5 Meals to Make With Your Farmers Market Haul

Welcome to Forkcast—our weekly meal plan with 5 recipes, a grocery checklist, and tricks to preserve dinner simple. This week’s lineup comes from dwelling prepare dinner Christen Vidanovic, who’s all about taking advantage of summer season produce.

By the start of July, I’m normally fairly settled in my summer season routines: barefoot within the grass, flipping one thing on the grill, and waving to pals pulling up with drinks and youngsters in tow. It’s the sort of month the place the traces between weekday and weekend blur—camp days soften into sundown picnics, and dinner is normally on the deck.

In the course of the peak of summer season, the farmers market isn’t an errand—it’s an journey. I come dwelling with armfuls of stone fruit and herbs, zucchini and tomatoes, typically with out a plan. That’s the spirit this week’s meal plan faucets into: versatile, flavorful dishes that allow the season shine, whether or not you’re cooking for one or feeding a crowd. There’s a mixture of grill-friendly dinners, low-effort lunch concepts, and a pair candy methods to take advantage of all that summer season fruit.

Breakfast: Caramelized Peach Pancakes

A satisfying strategy to begin the day. Prep the peaches forward so all you need to do is pour and flip.

Lunch: Grilled Zucchini Orzo

Good for a picnic or a sunny stoop lunch. Grill the veggies with dinner the night time earlier than and lunch mainly makes itself.

Dinner 1: Shrimp Tacos with Charred Corn & Peach Salsa

Juicy grilled shrimp meets candy corn and peach salsa in a taco that tastes like a summer season social gathering. Margaritas are optionally available.

Dinner 2: Tomato Salad with Grilled Corn, Feta & Hazelnuts

A no-cook stunner. Grill your corn forward, then toss the whole lot collectively for a lightweight however satisfying dinner. Prime with rotisserie rooster or a soft-boiled egg to make it a meal.

Dessert: Summer time Skillet Cobbler

Effervescent summer season fruit beneath a biscuit-y topping, baked in a single pan. Use no matter fruit you’ve acquired available.

Produce

• 6–8 peaches (4 for pancakes + salsa, 2–4 for cobbler)

• 4 medium zucchini (3 for orzo + 1 for hash or fritters)

• 4 ears of corn (2 for tacos, 2 for salad)

• 4 medium tomatoes (for salad)

• 1 small eggplant (optionally available addition to grill)

• 2 summer season squash (optionally available, grill for lunch bowls)

• 1 head garlic

• 2 medium onions (1 for salsa, 1 for normal use)

• 3 limes (for salsa + dressing)

• 2 jalapeños (for salsa)

• 1 bunch recent mint (for salad + optionally available hash)

• 1 bunch recent basil

• 1 bunch recent parsley

• Optionally available: ½ lb tomatillos (for further salsa prep)

Dairy & Eggs

• 1 dozen eggs

• 8 oz feta cheese

• 1 stick unsalted butter (for pancakes + cobbler)

Meat & Fish

• 1½ lbs shrimp, peeled and deveined (for tacos)

• Optionally available: Rotisserie rooster or ½ lb steak (for topping salad)

Pantry

• 1 lb orzo or different small pasta

• Olive oil (at the least ½ cup)

• Vinegar (white wine or apple cider, for dressing)

• Pantry spices: cumin, chili flakes, cinnamon, sugar, baking powder

• ½ cup hazelnuts (for salad)

• All-purpose flour (for pancakes + cobbler)

• Brown sugar or uncooked sugar (for cobbler topping)

• 1 package deal small tortillas (8–10 rely)

1. Grill as soon as, eat twice:

Grill further zucchini, corn, and summer season squash when you’re cooking dinner—these veggies develop into the bottom for salads, orzo, or perhaps a breakfast hash later within the week.

2. Leftover love

Additional grilled veggies can get tossed with pasta, stuffed into quesadillas, or blitzed right into a French dressing.

3. Stretch your staples

Use tortillas for tacos, then flip extras into lunch quesadillas or veggie chilaquiles.

4. Salsa good

Make one massive batch of salsa (just like the charred peach + corn model), and use it as a topping for tacos, eggs, and even grilled meat later within the week.

5. Want a facet?

Strive these Zucchini-Corn Fritters with Spicy Yogurt Dipping Sauce alongside the Tomato Salad with Grilled Corn, Feta & Hazelnuts. Crisp, golden, and filled with summer season taste.