As the seasons change, so do our cravings. There’s nothing quite like cooking with fresh, seasonal ingredients to bring out the best flavors and aromas in your dishes. In this collection of 20 farm-to-table recipes, we’re celebrating the bounty of the earth with a range of delicious and easy-to-make meals that showcase the beauty of what’s in season. From the sweetness of summer peaches to the warmth of autumnal butternut squash, each recipe has been carefully crafted to highlight the unique flavors and textures of its seasonal stars.
Whether you’re looking for a light and refreshing salad or a hearty and satisfying main course, we’ve got you covered with everything from roasted vegetable soups to pan-seared rainbow carrots. And don’t even get us started on the desserts – with recipes like maple-glazed sweet potatoes and spiced pumpkin pasta, you’ll be spoiled for choice.
Roasted Heirloom Tomato and Basil Salad
Roasted Heirloom Tomato and Basil Salad Recipe
Elevate your summer salad game with this simple yet flavorful recipe that highlights the sweetness of roasted heirloom tomatoes paired with fresh basil leaves.
Ingredients:
– 4-6 heirloom tomatoes, halved
– 1/4 cup olive oil
– Salt and pepper, to taste
– 2 tablespoons balsamic vinegar
– 1/4 cup chopped fresh basil leaves
– 1/2 cup crumbled feta cheese (optional)
– 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place tomato halves on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
3. Roast tomatoes in the preheated oven for 20-25 minutes or until they release their juices and develop a caramelized flavor.
4. In a small bowl, whisk together balsamic vinegar and a pinch of salt.
5. In a large bowl, combine roasted tomatoes, chopped basil leaves, crumbled feta cheese (if using), and parsley.
6. Drizzle the balsamic vinaigrette over the salad and toss to combine.
Cooking Time: 20-25 minutes
Grilled Corn and Zucchini Tacos
This recipe combines the sweetness of grilled corn and zucchini with the bold flavors of Mexico, perfect for a quick and delicious meal. Savor the taste of summer in every bite!
Ingredients:
– 4 ears of corn, husked and silked
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 tablespoon olive oil
– 1 lime, cut into wedges
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco, cilantro
Instructions:
1. Preheat grill to medium-high heat.
2. Brush corn with olive oil and season with salt and pepper. Grill for 5-7 minutes per side, or until slightly charred.
3. Brush zucchini slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing grilled corn and zucchini onto tortillas, squeezing lime juice over the top, and adding desired toppings.
Cooking Time: 15-20 minutes
Farmhouse Vegetable and Herb Soup
This hearty soup is a perfect blend of flavors and textures, featuring a medley of farm-fresh vegetables and aromatic herbs. It’s a comforting and nourishing meal for any time of the year.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cups mixed vegetables (such as zucchini, bell peppers, and tomatoes)
– 4 cups vegetable broth
– 1 cup chopped fresh herbs (such as parsley, thyme, and rosemary)
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 10 minutes.
3. Add the mixed vegetables, vegetable broth, and herbs. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the soup has reached your desired consistency.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 35-40 minutes
Pan-Seared Rainbow Carrots with Honey Glaze
Transform plain carrots into a stunning side dish with this simple recipe. Sweet and sticky, the honey glaze complements the natural sweetness of the rainbow carrots.
Ingredients:
– 1 lb rainbow carrots (or regular carrots), peeled and sliced into 1/8-inch thick rounds
– 2 tbsp olive oil
– 2 tbsp honey
– 1 tsp apple cider vinegar
– Salt and pepper, to taste
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the olive oil and swirl to coat the pan.
3. Add the carrot slices in a single layer, without overcrowding. Cook for 5-7 minutes or until they start to caramelize.
