Farmers Market Breakfast Bowls

Farmers Market Breakfast Bowls

Lately, my fridge has been overloaded with vegetables! We’ve been hitting one, if not two, farmers markets each week. After a long winter, I’m still in awe that we’re able to leave the house, enjoy the fresh air, and peruse rows and rows of glorious vegetables. I want to buy them all! It’s hard for me to hold back, even though I’m mindful of what we’ll actually be able to eat in a week. Another thing that’s hard to hold – my heavy veggie bags as Jack runs off to find the nearest cheese sandwich vendor.

With all of this great produce, we’ve been eating a ton of vegetables (Jack’s cheese sandwiches aside) and it feels great! This recipe is essentially a glorified salad for breakfast, but the cumin-spiced “riced” carrots and beets create a substantial grain-like base for these bowls. Juicy tomatoes, crisp radishes, and soft boiled eggs are all piled in, followed by a scoop of green goddess sauce to bring it all together. It’s a meal you can feel good about because so many veggies are packed in!

Farmers Market Breakfast Bowls

About that goddess sauce – it’s creamy, tangy, and full of fresh herbs.

So many people always tell me “but I don’t have a food processor! I live in a small apartment!” and I totally hear you. For years, I held off buying a food processor because I was worried about storing it. So my answer is: you have to try the new KitchenAid® 7 Cup Food Processor! It’s the perfect medium size that’s not too big for sauces and pestos, but not too small for falafels and veggie burgers. It can slice, chop and puree in no time without taking up a ton of counter space. It’s also easy to put together and clean (I put the pieces in my dishwasher). It’s the perfect everyday food processor, in my opinion. For space saving there is also a cord wrap under the food processor. I love it!

  Farmers Market Breakfast Bowls

If you’re trying to eat more veggies, make these bowls! 🙂

Farmers Market Breakfast Bowls

My Favorite Easy Summer Recipes

Blackberry Basil Pizza

This is how I feel about summer cooking: I don’t want to spend tons of time in the kitchen, but I DO want to make meals at home using all of the seasonal produce that is so stunning at this time of year. The nice thing about summer cooking is that since the ingredients are so wonderful, you don’t have to do much to them in order to make a great dish.

Click on the pictures to go to the full recipes:

Blackberry Basil Pizza

This is the easiest recipe in this post! Because blackberries and basil are such flavorful ingredients and make an A+ combination, the ingredient list is super minimal. This one gets rave reviews by my family.

Watermelon Poke Bowls

Watermelon Poke Bowls

I love how the bright pink watermelon in these bowls mimics the look of sushi-grade fish, but you end up feasting on refreshing summer produce! Tangy sesame-tamari-lime sauce and poke toppings like pickled ginger fill these bowls with flavor.

Tart Cherry Tabbouleh

Tart Cherry Tabbouleh

This riff on tabbouleh is perfect for summer picnics – it’s super easy, and it packs up well if you make it in advance! I love the chewy texture of the tart cherries alongside the freshness of parsley and mint.

Heirloom Caprese w/ Mint Pesto

Heirloom Caprese with Mint Pesto

This is the recipe to make if you have show-stopping local tomatoes. Elevate them just slightly with creamy mozzarella and bright mint pesto, and you have my ideal summer meal.

Corn & Green Bean Tomatillo Tacos

Corn & Green Bean Tomatillo Tacos

This recipe stars one of my favorite parts of summer: sweet corn! Simply grill the corn with green beans, and toss them both with cherry tomatoes, cilantro, and a zesty tomatillo salsa! Stuff the veggie filling into tortillas, and enjoy!

Watermelon Gazpacho

Watermelon Gazpacho

With its cool, refreshing tang, gazpacho is one of my all-time favorite summer dishes. Don’t worry, the watermelon in this soup doesn’t make it taste too fruity, but it adds a subtle sweetness to balance and accent the flavors of the other fresh ingredients.

Tomato, Peach & Corn Panzanella

Tomato, Peach & Corn Panzanella

With peaches, corn, fresh tomatoes, and herbs, this dish is packed with summer flavor. Plus, it’s an easy one-bowl recipe and super flexible. If you don’t like one of the ingredients, swap in something else or leave it out altogether!

Sweet Corn Gazpacho

Sweet Corn Gazpacho

Since corn and gazpacho are two of my favorite things, why not corn gazpacho? This soup couldn’t be easier – all the ingredients are blended together – and it gets more flavorful as it sits in the fridge!

Vegetarian Orzo Stuffed Peppers

Vegetarian Orzo Stuffed Peppers

These stuffed peppers are a great vegetarian main. Serve them with an herby yogurt sauce or top them with cheese for a heartier meal. Again, the filling here is flexible, so customize it with your favorite veggies and grains!

