5 Weeknight Dinners to Make with Your Farmers' Market Haul

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

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

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

Recipe: Try our Zucchini & Corn Chili

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

Recipe: Try our Skinny Crab Cakes with Peach Summer Slaw

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

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