In case you missed it, yesterday we featured some fabulous farmers market tips from a few of our favorite bloggers. We also asked some friends to share their favorite way to use their farmers market finds.

In my own kitchen, one of my favorite ways to use farmers market produce is to simply let the fruit and veggies shine on their own, no fancy prep work or recipe needed. Perhaps it’s because I live in the Midwest where our window of fresh produce is relatively short that I love to really savor the taste of FRESH veggies. Or perhaps it’s because I don’t seem to have the time or energy these days to make super elaborate recipes and, when I do, my kids often won’t eat them. Either way, I always relish in making a super simple veggie tray, involving my kids in making a dip or dressing (because what kid doesn’t like to dip?).

My kids love shaking up this quick vinaigrette by Real Mom Nutrition. {Note! once you make your own vinaigrette, you’ll never go back to the store-bought kind again.}


Quick Vinaigrette. (Photo courtesy Real Mom Nutrition)

My family also loves this yogurt cucumber salad with fresh mint  by one of my favorite Lebanese food bloggers, Maureen Abood. It’s kind of like a dip, but we usually find ourselves just eating it by the spoonful.


Yogurt Cucumber Salad with Mint. (Photo source: Maureen Abood)

Here are some other mouth-watering recipes to transform your farmers market purchases into meals the whole family will love:

Kath Younger, RD, Kath Eats Real Food & Baby KERF

When there is an abundance of squash, this Summer Squash + Tomato Gratin is a huge hit in our house. A great way to pack in the veggies!

Summer Squash Gratin_Kath Eats

Summer Squash Gratin. (Photo courtesy Kath Younger)

Serena Ball, MS, RD, Teaspoon of Spice

One of my favorite ways to cook up farmers market bounty is to add it to the top of individual grilled pizzas. Just announcing that we’re having pizza for dinner immediately gives my kids something to anticipate and look forward to. They are already excited to eat dinner – before they even know what will top the pizza.

Recently I sauteed 10 spring onions in a good 2 tablespoons of olive oil – with a little extra oil and a long slow sautee (about 10 minutes on medium-low heat) they become meltingly sweet. Plus the extra oil removes the step of brushing the pizza crusts with oil before adding the toppings. My super easy (no-rise, no-yeast) pizza crust is here: Corn, Onion & Ham Grilled Pizza.

Corn, Onion & Ham Grilled Pizza. (Photo courtesy Serena Ball)

Corn, Onion + Ham Grilled Pizza. (Photo courtesy Serena Ball)

Johanna M. Cook, Creator of 

A simple and fabulous recipe is a Watermelon with Feta drizzled with Balsamic Vinegar. People don’t think of putting these ingredients together, but it is an awesome combination that plays on the sweet fruit, salty cheese and flavorful tart balsamic vinegar. It’s a simple show stopper, for sure!

Nicole Brier, Modern Family Cooking

Tomatoes and corn – I wait all year for the perfect summer produce to arrive and those are two of my favorites. Combined with creamy ricotta and basil it is summer in a bite. Serve on grilled bread, a slice of multigrain baguette, even a cracker. You can find my recipe for it here.


Ricotta, Corn & Basil Crostini. {Photo courtesy Modern Family Cooking)

Melissa Graham, Founding Executive Director, Purple Asparagus

I love to combine farm fresh fruits and vegetables in usual ways. This recipe, Pear Squared Salad, is a perfect example and was inspired by a walk through the market.

Melissa, getting kids cooking through her work with Purple Asparagus.

Melissa, getting kids cooking through her work with Purple Asparagus.

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