25+ Delicious Summer Farm-to-Table Recipes to Celebrate Fresh, Local Flavors

Summer is the perfect season to indulge in the vibrant flavors of fresh, local produce.

From juicy tomatoes to sweet peaches, the summer months offer an abundance of fruits and vegetables that are bursting with flavor and nutrition.

There’s no better way to celebrate the season than by incorporating these farm-fresh ingredients into your meals.

Whether you’re grilling, roasting, or tossing a salad, farm-to-table cooking brings the goodness of the harvest straight to your plate.

In this blog, we’re sharing over 25+ farm-to-table summer recipes that will elevate your cooking game.

These recipes highlight the freshest produce, from crisp cucumbers to colorful heirloom tomatoes, and turn them into delicious, easy-to-make meals.

Whether you’re planning a light salad for a hot day or a hearty dinner, there’s something here to suit every taste and occasion.

Let’s dive into these mouthwatering, seasonal dishes that celebrate the essence of summer!

25+ Delicious Summer Farm-to-Table Recipes to Celebrate Fresh, Local Flavors

Farm-to-table cooking is all about enjoying the freshest seasonal ingredients, supporting local farmers, and creating meals that are as nourishing as they are delicious.

With these 25+ summer recipes, you can explore the best produce summer has to offer while making meals that are easy, satisfying, and packed with flavor.

Whether you’re hosting a family BBQ, prepping a week’s worth of healthy meals, or simply savoring a quiet evening at home, these recipes will bring the farm to your table in the most delightful ways.

So, gather your favorite seasonal ingredients, fire up your grill or oven, and enjoy the flavors of summer in every bite.

Heirloom Tomato & Burrata Salad with Basil Oil

Bursting with flavor and color, this salad showcases summer’s finest tomatoes paired with creamy burrata and a fragrant basil oil.

Perfect for a light lunch or a starter, it embodies the elegance of simplicity and the richness of in-season produce. Using heirloom tomatoes from the farmer’s market ensures every bite is sweet, tangy, and unique.

Ingredients:

• 3 large heirloom tomatoes (different colors), sliced
• 8 oz burrata cheese
• 1/4 cup fresh basil leaves
• 1/3 cup extra virgin olive oil
• 1 tbsp white balsamic vinegar
• Sea salt and cracked black pepper
• Microgreens or arugula (optional for garnish)

Instructions:

1. In a blender, combine basil leaves and olive oil. Blend until smooth. Strain through a fine mesh sieve to get clear basil oil.
2. Arrange sliced tomatoes on a platter. Tear burrata over the top in generous chunks.
3. Drizzle with white balsamic vinegar and the prepared basil oil.
4. Season with sea salt and freshly ground black pepper.
5. Garnish with microgreens or a few extra basil leaves.

This dish is a vibrant tribute to summer gardens.

The freshness of the tomatoes and the luxurious creaminess of burrata make this salad both refreshing and satisfying. Serve it with crusty bread to scoop up every last drop.

Grilled Sweet Corn & Zucchini Tacos with Cilantro-Lime Crema

These plant-based tacos celebrate the peak of summer with sweet corn, tender zucchini, and bright, punchy flavors.

Grilled veggies bring smoky depth, while the creamy cilantro-lime sauce adds balance and brightness. Whether you’re hosting a backyard BBQ or a casual weeknight dinner, these tacos are a seasonal standout.

Ingredients:

• 3 ears fresh sweet corn, husked
• 2 medium zucchini, sliced into rounds
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas

Cilantro-Lime Crema:

• 1/2 cup sour cream or Greek yogurt
• Juice of 1 lime
• 1/4 cup fresh cilantro
• 1 garlic clove
• Salt to taste

Instructions:

1. Preheat grill or grill pan over medium-high heat.
2. Brush corn and zucchini with olive oil and sprinkle with paprika, salt, and pepper.
3. Grill corn (about 10 minutes) and zucchini (about 5 minutes) until charred and tender. Slice corn off the cob.
4. For the crema, blend all sauce ingredients until smooth.
5. Warm tortillas and assemble tacos with grilled veggies and a generous drizzle of cilantro-lime crema.

