8 Clean Recipes Fresh From The Farmers' Market (2024)

Grab your biggest tote and comfiest flats—it's open season at your farmers' market.Food editor and farmers' market junkie Khalil Hymore walks you through the College of San Mateo Farmers' Market—considered one of the best in the Bay Area.Here's how to (a) pick produce with aplomb and (b) turn the haul into the freshest farm-to-kitchen-table dishes on the block. (Make Prevention's Eat Clean, Stay Lean your go-to clean-eating guide, with 300 real foods and slimming recipes.)

The following 8 recipes will help you make the most of everything your farmers' market has to offer.

Don't be surprised if you're able to skip the grocery store altogether by loading up on staples, too. Here are Khalil's favorite prepared picks.

• Homemade jams and local honey
• Freshly baked breads
• Dried fruits, nuts, and granola
• Milk and yogurt drinks
• Local artisanal cheeses
• Grass-fed meats and jerky
• Farm-fresh eggs
• Dried herbs
• Handmade soaps

PREP TIME: 15 minutes
TOTAL TIME: 30 minutes + marinating time
SERVINGS: 4

3 Tbsp safflower oil
2 cloves minced garlic
¾ tsp turmeric
½ tsp ground cumin
½ tsp ground ginger
½ tsp kosher salt
½ tsp black pepper
¼ tsp cinnamon
⅛ to ¼ tsp cayenne
⅛ tsp allspice
⅛ tsp nutmeg
1¼ lb boneless, skinless chicken breasts (about 2 breasts), cut into 1" cubes
12 oz lg cherry tomatoes
4 tsp chopped fresh chives (optional)

1. MIXsafflower oil, garlic, turmeric, cumin, ginger, salt, pepper, cinnamon, cayenne, allspice, and nutmeg in large bowl until well combined.
2. ADDchicken breasts (about 2 breasts) and cherry tomatoes, and toss well. Cover bowl with plastic wrap and marinate 2 hours, or up to overnight, in refrigerator.
3. MEANWHILE, soak 12 to 14 wooden skewers (10" each) in water.
4. HEAT grill or grill pan over medium-high heat when ready to cook. Skewer chicken and tomatoes, alternating on skewer. Grill, turning occasionally, until chicken is cooked through, about 8 minutes.
5. ARRANGE skewers on platter, garnish with chives and serve over separated and washed butter lettuce leaves, if desired.

NUTRITION (per serving) 280 cal, 32 g pro, 6 g carb, 2 g fiber, 3 g sugars, 14 g fat, 1.5 g sat fat, 412 mg sodium

More: 20 Not-Boring Chicken Dishes

PREP TIME: 15 minutes
TOTAL TIME: 35 minutes
SERVINGS: 8

1 lb chopped ripe tomatoes (plum, beefsteak, or cherry)
½ of 1 seeded and diced red bell pepper
½ sm diced red onion
2 cloves minced garlic
½ c pitted and halved kalamata olives
2 Tbsp extra virgin olive oil
4 tsp white wine vinegar
1 Tbsp capers
¾ lb whole wheat pasta
¼ cup chopped basil.

1. BRING large pot of salted water to a boil.
2. COMBINEtomatoes, red bell pepper, onion, garlic, olives, olive oil, vinegar, and capers in large bowl. Let sauce stand.
3. ADDpasta to water and cook per package directions. Reserve ½ cup cooking liquid before draining.
4. ADD pasta to sauce bowl along with ¼ cup of the pasta water and toss well. (If mixture is dry, add up to ¼ cup more.)
5. STIR in basil.
6. TRANSFER pasta to large platter or bowl and top with additional basil leaves.

NUTRITION (per serving) 224 cal, 7 g pro, 36 g carb, 6 g fiber, 4 g sugars, 7 g fat, 1 g sat fat, 198 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4

1 lb trimmed green beans or haricots verts
2 Tbsp olive oil
2 cloves sliced garlic
½ cpitted green olives,roughly chopped
⅓ c crumbled feta
2 Tbsp parsley,roughly chopped
½ tsp kosher salt
½ tspground black pepper

1. FILL large straight-sided skillet three-quarters of the way with water and bring to a boil over high heat.
2. ADDbeans and cook until crisp-tender, about 3 minutes. Drain in colander and rinse under cold water. Set aside.
3. HEATolive oil and garlic over medium heat in skillet and cook until garlic is tender and fragrant, about 2 minutes.
4. ADDgreen olives and cook until heated through, about 30 seconds. Add beans back to skillet and reheat, tossing with olives, garlic, and oil.
5. TRANSFER to serving platter or bowl, and top with feta, parsley, salt, and pepper.

NUTRITION (per serving) 157 cal, 4 g pro, 10 g carb, 4 g fiber, 4 g sugars, 12.5 g fat, 3 g sat fat, 664 mg sodium

PREP TIME: 5 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4

1 c balsamic vinegar
2 peaches, each cut into 8 wedges
1 med red onion, cut into 8 wedges with root end intact
4 tsp safflower oil
½ tsp salt
½ tsp ground black pepper
4 low-fat Italian chicken sausages, fully cooked
¼ c basil

1. BRINGvinegar to a simmer in saucepan over medium-high heat. Reduce heat to medium-low and cook until vinegar reduces to ¼ cup, about 10 minutes. Set aside.
2. COAT grill or grill pan with cooking spray and prepare for medium-high heat.
3. MEANWHILE, toss peaches, onion, and safflower oil in large bowl and season with salt and pepper.
4. PLACEsausages on grill, turning occasionally. After 3 minutes, add peaches and onions, turning occasionally until tender, 5 to 7 minutes. Cook sausages until they reach an internal temperature of 145°F, about 10 minutes.
5. TRANSFER to platter, drizzle with balsamic syrup, and top with basil.

