Take that farmers' market bounty and turn it into exciting, flavorful meals that let summer produce and herbs shine.
When warmer weather breezes through, it's time to bring these fresh and flavorful dishes into your dinner rotations. Squash, corn, zucchini, and tomatoes are just some of the star players of these must-try meals, but it’s easy to substitute for whatever veggies you have on hand in your refrigerator.
Make good use of two seasonal veggies you have on hand: zucchini and corn. Inspired by the Mexican street food, mayo, chile powder, crumbly queso fresco, and fresh lime make this a tangy, spicy, exciting dish from start to finish.
Look for canned hominy with the Latin and Mexican foods or near canned corn, but if you can't find it, you can substitute fresh or frozen corn kernels instead.
Not only is this potato salad visually stunning, cumin and chipotle chile powder add smoky warmth for a savory salad with complex flavor.
Bok choy and broccoli are the star vegetables of this dish with East Asian-inspired flavors. Use sweet chili sauce, which you can find in the international aisle, for less heat than Sriracha.
This dish has colorful, vibrant vegetables, and -- if you play it right -- a perfectly golden-brown socarrat crust.
A new take on a classic Southern side, this is a great make-ahead vegetarian dish to have stocked in your freezer. Fresh, homemade salsa adds color and tang.
Using fresh carrot ribbons in this dish bulks it up, making it filling but not heavy. Top with fresh parsley and tarragon to add brightness to this satisfyingly creamy dish.
Aleppo pepper brings moderate heat with mild fruity notes to a grilling classic. Steaming the corn in its husk on the grill allows it to gain a milder smoky flavor than grilling it out of the husks.
With gardens and farms brimming with tomatoes this time of year, this salad is a must. A sweet and tangy dressing also makes use of seasonal peaches.
Use up those gorgeous, in-season farmers market squash and zucchini in an indulgent and beautiful galette. An olive oil-based crust swaps out the traditional butter for healthier fats.