These tacos are a testament to the beauty of seasonal eating.

Simple, vibrant, and endlessly adaptable, they’re an easy way to turn farm-fresh ingredients into a satisfying summer meal.

Peach & Herb Flatbread with Goat Cheese and Honey

This flatbread is a celebration of late summer peaches, earthy herbs, and creamy goat cheese.

Finished with a drizzle of honey, it hits every note: sweet, savory, creamy, and crisp. Whether served as an appetizer, lunch, or light dinner, this dish feels like summer on a plate.

Ingredients:

• 1 store-bought or homemade flatbread/crust
• 2 ripe peaches, thinly sliced
• 4 oz goat cheese, crumbled
• 1 tbsp fresh thyme or rosemary, chopped
• 1 tbsp olive oil
• 1 tbsp honey
• Arugula (optional, for topping)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place flatbread on a baking sheet. Brush with olive oil.
3. Layer peach slices evenly over the top, then scatter goat cheese and herbs.
4. Bake for 10–12 minutes, until edges are crisp and cheese is softened.
5. Drizzle with honey and top with fresh arugula if using. Season with salt and pepper.

This flatbread transforms humble, seasonal ingredients into something elegant and flavorful.

The combination of sweet peaches, tangy cheese, and fragrant herbs is both comforting and sophisticated — perfect for warm evenings shared with friends.

Grilled Peach & Burrata Crostini with Balsamic Glaze

This elegant yet simple appetizer combines the juicy sweetness of summer peaches with creamy burrata and a tangy balsamic glaze.

The warm, grilled peaches bring a smoky edge, while the burrata melts beautifully over the crostini. A perfect balance of sweet and savory to start any summer meal.

Ingredients:

• 1 baguette, sliced into 1-inch pieces
• 2 ripe peaches, halved and pitted
• 8 oz burrata cheese
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• Sea salt and cracked black pepper
• Fresh basil leaves (optional for garnish)

Instructions:

1. Preheat grill or grill pan to medium heat. Drizzle olive oil over the peach halves and grill for 3-4 minutes per side, until grill marks appear and the peaches are slightly softened.
2. In a small saucepan, simmer balsamic vinegar over medium heat for 5-7 minutes until it thickens and becomes syrupy.
3. Toast the baguette slices on the grill for 1-2 minutes per side.
4. Spread burrata on each crostini, top with grilled peach slices, and drizzle with balsamic glaze.
5. Garnish with fresh basil, sea salt, and pepper.

The combination of warm, smoky peaches and creamy burrata on crispy crostini, paired with the tangy sweetness of balsamic glaze, makes for an unforgettable appetizer.

It’s a true taste of summer in every bite.

Summer Corn & Heirloom Bean Salad with Lemon Vinaigrette

This hearty and fresh summer salad highlights the beauty of heirloom beans and sweet corn, both of which are abundant in the warmer months.

The bright lemon vinaigrette adds a citrusy punch, making this dish a refreshing side or a light main course.

Ingredients:

• 2 cups fresh sweet corn kernels (about 2 ears)
• 1 cup heirloom beans (such as cranberry or kidney beans), cooked
• 1 small red onion, finely diced
• 1 red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped

Lemon Vinaigrette:

• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the corn kernels, cooked beans, red onion, bell pepper, and fresh herbs.
2. In a separate small bowl, whisk together the ingredients for the vinaigrette.
3. Pour the vinaigrette over the salad and toss gently to combine.
4. Season with salt and pepper to taste. Serve chilled or at room temperature.

This salad is a vibrant celebration of summer’s finest produce.

It’s filling yet light, with a bright, tangy dressing that enhances the natural flavors of the beans and corn. Perfect for picnics or a potluck.

Tomato & Basil Panzanella with Garlic Croutons

A classic Tuscan salad, Panzanella makes the most of ripe tomatoes and fresh basil, tossed with chunks of crispy, garlic-infused bread.

It’s an ideal way to use up any leftover bread and is a satisfying side or main dish during the summer months when tomatoes are at their peak.

Ingredients:

• 3 large ripe tomatoes, chopped
• 1 cucumber, peeled and sliced
• 1/2 red onion, thinly sliced
• 2 cups crusty bread (day-old works best), cut into cubes
• 1/4 cup fresh basil, chopped
• 2 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 garlic clove, smashed
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Spread bread cubes on a baking sheet and drizzle with olive oil. Toast in the oven for 10-12 minutes, or until golden and crispy.
2. While the bread is toasting, combine the tomatoes, cucumber, red onion, and basil in a large bowl.
3. In a small bowl, whisk together red wine vinegar, olive oil, smashed garlic, salt, and pepper.
4. Once the croutons are ready, toss them into the bowl with the vegetables and pour the vinaigrette over the top.
5. Toss gently to combine and let the salad sit for 10-15 minutes to allow the bread to soak up the flavors.

This dish is a perfect showcase for summer tomatoes, with the added crunch of garlic croutons and the refreshing flavor of basil.

Panzanella is the ultimate easy, no-fuss salad, offering a delicious and healthy summer meal.

Grilled Vegetable & Quinoa Salad with Lemon-Tahini Dressing

This vibrant salad brings together the earthy flavors of grilled vegetables and protein-packed quinoa.

With a zesty lemon-tahini dressing to bring everything together, it’s a nourishing and colorful dish perfect for summer gatherings or a light meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Lemon-Tahini Dressing:

• 3 tbsp tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• 2 tbsp olive oil
• 1 tbsp maple syrup or honey
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and set aside to cool.
2. Preheat grill or grill pan to medium-high heat. Toss zucchini, squash, bell pepper, and cherry tomatoes with olive oil, salt, and pepper.
3. Grill the vegetables for 4-5 minutes on each side until they are charred and tender.
4. For the dressing, whisk together tahini, lemon juice, garlic, olive oil, maple syrup, salt, and pepper until smooth and creamy.
5. Toss quinoa with grilled vegetables and fresh parsley. Drizzle with lemon-tahini dressing and serve.

This grilled vegetable and quinoa salad is a wholesome and satisfying dish with the perfect balance of crunchy vegetables, nutty quinoa, and a rich, tangy dressing.

It’s a great choice for a summer meal that’s as nourishing as it is delicious.

Cucumber & Melon Gazpacho with Mint

This chilled soup is the ultimate refreshing dish for a hot summer day.

Combining the crispness of cucumber with the sweetness of melon and a burst of mint, it’s a cool and satisfying starter or light lunch that requires no cooking at all.

Ingredients:

• 1 cucumber, peeled and chopped
• 1 cup cantaloupe or honeydew melon, chopped
• 1/2 red onion, chopped
• 1 small garlic clove
• 1/4 cup fresh mint leaves
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• Salt and pepper to taste
• Extra mint leaves for garnish

Instructions:

1. In a blender, combine cucumber, melon, red onion, garlic, and mint. Blend until smooth.
2. Add olive oil, vinegar, salt, and pepper, and blend again until fully combined.
3. Chill the gazpacho for at least 1 hour in the refrigerator.
4. Serve cold in bowls, garnished with extra mint leaves.

This gazpacho is a perfect summer starter — refreshing, light, and bursting with fresh flavors.

The combination of cucumber and melon provides a delightful contrast, while the mint adds a cooling note. It’s the ideal dish for cooling off during a hot day.

Grilled Chicken & Avocado Salad with Mango Salsa

This grilled chicken salad is topped with a bright, tropical mango salsa, bringing sweet and savory flavors together in perfect harmony.

Avocado adds creaminess and richness, while the grilled chicken offers a satisfying, protein-packed element to this summer dish.

Ingredients:

• 2 chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (such as arugula, spinach, or baby kale)
• 1 avocado, sliced

Mango Salsa:

• 1 ripe mango, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6-8 minutes on each side until cooked through and juices run clear. Let it rest before slicing.
3. For the mango salsa, combine diced mango, red onion, cilantro, lime juice, olive oil, salt, and pepper in a small bowl.
4. In a large bowl, toss mixed greens with avocado slices. Top with grilled chicken slices and mango salsa.
5. Serve immediately and enjoy!

This vibrant salad is both filling and refreshing.

