Things are starting to look *amazing* out at the Farmer’s Markets and area farm stands. Some of the fabulous offerings include zucchini, cucumbers, summer squash, baby red potatoes, okra, white and traditional eggplant. And tomatoes, tomatoes, the tomatoes I wait for all year are back!

Here are some original menus that I have developed to showcase these beautiful ingredients that are available right now:

Lemon Rosemary Chicken Paillards

Roasted Cauliflower with Brown Flax Seeds, Lemon and Rosemary (veg option)

Grilled Baby Summer Squash

Green Beans with Chantrelle Mushrooms and Boursin Cheese

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Blackened Chicken Breast over Wilted Spinach

Blackened Tofu over Wilted Spinach (veg option)

Butter Lettuce Salad with Pickled Okra, Cucumbers and Creamy Dill Dressing

Roasted Beets with Vidalia Onion

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Thick-Cut Pork Chops with Chapel Hill Honey Barbecue Sauce

Grilled Vegetable Skewers with Chapel Hill Honey Barbecue Sauce (veg option)

Pasta Salad with Farmstand Tomatoes, Fresh Basil and Corn

Peach and Cucumber Salad with Mint

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Pork Tenderloin with White Eggplant Caponata

Grilled Polenta with White Eggplant Caponata  (veg option)

Smoked Artichoke Hearts with Red Onion and Red Peppers

Crisp-tender Green Beans with Fresh Oregano

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Ribeye Steak with Shallots and Fresh Tarragon

Thyme and Tarragon Marinated Grilled Tofu (veg option)

Baby Red Potato Salad with Sour Cream and Green Onions

Heirloom and Yellow Grape Tomato Salad with Fresh Basil and Smoked Sea Salt

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Beef au Poivre with Balsamic Infused Demi Glace

Portabella Mushroom and Goat Cheese Terrine with Balsamic Infused Reduction (veg option)

Risotto with Sweet Potato and White Truffle Oil

Asparagus with Parmesan Cheese and Chives

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Soups:

Gazpacho with Garlic Croutons*

Chilled Carrot with Chive Oil*

Cool Avocado Cucumber Soup*

Summer Squash Soup with Sweet Corn*