We’ve all been there. You go to the farmers market and load up on all the produce you can find with lofty goals of becoming the gourmet home chef of your dreams. Back at home, the veggies get unloaded into the fridge, unused, where they remain until trash day.
But not this time.
Use these five recipes (plus a bonus one) that are packed with farmers market flavor but don’t require culinary school training. Each one can even be modified with whatever fresh produce you have on-hand. So feel free to fill those bags with fresh tomatoes, bundles of kale, hand-picked zucchini and ruby red beets.
Farmers Market Panzanella Salad
There’s more to this salad than just your typical veggies. Enter French bread, which is torn up into bite-sized pieces and sprinkled among tomatoes, cucumbers, red onions and more. Dress it up with a honey-Dijon-red wine vinaigrette, and you have a seasonal dish that’s fit to share or pack up for a weekday lunch. Get the recipe here.