5 Weeknight Dinners to Make with Your Farmers' Market Haul
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
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
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