A farmers’ market is a place where farmers sell their products directly to consumers. Ultra-fresh produce, pastured meat and eggs, artisan cheeses, hand-harvested honey and other fresh, small-batch foods are the hallmark of the best farmers’ markets. With farmers’ markets overflowing with the best of the season’s produce—corn on the cob, tomatoes, squash, stone fruit and more, all at the absolute peak of their ripeness—it’s easy to pull together an elegant, satisfying dinner menu that showcases the summer’s bounty.
If you know a bit of what to expect when you get to the farmers’ market, making decisions at each stall is much easier. Learn what grows in your area and talk to the growers about what will be coming to market in upcoming weeks. In the US, find your local farmers’ markets from United States Department of Agriculture
- Markets tend to be less crowded right when they open or just before they close. For the best selection, go to the farmers’ market early in the day. The best goods go first. Popular-but-limited items may even sell out before the day is done. For the best deals, go to the farmers’ market late in the day. Farmers and other vendors often prefer to discount products instead of loading them back up and taking them home.
- Some farmers’ market vendors offer bags, but they tend to be thin and flimsy plastic ones that can break under the pressure of any substantial produce purchase. Make sure everything gets home from the farmers’ market by bringing your own sturdy canvas or nylon bags.
- Although vendors will make change, purchases will go easier and faster if you have small bills with you. Most farmers only take cash at the market.
- If you find a vegetable that’s new to you and want to give it a try, ask the farmer how to prepare it. For the best tips specifically ask how they like to eat it.
Summer Squash Salad with Arugula, Feta and Herbs
- 3 tablespoons lemon juice
- 4 tablespoons extra-virgin olive oil
- 1 lemon
- 3 summer squash (medium-sized yellow or green, about 3-4 cups sliced squash)
- 6 ozs arugula leaves (baby, 3-4 handfuls)
- 1/2 cup chopped fresh herbs (basil, mint and parsley)
- 1/4 cup feta cheese crumbled
Zest the lemon and place the zest in a bowl or glass measuring cup. Squeeze the juice from the zested lemon to measure 3 tablespoons. Add lemon juice to the zest, then whisk in the olive oil.
Cut off the ends of the squash and cut in half lengthwise; then cut into very thin slices. Layer the sliced squash into a flat dish and pour 2/3 of the dressing over the squash and season with a generous amount of salt and fresh ground black pepper. Let squash marinate 15-30 minutes.
Wash baby arugula leaves and spin dry or dry with paper towels. Wash herbs of your choice and spin dry or dry with paper towels and coarsely chop them.
Combine arugula and herbs in bowl large enough to hold all the salad ingredients. Add marinated squash slices, toss to combine and taste to see if you want to add more dressing, salt or fresh ground black pepper. Arrange salad on individual salad plates, sprinkle each with 1 tablespoon crumbled feta cheese and serve.
Grilled Panzanella Salad
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- One 14 ounce loaf Italian bread
- 1 small red onion, peeled and quartered
- 4 medium tomatoes (1-1/2 lbs total), diced into 1-inch pieces
- 1 large seedless cucumber, diced into 1/2-inch pieces
- 1 large garlic clove, minced
- 1 cup packed basil leaves, roughly chopped
Heat a grill to medium-high heat.
In a large bowl, whisk together olive oil, vinegar, mustard, salt and pepper. Set aside.
Cut bread loaf in half crosswise, then cut each half lengthwise into four 1-inch-thick slices, for a total of 8 slices. Brush slices lightly with olive oil. Grill 2 minutes per side; set aside. Lightly brush onion quarters with olive oil. Grill 5 minutes; rotate and grill another 5 minutes. Cut bread slices into 1-inch cubes.
Cut onion quarters into thin slices. Toss bread, onion, tomatoes, cucumber, garlic and basil in the reserved dressing. Cover and let stand for 30 minutes to allow flavors to combine.
