In honor of the dwindling days of summer, this week’s roundup features a few recipes for farm stand favorites that take full advantage of the warm weather smorgasbord still available at local farmers’ markets. From Kale and Honeydew Summer Salad to Graffiti Eggplant with White Bean, Lemon and Basil Spread, each delectable dish is healthy, fresh, and full of season flavor.
- Roost layers Graffiti Eggplant with White Bean, Lemon & Basil Spread for a vegetarian meal you’ll lust over (pictured above).
- Honest Fare proves the versatility of leafy greens with Kale and Honeydew Summer Salad.
- Coconut meat, ginger, and a julienned green papaya salad form the basis for Golubka’s Vietnamese Summer Wraps.
- So Good and Tasty’s Lentil Veggie Salad is made hearty with potatoes, squash, and protein-packed lentils.
- The Wednesday Chef takes Jean-Georges Vongerichten’s recipe for Roasted Corn with Manchego and Lime and makes it her own by substituting Turkish red pepper for jalapeño and doubling the lime juice.
- Earthy, crunchy, and light, Green Kitchen Stories’ Beetroot, Zucchini & Apple Salad is the perfect vegetarian creation for warm summer days.
- My New Roots’ ups the ante on string beans with her Tarragon String Bean Salad made with roasted hazelnuts, feta, and homemade maple mustard vinaigrette.
