Not sure to make with your produce from your local farmers’ market? The New York Times put together a handy recipe generator with more than 50 combinations of items you would most likely find at your local market.
For example- selecting “zucchini”, “oven”, and “basil” returns the following recipe:
Roast Shrimp with Tomato, Zucchini, and Onion
Time: 45 minutes
Yield: 4 servings.
6 plum tomatoes, about 1 pound
2 medium onions, about 12 ounces
2 medium zucchini, about 8 ounces
Salt to taste
1/4 teaspoon cayenne pepper, or to taste
4 tablespoons butter or olive oil
1 1/2 pounds peeled shrimp
1/2 cup roughly chopped basil.
1. Heat the oven to 500 degrees. Chop the tomatoes, onions and zucchini into roughly 1/2-inch cubes, and combine them in a large broad skillet or casserole. Add salt, cayenne and half the butter or oil; place in the oven. Roast 10 to 15 minutes, shaking the pan once or twice.
2. Remove the pan from the oven and stir well; at some point, the tomatoes will break up and become saucy. (If this does not happen, roast another 5 minutes. If it still does not happen, you have exceptionally dry plum tomatoes; continue with the recipe.) Add the shrimp.
3. Roast 5 minutes, then stir and add remaining butter or oil. Roast until shrimp are pink and firm, about 5 minutes more. Taste and adjust seasoning, stir in the basil and serve.
Not sure what is in season? Read “Eat Seasonably and Sustainably.”