Green Tomatoes with Red Pepper Aioli
- 1/2 cup light mayonnaise
- 1/4 cup roasted red peppers, drained
- 1 large clove garlic, coarsely chopped
- 2 pounds firm green tomatoes
- 1/2 teaspoon salt
- 1/3 cup all-purpose flour
- 2 large eggs
- 2/3 cup yellow cornmeal
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon black pepper
- Pinch cayenne pepper
- 6 tablespoons canola oil, for sauteing
Combine mayonnaise, red peppers and garlic in a processor or blender. Process until well combined and fairly smooth, scraping down sides of the processor halfway through. Transfer to a small bowl. Refrigerate until serving.
Core tomatoes and cut a thin slice from the top and bottom of each and discard. Cut each tomato into three or four 1/4-inch-thick slices and dry on paper towels. Sprinkle with 1/8 teaspoon of the salt.
Combine flour and 1/8 teaspoon of the salt in a shallow dish. Lightly beat eggs in a second shallow dish. Whisk together cornmeal, Parmesan, remaining 1/4 teaspoon salt, the black pepper and cayenne in a third shallow dish.
Coat 1/3 of the tomato slices in the seasoned flour, followed by egg, then cornmeal mixture.
Heat oven to 200 degrees F.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the coated tomato slices and saute for 2 minutes. Carefully turn over the slices and saute an additional 2 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm in the oven.
Repeat, coating 1/3 of the tomato slices with seasoned flour, egg and cornmeal mixture. Add 2 more tablespoons of the oil to skillet and saute as directed above. Repeat with the last batch of tomatoes and oil. Serve tomatoes warm with the aioli on the side.
Grilled Shrimp and Bean Salad
Serve with cornbread, if desired.
- 8 (12-inch) skewers
- 2 pounds peeled, medium-size raw shrimp (21/25 count)
- Basil Vinaigrette, divided (see recipe below)
- 1 1/2 pounds fresh green beans, trimmed
- 6 cooked bacon slices, crumbled
- 1 1/3 cups (5 1/2 oz.) shredded Parmesan cheese
- 3/4 cup chopped roasted almonds
Soak wooden skewers in water to cover 30 minutes or use metal skewers.
Meanwhile, combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally.
Preheat outdoor grill to 350°F to 400°F (medium-high) heat.
Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.
Remove shrimp from the marinade, discarding marinade. Thread shrimp onto skewers.
Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Remove shrimp from the skewers and toss with green beans, crumbled bacon, Parmesan cheese, roasted almonds and remaining 3/4 cup Basil Vinaigrette.
- 1/2 cup chopped fresh basil
- 1/2 cup balsamic vinegar
- 4 large shallots, minced
- 3 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 teaspoon seasoned pepper
- 1/2 teaspoon salt
- 1 cup olive oil
Whisk together basil, balsamic vinegar, shallots, garlic, brown sugar, pepper and salt until blended. Gradually add olive oil, whisking constantly, until blended.
Torta Salata di Zucchine e Cipolle (Zucchini, Onion and Ricotta Pie)
A savory summer pie from Italy’s Piedmont region is made with zucchini and onions, but feel free to substitute with peppers, eggplant, squash—even tomatoes.
- 1/4 cup olive oil
- 2 cloves garlic, thinly sliced
- 1 shallot, thinly sliced
- 6 medium zucchini, thinly sliced
- 1/2 cup grated Pecorino cheese
- 1/2 cup ricotta cheese
- 1/2 cup roughly chopped parsley
- 4 eggs, beaten
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 3 tablespoons dried Italian seasoned bread crumbs
Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt and pepper.
Heat oven to 350°F. Grease a 10″ pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over the top and bake until golden on the top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.
Grilled Chicken and Vegetables
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh marjoram
- 1 teaspoon salt
- Olive oil cooking spray
- 1 red bell pepper, halved lengthwise, stemmed and seeded
- 1 small eggplant, cut into 1/2-inch-thick rounds
- 1 medium zucchini, halved lengthwise
- 4 plum tomatoes, halved lengthwise
- 1 medium red onion, cut into 1/2-inch-thick rounds
- 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon red-wine vinegar
Preheat outdoor grill to medium-high. Combine oil, basil, marjoram and salt in a small bowl. Reserve 1 tablespoon of the mixture in another small bowl; set aside.
Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with olive oil cooking spray. Grill the vegetables, turning once, until soft and lightly charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.
Rub the tablespoon of reserved herb mixture on both sides of the chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.
Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with the vinegar and the remaining herb mixture. Serve the grilled chicken over the vegetables.
Summer Berry Dessert
- 1/4 cup fresh mint, chopped
- 2 tablespoons sugar
- 1/2 (16-ounce) container organic strawberries, hulled and chopped
- 1 (6-ounce) container organic blackberries
- 1 (6-ounce) container organic blueberries
- 1 (6-ounce) container organic raspberries
Crush mint and sugar in a mortar and pestle until well-blended (or place sugar and mint in a blender or food processor and pulse until well-blended). Place mint-sugar in a large bowl and add strawberries, blackberries, blueberries and raspberries. Gently toss until evenly combined.
Let the fruit sit for an hour. The berries will release some of their juices and soften.
- 6 tablespoons chilled unsalted butter, cut into ½” cubes, divided
- 1 cup flour, plus more for baking dish
- 1/2 cup plus 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 lb Italian plums or other firm plums, pitted and cut into eighths
- 1/2 teaspoon ground cinnamon
Heat the oven to 400°F . Coat an 8″ x 8″ baking dish with cooking spray and dust with flour; set aside.
Whisk the together the 1 cup flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Add 4 tablespoons chilled butter and rub into flour mixture until pea-size pieces form.
Mix together milk, vanilla and egg in a small bowl; add to the flour mixture and stir with a wooden spoon until just combined.
Transfer dough to the prepared baking dish and spread over the bottom of the dish; arrange plum slices in rows on top of the dough.
Combine remaining 1/2 cup sugar and cinnamon and sprinkle over plums.
Melt remaining 2 tablespoons butter and drizzle over plums.
Bake until browned and bubbly, about 30 minutes. Let cool slightly before slicing and serving.
- Veggie Pesto Pasta (funfoodiefamily.com)
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- Salad Night (jovinacooksitalian.com)
- Grilled Vegetable and Hummus Tart (Gluten Free & Vegan) (beardandbonnet.com)
The concept of farm fresh food is gaining steam these days as Americans are looking at eating healthier. One way to accomplish this is by stocking fresh fruit and vegetables in your refrigerator. Farm fresh foods are superior to food that you purchase from the grocery store because they come directly to you from the farm. The fewer steps there are between your food’s source and your table, the less chance there is of contamination. Also, when you know where your food comes from and who grows it, you know a lot more about that food.
Now, with the local growing season in full swing, getting fresh produce is easier than ever. Farmers markets, produce stands and even roadside vendors are your best source for the freshest and most nutrient-rich fruits and vegetables.”When you buy locally grown, you’re getting the produce at its peak form,” says Darlene Price, senior nutrition resource educator at Orange County Cornell Cooperative Extension. “It’s ready to eat right now. When you buy your fresh produce in a supermarket, you’re never really sure how long it’s been sitting.”
Seemingly endless varieties are yet another advantage local farmers have over their giant commercial counterparts, who are restricted to crops that can survive long storage and the arduous transportation process. Local farmers plant what’s delicious, healthful and in local demand. “The large commercial farmers have to plant foods that will survive a lot of abuse,” says Louis Schultz, coordinator of the Florida market. “We’ve gotten very removed from our food. The average supermarket potato travels 1,500 miles. Local farmers don’t have to worry about factoring all that in. They can plant anything.”
The diversity available at the local markets means that a larger range of nutrients and disease-fighting phytochemicals — which give fruits and vegetables their bright, deep color — is there for the taking. Nutritionists advise us to “eat the rainbow,” and the color spectrum at a local farmers market is simply unrivaled.
