A white plate topped with baked vegetables next to a bowl of dip.

Our Favorite Farmers Market Loot Recipes

Here’s what to cook with those spring farmers market finds.

Farmers markets are here and spring veggies are producing a beautiful bounty. We thought we’d serve up some inspiration for exciting ways to cook those farmers market finds. In May and June, you’ll find lettuces, asparagus, artichokes, carrots, beets, scallions, zucchini, green beans, dark greens (spinach, kale, swiss chard), microgreens and herbs.

The following recipes are interesting and a little different, courtesy of and modified from feastingathome.com. This new-to-me site has incredible delicious plant-forward recipes.

One Pot Farmers Market Chunky Veggie Soup
2 cups, Calories 192, Carbs 29g, Total Fat 8.1g, Protein 4.6g
This soup has amazing texture and is light, airy and perfect for spring.

1–2 tablespoons olive oil
1 medium onion diced (or a large leek)
2 cups diced carrot (2 medium carrots)
2 cups diced celery (2 stalks)
1 cup diced fennel bulb (optional)
1 cup diced red bell peppers
1 cup diced spinach or kale
2 cups diced zucchini or yellow summer squash
1 cup chopped tomatoes
2 cups chopped green beans
1 can white cannellini beans
4 cloves garlic rough chopped
1 tablespoon fresh thyme (or oregano or tarragon- or sub 1 ½ teaspoons of dried herbs: thyme, and or Italian seasoning)
4 cups veggie or chicken stock or broth
2 cups water
2 bay leaves
1 teaspoon kosher salt
¼ cup fresh Italian parsley and or basil
½ teaspoon of lemon
¼ tsp red pepper flakes, or to taste
a drizzle of olive oil

In a large pot or Dutch oven, heat oil over medium heat. Add onion and sauté until deeply golden and fragrant, 5 minutes. Add the rest of the chopped veggies and herbs. Sauté 7-8 minutes, stirring often. Add broth and bring to a simmer, covered until carrots are just tender about 10-12 minutes. Lastly, add the fresh herbs. Taste. Season with pepper and a pinch of cayenne or chili flakes. If broth tastes bland, it probably needs salt and pepper.

Easy Zucchini, Corn and Basil Stir-fry with Tofu, Shrimp or Chicken
Serves 2, calories 332, carbs 27g, fat 22g, protein 17g
Such an easy throw together dinner for busy weeknights. Excellent combo of herbs and veggies.

8 ounces tofu, shrimp, chicken breast
1–2 tablespoon olive oil
generous pinch salt and pepper
½ cup red onion, or 2 shallots
4 cups zucchini or summer squash, sliced
2 cloves garlic, rough chopped
1 ear of corn, kernels sliced off
1 fresh red bell pepper, diced
salt and pepper to taste
¼ cup fresh torn basil or basil ribbons
chili flakes (optional)

Heat oil in an extra-large skillet or wok over medium-high heat. Season oil with generous pinch of salt and pepper and sear the tofu (cubed), shrimp or chicken (diced), turning heat down to medium, and cook until all sides are seared. Set aside. To the same skillet, add a bit more oil if necessary and heat over medium-high heat. Add onion. Sauté for 2 minutes and then add zucchini. Continue cooking, stirring frequently for about 10 minutes until zucchini begins to turn golden. Then, add garlic and corn, cook 2 more minutes, stirring occasionally. Add another pinch salt and pepper to taste.

Add the protein (tofu, shrimp, chicken) back into the skillet and incorporate, or divide veggie mixture among 2 bowls and top with protein.

Zucchini Cakes with Jalapeno and Lime
Serves 2, Calories 166, Carbs 23g, Fat 5g, Protein 9g

I LOVE a good veggie fritter pancake for dinner along with a simple green salad. This one is a little different with Mexican flavors, and simple to make.

1 lb zucchini, grated (2-3 small to medium zucchini)
1 teaspoon salt
1 garlic clove, finely minced
2 scallions, finely sliced
2 teaspoons chopped jalapeno (optional)
¼ cup chopped cilantro
zest from ½ a small lime
1 teaspoon cumin
1 teaspoon smoked paprika
1 egg
½ cup gluten free bread dry crumbs
2 tablespoons gluten free flour
½ teaspoon baking powder

Grate zucchini using a box grater, or a food processor with the grater attachment (super easy and fast). Press the grated zucchini with dish towels to push the water out. Place drained zucchini in a bowl. Add garlic, scallions, jalapeno, herbs, lime zest, cumin and smoked paprika. Mix. Add the egg and mix it in well. Mix the baking powder with the breadcrumbs and flour, then add both to the bowl.

Combine fully–should be a thicker batter. Heat oil in a skillet over medium heat. Spoon the mixture into the skillet, creating golf ball-sized rounds. Flatten slightly, and sear each side until deeply golden (about 5-6 minutes) and their centers slightly puff up. Serve with a squeeze of lime, or some chipotle Bitchin’ Sauce.

For more info on feeling your best through smarter food choices, contact our holistic nutritionists and learn more about our Natural Weight Loss Program. Book a free 20-minute consultation with Healthy Nest Nutrition owner Robin Hutchinson to see if our programs are right for you.