Late summer vegetables are bursting with flavor. Eggplant and tomatoes are a classic pairing, but because eggplant takes so long to cook through, it can be tricky getting them to cook together without ending up with a mush. The hasselback technique, where you cut an ingredient most of the way through in parallel slices, is usually used for things like potatoes, butternuts, beets, and even chicken, but it also works brilliantly to combine eggplants and tomatoes. By stuffing the eggplants with tomato, cheese, and seasonings, all the delicious flavors cook together while holding their shapes. One eggplant per person makes a generous, vegetarian main dish, or you can cut them into thirds to serve as sides.

Welcome the fall weather with this transitional soup! Creamy, late summer Limas pair well with savory bacon and earthy greens.

It’s creamy, it’s crunchy (veggies), it’s hearty, it’s got all the major food groups and is good HOT 🥵 or COLD 🥶! This dish is wonderful for lunch or dinner and doesn’t get soggy in the fridge - hello meal prep!

For me, there is nothing more delicious than fresh picked corn, just steamed or boiled, with a bit of butter and salt, eaten straight off the cob. Frozen corn from the supermarket is nothing like it. So, every year, when corn is in season at the farmer’s market, we buy a couple of extra dozen ears to freeze. It’s easy to do, just slice off the kernels, place enough in a freezer bag to make a ½” deep layer, seal it up, and stick it in your freezer. When it’s mostly frozen, bend the bag a few times to break it up into smaller pieces, then put it back in the freezer and you’ve got delicious, sweet frozen corn to eat all year round.

Jake McDaniel from Local’s Underground suggests this delicious way to use up the endless bounty of summer squash. Instead of carefully layering ratatouille, dump everything into a pot to create this simple, tasty recipe.

Jake McDaniel from Local’s Underground loves this simple sandwich and hopes you do too.

It’s time for summer’s favorite sandwich. The BLT! The creamy, herby basil aioli takes this sandwich from BL-ok to BL-awesome. Shop for enough ingredients to enjoy this all week, because that pack of bacon will be BEGGING to be this BLT down to the last crispy morsel.

Looking for a way to enjoy summer’s favorite vegetable? Stewed Sungold tomatoes create a tangy gravy with which to smother pasture-raised steak and thick slices of Market sourdough bread. Topped with torn mozzarella and basil, the perfect bite is possible with this dish.

Potato salad is a standard at every outdoor summer event, but the classic American version is full of mayonnaise that shouldn’t be left out in warm weather. Luckily, there are many other versions of potato salad that don’t depend on mayonnaise. The best known is probably German potato salad, with smokey flavors from bacon and the sharp bite of mustard. My favorite, though, is an Afghani version that gets freshness from cilantro, earthiness from chickpeas, and a bit of heat from hot peppers.

You don’t want to miss this light, limey salad - perfect for lunch or dinner! You can swap out seasonal veggies in this tasty, versatile dish.

In case you missed Mashita’s table last Saturday, they're sharing their recipe for seasonal japchae, delicious sweet potato noodles stir fried with vegetables.

This recipe tastes just like your favorite take out and comes together in 30 minutes!

Chinese restaurant food is often complex, requiring a great deal of skill, careful timing, as well as a lot of ingredients most of us don’t have in our home kitchens. Chinese home cooking is much easier and every bit as delicious. These are not dishes you are likely to find in restaurants, but they are regulars on the tables of most Chinese families.

These blueberry red currant muffins are great for breakfast, snack, or dessert!

Crispy bacon and tender asparagus make for an excellent side dish these Bacon Asparagus Wraps from HomeAgain Farm.

Use these versatile dressings on salads, roasted veggies, grain bowls, or as a dip for Market bread!

One of my favorite spring dishes is spanakopita, which is a vegetarian Greek pie, usually served as part of a mezze appetizer spread. A classic spanakopita is made with lots of layers of buttered or oiled phyllo pastry covered with spinach, onion or spring onion, and a bit of feta cheese, flavored with herbs, then topped with more layers of buttered phyllo and baked to golden, flaky perfection.

This Roasted Garlic Beet Hummus by JMU Dietetics students is versatile and can be used as a dip or a spread. Pair this hummus with whole grain Market bread or seasonal veggies!

Looking for a grill-friendly (or oven-friendly) vegetarian skewer recipe? Or a simply good appetizer? These Rustic Vegetable & Cheese Skewers are simple and deliciously seasoned with an herby vinaigrette.

According to Market regular Theresa Kubasak, this is “one of the most astounding recipes” from Tinky Weisblat’s, Love, Laughter, and Rhubarb. “Absurdly good,” according to another shopper, Taylor Evans. The first time Theresa made this cake was May 5, 2021. It was so good that she made it again on May 14! The scent of this moist, buttery poundcake reminds Theresa of her mother’s poundcake. Rhubarb is a vegetable after all, so enjoy this cake for “breakfast, lunch, or dinner,” according to Weisblat.