Fresh Thinking: 9 Farmers Market Recipes

Roast fresh tomatoes, onion, sweet pepper and seasonings for a summer vegetable puree that tops whole wheat or white pita bread rounds. Smoked mozzarella adds another punch of flavor in this recipe from chef Sarah Slater in Athens, Ohio.

"Spring rolls are a great way to utilize fresh vegetables as they become available at the market," says chef Kevin Shinn in Lincoln, Nebraska.

This fresh soup from Sarah Stegner of Chicago uses pea shoots—the tiny, tender leaves and vines of young pea plants—found at farmers markets in June and later. Can't find them? Substitute baby spinach.

 "I refer to the humble fritter as a blank canvas on which we paint the colors of the season," says Lincoln, Nebraska chef Kevin Shinn. "With the basic batter recipe, you can simply change the vegetable. We start out with asparagus and move to sweet peas, to green onions, to sweet corn and so on."

Pesto usually starts with basil, but arugula gives it a nutty, peppery taste.

Athens, Ohio chef  Sarah Slater says any kind of berry will do in this parfait. "Just buy what's in season. Vegans and nonvegans love it."

Sarah Slater looks forward to fresh peaches appearing at her farmers market in Athens, Ohio. This is just one way she uses the juicy fruit.

Jicama adds crunch to this slaw from Sarah Stegner of Chicago. Use leftover dressing as a dipping sauce for chicken nuggets, cooked shrimp or fries.

Goat cheese and chives top golden skillet-cooked mushrooms and cooked carrots in this recipe from Sarah Stegner of Chicago. Homemade honey-mustard vinaigrette adds a pleasing tang.