The combination of juicy mango salsa, creamy avocado, and smoky grilled chicken makes it a well-rounded and satisfying meal that’s perfect for summer dining.

Roasted Beet & Arugula Salad with Goat Cheese and Walnuts

This earthy salad brings together the deep, sweet flavors of roasted beets, peppery arugula, creamy goat cheese, and crunchy walnuts.

Tossed in a light balsamic vinaigrette, it’s a refreshing yet hearty dish that’s perfect as a starter or side during the summer months.

Ingredients:

• 3 medium beets, scrubbed and peeled
• 4 cups fresh arugula
• 4 oz goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes, until tender. Once cooked, peel and slice the beets into thin rounds.
2. For the dressing, whisk together balsamic vinegar, honey, olive oil, salt, and pepper in a small bowl.
3. In a large bowl, toss arugula with the roasted beets, goat cheese, and walnuts.
4. Drizzle the balsamic vinaigrette over the salad and toss gently.
5. Serve immediately, garnished with extra walnuts and goat cheese.

The roasted beets in this salad offer a beautiful depth of flavor, complemented by the peppery arugula and creamy goat cheese.

It’s a balanced, satisfying dish with a lovely contrast of textures, perfect for a summer picnic or dinner.

Summer Vegetable Frittata with Fresh Herbs

This light, fluffy frittata is packed with summer vegetables like zucchini, bell peppers, and tomatoes, along with a fresh herb blend that brightens up every bite.

Perfect for breakfast, brunch, or a light lunch, it highlights the best of the season’s bounty in a simple, satisfying dish.

Ingredients:

• 6 large eggs
• 1/2 cup milk
• 1 tbsp olive oil
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/4 cup grated parmesan cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add zucchini, bell pepper, and tomatoes. Sauté for 5-7 minutes, until vegetables are tender.
3. In a bowl, whisk together eggs, milk, basil, parsley, salt, and pepper.
4. Pour the egg mixture over the sautéed vegetables in the skillet, stirring gently to combine.
5. Cook over medium heat for 3-5 minutes, then transfer the skillet to the oven. Bake for 15-20 minutes, until the frittata is set and lightly golden on top.
6. Sprinkle with parmesan cheese if desired, and serve warm or at room temperature.

This frittata is a wonderful way to use up summer’s fresh vegetables, and it’s perfect for meal prep or a light dinner.

The fresh herbs and creamy eggs elevate this simple dish, making it a delicious and nutritious choice for any time of day.

Grilled Stone Fruit Salad with Honey-Lemon Dressing

Grilling brings out the natural sweetness of stone fruits like peaches, nectarines, and plums.

Combined with fresh greens and a tangy honey-lemon dressing, this salad is a perfect balance of sweet and savory, making it a delightful side or main dish for a summer meal.

Ingredients:

• 2 ripe peaches, halved and pitted
• 2 nectarines, halved and pitted
• 1/2 cup baby arugula
• 1/2 cup fresh mozzarella, torn into pieces
• 1/4 cup toasted almonds, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Honey-Lemon Dressing:

• 2 tbsp honey
• Juice of 1 lemon
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat. Brush the cut sides of the peaches and nectarines with olive oil.
2. Grill the fruit for 2-3 minutes on each side, until grill marks appear and the fruit softens slightly.
3. In a small bowl, whisk together honey, lemon juice, olive oil, salt, and pepper to make the dressing.
4. Arrange arugula on a platter, top with grilled stone fruit, mozzarella, and toasted almonds.
5. Drizzle with the honey-lemon dressing and serve immediately.

This salad is a wonderful way to highlight the natural sweetness of summer fruits.

The smoky, grilled fruit combined with fresh mozzarella and the tangy dressing creates a light yet satisfying dish, perfect for summer nights or as a side for a barbecue.

Spicy Grilled Shrimp Tacos with Mango-Avocado Salsa

These grilled shrimp tacos are a flavorful and light summer dish.

