To Market

‘Tis the season for serving up fresh fruits and veggies from your local farmers market. With that in mind, we’ve created five great recipes for the year’s five warmest months. Each one uses a fruit or vegetable that’s in its prime this summer — and each one is perfect for enjoying on a summer night

Recipes by Ashley Primis


Broccoli with Pine Nuts

Serves 4

For a quick, family-friendly side dish

2 heads broccoli
2 tablespoons olive oil, plus more for drizzling
1/2 teaspoon sugar
2 tablespoons pine nuts
1/2 lemon
Kosher salt and black pepper to taste

Heat oven to 450 degrees. Line a baking pan with tin foil and warm in the oven for 5 minutes. Meanwhile, cut broccoli into florets, then cut each floret in half. Toss cut florets with olive oil and sugar, plus a dash of salt and pepper. place florets, cut side down, on the hot baking pan and place in the oven. After 8 minutes, add pine nuts to pan and cook for 2 more minutes. Remove from oven, squeeze lemon, drizzle olive oil, and toss. serve immediately.


Sweet-and-Sour Turkey-Stuffed Cabbage

serves 4

A lighter and quicker take on a classic comfort dish

1 large head green cabbage, softened (see below)
1 pound ground turkey (dark meat)
2 8-ounce cans tomato sauce
1 egg
1/4 cup breadcrumbs
1/4 cup brown rice
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
10 whole allspice cloves
10 whole cloves
2 bay leaves
1/4 cup lemon juice (about 2 lemons)
1/4 cup sugar
1 teaspoon ketchup Kosher salt and black pepper

Cut off bottom of cabbage head and microwave for 3 minutes to soften. Gently peel back each leaf, cutting out hard ribs. you are looking for about 15 pieces, each the size of your hand. bring a large pot of salted water to a boil and cook leaves for 5 minutes. Remove cabbage and reserve water.

Mix turkey, 1/4 can of tomato sauce, eggs, breadcrumbs, rice, ground allspice, cloves, cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon of black pepper. place 1 heaping tablespoon of meat mixture in each cabbage leaf and roll tightly. place rolls in a large stock pot in layers. Add remaining tomato sauce, whole allspice, whole cloves, bay leaves, lemon juice, and sugar to the pot. Add water (use remaining cabbage water if you boiled the cabbage) to the pot until the cabbage rolls are mostly submerged. simmer over medium-low heat for 1 hour until soft.

Remove stuffed cabbage and season sauce with salt and pepper. Add ketchup if sauce is thin.
serve over buttered egg noodles.


Blueberry Pancakes

Serves 4-6

Whole-wheat flour adds earthiness to this morning treat

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 tablespoons sugar
1 teaspoon poppy seeds
1 3/4 cups buttermilk
2 eggs
3 tablespoons melted, room-temperature butter, plus extra for greasing pan
1 tablespoon lemon zest
1 1/2 tablespoons lemon juice
1 pint blueberries

Combine all dry ingredients in a bowl. sift or whisk to incorporate well. Heat griddle to 350 degrees or a heavybottomed pan to medium-high heat. Add buttermilk, eggs, butter, lemon zest, and juice and mix well. Melt about 2 tablespoons butter on hot griddle. Ladle about 1/4 cup of the batter for each pancake onto griddle. place five to six blueberries in each pancake. Cook pancakes for 4 to 5 minutes, or until sides are covered with bubbles and edges look brown. Flip and cook 2 to 3 more minutes. Repeat with remaining batter and more butter as needed.


Roasted Corn Creamy Salsa

Makes 2 cups

A touch of avocado makes a creamy salsa

2 ears corn
3 vine-ripened tomatoes, seeds removed and diced
1/4 cup diced red onion
1/2 jalapeño, diced
2 1/2 tablespoons chopped cilantro
1 1/2 tablespoons lime juice
1/2 teaspoon kosher salt
1/2 avocado, diced

If using grill: peel back husk on corn, but do not remove. Remove silky threads and replace husk on ear. soak corn in cold water for 10 minutes, then grill over high heat until soft, about 15 minutes. if using oven: Remove husks from corn and brush lightly with olive oil. preheat broiler and put ears of corn on a foil-lined baking sheet. Roast corn, turning often, until browned, about 10 minutes.

Cut kernels off the cob to yield about 1 cup of kernels. in a mixing bowl, add in the rest of the ingredients, except for avocado, and mix well. before serving, gently fold in avocado so pieces remain intact. serve with chips or on tacos or nachos.


Cantaloupe Ice Pops

Makes 8 to 10 pops

Homemade ice pops are surprisingly easy

4 cups cantaloupe
1/3 cup sugar
4 tablespoons water
3 tablespoons chipped mint
1 tablespoon lemon juice
1/4 cup plain low-fat yogurt
Optional: 2 tablespoons vodka

Add sugar and water to a small saucepan and heat over high heat. Once mixture starts to boil, stir until sugar is dissolved, about 30 seconds. shut off heat and add mint. Meanwhile, blend 4 cups of cantaloupe in a blender until puréed. place cantaloupe in bowl, mix in lemon juice and yogurt. Add the sugar-mint mixture, less or more depending on sweetness of melon and taste. (Add vodka if you’re making boozy pops.) Mix well. pour into popsicle molds and freeze for at least 4 hours.

Note: get fun molds at sur La Table or

Chill out

Some produce benefits from your refrigerator, while the chilly air damages others

Do refrigerate: apples, berries, grapes, artichokes, asparagus, fresh beans (lima, green, etc.), beets, cabbage, carrots, Brussels sprouts, broccoli, cauliflower, leeks, radishes, spinach, leafy greens, mushrooms, and summer squash

Best kept at room temp: tomatoes, onions, potatoes, winter squash, ginger, peppers, eggplant, citrus, bananas, plantains, pineapple, watermelon, and papayas