5 Easy Recipes Using Late-Summer Farmers Market Finds

Late summer at the farmers' market is like nature’s grand finale before the cooler months. Tables are overflowing with juicy tomatoes, sweet corn, crisp peppers, fresh herbs, and ripe stone fruits. If you’ve been meaning to make the most of this colorful bounty, now’s the time.

Here are five easy, flavor-packed recipes you can whip up using what’s fresh right now—perfect for weeknight dinners, quick lunches, or even an impromptu gathering with friends.

1. Sweet Corn & Tomato Salad with Basil Vinaigrette

What you’ll need:

• Fresh sweet corn (4 ears, cooked and kernels removed)

• Cherry tomatoes (2 cups, halved)

• Fresh basil (a handful, chopped)

• Olive oil, lemon juice, salt, and pepper

  
  

How to make it: Toss corn and tomatoes in a large bowl. Whisk together olive oil, lemon juice, salt, and pepper. Stir in basil and drizzle over the salad. Serve chilled or at room temperature.

Why it’s great: Sweet and juicy meets tangy and herby—summer in a bowl.

2. Grilled Zucchini & Eggplant Flatbread

What you’ll need:

• Zucchini (1 medium, sliced)

• Eggplant (1 small, sliced)

• Flatbread or naan

• Olive oil, garlic powder, and shredded mozzarella

How to make it: Brush zucchini and eggplant with olive oil and sprinkle with garlic powder. Grill until tender. Place grilled veggies on flatbread, top with mozzarella, and toast in the oven until cheese melts.

Why it’s great: It’s a fast, veggie-loaded dinner that feels fancy but takes minutes.

3. Peach & Burrata Salad

What you’ll need:

• Fresh peaches (3, sliced)

• Burrata cheese (1 ball)

• Arugula (4 cups)

• Honey and balsamic glaze

How to make it: Layer arugula, peach slices, and torn pieces of burrata. Drizzle with honey and balsamic glaze just before serving.

Why it’s great: It’s a sweet-savory combo that screams late summer elegance.

4. Stuffed Bell Peppers with Quinoa & Black Beans

What you’ll need:

• Bell peppers (4, halved and seeded)

• Cooked quinoa (2 cups)

• Black beans (1 can, drained)

• Salsa, shredded cheddar, and cilantro

How to make it: Mix quinoa, beans, salsa, and cheese in a bowl. Fill pepper halves with mixture, place on a baking sheet, and bake at 375°F for 20 minutes. Garnish with cilantro.

Why it’s great: It’s colorful, filling, and a great way to use peppers before they fade from the market.

5. Rustic Plum Galette

What you’ll need:

• Fresh plums (5–6, sliced)

• Sugar (¼ cup)

• Ready-made pie crust

• Egg wash (1 beaten egg with a splash of milk)

How to make it: Place plums in the center of the rolled-out pie crust, leaving a 2-inch border. Sprinkle with sugar, fold crust edges over fruit, and brush crust with egg wash. Bake at 375°F for 30–35 minutes until golden.

Why it’s great: It’s a simple, impressive dessert that tastes like you spent hours in the kitchen.

If you see something at the farmers' market that looks too good to pass up, grab it! Late summer produce is all about bold flavors, bright colors, and quick, no-fuss recipes that let the ingredients shine.