Besides shopping at a farmer’s market you can join a CSA (community-supported agriculture) as a way to ensure a steady supply of fresh, local produce. Community-supported agriculture is a food production and distribution system that directly connects farmers and consumers. Consumers buy “shares” in a farm’s harvest in advance.The term “CSA” is also used to refer to an individual farm’s CSA program.
Farmers earn important early-season capital and have a guaranteed market for their produce. Barring a disastrous harvest, consumers enjoy overall lower food costs, field-fresh produce and greater access to high-demand fruits and vegetables, such as long-stem strawberries and heirloom tomatoes. Most CSA’s provide weekly deliveries or pickups, farm visits and other special events for members. For example, my CSA provides a fresh Christmas tree in December for all its members.
The recipes in this post take advantage of locally grown, seasonal fruits and vegetables.
Cherry Tomato, Fennel and Arugula Salad
- 2 oz grated Parmesan cheese, at room temperature
- 1/3 cup buttermilk
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons thinly sliced chives
- Kosher salt and freshly ground black pepper
- 1/4 lb. baby arugula leaves
- 1 large or 2 small bulbs fennel, stalks trimmed, outer layer removed, and cored
- 1 pint cherry tomatoes, cut in half (or substitute 3 medium tomatoes cut into bite-size pieces, about 2 cups)
In a food processor, blend the Parmesan cheese, buttermilk, 2 tablespoons of the olive oil, mayonnaise and lemon juice until smooth. Transfer to a medium bowl and stir in the chives. Season to taste with salt and pepper.
Put the arugula in a large bowl. Using a mandoline set at a very thin setting or a vegetable peeler, shave the fennel and add to the arugula. Toss with a little of the dressing; just enough to coat the salad. Season to taste with salt and pepper.
Divide the salad among 4 large salad plates and mound slightly. In another bowl toss the tomatoes with the remaining 1 teaspoon of olive oil and a little salt and pepper; scatter on the salads. Serve immediately, passing the remaining dressing at the table.
Baked Ziti and Summer Vegetables
Add color to baked ziti with yellow squash, zucchini and tomato.
4 servings (serving size: about 1 1/2 cups)
- 4 ounces uncooked whole grain ziti pasta
- 1 tablespoon olive oil
- 2 cups chopped yellow squash
- 1 cup chopped zucchini
- 1/2 cup chopped onion
- 2 cups chopped tomato
- 2 garlic cloves, minced
- 1 cup (4 ounces) shredded mozzarella cheese, divided
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 3/4 teaspoon salt, divided
- 1/4 teaspoon crushed red pepper
- 1/4 cup (2 ounces) ricotta cheese
- 1 large egg, lightly beaten
- Cooking spray
Cook pasta according to package directions; drain.
Preheat oven to 400° F. Coat an 8-inch glass or ceramic baking dish with cooking spray.
Heat a large skillet over medium-high heat. Add oil to the pan. Add squash, zucchini and onion; saute 5 minutes. Add tomato and garlic; saute 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt and crushed red pepper.
Combine ricotta, remaining salt and egg in a small bowl. Stir into pasta mixture. Spoon pasta into the prepared baking dish and sprinkle with remaining mozzarella.
Bake for 15 minutes or until bubbly and browned.
Chicken Cutlets with Bell Pepper Ragout
- 1 1/4 lbs ripe plum tomatoes (6 to 8), cored, halved lengthwise and seeded
- 1 medium red or orange bell pepper, seeded and cut into 3/4-inch pieces
- 1 medium yellow bell pepper, seeded and cut into 3/4-inch pieces
- 1 small onion, cut into medium dice
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon smoked paprika or 1/4 teaspoon cayenne
- Kosher salt and freshly ground black pepper
- 1 medium clove garlic, mashed to a paste with 1/2 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 1 1/2 lbs boneless, skinless chicken breast halves, sliced into cutlets
- 1/2 teaspoon oregano
- 2 tablespoons small capers, rinsed and patted dry
Position a rack 6 inches from the broiler heating element and heat the broiler on high.