NUTRITION (per serving) 308 cal, 20 g pro, 23 g carb, 2 g fiber, 18 g sugars, 12.5 g fat, 2.5 g sat fat, 696 mg sodium

More: 10 Perfect Peach Recipes

PREP TIME: 15 minutes
TOTAL TIME: 55 minutes
SERVINGS: 8

1 lb zucchini,sliced into ¼"-thick rounds
1 lb yellow squash,sliced into ¼"-thick rounds
4 oz goat cheese
6 tsp olive oil, divided
1 shallot, diced
1 tsp fresh thyme
2 Tbsp all-purpose flour
1¾ c 2% milk, warmed
½ tsp each kosher salt
½ tsp ground black pepper
½ c bread crumbs
2 tsp olive oil

1. HEAT oven to 375°F. Lightly coat large skillet with cooking spray and place over medium-high heat.
2. IN BATCHES, cook zucchini and squash in single layer until crisp-tender, about 3 minutes per batch, turning halfway through and coating skillet with spray as needed.
3. LAYER zucchini and squash with goat cheese in 8" × 8" baking dish (about 3 layers) and set aside.
4. ADD 4 tsp olive oil to skillet and reduce heat to medium. Add shallot and thyme and cook until tender, about 3 minutes. Add flour and cook until it develops a nutty aroma, about 1 minute. Whisk in milk and cook until slightly thickened, 2 to 3 minutes. Season with salt and pepper. Pour over zucchini and squash.
5. TOSSbread crumbs with remaining olive oil in small bowl and sprinkle over zucchini and squash. Bake until vegetables are tender and cheese is bubbling, 20 to 25 minutes.

NUTRITION (per serving) 143 cal, 7 g pro, 13 g carb, 2 g fiber, 6 g sugars, 8 g fat, 3.5 g sat fat, 211 mg sodium

PREP TIME: 5 minutes
TOTAL TIME: 25 minutes
SERVINGS: 8

1 can (15 oz) chickpeas
2 Tbsp safflower oil
2 Tbsp water
1 Tbsp lime juice
2 tsp lime zest
½ tsp salt
½ tsp ground cumin
⅛ to ¼ tsp cayenne
½ c cilantro
8 ears corn,steamed

1. DRAIN and rinse chickpeas and remove skin from each chickpea. They should slip right out of skins when gently squeezed.
2. TRANSFER to food processor with safflower oil, water, lime juice, lime zest, salt, cumin, and cayenne. Pulse until mixture is smooth and creamy.
3. ADDcilantro and pulse again until combined. Serve with corn.

NUTRITION (per serving) 147 cal, 5 g pro, 22 g carb, 3 g fiber, 5 g sugars, 6.5 g fat, 0.5 g sat fat, 225 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
SERVINGS: 8

1 lg red bell pepper
Kernels from 2 ears corn (1½ c)
2 Tbsp olive oil
¾ tsp mustard seeds
½ tsp fennel seeds
¼ tsp celery seeds
1 sm red onion,chopped
½ to 1 jalapeño,seeded and minced
⅓ c apple cider vinegar
2 Tbsp honey
1 tsp kosher salt

1. HEAT broiler to high with oven rack 4" from heat source.
2. PLACEbell pepper on baking sheet and broil, turning often, until outside of pepper is charred, about 15 minutes.
3. MEANWHILE, slice kernels from corn and set aside.
4. TRANSFER pepper to medium bowl, cover with plastic, and let steam until tender, about 10 minutes. Peel pepper, then stem, seed, chop, and set aside.
5. HEATolive oil, mustard seeds, fennel seeds, and celery seeds in large skillet over medium-high heat. Add corn, onion, andjalapeño,and cook until vegetables are crisp-tender, about 3 minutes.
6. REMOVE from heat and stir in bell pepper, apple cider vinegar, honey, and salt. Transfer to container and chill.

NUTRITION (per serving) 86 cal, 1 g pro, 13 g carb, 1 g fiber, 7 g sugars, 4 g fat, 0.5 g sat fat, 246 mg sodium

PREP TIME: 15 minutes
TOTAL TIME: 45 minutes + sitting time
SERVINGS: 12

Filling
2½ lb plums, (about 8), pitted and cut into ½" pieces
12 oz raspberries (about 2½ c)
¼ c pure maple syrup
3 Tbsp all-purpose flour

Topping
1½ c rolled oats
½ c wheat germ
¼ c all-purpose flour
¾ tsp cinnamon
¼ tsp kosher salt
6 Tbsp pure maple syrup
6 Tbsp unsalted butter, melted
½ c chopped walnuts

HEAT oven to 375°F.
COAT 13" x 9" baking pan or 12 ramekins (8 oz each) with cooking spray.

TO MAKE THE FILLING:
COMBINEplums, raspberries, syrup, and flour in large bowl and toss to coat.
TRANSFER to pan and set aside.

TO MAKE THE TOPPING:
COMBINEoats, wheat germ, flour, cinnamon, and salt in medium bowl and stir to combine.
STIR in maple syrup and butter until mixture is crumbly.
FOLD in walnuts. Distribute over fruit mixture.
BAKE until topping is browned and crisp and filling is bubbly, 20 to 30 minutes.
LET SIT 5 to 10 minutes. Serve with ice cream (optional).

NUTRITION (per serving) 238 cal, 5 g pro, 33g carb, 5 g fiber, 18 g sugars, 10 g fat, 4 g sat fat, 44 mg sodium

More: 5 Delicious Summer Fruit Desserts