4. In a small bowl, whisk together the honey, apple cider vinegar, salt, and pepper.
5. Pour the glaze over the carrots and cook for an additional 2-3 minutes, stirring occasionally.
6. Remove from heat and serve hot.
Cooking Time: 10-12 minutes
Garlic Butter Sauteed Green Beans
Elevate your green bean game with this simple yet flavorful recipe that combines the natural sweetness of green beans with the richness of garlic butter. Perfect as a side dish or added to your favorite main course.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Optional: 1/4 teaspoon red pepper flakes (for some heat)
Instructions:
1. Bring a large skillet or saute pan over medium-high heat.
2. Add the butter and let it melt; then, add the garlic and cook for 1 minute, until fragrant.
3. Add the green beans to the skillet in an even layer.
4. Cook for 5-7 minutes, stirring occasionally, until the green beans are tender-crisp and lightly browned.
5. Season with salt, pepper, and red pepper flakes (if using).
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Herb-Roasted Chicken with Root Vegetables
Elevate your dinner game with this flavorful and aromatic recipe that combines the richness of roasted chicken with the natural sweetness of root vegetables. This hearty dish is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary leaves
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 carrots, peeled and chopped into bite-sized pieces
– 2 parsnips, peeled and chopped into bite-sized pieces
– 1 large red bell pepper, seeded and chopped into bite-sized pieces
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Place the chicken in a roasting pan and surround with chopped carrots, parsnips, and red bell pepper.
5. Roast in the preheated oven for 45-50 minutes or until the chicken is golden brown and the vegetables are tender.
Cooking Time: 45-50 minutes
Summer Berry and Spinach Salad
This refreshing salad is perfect for hot summer days. A mix of sweet berries, crisp spinach, and tangy feta cheese creates a delightful combination that’s both healthy and flavorful.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 cup mixed summer berries (strawberries, blueberries, raspberries)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 1 tsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and mixed berries.
2. Crumble feta cheese over the top of the salad.
3. Sprinkle chopped nuts over the cheese.
4. Drizzle olive oil and balsamic vinegar over the salad.
5. Season with salt and pepper to taste.
Cooking Time: None! This salad is best served fresh, straight from your kitchen.
Creamy Butternut Squash Risotto
This autumnal risotto is a comforting blend of roasted butternut squash, creamy Arborio rice, and savory Parmesan cheese. Perfect for a cozy dinner party or a family gathering.
Ingredients:
– 1 small butternut squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45 minutes, or until tender.
2. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add Arborio rice; cook, stirring constantly, for 1-2 minutes.
4. Add wine (if using); cook until absorbed.
5. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. Stir in butter and Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 45 minutes
Fresh Pea and Mint Crostini
This recipe combines the sweetness of fresh peas with the brightness of mint, all on a crispy baguette slice. Perfect for a light and refreshing appetizer or snack.
Ingredients:
– 1 cup fresh peas
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 baguette, sliced into 1/2-inch thick rounds
– 1/2 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine peas, mint leaves, olive oil, garlic, salt, and pepper.
3. Arrange baguette slices on a baking sheet.
4. Spoon about 1 tablespoon of the pea mixture onto each slice.
5. Top with feta cheese, if using.
6. Bake for 10-12 minutes or until the bread is toasted and the peas are tender.
7. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Farmers Market Ratatouille
Experience the flavors of Provence with this vibrant ratatouille recipe, showcasing the best of the farmers market’s bounty.
Ingredients:
– 2 large eggplants, sliced into 1-inch thick rounds
– 2 large bell peppers (any color), seeded and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, toss eggplant slices with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway.
3. In a large skillet, heat 2 tbsp olive oil over medium-high. Add onions and garlic; cook until softened, about 5 minutes.
4. Add bell peppers to the skillet and cook for an additional 5 minutes.
5. Stir in crushed tomatoes, thyme, salt, and pepper. Bring to a simmer.
6. Once eggplant is done roasting, add it to the skillet and stir to combine.
7. Reduce heat to low; let ratatouille simmer while you prepare your next meal.
Cooking Time: 45 minutes
Apple and Kale Stuffed Pork Chops
This recipe combines the sweetness of apples with the earthiness of kale, wrapped in tender pork chops. A perfect blend of flavors and textures for a delicious dinner.
