Finally, after a chilly spring, we're reaching peak farmers market season. Our favorite produce is back in the stands and stalls, and we're dreaming up all the recipes we can create with it.
Dinner recipes generally hog the spotlight, but there are some incredibly delicious breakfast dishes that can make good use of your greenmarket or CSA haul. Here are 17 of our favorites to get you started.
What better greenmarket breakfast is there than a green smoothie? This frothy version has plenty of spinach and pear, but you can always add your own favorite ingredients depending on what's available near you.
Whether you're a pro at making yogurt or you're trying it for the first time, using quality local milk will take your batch to a whole new level. Then you can top it with fresh berries and granola from the farmers market as well.
We love this recipe as a way to try new kinds of mushrooms that we wouldn't normally pick up. It's simple enough that the taste and texture of the mushroom comes through. You might even be able to sneak it past your picky eaters.
You can't go wrong with a scramble. This Greek-inspired version is chock-full of spinach, feta cheese, and tomatoes. You'll get bonus points for serving it alongside toasted pita triangles.
Brunch just wouldn't be complete without a cocktail, and this Bloody Mary is ripe for farmers market additions. Make your pickles a few days in advance so they are well-brined come brunch time.
Skip the potatoes and let a few other root veggies have their moment in the spotlight in this hash. The peppery radishes are mellowed during cooking, and the rich flavor of the turnip is the perfect complement. Topped with fried eggs, it's a complete meal in one pan.
Pick up a boule from the bakery stand at your local farmers market and slice it up for this savory bread pudding. Feel free to add lots of spinach since it wilts when baking.
You could really serve these any time of day, but we like them for breakfast since they are the rare savory dish that doesn't rely mostly on eggs. Plus, if you find yourself with an abundance of zucchini, this is a great make-ahead meal (the pancakes can be frozen).
When stone-fruit season rolls around, we want to eat apricots, nectarines, plums, and peaches at every meal. And this breakfast pie is the perfect way to do it. Of course, you might want to serve it with some yogurt instead of ice cream.
During those few weeks when rhubarb and strawberries overlap in the market, we can't get enough of this sweet smoothie. We've made it a bit healthier than the food-court staple by using Greek yogurt. You can also cut back on the sugar if your berries are really ripe.
Zucchini and asparagus are two of our favorite summer veggies, but you don't normally see them together, as they come into season at different times. During their brief overlap, find a night to make this dish. Here they're paired with a hearty wheat bread, plenty of eggs, and cheese for a delicious result.
When farmers market tomatoes are finally at their peak, it's best to let their flavor stand out — and this simple blistered tomato toast recipe does just that. All you need is some whole-grain bread, olive oil, anchovy paste, and minced garlic.
This take on the traditional Basque dish piperade makes for a hearty breakfast or a quick weeknight meal. If you don't have time to roast the peppers yourself, you can substitute jarred roasted peppers or just sauté them in with the rest of the vegetables.
There are few things we love more than an asparagus frittata — except one that involves radishes as well. You might not expect the two strong flavors to play well together, but they are a perfect match.
Okay, so this is technically a dessert, but if you're hosting a brunch, this makes a perfect sweet course. And we'll never miss an excuse to add more rhubarb to our meals.
You'll want to file this one away until figs are back in season, but there is nothing more delicious than this simple tartine. And if you have a big enough farmers market, see if you can source everything from there — including the ricotta.
17. Green Shakshuka
Make use of all those greens, like spinach and Swiss chard, to make this cast iron skillet recipe. It's easy to make and only uses one pan. What more could you ask for from breakfast?