5 Weeknight Dinners to Make with Your Farmers' Market Haul

Farmers' market produce is SO GOOD right now. Plums, peaches, zucchini, tomatoes, corn – you name it, it's all there! So make the most of your glorious haul with these super-fresh weeknight dinners the whole family will love.
By Grace Rasmus ,

Pork Chops with Warm Plum Chutney

We've never met a pork chop we didn't like. This fresh-plum topper is made with plums, balsamic vinegar, sugar, crushed red pepper, and rosemary.

Recipe: Try our Pork Chops with Warm Plum Chutney

Sheet-Pan Dinner with Peaches, Vidalia Onions & Sausages

Photography by Joseph De Leo

Peach season is short but sweet! Make Rachael's sheet-pan 30-Minute Meal with peaches and sausages ASAP.

Recipe: Try Rach's Sheet-Pan Dinner with Peaches, Vidalia Onions & Sausages

Zucchini & Corn Chili

Who says chili is just for cold weather? This summer-y version is just right for tonight.

Recipe: Try our Zucchini & Corn Chili

Skinny Crab Cakes & Peach Summer Slaw

This lightened-up summer staple goes heavy on veggies like bell peppers and onions.

Recipe: Try our Skinny Crab Cakes with Peach Summer Slaw

Roasted Tomato Puttanesca Riggies

Photography by Joseph De Leo

We love cherry tomatoes all year round, but they're especially good right now. Sauce 'em up in this 30-minute pasta dinner from Rachael.

Recipe: Try Rachael's Roasted Tomato Puttanesca Riggies

Read next: 21 Cherry Tomato Recipes

Shopping list:

For the pork chops:

  • 4 center-cut, bone-in pork chops (about 6 oz. each)
  • 2 tablespoons olive oil
  • 1 pound plums
  • 2 tablespoons sugar
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon chopped fresh rosemary

For the peach tray bake:

  • 4 peaches
  • 1/2 lemon
  • 8 fresh pork or chicken sweet Italian sausages
  • 1 large or 2 medium Vidalia onions
  • 1/4 cup white wine
  • 2 tbsp. chopped fresh thyme
  • About 1/4 cup olive oil, for drizzling
  • Salt and pepper
  • 2 tbsp. white balsamic vinegar
  • 1/3 cup (a handful) fresh mint

For the chili:

  • 2 poblanos or other mild chiles
  • 2 large ears corn
  • 2 tablespoons olive oil or canola oil
  • 3 small to medium firm zucchini
  • 1 onion
  • 3 - 4 cloves garlic
  • 1 tablespoon chili powder, such as Gebhardt
  • 1 tablespoon cumin
  • Salt and pepper
  • 1 can (15 oz.) black beans
  • 2 - 3 cups vegetable stock
  • 1 can (14.5 oz.) diced tomatoes
  • 1 rounded tsp. acacia honey or light agave
  • A small handful cilantro
  • 1 lime
  • Optional toppings: pickled jalapeno slices, diced avocado, sliced scallions, crushed tortilla chips, crumbled Cotija, Jack or queso fresco

For the crab cakes:

  • 1 1/2 pounds lump or backfin crabmeat
  • 1/2 cup red bell pepper
  • 1/4 cup fresh chives
  • 1/4 cup parsley
  • 1 large egg
  • 1 large egg white
  • 3 tablespoons canola mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup panko
  • 1 14 ounce bag coleslaw mix
  • 2 medium peaches
  • 2 pickled hot cherry peppers
  • 2 1/2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 5 tablespoons olive oil
  • Lemon wedges

For the pasta:

  • 3 pts. cherry tomatoes or 15 small to medium tomatoes on the vine
  • Natural olive oil cooking spray
  • Salt and pepper
  • A few sprigs thyme
  • 1/4 cup olive oil
  • 8 anchovy fillets
  • 4 large cloves garlic
  • 1 tsp. crushed red pepper or 1 fresh red finger or Fresno chile
  • 1/2 cup dry vermouth
  • 1/2 cup oil-cured black olives
  • 3–4 tbsp. drained Italian capers in brine
  • 1 lb. mezze rigatoni or rigatoni
  • 1/2 cup (a fat handful) fresh flat-leaf parsley tops
  • A few leaves fresh basil
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