Ingredients:
– 4 pork chops (1-inch thick)
– 2 apples, peeled and diced
– 2 cups kale, stems removed and chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together apples, kale, olive oil, garlic, and thyme.
3. Season pork chops with salt and pepper.
4. Stuff each pork chop with the apple-kale mixture, dividing it evenly among the four chops.
5. Place the stuffed pork chops on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the pork reaches an internal temperature of 145°F (63°C).
7. Let rest for 5 minutes before serving.
Cooking Time: 25-30 minutes
Roasted Beet and Goat Cheese Tart
This sweet and savory tart combines the natural sweetness of roasted beets with the tanginess of goat cheese, perfect for a seasonal side dish or light lunch. The flaky pastry crust adds a satisfying crunch to each bite.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large beets
– 2 tablespoons olive oil
– 1/4 cup goat cheese, crumbled
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beets in their skins for 45-50 minutes or until tender.
3. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
4. Spread the goat cheese mixture over the center of the pastry, leaving a 1-inch border around the edges.
5. Arrange the roasted beets on top of the goat cheese.
6. Fold the edges of the pastry up over the filling to form a crust.
7. Brush with honey and season with salt and pepper.
8. Bake for 20-25 minutes or until the crust is golden brown.
Cooking Time: 65-75 minutes
Grilled Peach and Arugula Pizza
Elevate your pizza game with this sweet and savory combination. The caramelized peaches add a juicy twist to the classic margherita, while the peppery arugula adds a fresh and herbaceous note.
Ingredients:
– 1 pre-baked pizza crust
– 2 ripe peaches, sliced into wedges
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup arugula
– Salt and pepper to taste
– 1/2 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush peach slices with olive oil and season with salt and pepper. Grill for 2-3 minutes per side, or until caramelized.
3. Roll out pizza crust and top with garlic, arugula, and grilled peaches.
4. Sprinkle mozzarella cheese on top (if using).
5. Place pizza under the broiler for 2-3 minutes, or until cheese is melted and bubbly.
6. Remove from oven and let cool for a few minutes before slicing and serving.
Cooking Time: 15-20 minutes
Harvest Grain Bowl with Tahini Dressing
A nutritious and flavorful bowl filled with roasted vegetables, whole grains, and a creamy tahini dressing.
Ingredients:
– 1 cup cooked quinoa or brown rice
– 2 cups mixed roasted vegetables (such as sweet potatoes, Brussels sprouts, and red onions)
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 1/2 cup tahini dressing (see below)
Tahini Dressing:
– 1/2 cup tahini paste
– 2 tablespoons lemon juice
– 1 tablespoon honey
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Cook quinoa or brown rice according to package instructions.
2. Toss the mixed vegetables with olive oil, salt, and pepper, and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender.
3. In a small bowl, whisk together the tahini dressing ingredients until smooth.
4. Assemble the bowls by placing cooked quinoa or brown rice on the bottom, topping with roasted vegetables, and finishing with chopped parsley and crumbled feta cheese (if using).
5. Drizzle with tahini dressing and serve.
Cooking Time: 35-40 minutes
Braised Cabbage with Bacon and Apples
This comforting dish combines the natural sweetness of apples with the savory flavor of bacon, all wrapped up in a rich and tender cabbage. Perfect as a side or main course, it’s sure to warm your belly and your heart on a chilly winter night.
Ingredients:
– 1 head of cabbage, cored and chopped
– 6 slices of thick-cut bacon, diced
– 2 apples (Granny Smith or Honeycrisp), peeled and chopped
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon brown sugar
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Cook the diced bacon in a large Dutch oven over medium heat until crispy.
2. Remove the bacon from the pot with a slotted spoon and set aside. Leave the grease behind.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
4. Add the chopped cabbage, apples, brown sugar, salt, and pepper to the pot. Stir to combine.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Cover the pot and braise for 30-40 minutes or until the cabbage is tender.