Zucchini Lasagna with Zucchini “Ricotta”

Zucchini Lasagna with Zucchini Ricotta

This recipe is from our cookbook, and I love that it lightens up traditional lasagna without sacrificing flavor. Planks of zucchini sub in for half the noodles, and a zucchini-basil-lemon vegan ricotta takes the place of the traditional cheese filling.

Peach Tostadas with Creamy Green Chili Sauce

Peach Tostadas with Creamy Green Chili Sauce

I love the sweet and spicy combo that comes from layering fresh peaches with the creamy green chile sauce in this recipe. Refried beans, cotija cheese, cherry tomatoes, and pepitas finish these tostadas off, making them a light and flavorful option for when you have peak-season peaches.

Avocado Strawberry Caprese Salad

Avocado Strawberry Caprese Salad

This version of caprese salad adds strawberries for extra sweetness, avocado for creamy texture, and pecans for a little crunch. With these add-ins, this simple salad is a crowd pleaser even without perfect tomatoes!

Spicy Mango Black Bean & Avocado Tacos

Spicy Mango Black Bean & Avocado Tacos

Another taco recipe! I love how tacos let summer produce shine without a lot of cooking. Crispy cabbage and sweet mango are the stars here… add a little spicy sriracha mayo, and you have a 10/10 dinner.

One Pot Vegetable Penne Pasta

One Pot Vegetable Penne Pasta

This is the simplest pasta recipe of them all: add the veggies, pasta, and water to a pot, bring to a boil, and in less than 15 minutes you have a full meal! The starches from the pasta create a sort of creamy sauce in this recipe that’s amped up with lemon juice and zest.

Heirloom Tomato Bean-LT Sandwiches

Heirloom Tomato Bean-LT Sandwiches

When tomatoes are in top form, it’s BLT time! The “B” in this recipe is a simple white bean spread full of delicious tang from lemon and capers. Top this sandwich with smoked paprika for a hint of bacon-like flavor!

Almond Chocolate Chip Zucchini Bread

Almond Chocolate Chip Zucchini Bread

This is one of my family’s favorite recipes on the blog, and it’s a good way to polish off your excess zucchini in the summer. The chocolate chips on this bread make for a heavenly combination with the cinnamon and zucchini. With my family around, I didn’t have many leftovers, but if you do, this bread freezes well!

Cardamom Yogurt Tea Cake

Cardamom Yogurt Tea Cake

I hope you’re all having a great weekend! Ours has been pretty chill – we went to the farmers market, Jack played video games, and I did some baking. I’m excited to share this lovely little tea cake recipe with you because I think it’s the perfect Sunday afternoon treat. It’s lightly sweet and nicely spiced. The yogurt makes it tangy while giving it a nice puffed up look. It’s moist with that perfect cake-y crumb that you want in a quick bread.

I’ve been snacking on it all week reflecting on the lovely trip that inspired it…

One of the great perks of my job is when I get to visit new, picturesque places and meet farmers who so passionately live for their work. I got this in spades when Stonyfield invited me to Vermont to visit some of their partner organic family farms and to hear from their co-founder Gary Hirschberg. I’m not sure what I expected, but after spending two days meeting with the farmers and hearing Gary’s mission of (basically) converting our whole planet to organic, I left truly inspired.

Trip to Vermont

I was delighted to see that these farms are true family farms, as Stonyfield doesn’t actually own their own dairy farms. In order to work with Stonyfield, these farms have to be organic, which basically means that the cows predominantly eat grass from the pasture and are not exposed to pesticides, antibiotics, or other chemicals. Being organic is not only best for the animals and the land, these farmers spoke passionately about the benefits to their families as well.

I heard one story of a farmer who converted to organic because he had a lightbulb moment when he realized that he could not come home from a day’s work in the field and hug his children without stopping in a shed to wash off pesticide residues first. Now that his farm is organic, his kids can ride on the tractor with him and spend time helping out, hopefully inspiring a future generation of responsible farming.

Trip to Vermont

We all loved was petting the cows! It was so cute that they responded like little puppies – they love the attention! It was a joy to see the farmers’ love for their cows – one was reluctant to switch to organic BECAUSE she loves them so much. She was afraid that her cows would get sick without antibiotics, but she was happy to discover that when they were in a healthy ecosystem, with grass to eat and a pasture to roam in, the cows simply didn’t get as sick. Someone else said that they paid more for their dog’s vet bills than for keeping their cows healthy after switching to organic.

