3 Deliciously Easy Vegetarian Recipes for Your Summer Table
During the summer months, we’re often busy working or playing from sun-up to sun-down, and the humid summer heat can sometimes steal our appetite. At Farmview Market, we have a large selection of fresh, seasonal, locally sourced fruits and vegetables to create refreshing and nutritious vegetarian meals to fuel your body.
There are select varieties sold daily in the Grocery as well as additional varieties sold each Saturday morning at our weekly Farmers Market. Stock up on fresh vegetables here each week to complete your easy vegetarian recipes and favorite summer meals.
In addition to fresh vegetables supplied from local farmers, we also carry a multitude of heirloom seeds by Brim Seed Company so that you may supplement some of your shopping with a vegetable garden from home. After all, heirlooms are the key to superior taste and nutrition! Try these three delicious and easy vegetarian recipes to set your summer table and to enjoy the delicious and nutritious flavors of the summer harvest.
Recipe via She Likes Food
1 head Cauliflower
1 1/4 cup Chickpeas, cooked
1 tsp Olive oil
10-12 Corn tortillas
8 tsp. BBQ Rub (We carry many local, award-winning brands at Farmview)
Sliced jalapenos optional
1 14 oz. bag of coleslaw mix (Or 6 – 7 cups of thinly chopped cabbage and carrots)
1/2 cup Mayonnaise
1/2 tsp. Dijon mustard
1/2 tsp. Maple syrup
1 1/2 tsp. Apple cider vinegar
1/4 tsp. Celery salt
1 pinch Black pepper
1 tsp. Water
1 Lime, juiced
Pre-heat oven to 375 degrees.
First, make the slaw: In a medium sized bowl add all the slaw dressing ingredients. Mix ingredients together until a creamy sauce has formed. In a large bowl, add the cabbage mixture and pour dressing over. Mix until everything is combined. Place in the refrigerator until ready to use.
In a small bowl or jar, add all the BBQ rub ingredients and mix together.
Separate the cauliflower florets and chop them into bite-size pieces. Place florets and chickpeas onto a large pan, drizzle with olive oil, and sprinkle with BBQ rub. Depending on the size of your head of cauliflower you may not need to use all the rub. Toss everything together with your hands so that cauliflower and chickpeas are coated with the rub. Place the pan in the oven and bake for about 25 minutes, flipping once.
If desired, warm up corn tortillas on the stove or in the oven. Add about 1/4 cup of cauliflower and chickpeas to each taco and top with a few tablespoons of slaw. Top with sliced jalapenos if desired. Enjoy!
Recipe via Cookie and Kate
2 Spaghetti squash
2 tbsp. + 1 tsp. Extra-virgin olive oil, divided
1 can (15 oz.) Chickpeas, rinsed and drained (Or 1 1/2 cups cooked chickpeas)
1 Red bell pepper, chopped
1/3 cup Red onion, chopped (about 1/2 small onion)
1/4 cup Kalamata olives, thinly sliced
2 tbsp. Fresh basil and/or parsley, chopped (plus extra for garnish)
1 clove Garlic, pressed or minced
1 tbsp. Lemon juice
1/4 tsp Salt
Sprinkle of crumbled feta cheese or grated Parmesan for garnish
1/4 cup Pepitas (hulled pumpkin seeds)*
1/2 cup Fresh basil leaves
1/2 cup Fresh flat-leaf parsley leaves
2 tbsp. Lemon juice
2 tbsp. Water
1/4 tsp. Salt
1/4 cup Extra-virgin olive oil
To prepare the spaghetti squash, preheat the oven to 400 degrees and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half. Repeat with the other squash.
Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle each squash half with 1 tsp. olive oil and rub it all over the inside and outside of the squash, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 40 to 60 minutes, until the interiors are easily pierced through with a fork.
Meanwhile, to prepare the chickpea salad, combine chickpeas, bell pepper, onion, olives, chopped basil and/or parsley, garlic, lemon juice, remaining 1 tbsp. olive oil and salt. Stir to combine. Taste, and add more lemon juice or salt if necessary. Set aside.
To prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour the pepitas into a food processor and let them cool for a few minutes. Then, add the fresh basil, parsley, lemon juice, water and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce. Transfer the pesto to a small bowl for serving.