Line a heavy-duty rimmed baking sheet with foil. Put the tomatoes cut side up on one side of the pan and the peppers and onions on the other side of the pan. Drizzle everything with 3 tablespoons of the olive oil and sprinkle with the paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Mix the seasonings into the peppers and onions.
Broil until the tomatoes are collapsed, about 7 minutes. Turn the tomatoes over, mix the peppers and onions again and broil until the tomato skins have large black spots and the peppers and onions are tender, about 5 minutes more.
Use tongs to pull the skins off the tomatoes. With a slotted spoon, transfer the tomatoes to a cutting board.
Put the peppers and onions in a large bowl and add the garlic paste. Chop the tomatoes and add to the bowl with the other vegetables. Mix well. Keep warm.
Heat 1/4 cup of the olive oil in a 12-inch nonstick skillet over medium-high heat. Put the flour in a shallow pan. Season the chicken with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; dredge in the flour.
Working in 2 batches, cook the chicken, turning once, until cooked through, about 3 minutes per side. Transfer the chicken to a serving platter and top with the ragout.
Wipe out the pan. Heat the remaining 1 tablespoon olive oil and fry the capers over medium-high heat until they pop open and become crisp, about 2 minutes. Sprinkle them over the chicken and ragout.
Fresh Fruit Salad with Creamy Lime Topping
- 1/4 cup light sour cream
- 2 tablespoons light frozen whipped topping
- 1/2 teaspoon finely shredded lime peel
- 1 tablespoon powdered sugar
- 1 tablespoon lime juice
- 3 cups assorted fresh fruit (such as cut up mango, raspberries, blueberries, pineapple chunks, kiwifruit or strawberries)
- Lime zest for garnish
In a small bowl, stir together sour cream, whipped topping, the 1/2 teaspoon lime peel, powdered sugar and lime juice.
Divide fruit among six dessert dishes. Spoon 1 tablespoon sour cream mixture over fruit in each dish. If desired, garnish with additional lime zest.
- Veggie Haul: CSA Adventures Episode 1 (grassfedyogi.wordpress.com)
- Hooray for CSA! (alongaruralpath.wordpress.com)
- What is a CSA? (onespoonfull.wordpress.com)
- Cooking Your CSA: Arugula Walnut Pesto (freshpressedlife.com)
- Mini Meatballs over Summer Spaghetti (alilbitofrye.wordpress.com)
Benefits of Buying Seasonal Produce
Cost: Seasonal food is often cheaper than out of season produce because it doesn’t require anywhere near as much effort to produce. If it’s the right season, food can be pretty much left to grow on it’s own, meaning it’s far less labor intensive and time-consuming. As consumers, we have gotten used to seeing strawberries in our stores all year round and many of us don’t realise the hidden costs of having out of season produce available. We may, also, forget what the taste of real, seasonal strawberries are like.
Flavour/taste: Blueberries and cherries taste great in the summer but buy them in the winter and you will be disappointed with the taste, texture and flavor. Food that’s allowed to grow and ripen properly is far tastier than artificially produced food that’s travelled thousands of miles to reach the supermarket shelves. On a positive note, some supermarkets are starting to stock produce from local suppliers and you often find the number of air miles (or the country of origin) printed on the packaging which allows us to make a more informed choice.
New experiences with food: If you follow the seasons (as opposed to a shopping list) you’ll also find a more rich and varied collection of fruit and vegetables, which will entice little ones to experience lots of interesting tastes and textures.
Seasonal Ingredient Map
Use Epicurious’ interactive map to see what’s fresh in your area, plus find ingredient descriptions, shopping guides, recipes, and tips.
Summer Vegetable Pizzas
Most fresh seasonal vegetables are delicious on pizza — thinly sliced red or green tomatoes, sweet peppers (red, green, yellow or orange), red onions, scallions, finely chopped broccoli, sliced mushrooms and asparagus tips. Fresh herbs will give intense flavor and fragrance — oregano, basil, parsley, rosemary, arugula, dill and plenty of fresh minced garlic. Keep the combinations simple and light without adding too much cheese. Thinly sliced green tomatoes with basil leaves, oregano, scallions and garlic are colorful and inviting choices.
