By Grace Barker
As you wander through the stalls of the farmers market this time of year, you’ll spot dozens of baskets overflowing with ripened peaches and vibrant green zucchini. Tables brim with large sweet potatoes and more varieties of tomatoes than one can count. Living in North Carolina is a gift, but especially in the summer months when produce is abundant and the flavors are next level.
Summer’s bounty can feel overwhelming when you’re staring down a fridge of fresh produce. While biting into a peach all by itself is a delicious snack, creating a nourishing meal with all of these fresh ingredients is even better.
To make the most of your haul, try these three recipes. They’re simple enough for a weeknight dinner and so delicious you’ll want to make them on repeat all month long.
Sweet Italian Sheet Pan Dinner
Prepped and ready in less than 45 minutes, all you have to do is chop, season, and bake. Spread the seasoned vegetables and chickpeas on a pan and bake at 400°F for 20 minutes. Add chicken sausage and bake for another 15 minutes. Finish with lemon juice and parsley, and enjoy it warm!
* 1 pack Italian pre-cooked chicken sausage
* 2 medium sweet potatoes, chopped into very small cubes
* 1 can chickpeas, drained and rinsed
* 1 yellow onion, peeled and sliced
* 2 bell peppers, core removed and sliced
* 1 zucchini, sliced
* 3 cloves garlic, minced
* 1 tsp onion powder
* 1 tsp smoked paprika
* 1 tsp dried oregano
* ½ tsp kosher salt
* ¼ tsp red pepper flakes
* Black pepper, to taste
* Extra virgin olive oil
* Fresh lemon juice, for serving
* Fresh parsley, for serving
Peach Chimichurri Salad
A light and delicious dish with ripe peaches; the secret is in the sauce for this simple, 30-minute meal. Add the parsley, garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, and salt to a food processor and blend until combined. Assemble your salad with a base of greens, tomatoes, cucumbers, and pickled red onions. Mix the sauce with the diced peaches. Add a steak filet to each salad and pour the peach chimichurri sauce right on top.
* 1/2 cup fresh parsley
* 1 garlic clove
* 1/4 cup extra-virgin olive oil
* 2 Tbsp red wine vinegar
* 1 squeeze fresh lemon juice
* Pinch of red pepper flakes
* 1/4 tsp kosher salt
* 1 peach, diced
* 4 steaks, grilled
* 1 large bunch of mixed greens
* 1 heirloom tomato, diced
* 1 English cucumber, peeled and diced
* Pickled red onions
One-pan Basil Pesto Salmon
Enjoy warmed crispy salmon on a bed of fresh and roasted veggies with this simple, one-pan dinner. Add the tomatoes, bell peppers, and garlic to a cast iron skillet with a little olive oil and bake at 375°F for 10 minutes. Add the chickpeas and salmon with the seasonings, bake everything together for 15 minutes then broil for 3 minutes. For serving, add arugula and English cucumbers to each bowl, add a scoop of the cast-iron salmon mix, and top with pesto.
* 1½ cups cherry tomatoes
* 2 bell peppers, chopped
* 1 can chickpeas, rinsed and drained
* 4 cloves garlic, peeled
* Extra-virgin olive oil
* 1 lb salmon filet
* ¼ tsp garlic powder
* ¼ tsp dried oregano
* ¼ tsp kosher salt
* 1 jar of basil pesto
* 1 bunch of arugula
* 1 English cucumber, peeled and sliced
Grace Barker is a holistic private chef, recipe creator, and the founder of Grace & Greens, where she shares nourishing recipes, weekly meal plans, and tips for building healthier habits. Through her community of 3,100+ readers, her goal is to help more people eat well and feel good.
Learn more: graceandgreens.com | instagram.com/graceandgreens.blog