To assemble, use a fork to fluff up the squash and make it easier to eat. Then divide the chickpea salad between the squash “bowls” and top each one with a generous drizzle of pesto. Finish with a sprinkle of chopped herbs and cheese, if desired. Serve immediately. Leftovers keep well for about 3 days; if you plan to have leftovers, store the pesto separately and top the squash with it just before serving.
Recipe via Oh My Veggies
2 tbsp. Extra virgin olive oil, plus extra for brushing
2 ears Fresh corn, husked
1 large Poblano pepper
1/2 small Red onion, peeled
3 tbsp. Lemon juice (about 1 lemon)
3 tbsp. White wine vinegar
1/4 tsp. Salt
1/4 tsp. Black pepper
8 oz. Romaine lettuce, chopped
1 pint Cherry tomatoes, halved
1 Avocado, pitted and diced
1/2 cup Fresh basil leaves
1/2 large Sourdough baguette, cut into 1-inch slices
Prepare a barbecue grill or grill pan to medium heat and it brush with oil. Lightly brush the corn, poblano pepper and onion with oil, and then place them on the grill and cook for about 8-10 minutes, rotating every 2 minutes or so.
Meanwhile, in a measuring cup or small bowl, make the dressing by whisking together the lemon juice, vinegar, 2 tbsp. of olive oil, salt, and pepper. Set aside.
In a large bowl, add the romaine lettuce, halved cherry tomatoes, diced avocado, and fresh basil, and then set aside.
Once the vegetables are evenly cooked on each side, remove them from the heat and set aside. Allow the vegetables to cool for a few minutes before handling. Using a sharp knife, slice the corn off of the cob and chop the red onion. Add the corn and onion to the large bowl with the lettuce. Slice the poblano pepper away from the core, and remove the seeds and any overly charred parts from the skin. Chop the pepper and add to the bowl as well.
Lightly brush the bread with olive oil then cook on the grill or grill pan over medium heat for a few minutes on each side, until golden. Chop the bread into cubes then add them to the bowl. Pour the dressing over top and toss everything together. Serve warm and enjoy!
There are select varieties sold daily in the Grocery as well as additional varieties sold each Saturday morning at our weekly Farmers Market. Stock up on fresh vegetables here each week to complete your easy vegetarian recipes and favorite summer meals.
In addition to fresh vegetables supplied from local farmers, we also carry a multitude of heirloom seeds by Brim Seed Company so that you may supplement some of your shopping with a vegetable garden from home. After all, heirlooms are the key to superior taste and nutrition! Try these three delicious and easy vegetarian recipes to set your summer table and to enjoy the delicious and nutritious flavors of the summer harvest.
Easy Vegetarian Recipes with Georgia Grown Vegetables:
Recipe via She Likes FoodBBQ Cauliflower and Chickpea Tacos with Creamy Lime Slaw
Ingredients:
1 head Cauliflower
1 1/4 cup Chickpeas, cooked
1 tsp Olive oil
10-12 Corn tortillas
8 tsp. BBQ Rub (We carry many local, award-winning brands at Farmview)
Sliced jalapenos optional
Ingredients for Slaw:
1 14 oz. bag of coleslaw mix (Or 6 – 7 cups of thinly chopped cabbage and carrots)
1/2 cup Mayonnaise
1/2 tsp. Dijon mustard
1/2 tsp. Maple syrup
1 1/2 tsp. Apple cider vinegar
1/4 tsp. Celery salt
1 pinch Black pepper
1 tsp. Water
1 Lime, juiced
Directions:
Pre-heat oven to 375 degrees.
First, make the slaw: In a medium sized bowl add all the slaw dressing ingredients. Mix ingredients together until a creamy sauce has formed. In a large bowl, add the cabbage mixture and pour dressing over. Mix until everything is combined. Place in the refrigerator until ready to use.
In a small bowl or jar, add all the BBQ rub ingredients and mix together.
Separate the cauliflower florets and chop them into bite-size pieces. Place florets and chickpeas onto a large pan, drizzle with olive oil, and sprinkle with BBQ rub. Depending on the size of your head of cauliflower you may not need to use all the rub. Toss everything together with your hands so that cauliflower and chickpeas are coated with the rub. Place the pan in the oven and bake for about 25 minutes, flipping once.
