with balsamic vinaigrette dressing and toss gently to combine.

3. Serve immediately as a refreshing salad.