Sizzling Summer Recipes for National Fresh Veggies Day!
Stop in to Farmview and check out our organic and local selections. Choose from local sweet corn, cucumbers, squash, onions, tomatoes and more!
These dishes are packed with flavor and are 100% vegetarian. That’s right, there’s no meat. But, you and your family won’t even miss it!
- 6 ears of corn, husk and silk removed
- 2 tbsp. melted butter
- 2 tbsp. lime juice, freshly squeezed
- 1/2 tsp. chili powder
- 1 tbsp. chopped cilantro
- 1/2 cup crumbled queso fresco*
- 1/4 tsp. salt (or to taste)
In a large pot, bring water to a boil. Boil the corn for 3 minutes, then remove and allow to cool slightly so that it can be handled. Cut kernels off the cob into a large bowl. Set aside.
In a small bowl, whisk together butter, lime juice, chili powder, and chopped cilantro. Pour the chili lime mixture over the corn and mix to coat.
Add the crumbled queso freso and stir. Season with salt to taste.
Serve at room temperature. Refrigerate leftovers.
*Lovely Little Kitchen
- 1 zucchini, sliced into 1/4-inch-thick slices
- 1 small eggplant, diagonally sliced into ¼-inch slices
- 1 red bell pepper, stemmed, seeded and quartered
- 1 small red onion, sliced into ¼-inch rounds
- 2 tbsp. extra virgin olive oil
- 1 tsp. fine grain salt
- 2 cups grated cheese (Monterey Jack is the best)
- 4 large tortillas (or 8 small tortillas)
- 4 tbsp. kale pesto, (see recipe below)
- 2 tsp. butter, divided
- Ground black pepper to taste
- Freshly chopped parsley (or cilantro)
Place vegetables on a large platter, drizzle with two tbsp. of olive oil and season with salt and pepper.
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).
Grill vegetables, turning frequently, until tender and slightly charred, about 4 minutes for the onion and 7 minutes for the eggplant, zucchini and red bell pepper.
Transfer vegetables to a cutting board and let cool for about 5 minutes. Cut into 1 1/2-inch pieces and set aside.
In a large skillet sizzle 1/2 tsp. of butter over medium-low heat.
Lay a tortilla, then build the quesadillas by spreading 1 tbsp. of pesto, then adding some grated cheese on the tortilla, and then arranging some of the grilled veggies. Sprinkle a little more grated cheese and top with a second tortilla.
When the tortilla is golden, carefully flip the quesadilla to the other side, adding another 1/2 teaspoon butter to the skillet at the same time. Continue cooking until the second side is golden.
Repeat with the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve with delicious kale pesto.
- 2 cups packed torn kale leaves, stems removed
- 1 cup packed fresh basil leaves
- 1 tsp sea salt
- 1/4 cup extra virgin olive oil
- 1/4 cup toasted walnuts
- 4 cloves garlic, chopped
- 1/2 cup grated Parmesan cheese
In a food processor, combine the kale leaves, basil leaves and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta or serve on veggie quesadillas and serve immediately.
*The Iron You
- 1 2/3 cups red bell peppers, chopped
- 2 cups carrots, chopped
- 1 1/3 cups yellow bell peppers, chopped
- 1 2/3 cups zucchini, chopped
- 1 cup broccoli florets
- 1 cup red onions, chopped
- 1 tbsp. thyme, dried
- Balsamic vinegar to taste
Preheat the oven to 390 degrees. Place the chopped vegetables onto a baking sheet, and add the thyme and balsamic vinegar to taste. Bake for about 25 minutes, or until the vegetables are cooked through.
*Simple Vegan Blog
Head over to Farmview Market to stock up on your summer favorites, and try out our sizzling summer vegetable recipes.