Fresh from the Farmer’s Market recipes
I love simple summertime meals and sides that can be made quickly from fresh ingredients you can find at local farm markets and roadside stands. Here are a couple of my summertime favorites. Whether you’re looking for a quick and easy lunch or a super sidedish to take to the next family BBQ these are fantastic.
You’ll notice that some of the recipes have been enhanced by Fustini’s olive oils and balsamic vinegars. I’ve become a loyal fan of their products ever since they opened a store in downtown Traverse City. Now I’m hooked. I’m including these recipes by request from family and friends, so I’d be remiss if I didn’t include the resources for some of the secret ingredients. I hope you try them and enjoy!
Corn & Blueberry Salad
This recipe comes from Better Homes & Gardens. I’ve made it several times this summer with rave reviews. Serve it as a side salad or with a bowl of tortilla chips for quick dipping. Either way it’s a new family favorite.
- 6 ears fresh sweet corn, husked
- 1 cup fresh blueberries
- 1 small cucumber, sliced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and finely chopped*
- 2 Tbsp. lime juice
- 2 Tbsp. olive oil (I like Fustini’s Persian Lime oil)
- 1 Tbsp. honey
- 1/2 tsp. ground cumin
1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.
2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.
3. *Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands wash well with soap and water.
* My notes: I like to serve this as a salsa, so I dice the cucumbers and separate the corn to make it bit sized. Then I serve it with tortilla chips.
These simple pizzas are one of my own creation. They make the best lunch. You could also prep a bunch with different ingredients and serve them as appetizers. They’re healthy, quick and a great way to clear out the fridge. I often change the toppings based on what I have leftover.
- 1 medium tortilla or sandwich wrap
- 1 1/2 cups fresh washed baby spinach
- 1 tsp. olive oil (I like Fustini’s Meyer Lemon olive oil)
- 1 roma tomato, sliced, or 3-4 cherry tomatoes, quartered
- 1/2 cup shredded mozzarella cheese
- 1 Tbsp. fresh torn basil
- salt & pepper to taste
- optional ingredients: thin sliced ham or turkey, or fresh cooked corn cut from the cob
1. In a small bowl toss the spinach with the olive oil to coat. You may want to brush the edges of the tortilla with oil to help prevent burning as well.
2. Evenly spread the spinach leaves on the tortilla. Top with sliced tomatoes, and any optional ingredients, followed by mozzarella cheese. Sprinkle with fresh basil, salt & pepper.
3. Cook on an oven-proof sheet under the broiler for 5 minutes on High, or until cheese begins to bubble and brown. Remove from oven, cool and slice in quarters to serve.
While I am a loyal Michigan wine fan, I have to admit we love to make frozen margaritas for summer parties. After experimenting with similar recipes we created a custom blend for our favorite spot in the summer: Crystal Lake. Sip carefully…brain freeze is not fun, but these margaritas are.
- 1 cup tequila blanco
- 1 cup fresh squeezed lime juice (typically 4-5 limes)
- 1 cup triple sec
- 1/2 cup granulated sugar
- 1/2 cup Rose’s blue raspberry cocktail mix
1. Add liquid ingredients to the blender. Fill with ice. Pulse on high until desired consistency. Pour into pitcher. Consistency varies; add more ice to mixture and blend again if necessary.
2. Serve with salted rim or crystal blue sugar
For a twist on sangria, a summertime favorite, try this high-octane punch. But beware, the fruit soaks up much of the spirit so consume with caution. It packs a tasty punch. Adjust the time the fruit soaks to control the strength of the drink versus the fruit.
This recipe comes from Viva Margarita, by W. Park Kerr.
- 2 green apples, cored, cut into wedges and thinly sliced
- 1 lemon, cut into wedges and sliced
- 1 orange, cut into wedges and sliced
- 15 whole cloves
- 1 1/2 cups Tequila
- 1/2 cup Brandy
- 2 oz. triple sec
- 2 oz. lemon juice
- 2 oz. lime juice
- 1 bottle St. Julian sparkling apple cider
- 1 bottle St. Julian sparkling cranberry cider
- 6 cups ice
- handful of raspberries
1. Place sliced fruit in a large bowl or pitcher. Add cloves, tequila, brandy, triple sec, lemon juice and lime juice. Stir and chill up to 12 hours. Stir every few hours
2. When ready to serve add sparking ciders and ice. Serve in large tumbler glasses with ice. Be sure each glass includes some of the fruit. Garnish with fresh raspberries before serving.
* My notes: I use 2 bottles of Michigan sparking cider by St. Julian winery, instead of 2 bottles of apple-cranberry cider. I told you, I like my Michigan wines!