Take advantage of summer’s vibrant bounty from farmers' markets, local farm stands, or even your own backyard with these delicious recipes.
Nothing screams summer in the South more than plump, juicy heirloom tomatoes. Although these larger, colorful tomatoes have
become more popular and readily available in recent years, they are still at their peak in the summer months. This simple
salad of basil, pine nuts, and a light dressing showcases the true flavors of this unique fruit.
Recipe: Heirloom Tomato Salad With Fresh Lady Peas
More Fresh Tomato Recipes
Don’t worry if you don’t know how to properly prepare an artichoke; this recipe is quick and easy and avoids the leaves and
thistles. The cornmeal-battered chokes, which are the heart of the vegetable, turn out crunchy on the outside and tender on
the inside. Serve with fresh Basil Mayonnaise or ranch dressing for dipping.
Recipe: Cornmeal-Fried Artichokes
How to Prep an Artichoke
This quiche-like pie uses two of summer’s showstoppers— tomatoes and basil–mixed with gooey mozzarella and ham for a combination
of savory and sweet. This dish is perfect for an afternoon brunch or lunch outdoors.
Recipe: Ham-and-Tomato Pie
Watermelons are a classic summer road stand fruit that sometimes goes to waste because they are so large. Make use of your
leftover watermelon slices and cool down from the heat with this fresh, tangy summer sipper.
Freshly picked summer green beans have great texture that creates the perfect snap in each bite of this shrimp salad. Parmesan
and bacon add a rich saltiness that flavors the beans and the shrimp. Serve over hot, crusty cornbread.
Recipe: Grilled Shrimp-and-Green Bean Salad
Forget the can and make of use of fresh summer corn in this soup. The lump crabmeat is worth the splurge, but you can substitute
shrimp if desired. Jalapeño and green bell peppers give it a hint of spice while the creamy base creates a nice balance. Garnish
with chopped, crispy bacon, corn kernels, and cilantro for a delicious meal in a bowl.
Recipe: Corn-and-Crab Chowder
Cooking with Fresh-Cut Sweet Corn
Once you try this grilled chicken recipe with chopped macadamia, Mustard Sauce and Mango Salsa, chicken will never be the same. Juicy mango chunks mixed with cilantro, lime juice, and red onions create a Latin-inspired
topping that adds a variety of flavors to ordinary chicken breasts. You can add or substitute pineapple in the salsa if preferred.
Crowder peas, also known as cowpeas, are hearty and packed with protein. Combined with sweet corn, chopped onions, and bell
peppers, they make a great addition to this popular Southern side dish. Serve at a family barbecue or picnic on a warm summer
Recipe: Crowder Pea Succotash
Summer squash casserole is the most versatile Southern side dish. It pairs well with everything from fried chicken at a summertime
Sunday lunch to roast turkey at Thanksgiving.
Simple yet elegant, these sweet and salty confections are sure to impress your guests at a party. A hint of salt added to
melted caramel creates a wonderful flavor combination on top of one of summer’s best fruits. Cover with chopped mixed nuts
for an extra crunch and beautiful presentation.
Recipe: Salted Caramel Strawberries
More Strawberry Recipes
Although okra is commonly used in gumbos and stews, the grill can also bring out its flavor without making it too slimy. The
tangy, garlic-infused Lemon-Basil Dipping Sauce is a wonderful partner for this side vegetable dish.
Recipe: Peppery Grilled Okra With Lemon-Basil Dipping Sauce
Our Best Okra Recipes
These sweet, smoky kabobs caramelize to perfection on the grill. Juicy plums and tomatoes, crunchy red onions, and chunks
of pork will create a myriad of flavor combinations. Use green zebra tomatoes, an heirloom most available in the summer, as
a specialty ingredient for this dish.
Recipe: Molasses-Balsamic Pork Kabobs With Green Tomatoes and Plums
You can’t have a complete summer without ripe, juicy peaches. Here our favorite fuzzy fruit is kicked up a notch by throwing
it on the grill and then layering it with slices of creamy mozzarella. A peach-puréed dressing with lime juice, green onions,
honey, and cumin is the ultimate kicker to this knockout salad.
Recipe: Grilled Peach-and-Mozzarella Salad
Fresh Summer Peach Recipes
Oaxaca is a region of Mexico where they have learned to take an already delicious summer vegetable and make it taste even
better. Slather the cobs with a rich sour cream and mayonnaise mixture, season with spicy chili powder and salty Parmesan
cheese, and then throw them on the grill. Finish off the corn with a squeeze of lime juice for a unique union of Mexican flavors.
Recipe: Grilled Corn in the Style of Oaxaca
Flaky piecrust envelops luscious plums for a crisp yet juicy summer dessert. The ripest plums might cause juices to ooze out
the sides of the tart but will make the succulent dessert look that much more appealing. Before baking, sprinkle the tart
and dough with coarse sugar for a professional finish.
Recipe: Rustic Plum Tart
Terrific flavors from the garden and grill come together in this twist on a New Orleans favorite. Served in smaller portions,
it also makes a great first course.
Reader Mary Ann Upchurch from Hominy, Oklahoma, inspired these sandwiches, named after her mother’s home state. A favorite
summer comfort food, the griddle cakes her mom made were sandwiched with sliced tomato and Vidalia onion.
Recipe: Arkansas Tomato Sandwiches
Spicy bits of hickory-smoked sausage kick up the heat in Okra-and-Corn Maque Choux. We liked the dish so much that the recipe
was featured on our magazine cover.
Recipe: Okra-and-Corn Maque Choux
Spread pesto and fresh veggies and cheeses on a prebaked pizza crust for a simple, fresh meal.
Tip: 1 medium-size ear of fresh corn yields about 1⁄2 cup kernels.
Recipe: Tomato-and-Corn Pizza
The salty crunch of Fried Okra Tacos puts Tex-Mex takeout to shame. A sprinkling of sugar in the cornmeal coating caramelizes
as the okra cooks, creating a crisp, golden crust.
Recipe: Fried Okra Tacos
Cook the pasta al dente (1 or 2 minutes shorter than package directions specify) so it holds its shape when tossed with the
vegetables and vinaigrette. Ripe for riffs, the salad is also delicious with cheese-filled tortellini.
Try this cooler with gin, vodka, rum, or tequila.
Chop the veggies as finely or coarsely as you like; spoon over grilled meat.
Tomatoes, meet a new best friend.
Slice the cucumbers just until you reach the seeds, but no farther or the noodles become raggedy. Pair with fish or shrimp.
Pepitas, goat cheese, and homemade Salsa Verde jazz up this simple veggie.
One bite of these Fried Zucchini Straws and you'll be hooked.
This refreshing soup is full of fresh flavors. Make ahead and store up to 2 days.
This frittata makes a stunning presentation when plated. Fresh summer flavor abounds in every bite.
Store precooked okra in the fridge in a zip-top plastic bag. Wash just before using.
Two Southern favorites come together to create one delicious recipe.
Take fried okra to the next level with these Spicy Okra Fries.
While traditional, the spices are not crucial. Salt and pepper will work just fine.
Shrub cocktails get their tart pucker from vinegar.
Recipe: Mint-Champagne Shrub
Try this chunky pesto riff as a sauce on fish or pork, tossed with cellophane or vermicelli noodles, or stirred into chicken
This creamier cousin of sorbet makes a perfect palate cleanser. You can also scoop it into a glass or paper cone and top with
a glug of rum or bourbon for a play on a frozen mint julep.
Use it on any salad, though it's particularly good on tomato salad.
Blister and burst tomatoes under the broiler to hide imperfections and concentrate flavor. Use extras to fill omelets or sandwiches.
This seasonal recipe combines the sharp flavors of red pepper, red onion, and crumbly blue cheese with hearty helping of fresh
Squeezing the zucchini in paper towels helps remove excess water for a crisp, latke-like crust.
Run a knife along just-cut cobs to catch sweet corn milk in a bowl. It'll add flavor and creamy texture.
Our Farmers Market Cookbook is filled with more fresh produce recipes, divided into four chapters—Spring Recipes, Summer's Bounty, Autumn Harvest, and
Winter Storehouse. The book also walks you through the farmers market experience and provides a Fresh Produce & Herb Primer
with all the tips you need for selecting the best produce.