The shrimp are marinated in a zesty chili-lime seasoning and grilled to perfection, then topped with a refreshing mango-avocado salsa. The sweet and spicy combination is perfect for a summer dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Zest and juice of 1 lime
• Salt and pepper to taste
• 8 small corn tortillas

Mango-Avocado Salsa:

• 1 ripe mango, diced
• 1 avocado, diced
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, chili powder, cumin, paprika, lime zest, lime juice, salt, and pepper. Toss the shrimp in the marinade and let it sit for 15-20 minutes.
2. Preheat the grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes on each side until they are opaque and cooked through.
3. For the salsa, combine mango, avocado, red onion, cilantro, lime juice, salt, and pepper in a small bowl. Gently stir to combine.
4. Warm the tortillas on the grill for about 1 minute on each side.
5. Assemble the tacos by adding the grilled shrimp to the tortillas and topping with the mango-avocado salsa.

These tacos are a perfect balance of spicy shrimp and sweet, creamy salsa.

With the charred tortillas and fresh flavors, they are an ideal summer dish that feels both light and satisfying.

Grilled Eggplant & Chickpea Salad with Tahini Dressing

This hearty salad combines the smoky flavor of grilled eggplant with roasted chickpeas, tossed in a creamy tahini dressing.

It’s a filling and nutritious option for a summer meal that’s packed with flavor and texture.

Ingredients:

• 2 medium eggplants, sliced into 1-inch rounds
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or kale)

Tahini Dressing:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 2 tbsp water (more if needed)
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush eggplant slices with 1 tbsp olive oil and season with salt and pepper. Grill for 4-5 minutes on each side, until tender and charred.
2. While the eggplant grills, toss the chickpeas with 1 tbsp olive oil, smoked paprika, salt, and pepper. Roast in the oven at 400°F (200°C) for 20-25 minutes, or until crispy.
3. For the tahini dressing, whisk together tahini, lemon juice, olive oil, garlic, and water until smooth. Add more water to reach your desired consistency. Season with salt and pepper.
4. In a large bowl, toss the grilled eggplant slices with mixed greens and roasted chickpeas.
5. Drizzle with tahini dressing and serve immediately.

This dish is a perfect summer meal that combines the rich, smoky flavors of grilled eggplant with the crunch of roasted chickpeas.

The tahini dressing adds a creamy, nutty element that pulls the salad together beautifully.

Zucchini Noodles with Pesto & Grilled Tomatoes

This light, refreshing dish uses zucchini noodles in place of traditional pasta, making it a perfect low-carb option.

Topped with a vibrant basil pesto and grilled cherry tomatoes, it’s a quick and healthy summer meal that doesn’t skimp on flavor.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil, divided
• Salt and pepper to taste

Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese
• 2 garlic cloves
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium heat. Toss the cherry tomatoes with 1 tbsp olive oil, salt, and pepper, and grill for 3-4 minutes until softened and slightly charred.
2. In a food processor, combine basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper. Blend until smooth.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still firm.
4. Toss the zucchini noodles with the pesto, then top with grilled cherry tomatoes.
5. Serve immediately and enjoy this fresh and light summer dish.

The zucchini noodles add a fresh, crunchy texture to the dish, while the pesto brings a burst of herbaceous flavor.

Grilled cherry tomatoes add a touch of sweetness, making this dish a perfect, light meal for summer.

Grilled Peach & Burrata Salad with Honey-Lime Dressing

This salad combines the smoky sweetness of grilled peaches with creamy burrata cheese, fresh arugula, and a light honey-lime dressing.

It’s the perfect balance of flavors and textures, making it an ideal summer salad for any occasion.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups arugula
• 8 oz burrata cheese
• 1/4 cup toasted almonds, chopped

Honey-Lime Dressing:

• 2 tbsp honey
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium heat. Brush the peach halves with olive oil and season with salt and pepper. Grill the peaches for 3-4 minutes on each side until they are slightly charred and softened.
2. In a small bowl, whisk together the honey, lime juice, olive oil, salt, and pepper for the dressing.
3. On a serving platter, arrange the arugula and top with the grilled peach halves.
4. Tear the burrata cheese into pieces and scatter over the salad. Sprinkle with toasted almonds.
5. Drizzle the honey-lime dressing over the salad and serve immediately.

The grilled peaches add a smoky sweetness that pairs perfectly with the creamy burrata, while the honey-lime dressing ties everything together with a refreshing zing.

