Hello, and welcome to another week of delicious, locally inspired meals. This week, the bulk of my food came from Sleeping Frog Farms via Tucson CSA and the hard-working farmers that haul their local produce to the Rillito Park Farmers’ Market every Sunday. (The owners of Markley Farms told me that they leave their house around 5:00am every Sunday in order to make it to the market on time, a true testament to their dedication and hard work!)
As is typical in the summer months, the market was bountiful with tomatoes, heirloom melons that looked to be the size of my black lab, juicy peaches that drip down your chin when you bite into them, and sweet yellow corn begging to be eaten right off the cob. The beautiful colors and rich flavors of summer produce make them hard to resist, and I loaded my reusable bags with purple potatoes, jalapeños, tomatoes, green beans, carrots, eggplant, zucchini, bell peppers, peaches, potatoes, lemon cucumbers, and Sonoran wheat tortillas from Tucson Tortilla. What a haul! Although many of these things taste great on their own, I have special plans for them: the five mouthwatering recipes below.
Summer Harvest Soup from Edible Baja Arizona: This flavorful Summer Harvest Soup is capable of knocking out more than a few of your daily veggie requirements. Packed with summer produce such as zucchini, bell peppers, and sweet corn, it’s hearty yet light enough for a warm summer night. Top it with creamy avocado and homemade tortilla strips for an even more satisfying meal.
Fresh Huevos Rancheros from Cookie and Kate: I love making huevos rancheros on busy weeknights when I’m pressed for time. It’s hearty, protein-packed, and so comforting. In fact, huevos rancheros is the number one reason I keep batches of homemade black beans in my freezer! I can’t wait to use the Sonoran wheat tortillas that I got from Tucson Tortilla in this colorful recipe.
Summer Salad with Spiced Chickpeas from Edible Baja Arizona: Are you a salad-for-dinner kind of person? In my humble opinion, this Summer Salad with Spiced Chickpeas could turn anyone into a salad-for-dinner kind of person. Why? It’s packed with so many not-boring things, like crisp cucumbers, sautéed corn, salty olives, juicy cherry tomatoes, creamy avocado, and pan-seared spicy chickpeas. It will change your idea of what a great salad really is, and it’s perfect for a summertime dinner.
Roasted Zucchini & Eggplant Puttanesca Pasta from The Pioneer Woman: Oh, hello saucy pasta starring roasted summer veggies (shoutout to those deep purple eggplants in my fridge right now) brine-y olives, and plenty of fresh herbs. Pasta is the perfect way to hide (or showcase, depending on how you look at it) never-ending summer veggies like zucchini, which is why this recipe has found its way onto more than a few weekly meal plans this summer.
Spicy Peanut Soba Noodle Salad from Pinch of Yum: Soba noodles. Bright red bell peppers. Crunchy purple cabbage. Fresh summer garden herbs. Sweet and spicy peanut dressing. You know that this Asian-sinspired noodle salad is going to be a good one.