If desired, warm up corn tortillas on the stove or in the oven. Add about 1/4 cup of cauliflower and chickpeas to each taco and top with a few tablespoons of slaw. Top with sliced jalapenos if desired. Enjoy!
Recipe via Cookie and KateMediterranean Spaghetti Squash Bowl
Ingredients:
2 Spaghetti squash
2 tbsp. + 1 tsp. Extra-virgin olive oil, divided
1 can (15 oz.) Chickpeas, rinsed and drained (Or 1 1/2 cups cooked chickpeas)
1 Red bell pepper, chopped
1/3 cup Red onion, chopped (about 1/2 small onion)
1/4 cup Kalamata olives, thinly sliced
2 tbsp. Fresh basil and/or parsley, chopped (plus extra for garnish)
1 clove Garlic, pressed or minced
1 tbsp. Lemon juice
1/4 tsp Salt
Sprinkle of crumbled feta cheese or grated Parmesan for garnish
Ingredients for Parsley-Basil Pesto:
1/4 cup Pepitas (hulled pumpkin seeds)*
1/2 cup Fresh basil leaves
1/2 cup Fresh flat-leaf parsley leaves
2 tbsp. Lemon juice
2 tbsp. Water
1/4 tsp. Salt
1/4 cup Extra-virgin olive oil
Directions:
To prepare the spaghetti squash, preheat the oven to 400 degrees and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half. Repeat with the other squash.
Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle each squash half with 1 tsp. olive oil and rub it all over the inside and outside of the squash, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 40 to 60 minutes, until the interiors are easily pierced through with a fork.
Meanwhile, to prepare the chickpea salad, combine chickpeas, bell pepper, onion, olives, chopped basil and/or parsley, garlic, lemon juice, remaining 1 tbsp. olive oil and salt. Stir to combine. Taste, and add more lemon juice or salt if necessary. Set aside.
To prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour the pepitas into a food processor and let them cool for a few minutes. Then, add the fresh basil, parsley, lemon juice, water and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce. Transfer the pesto to a small bowl for serving.
To assemble, use a fork to fluff up the squash and make it easier to eat. Then divide the chickpea salad between the squash “bowls” and top each one with a generous drizzle of pesto. Finish with a sprinkle of chopped herbs and cheese, if desired. Serve immediately. Leftovers keep well for about 3 days; if you plan to have leftovers, store the pesto separately and top the squash with it just before serving.
Recipe via Oh My VeggiesGrilled Corn Poblano Panzanella Salad
Ingredients:
2 tbsp. Extra virgin olive oil, plus extra for brushing
2 ears Fresh corn, husked
1 large Poblano pepper
1/2 small Red onion, peeled
3 tbsp. Lemon juice (about 1 lemon)
3 tbsp. White wine vinegar
1/4 tsp. Salt
1/4 tsp. Black pepper
8 oz. Romaine lettuce, chopped
1 pint Cherry tomatoes, halved
1 Avocado, pitted and diced
1/2 cup Fresh basil leaves
1/2 large Sourdough baguette, cut into 1-inch slices
Directions:
Prepare a barbecue grill or grill pan to medium heat and it brush with oil. Lightly brush the corn, poblano pepper and onion with oil, and then place them on the grill and cook for about 8-10 minutes, rotating every 2 minutes or so.
Meanwhile, in a measuring cup or small bowl, make the dressing by whisking together the lemon juice, vinegar, 2 tbsp. of olive oil, salt, and pepper. Set aside.
In a large bowl, add the romaine lettuce, halved cherry tomatoes, diced avocado, and fresh basil, and then set aside.
Once the vegetables are evenly cooked on each side, remove them from the heat and set aside. Allow the vegetables to cool for a few minutes before handling. Using a sharp knife, slice the corn off of the cob and chop the red onion. Add the corn and onion to the large bowl with the lettuce. Slice the poblano pepper away from the core, and remove the seeds and any overly charred parts from the skin. Chop the pepper and add to the bowl as well.
Lightly brush the bread with olive oil then cook on the grill or grill pan over medium heat for a few minutes on each side, until golden. Chop the bread into cubes then add them to the bowl. Pour the dressing over top and toss everything together. Serve warm and enjoy!