55 Summer Farmers Market Recipes

Anyone else go overboard while browsing the farmers market? Suddenly I realize my tote bags are packed, and somehow I have to lug a watermelon to the car. If you're in the same boat, no worries. We've got plenty of savory and sweet recipes for your summer produce.

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Grilled Peach, Rice & Arugula Salad

This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate “tastes like summer” salad booster. —Lauren Wyler, Dripping Springs, Texas

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Heirloom Tomato Galette with Pecorino

I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. —Jessica Chang, Playa Vista, California
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Rhubarb Upside-Down Cake

I’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York
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Fresh Sugar Snap Pea Salad

We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. —Courtney Stultz, Weir, Kansas
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Blueberry-Dijon Chicken

Blueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. —Susan Marshall, Colorado Springs, Colorado
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Flamboyant Flamenco Summer Salad

I came up with this salad simply by choosing the best-looking vegetables at a local farmers market—the colors are so beautiful! Turn it into a full vegetarian meal by adding roasted garbanzo beans or cooked white beans as protein. —Crystal Schlueter, Northglenn, Colorado
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Sausage Ratatouille

You’ll feel like a great chef when you serve this veggie-packed dish party guests will rave about. Don’t let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. —Janine Freeman, Blaine, Washington
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Vibrant Black-Eyed Pea Salad

My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Charleston, South Carolina
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Farmers Market Enchiladas

These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute with whatever vegetables you have from your garden: yellow summer squash, eggplant and corn—all taste great! —Elisabeth Larsen, Pleasant Grv, Utah
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Cherry-Almond Streusel Tart

Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. —Marion Lee, Mount Hope, Ontario
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Sausage and Swiss Chard Pasta

I whipped up lunch with fresh produce from the farmers market, and the result was amazing. The pasta absorbs the cooking liquid quickly, so serve immediately to guarantee the best texture. —Kate Stiltner, Grand Rapids, Michigan
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Freezer Sweet Corn

People ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. —Judy Oudekerk, St. Michael, Minnesota
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Cucumber-Stuffed Cherry Tomatoes

Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
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Zucchini Pizza Casserole

My husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota
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Watermelon and Spinach Salad

Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii
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Iva's Peach Cobbler

My mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, Idaho
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Balsamic Three-Bean Salad

Here's my little girl's favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma
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Raspberry Peach Jam

When my jam won a first-place pink ribbon at our local county fair, I was overjoyed but it's not the highest compliment that recipe has received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! —Patricia Larsen, Leslieville, Alberta
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Buttery Horseradish Corn on the Cob

For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
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Grilled Sausages with Summer Vegetables

After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio
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Sweet & Sour Squash Salad

This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas
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Blueberry Pie with Graham Cracker Crust

We live in blueberry country, and this pie is a perfect way to showcase these luscious berries. A neighbor first made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. —R. Ricks, Kalamazoo, Michigan
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Refreshing Rhubarb Ice Cream

No matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
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Dill Garden Salad

I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania
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Farmers Market Pasta

When we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. —Wendy Ball, Battle Creek, Michigan
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Spinach-Basil Pesto

Toss this rich, garlicky pesto with pasta or use as a spread. It also freezes well for fresh flavor over the winter. —Jaye Beeler, Grand Rapids, Michigan
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Refrigerator Garden Pickles

Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
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Peach Smoothie

Whip up this creamy peach smoothie as a refreshing and nutritious snack or a quick chilled breakfast. Because you can use frozen fruit, you don't have to wait until peaches are in season to enjoy this delicious smoothie. —Martha Polasek, Markham, Texas
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Tomatoes with Buttermilk Vinaigrette

We make the most of tomatoes when they are in season and plentiful, and I love an old-fashioned homemade dressing with summery taste. —Judith Foreman, Alexandria, Virginia
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Grilled Nectarine & Cheese Crostini

At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California
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Jumbleberry Crumble

A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It’s especially wonderful served warm or with a dollop of creamy whipped topping. —Mary Ann Dell, Phoenixville, Pennsylvania
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Garden-Stuffed Zucchini Boats

Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases—just grab your favorite garden goodies and add any spices or mix-ins you like. —Janie Zirbser, Mullica Hill, New Jersey
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Colorful Corn Salsa

This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. —Nancy Horsburgh, Everett, Ontario
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Heirloom Tomato & Zucchini Salad

Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
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Blueberry-Rhubarb Crumble

A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana
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Strawberry Watermelon Slush

We like to relax on the back porch with glasses of my slush after a long, hot day. Strawberries and watermelon blend up with lemon juice and sugar for an instant refresher. —Patty Howse, Great Falls, Montana
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Teriyaki Shish Kabobs

When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida
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Raspberry Custard Kuchen

Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
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Stuffed Sweet Onions with Bacon

This unexpected side dish is perfect to serve alongside grilled steak or pork chops. Even if you're not an onion fan, the low heat and long cooking time of this dish mellows and sweetens the sometimes sharp raw onion flavors that many dislike.—Erin Chilcoat, Smithtown, New York
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Grilled Pork with Avocado Salsa

I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania
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Colorful Quinoa Salad

My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario
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Yellow Squash & Watermelon Salad

I always like to bring this healthy option to parties and potlucks, and people seem to really appreciate that. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois
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Spicy Chunky Salsa

Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington
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Grilled Garden Veggie Pizza

Pile on the veggies—the crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. —Diane Halferty, Corpus Christi, Texas
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Mediterranean Cobb Salad

I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like the classic Cobb salad. I've replaced typical chicken with crunchy falafel that's just as satisfying. —Jenn Tidwell, Fair Oaks, California
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Grilled Honey-Balsamic Glazed Fruit

One summer my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good I'm always tempted to eat the whole batch. —Kristin Van Dyken, West Richland, Washington
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Balsamic Green Bean Salad

Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
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Blueberry-Blackberry Rustic Tart

My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. —Priscilla Gilbert, Indian Harbour Beach, Florida
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Raspberry Pie Squares

Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. —Taste of Home Test Kitchen
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Corn with Cilantro-Lime Butter

I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
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Zucchini Cupcakes

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
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Crisp Cucumber Salsa

Here's a fantastic way to use cucumbers. You'll love the creamy and crunchy texture and super fresh flavors. —Charlene Skjerven, Hoolpe, North Dakota
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Minty Watermelon-Cucumber Salad

Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
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Quick Watermelon Cooler

Summer means cooling off with a slice of watermelon and a glass of cold lemonade. This combines two favorites in one. —Darlene Brenden, Salem, Oregon
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Georgia Peach Ice Cream

My state is well known for growing amazing peaches. This ice cream has been a family favorite for more than 50 years! —Marguerite Ethridge, Americus, Georgia