Trip to Vermont

Of course, we had the pleasure of enjoying meals full of great organic produce every day of the trip. Pictured above was a wonderful farm lunch at Green Wind Farm, where we had one of many meals sitting around the table listening to Gary’s stories of starting Stonyfield and his passion for organics.

Trip to Vermont

The final dinner was on the hilltop of Philo Ridge Farm at sunset, hosted by Blue Apron‘s Culinary Team. The evening kicked off with hors d’oeuvres, Blue Apron wines, and a tour of Philo Ridge, followed by an amazing, interactive farm-inspired dinner. The chefs spoke about their sourcing philosophy, namely the emphasis on seasonality and sustainability. It was fun to chat with Blue Apron’s head chef John Adler about their processes for creating and testing recipes that are fun (and educational!) for people to make. Their dedication to bringing people around the table with an incredible meal experience was so apparent, especially with details like decorating the table with fresh herbs as the centerpiece so we could DIY garnish our dishes – I may steal this idea for my next dinner party!

We ended the meal with the cake that inspired the recipe below, and took home samples and instructions for a special sunflower seed granola recipe. All in all, an amazing way to end my trip to beautiful Vermont.

Green Cucumber Tomatillo Gazpacho

Green Cucumber Tomatillo Gazpacho

I love gazpacho. If gazpacho is on a restaurant menu, I’m ordering it. Every day that we ever spent on vacation in Spain, you’d better bet it was a gazpacho day for me. So, naturally, when I was approached to create a recipe for Olive Oils from Spain, I immediately knew I was making my favorite cool summer soup (you know – gazpacho).

To date, I’ve made it out of watermelon, tomatoes (raw and roasted), corn, green apples, zucchini, and even carrots. I think it’s fun to experiment with different types of fruits and vegetables to find out if they are gazpacho-able. So why did it take me so long to think about tomatillos?! I get giddy about tomatillo salsa, so the obvious next step was to throw a cucumber into the blender along the otherwise-salsa ingredients and make gazpacho.

Green Cucumber Tomatillo Gazpacho

To start, I grill the tomatillos, onion, garlic, and a jalapeño. If you don’t have a grill, you can roast these ingredients in the oven or char them in a cast iron pan on the stove. At this stage, the fire-roasted tomatillo/onion combination smells like the best salsa bar ever.

Green Cucumber Tomatillo Gazpacho Green Cucumber Tomatillo Gazpacho

After grilling, let the hot vegetables chill completely before blending with cucumber, lime juice, cilantro, and Arbequina Extra Virgin Olive Oil from Spain. The Arbequina Extra Virgin Olive Oil from Spain is full-flavored and actually a bit spicy. For balance, I added a scoop of yogurt and also served this with a yogurt-lime sauce for drizzling. This soup is tangy, spicy, creamy, and so delicious for hot summer nights!

Green Cucumber Tomatillo Gazpacho Green Cucumber Tomatillo Gazpacho

Load up your gazpacho with whatever toppings you enjoy. I added tomatoes, charred corn, cucumber, mint, hemp seeds, a sprinkle of microgreens, and, of course, more olive oil! Another delicious combo would be cilantro, diced avocado, and croutons (or even crispy tortilla strips).

Three Ingredient Tahini Ice Cream

3-Ingredient Tahini Ice Cream

During our trip to Tokyo last spring, I had the most incredible sesame ice cream and I haven’t stopped thinking about it. Before the trip, my friend Stephanie sent me a list of must-eat-at places. She knows me very well because her top two recommendations were a place called Rojiura Samurai Curry for their 20-vegetable(!) curry and an ice cream shop called Gomaya Kuki for their creamy sesame ice cream. I haven’t quite gotten around to recreating a version of that amazing curry, but I was surprised to figure out that making delicious sesame-forward tahini ice cream at home is actually super simple!

3-Ingredient Tahini Ice Cream

At first, I had a few ideas to jazz this up a bit more – vanilla, cinnamon, and/or a bit of cardamom were all possibilities in my mind. But after trying this base, I loved it as-is with just these three ingredients:

1. coconut milk: my go-to base for non-dairy ice cream
2. maple syrup: as the sweetener
3. tahini: the creamy star ingredient of this recipe

3-Ingredient Tahini Ice Cream 3-Ingredient Tahini Ice Cream

In this ice cream, the tahini flavor is present, but not overpowering – it mostly lends an extra-creamy texture to the coconut milk base. The ice cream is yummy on its own – just churn it and pass around some spoons!

If you want to get a little fancier like I did, add tart cherries, melted chocolate, and a sprinkle of sesame seeds :). Or if you want to serve it like they do in Tokyo, drizzle it with a little soy sauce!

3-Ingredient Tahini Ice Cream