This salad is perfect as a light appetizer or a refreshing main dish.

Summer Ratatouille with Fresh Herbs

This classic French vegetable dish is a celebration of summer’s bounty, featuring zucchini, eggplant, tomatoes, and bell peppers.

Slow-cooked to perfection with fresh herbs, it’s a hearty yet light dish that can be served as a main course or a side.

Ingredients:

• 1 medium eggplant, diced
• 2 medium zucchinis, sliced
• 2 bell peppers, diced
• 4 large tomatoes, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
2. Add the eggplant, zucchini, and bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the tomatoes, thyme, oregano, salt, and pepper. Simmer uncovered for 20-25 minutes, until the vegetables are tender and the flavors have melded together.
4. Remove from heat and stir in the fresh basil.
5. Serve hot, garnished with more fresh basil if desired.

Ratatouille is the epitome of summer comfort food, packed with vegetables that are naturally sweet and tender.

The combination of fresh herbs adds a depth of flavor, making it a satisfying and wholesome dish.

Corn & Tomato Succotash with Fresh Basil

This vibrant succotash is a classic Southern dish made with fresh corn and tomatoes, seasoned with fresh basil and a hint of butter.

It’s the perfect summer side dish to complement any grilled meat or seafood.

Ingredients:

• 3 ears of corn, kernels removed
• 1 pint cherry tomatoes, halved
• 1/2 cup green beans, trimmed and cut into 1-inch pieces
• 1/4 cup fresh basil, chopped
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to a boil. Add the green beans and cook for 3-4 minutes until tender-crisp. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the corn kernels and sauté for 5-6 minutes until they begin to brown slightly.
3. Add the tomatoes and green beans to the skillet and cook for another 2-3 minutes, just until the tomatoes start to soften.
4. Stir in the fresh basil and season with salt and pepper to taste.
5. Serve immediately as a side dish.

This corn and tomato succotash is a perfect way to highlight summer’s freshest produce.

The sweetness of the corn pairs beautifully with the juicy tomatoes and the fragrant basil, creating a dish that’s both flavorful and satisfying.

Grilled Watermelon Salad with Feta and Mint

This refreshing salad combines the sweetness of grilled watermelon with the tang of feta cheese and the coolness of fresh mint.

The slight charring on the watermelon adds depth to the flavor, making this an ideal dish for a summer BBQ or picnic.

Ingredients:

• 1 small watermelon, cut into 1-inch thick slices
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp balsamic glaze (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the watermelon slices with olive oil and season with salt and pepper.
2. Grill the watermelon slices for 2-3 minutes on each side until they have grill marks and are slightly caramelized.
3. On a serving platter, layer the mixed greens, grilled watermelon slices, crumbled feta, and chopped mint.
4. Drizzle with balsamic glaze (if using) and serve immediately.

This grilled watermelon salad offers a wonderful combination of sweet, salty, and savory flavors.

The charred watermelon adds a smoky depth, which is beautifully complemented by the creamy feta and refreshing mint. It’s perfect for a light summer meal.

Tomato & Cucumber Gazpacho

This chilled gazpacho is a vibrant, refreshing soup packed with the flavors of ripe summer tomatoes and crisp cucumbers.

Served cold, it’s the perfect dish for a hot summer day, light yet full of flavor.

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 small red bell pepper, chopped
• 1/2 small red onion, chopped
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 cup cold water
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth.
2. Add olive oil, red wine vinegar, cold water, salt, and pepper. Blend again until fully combined. Adjust seasoning to taste.
3. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
4. Serve the gazpacho cold, garnished with fresh basil.

This tomato and cucumber gazpacho is a wonderfully refreshing summer dish.

The combination of sweet tomatoes and crisp cucumbers creates a light, flavorful base, while the tangy vinegar and garlic add depth. It’s the perfect soup to enjoy when the weather’s hot.

Grilled Veggie & Hummus Wraps

These grilled vegetable wraps are filled with smoky grilled veggies, creamy hummus, and fresh greens, making them a satisfying and healthy option for lunch or dinner.