Use a mixture of Italian (parmigiano reggiano, asiago, pecorino romano, fontina) and other imported cheeses, such as Irish cheddar, French gruyere or English cheddar. Look for flavorful American artisanal cheeses or sharp white Vermont cheddar (Cabot). Grate and mix two or three cheeses together. Keep the cheeses in the refrigerator until ready to use.
All-purpose unbleached flour makes an excellent crust, with a deep golden color and a rich baked taste. Add whole-wheat flour for a more nutritious, nutty taste.
2 cups King Arthur unbleached all-purpose flour and 2 cups King Arthur white whole-wheat flour
2 packages dry rapid rise yeast
2½ teaspoons kosher salt
1½ cups warm water
3 tablespoons extra-virgin olive oil
Mix the flour, salt and yeast in an electric mixer (such as a KitchenAid) using the dough hook, Mix very warm water and the olive oil together. Pour the liquids into the flour mixture. Knead with mixer for about 10 minutes, until the dough comes together. It will form a ball and should be firm and not sticky. Place the dough in a deep oiled bowl covered with plastic wrap. Let it rise in a warm place. It will double in size in about one hour. While the dough is rising, prepare the toppings.
Putting It Together
Preheat the oven to 400 degrees. You will need two large pizza baking pans, greased and very lightly sprinkled with cornmeal.
Shape the dough to fit the pizza pan using oiled fingers. Repeat with the other half of the dough.
Sprinkle the dough with a small amount of the grated mixed cheeses. This will help to seal the dough and keep it crisp. Top with sliced tomatoes, other vegetables, garlic and herbs. Season the pizza with freshly ground white pepper. Lightly sprinkle more grated mixed cheese or crumbled feta or shredded mozzarella cheese on top.
Don’t use too many ingredients and leave space between the toppings, so that the pizza will turn out crisp. The preheated oven should have racks on the bottom and the middle. Place one pizza on the bottom rack and one on the middle rack for about 10 minutes. Switch positions and bake for another 8 to 10 minutes until the cheese is melted, but not brown. Pizzas can be baked separately on the middle rack for 15 to 20 minutes.
Some Ideas To Get You Started
Summer Vegetable Pizza
When peppers, sweet corn, and cherry tomatoes are at their peak, there’s nothing like enjoying them on pizza.
- 1 large pizza crust, recipe above
- 1 cup homemade marinara sauce
- 2 cloves crushed garlic
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1 cup fresh corn kernels
- 2 bell peppers, sliced thin
- 1 cup halved cherry tomatoes
- salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh basil leaves
- 1 1/2 cup shredded mozzarella cheese
Preheat oven to 425 degree F. Stretch or roll pizza dough out to cover a 16 inch pizza pan.
In a small bowl mix marinara sauce, garlic, olive oil, and oregano. Spread evenly over the dough. Top with corn, peppers, and tomatoes. Season vegetables with salt and freshly ground black pepper to taste.
Top with basil, mozzarella and Parmesan. Bake for about 20 minutes at or until the top is golden, and bubbly – and the crust is browned and cooked underneath. Let cool before slicing.
Herbs and Tomato, Kalamata Olive Pizza with Peppers, Arugula, Onions, Basil, Olives, and Cheese
4 oz. fresh mozzarella, sliced thin
2 oz. Italian fontina, shredded
½ cup Parmesan cheese, grated
1 cup of fresh arugula, chopped
1 cup fresh basil leaf (julienne)
1 cup plum tomatoes, sliced
1 red bell pepper sliced into strips
½ medium sweet onion, sliced into strips
4 cloves garlic, chopped
¼ cup Kalamata olives, pitted and chopped
1 small hot chile, chopped (crushed red pepper may substitute)
2 tablespoons olive oil
Kosher salt and black pepper to taste
Arrange topping ingredients on pizza dough and bake as directed above.
Now create some summer pizzas of your own based on what is in season in your area.
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