Cooking Time: 30-40 minutes
Homesteader’s Skillet Cornbread
A hearty and satisfying cornbread recipe perfect for a cozy evening by the fire or as a side dish for your favorite homestead meals. This skillet cornbread is easy to make, uses minimal ingredients, and yields a deliciously moist and crumbly texture.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup buttermilk
– 2 tablespoons unsalted butter, melted
– Honey or maple syrup to taste (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, whisk together flour, cornmeal, baking powder, and salt.
3. Add buttermilk and stir until just combined.
4. Pour in melted butter and mix until smooth.
5. Pour batter into a preheated cast-iron skillet or 9-inch oven-safe pan.
6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
7. Remove from oven and let cool for a few minutes before serving.
Cooking Time: 20-25 minutes
Farm-Fresh Egg and Herb Frittata
A classic breakfast or brunch recipe that showcases the freshness of farm-grown eggs and herbs. This simple yet flavorful dish is perfect for any occasion, whether it’s a quick morning meal or a special gathering.
Ingredients:
– 6 large farm-fresh eggs
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh chives
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together eggs and a pinch of salt.
3. Heat the olive oil in a 9-inch (23cm) non-stick skillet over medium heat.
4. Pour in the egg mixture and cook for 2-3 minutes, until edges start to set.
5. Sprinkle chopped parsley and chives evenly over the eggs.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are almost set.
7. Remove from the oven and let it cool slightly before serving.
Cooking Time: 12-15 minutes
Maple-Glazed Roasted Sweet Potatoes
Sweet potatoes get a sweet and sticky makeover with this simple recipe. The maple glaze adds a rich, caramel-like flavor to these roasted spuds.
Ingredients:
– 2-3 large sweet potatoes
– 1/4 cup pure maple syrup
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce the sweet potatoes with a fork several times.
3. Rub with olive oil and sprinkle with salt, cinnamon, and maple syrup.
4. Place on a baking sheet lined with parchment paper.
5. Roast for 45-50 minutes, or until sweet potatoes are tender when pierced with a fork.
Cooking Time: 45-50 minutes
Tips:
– Adjust cooking time based on sweet potato size.
– Serve warm or at room temperature, garnished with fresh herbs if desired.
Rustic Tomato and Herb Galette
This rustic galette is a perfect summer treat that celebrates the flavors of fresh tomatoes and herbs. With minimal ingredients and effortless preparation, this dish is sure to become a new favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup grated Parmesan cheese
– 2 large tomatoes, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, butter, and Parmesan cheese. Mix until a crumbly dough forms.
3. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
4. Arrange tomato slices and chopped rosemary leaves in a circular pattern, leaving a 1-inch border around the edges.
5. Fold the crust over the filling, pressing gently to seal.
6. Brush with olive oil and season with salt and pepper.
7. Bake for 35-40 minutes or until crust is golden brown.
Cooking Time: 35-40 minutes
Spiced Pumpkin and Sage Pasta
This recipe combines the comforting flavors of pumpkin, sage, and warm spices to create a deliciously cozy pasta dish perfect for crisp fall evenings. The combination of tender pasta, roasted vegetables, and rich sauce will leave you feeling cozy and satisfied.
Ingredients:
– 8 oz pasta (such as pappardelle or linguine)
– 1 small pumpkin, peeled and cubed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 4 sage leaves, chopped
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the pumpkin cubes with olive oil, garlic, cumin, and smoked paprika for 20-25 minutes, or until tender.
3. Cook pasta according to package instructions.
4. In a large skillet, combine roasted pumpkin, cooked pasta, chopped sage, and salt and pepper to taste.
5. Serve warm, topped with grated Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Summary
Get ready to savor the flavors of the season with these 20 fresh farm-to-table recipes. From classic summer salads like Roasted Heirloom Tomato and Basil Salad to hearty vegetable soups like Farmhouse Vegetable and Herb Soup, these dishes showcase the best of seasonal cooking. You’ll also find sweet treats like Maple-Glazed Roasted Sweet Potatoes and savory delights like Pan-Seared Rainbow Carrots with Honey Glaze. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these recipes are sure to inspire your culinary creativity.