They’re easy to assemble and perfect for a quick, farm-to-table meal.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 whole wheat wraps
• 1 cup hummus
• 2 cups mixed greens (spinach, arugula, or romaine)

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Toss the bell pepper, zucchini, and eggplant slices with olive oil, salt, and pepper.
2. Grill the vegetables for 3-4 minutes on each side until tender and charred.
3. Warm the whole wheat wraps on the grill for 1 minute on each side.
4. To assemble the wraps, spread a generous amount of hummus on each wrap. Layer with grilled vegetables and mixed greens.
5. Roll up the wraps, slice, and serve immediately.

These grilled veggie and hummus wraps are a light, filling, and healthy meal that’s packed with flavor and nutrients.

The smoky grilled vegetables pair perfectly with the creamy hummus and fresh greens, making them a great option for a summer lunch or dinner.

Stuffed Summer Squash with Herbed Quinoa and Cherry Tomatoes

This dish brings together the tender texture of summer squash with a flavorful quinoa filling infused with herbs and juicy cherry tomatoes.

It’s a satisfying vegetarian main that’s as colorful as it is delicious.

Ingredients:

• 4 medium yellow squash or zucchini, halved lengthwise
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• Grated Parmesan or crumbled goat cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Scoop out the center of each squash half to create a boat, leaving a 1/2-inch border. Place in a baking dish.
2. In a skillet over medium heat, sauté onion and garlic in olive oil for 2–3 minutes. Add cherry tomatoes and cook until just softened.
3. Stir in the cooked quinoa, parsley, basil, salt, and pepper. Cook for another 2 minutes to combine.
4. Spoon the filling into each squash half. Sprinkle with cheese if using.
5. Cover with foil and bake for 25–30 minutes, removing foil for the last 5 minutes to brown slightly.

This wholesome meal captures the essence of summer.

The light squash contrasts beautifully with the hearty, herbaceous quinoa-tomato filling for a dish that feels both nourishing and fresh.

Chilled Sweet Corn and Coconut Soup

This dairy-free chilled soup is perfect for hot days.

Fresh sweet corn gets a tropical twist with creamy coconut milk, making for a subtly sweet, velvety soup that’s ideal as an appetizer or light meal.

Ingredients:

• 4 ears fresh corn, kernels removed
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 small shallot, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• Salt to taste
• Fresh basil or cilantro, for garnish

Instructions:

1. In a large saucepan, sauté the shallot in olive oil over medium heat for 2 minutes.
2. Add corn kernels and sauté for another 2–3 minutes. Pour in coconut milk and vegetable broth.
3. Simmer for 10–12 minutes, then remove from heat and let cool slightly.
4. Blend the soup until smooth (in batches if necessary), then strain for a silkier texture.
5. Stir in lime juice and season with salt. Chill for at least 2 hours.
6. Serve cold, garnished with chopped herbs.

This soup is wonderfully light, and the natural sweetness of corn pairs surprisingly well with the richness of coconut.

It’s a delightful way to keep cool while enjoying fresh farm ingredients.

Heirloom Tomato Galette with Goat Cheese and Thyme

Rustic and elegant, this savory galette showcases juicy heirloom tomatoes on a flaky pastry crust with tangy goat cheese and fresh thyme.

It’s perfect for brunch, lunch, or as a side with a summer salad.

Ingredients:

• 1 sheet pie dough (homemade or store-bought)
• 3–4 medium heirloom tomatoes, sliced
• 4 oz goat cheese, softened
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1 egg (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roll out the pie dough on a parchment-lined baking sheet.
2. Spread goat cheese in the center, leaving a 2-inch border around the edge.
3. Arrange tomato slices over the cheese, slightly overlapping. Drizzle with olive oil and sprinkle with thyme, salt, and pepper.
4. Fold the edges of the dough over the tomatoes, pleating as needed. Brush the crust with beaten egg.
5. Bake for 30–35 minutes, until crust is golden and tomatoes are roasted.
6. Let cool slightly before slicing and serving.

This galette is a celebration of tomatoes at their peak.

The combination of flaky crust, tangy cheese, and aromatic thyme is simple yet sublime—farm-to-table comfort food at its best.