In the blink of an eye, we’ve transitioned overnight from late summer lollygagging to back-to-school, along with its de rigueur drop-offs, pickups, PTO meetings, extracurriculars, and of course the quest for an answer to the never-ending question of “what’s for dinner?”. And, boom, just like that we’re back on the merry-go-round of thinking up and planning out weeknight dinners that are healthy, nutritious and appealing to not only the kids in the household, but the adults too. Here are a few easy-to-prep dishes which incorporate the bounty of fresh, seasonal ingredients you’ll find at the farmers market right now.
Pizza Boats
Did somebody say “pizza for dinner”?! Zucchini Pizza Boats are just the ticket when it comes to delivering a crowd favorite that’s also loaded with goodness and flavor. Of course, if zucchini is not your bag, you can always use halved Italian loaves or baguettes instead to produce a more classic pizza-type result (just substitute bread wherever the instructions mention zucchini).
Select pieces of zucchini at farmstalls with smooth green, unblemished skin that are on the larger, thicker size (8-12 inches in length). Zucchini does not store particularly well, so try to use it within a few days of purchase. Cut your zucchini in half lengthwise. Use a small spoon or melon baller to gently scrape out the seeds (or pull out most of the soft inner bread) to create the “boat shape”. Sprinkle the zucchini with a little coarse salt from top to bottom. Fill the hollowed-out space with marinara or tomato sauce which many of our produce vendors create this time of year using their excess, end-of-season tomato harvest. Liberally grate some cheese (a mixture of mozzarella and parmesan always work well) over the zucchini.
And now for the toppings of your choice which can be customized according to the disparate tastes of your family. If you’re sticking within the Italian theme, I recommend going with sliced white mushrooms, black olives, red onion and a dash of Italian seasoning. Or you could try mozzarella rounds, extra sauce and some fresh basil leaves for a Margherita pizza boat. The possibilities are limitless.
Sheet Pan Dinner
Who needs the extra fuss and muss of multiple pieces of dirty cookware on a busy weeknight? The beauty of one sheet pan dinners is their simplicity in preparation, cooking AND cleanup. If your family doesn’t care for fish, the sheet pan solution could well change their minds, as the intermingling of juices while cooking is guaranteed to produce a delicious and aromatic outcome.
Pick up a piece of fresh, locally caught fish from the farmers market seafood vendor, some yellow or red potatoes (many potato varieties are harvested during September in the Northeast so are at their peak right now) and a head of broccoli or cauliflower (cruciferous vegetables are also reaching their peak). Preheat oven to 425 degrees. Toss the vegetable florets and cubed potatoes separately in extra virgin olive oil and salt & pepper on the sheet pan (this should leave the whole pan lightly coated in olive oil), push potatoes to one side of the pan and florets to the other. Lay fish in the center of the pan and drizzle with freshly squeezed lemon juice (leave lemon halves on the tray) and sprinkle with fresh or dried herbs, salt and pepper. Roast for about 20 minutes, or until potatoes are tender and fish flakes easily.
Chicken Stir Fry
Akin to sheet pan dinners in their ease and simplicity, stir fries require the use of only one piece of cookware in the form of a large skillet or wok. Buy some pastured chicken breast or chicken thighs at the farmers market and curate seasonal, fresh vegetable selection according to the preferences of your family. Late summer provides a cornucopia of choice in this department from broccoli, celery, carrots, snow peas, green beans, bell peppers, onion, sugar snap peas and mushrooms.
Coat the heated skillet or wok with sesame oil then brown the cubed chicken first to add a base of rich, meaty flavor to the dish. Toss in the cut vegetables and stir. But whatever you do, don’t forget to add the sauce while stirring, as it is the coup de grâce of any self-respecting stir frier. For a delicious homemade sauce, try whisking the following ingredients together:
