Farmer's Market Recipes - KCTV5 News

Farmer's Market Recipes

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Fruit salsa (Dessert)


2 fresh peaches, chopped

1 fresh apple, peeled and chopped

2 kiwis, peeled and chopped

1¼ cups fresh strawberries, chopped

1 teaspoon fresh lime juice

1 teaspoon fresh lemon juice

1 teaspoon sugar

1 teaspoon lime peel, grated

Directions: In a large bowl, combine all ingredients, mixing gently. Chill in refrigerator for 20 minutes; serve over vanilla ice cream or with graham crackers.

Grilled Corn, Peach and Basil Salsa

makes about 3 cups


4 ears grilled corn, cut off the cob

2 large peaches, chopped

1/3 cup cantaloupe or other melon, chopped

1 large tomato, chopped

1/4 red onion, chopped

6-7 large fresh basil leaves, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon fresh lemon juice

Directions: Combine all ingredients together and toss. Season with the salt and pepper, then mix again. I find the salsa is best one it's sat together for 2-4 hours. Refrigerate for about two hours, then serve alongside tortilla chips.

Summer squash, zucchini and corn salad


Three medium zucchini squash

Three medium yellow summer squash

¾ cup  plus 1 tablespoon extra virgin olive oil, divided

1 1/4 cups fresh basil leaves, divided

1/2 cup fresh flat-leaf parsley

3/8 teaspoon sea salt

1/8 teaspoon ground black pepper

2 tablespoons  fresh lemon juice

½ - 3/4 cup freshly grated Parmesan cheese

1/8 cup pine nuts, finely chopped

2 large fresh white corn on the cob; remove kernels

2 cloves garlic, finely chopped

Directions: With a wide knife, chop zucchini and summer squash into thin pieces. Toss in 2 tablespoons oil and set aside. In a medium food processor, combine herbs, garlic, remaining olive oil, lemon juice, salt, pepper, pine nuts and parmesan. Pulse until finely minced. Blend until well combined and set aside. In a large high-walled skillet, heat 1-tablespoon olive oil on medium-high heat. Add corn kernels, squash and zucchini. Roast until squash and zucchini are softened and corn is golden in color. Gently fold in herb pesto and cook for 1-2 minutes until warm. Add additional salt and pepper to taste, if desired. Serve large portions as a vegetarian main dish, or alongside a favorite meat as a side.

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