10 Plant-Based Recipes Fresh from the Farmers Market

Wondering what to do with all of that gorgeous produce you picked up at the farmers market? I’ve got you covered with my favorite 10 plant-based recipes fresh from the farmers market, which highlight seasonal, local produce.

Your nearby farmers market is a super easy way to support your local community, plus dive into the best in beautiful, healthy produce. Farmers from your community bring locally cultivated produce direct to the consumer, so you know you are getting the freshest produce possible, while also supporting those mom and pop farmers and growers. The freshness of this produce makes for an undeniably tasty meal, full of rich, vibrant colors and pungent, bold flavors.

Produce from my farmers market in Ojai.

As you know, I’m a big fan of farmers markets. While I have my own vegetable garden, I just can’t produce the types of fruits and veggies that I can find grown by my local farmers in Ojai. When I stock up on a variety of seasonal plants each week, it inspires the best cooking in my kitchen all week long. That’s my Farmer’s Market Pasta Salad above, which features a variety of produce from my farmers market.

That’s why I’m sharing some of my favorite plant-based recipes, from appetizers to entrees to salads to desserts, that feature farmers market produce in order to make your entire day of meals shine! I’m sharing all of the seasons, too, from the warm, sunny months all the way through the cooler months. If you’re looking for some tips on how to buy at the Farmers Market, check out my extensive run-down on how to shop wisely at the farmers market, as well as put that produce to good use: Make the Most of Your Farmers Market.

10 Plant-Based Recipes Fresh from the Farmers Market

Beet White Bean Hummus

You can’t beet the beautiful red color of this root vegetable, rich in fiber and folate, as well as phytonutrients called betalains, which have anti-inflammatory and antioxidant properties. This Beet White Bean Hummus is a great addition to your appetizer party dips. Pick up fresh beets all summer long and through late fall.

Avocado Salsa

A great way to spice up your dips is to add a load of veggies to the mixing bowl. This Avocado Salsa combines the best of salsa and guacamole into a delicious dip, while also sneaking in sweet corn and bell pepper so you can fit in more daily veggie servings without even realizing it. Avocados are in peak season from April to July, though they are available year-round, depending on the variety and your location.

Roasted Butternut Squash Soup

What’s better in the cooler fall months than a creamy and nutty Roasted Butternut Squash Soup? This hearty soup can be the star of your meal—just pair it with a salad and some whole grain bread with nut butter, and you’re set. Squash is an excellent source of fiber and carotenoids, which promote heart health and reduce inflammation.

Farmers Market Tomato Arugula Salad

Tomatoes are at their best when they’re in season during the warmer months, generally from May to October. Use that fresh and ripe tomato and lovely tangy arugula (aka rocket) you just bought at the farmers market and toss them together for a quick and easy salad. Arugula loves cool climates, so pick it up in early spring and throughout fall. Arugula is an excellent source of vitamin K, and omega-3 and omega-6 fatty acids. Top with olive oil, pine nuts, basil, and balsamic vinegar for the perfect simple salad.

Rainbow Veggie Pizza on Cornmeal Crust

One of the best things about coming home from the farmers market is the variety of colors—red bell peppers, yellow squash, purple carrots, orange tomatoes, green herbs—you’ll fill your kitchen with. This pizza is a beautiful way to enjoy summer produce, such as fresh zucchini, squash, tomato, onion, and bell pepper, on everyone’s favorite meal! Did you know that bell peppers contain almost as much vitamin C as an orange? This healthy, plant-based pizza is a must try.

Southwest Stuffed Bell Peppers with Quinoa and Black Beans

Another way to use those crisp bell peppers are to stuff them with a yummy filling. Fresh bell peppers can be found from late summer through late fall. Gather the veggies and spices you collected from the farmers market, like corn, tomato, onion, avocado, jalapeno, and cilantro and incorporate them with quinoa and black beans for a flavorful entrée sure to please. Top these Stuffed Peppers with my Vegan Ranch Dressing for a cool yet spicy Southwestern treat. Serve with a quick side salad to complete the meal.

Roasted Asparagus with Harissa-Spiced Sorghum

This lovely addition to any meal tastes as good as it looks! Incorporate your absolutely beautiful and colorful spring produce into this hearty salad, which will keep you full and satisfied with a kick of spicy flavor and heart whole grains. This salad incorporates asparagus, kale, onion, and cherry tomatoes fresh from the farmers market, along with sorghum and the African spice harissa for a spicy side that cannot be denied.

Rustic White Peach Pecan Tart

Wondering what you can do with those juicy white summertime peaches and pecans you just bought? This seven ingredient tart is the delicious solution, and it’s easy to make if you’re short on time. What’s better, peaches are a good source of vitamin C and potassium, as well as heart-healthy omega-6 fatty acids.

Chocolate Zucchini Cake

Zucchini in a cake? You heard right, zucchini is the star of this delectable chocolate cake! Zucchini makes an excellent addition of moisture and texture in baking, not to mention the health benefits of high fiber and vitamin C. Aquafaba, vanilla, almonds, flaxseeds, and chocolate give this cake a rich flavor so the nutritious elements of this cake will be our little secret. It’s the perfect summer treat, when zucchinis are in peak season. Top with fresh berries and you’re in heaven!

Farmers Market Tempeh Hash

This savory breakfast hash was inspired by the fresh summer zucchini, onions, sweet potatoes, garlic, mushroom and cilantro I bought recently at the Farmers Market during the early fall. Just combine those sweet potatoes with the rich nutty flavor of tempeh, sauté them together, and serve with toast for a delicious new addition to your Sunday brunch. Eating your veggies doesn’t have to be reserved for later in the day, why not have them at breakfast!?

Mango Carrot Ginger Smoothie

This sweet and tangy smoothie also has orange juice and soymilk to give it a naturally sweet and creamy flavor with so many health benefits! It’s loaded with vitamin C and vitamin A, which are both health-boosting antioxidants, along with gut-friendly fiber and the soothing properties of ginger. This produce is available late spring through summer. So refreshing, so tasty, and so healthy!

For more ideas on how to use farmers market produce, check out these recipes:

Herb Grilled Vegetables
Maple and Balsamic Roasted Brussels Sprouts
Spaghetti Squash with Ratatouille