Farmers Market Recipes for Summertime

It's now summertime and Farmers Markets are in full swing. With people trying to socially distance as well, it's a great place to do your grocery shopping. Every Farmers Market is different in what they offer, but most have pretty much everything that you would need to make all your meals. Like fruits, vegetables, eggs, meats, bread, canned items, homemade sauces, and even grains. Most things that you would get at your local grocery store, but in most cases, actually more healthy since they are homemade or grown on local farms. Plus supporting small businesses, especially your local farmers is very important for your community. 

We wanted to inspire you with these 10 recipes where the ingredients can be found at your local farmer's market. Check them out below: 

Instructions: 

For the Sirloin Tip Roast-

1. Set roast on the counter for 1 hour to come up to room temperature.

2. Preheat oven to 325F.

3. Brush roast with olive oil and generously over with salt and pepper (I'm not big on salt, so I was a little more light-handed with my salt)

4. Now it's time to sear the roast. I sear roasts in a large enameled cast-iron pot and I've also seared them in a regular cast iron pan. I choose these because they can go into the oven as well, therefore I only dirty up one pan.

5. Get the pot or pan, super hot, add in a tablespoon or two of olive oil. Once the pan is super hot, add the roast in. Let it sizzle for 3-4 minutes without touching it. Using tongs, flip it over and let it sizzle on the other side for 3-4 minutes. You'll also want to do this to the ends and sides.

6. Once all parts of the outside of the roast have turned a nice crispy brown color, remove it from the pan and set on a flat surface.

7. In a small bowl, mix together the mustard, garlic powder, onion powder, 1/4 teaspoon salt, 1/2 teaspoon pepper, and lemon juice.

8. Mix well.

9. Rub the mustard mixture all over the roast.

10. Add the carrots and diced potatoes into a large roasting pan (or the large cast-iron pot/skillet). If you're not using potatoes or carrots in your meal, use a wire rack or balls of crunched up foil to line the bottom of the pan. I like to use the potatoes and carrots because they flavor from the roast drips down onto them and gives them a great flavor.

11. Set the roast on top of the carrots and diced potatoes.

12. Place into the preheated oven, uncovered.

13. Cook for about 1 hour to 1 hour and 30 minutes, depending on how done you want your roast to be. I have temperatures listed in the post above for Rare to Well Done.

14. Remove from oven when done, tent with foil, and let rest for 15 minutes before serving.

For the Brown Butter Mushrooms-

1. While the roast is resting, start on the mushrooms.

2. In a medium skillet, heat 1 tablespoon butter and 1 tablespoon olive oil on medium heat.

3. When the butter is melted, add the sliced mushrooms to the skillet, in 1 single layer.

4. Toss in both whole garlic cloves and fresh sprigs of thyme.

5. Let mushrooms cook, untouched, for 3-4 minutes. Once the start to brown, give them a stir to flip them over.

6. Let the other side cook for 5-6 minutes or until mushrooms are tender.

7. Once done, disregard the garlic cloves and thyme sprigs (unless you want to use those as a garnish on the finished roast)

8. In a small saucepan, melt the stick of butter.

9. To make brown butter, continue to cook butter over medium heat until it bubbles and turns a caramel brown color. Watch it closely though and don't let it burn. If it burns, you'll have to throw it out.

10. I know it's almost done when it has a rich caramel color to it and smells nutty.

11. Once the butter is done, remove it from the heat and stir in the mushrooms.

12. Slice the roast and pour the mushrooms and brown butter over the slices before serving. Serve with the roasted carrots and potatoes.

Instructions: 

1. Preheat the grill to medium.

2. Place chili powder, cumin, paprika, garlic powder, and salt in a small bowl.  Add the olive or algae oil and stir to combine.  Toss with the vegetables to coat as well as possible.

3. Place the vegetables on the preheated grill and cook for 10-15 minutes until the mushrooms have softened and the vegetables are crisp-tender, turning halfway during cooking time.  Remove from heat.

4. Serve with warm tortillas, 5-Minute Guacamole, lime wedges, jalapeno, and cilantro, if desired.  Enjoy!

Instructions: 

1. Heat olive oil in a large pot over medium heat. Add corn, onion, salt, and pepper. Sauté for about 8 minutes, stirring frequently.

2. Add garlic, thyme, paprika, garlic powder, and cayenne and stir to coat veggies evenly. Cook for about 1-minute stirring frequently.

3. Add vegetable stock to the pot, stir and cover. Turn the heat up a bit and bring to a simmer. Simmer over medium-low heat for 10 minutes.

4. Remove from heat and allow to cool for a few minutes. Reserve about a 1/4 cup of kernels for garnish if desired. Then transfer soup to a high-speed blender and blend on high until mostly smooth, with just a bit of texture. 

5. Transfer soup back to the large pot and stir in coconut milk. Reserve a tablespoon or so for garnish if desired. Then stir in vinegar.

6. Garnish with a drizzle of coconut milk, a few kernels of corn and thinly sliced parsley stems.

Ingredients: 

1. Preheat oven to 450 degrees F. Line a large baking sheet with foil and spray the foil with non-stick cooking spray.

2. Season the chicken breasts on both sides with salt and pepper to taste. Set aside.

3. Place flour, egg, and breadcrumbs in separate shallow dishes (pie plates work well). Lightly whisk the eggs. Dredge both sides of chicken in flour; dip in egg, and then dredge in breadcrumbs.

4. Heat 2 tablespoons olive oil in a large skillet over medium-high. Add half of the breaded chicken, cook 2 minutes on each side, or until nicely browned. Transfer browned chicken to the prepared baking sheet. Repeat this process with remaining chicken, adding oil to the skillet if needed.

5. Top browned chicken with a slice of fresh mozzarella cheese and transfer baking sheet to the oven for 7 to 10 minutes or until chicken is cooked through and cheese has melted.

6. Meanwhile, add 1 tablespoon olive oil to clean skillet and add zucchini. Sauté for about 1 minute, or just until slightly fork-tender. Add tomatoes and garlic. Season with salt and sauté for 3 or 4 minutes, until tomatoes have softened and zucchini is tender. Squeeze fresh lemon juice over the cooked vegetables and toss to combine.

7. Spoon the vegetables over the chicken, sprinkle with additional Parmesan cheese and top with fresh basil.

RECIPE NOTES- If your chicken is not thin-sliced either slice it all the way through the middle to create two thin slices or place it in a plastic storage bag or between pieces of plastic wrap and pound it to 1/4" thickness with a mallet.

2. Very lightly brush one side of each of the flatbread pizza crusts with olive oil. Add pizza crusts to hot grill grates, oil side down. It will only take a minute or two to get a nice, light char on the pizza crusts at this higher temperature. Remove crusts from the grill. We like how this step adds a crispier overall texture to the pizzas, but feel free to skip this step to save a little time.

3. Next, add ears of corn to hot grill grates, and rotate every minute or two until charred to your liking. I try to not overcook the corn to just achieve a good, quick exterior char only. Remove corn from grill. Let corn cool for a bit and then cut kernels off the cob.

4. Lower grill heat to medium-low. Place flatbread pizza crusts on a work surface, grilled side up. Spread pesto over the top of each flatbread followed by about half of the cheese. Top with sausage, corn kernels, and sliced cherry tomatoes (I recommend using this tomato knife) and red onion (for very thin, even slices, I like to use a mandoline). Top with remaining cheese, and then grind a bit of black pepper over the top. Add some red pepper flakes, if you like.

5. Once grill temperature has lowered, place prepared pizzas onto the hot grill grates. Cook for 5 to 10 minutes, or until cheese is melty and starting to bubble. Grills usually have hot spots, so move the pizzas around to cook them evenly if needed. Serve hot.

4. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Top with the tomatoes and remaining cheese. Cook until the eggs at the edges of the pan beginning to set, 2 to 4 minutes.

5. Transfer the skillet to the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.

6. Cool in the pan for 5 minutes, then slice into wedges and serve warm.