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.

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Pork Chops with Warm Plum Chutney

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.

Sheet-Pan Dinner with Peaches, Vidalia Onions & Sausages

tray bake peaches, vidalia onions and sausages
Credit: Photography by Joseph De Leo

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

Zucchini & Corn Chili

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

Skinny Crab Cakes & Peach Summer Slaw

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

Roasted Tomato Puttanesca Riggies

roasted tomato puttanesca riggies
Credit: 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

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