These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!


From Farm Where Life is Good

<p>A wonderful and simple recipe to take advantage of the moment when all of the summer produce is coming into season. It is flexible enough to be used as a stand-alone or a side. If you haven&#8217;t tried polenta, you should!</p>
Source: An amalgamation (Entered by Lara Rasmussen Anderson)
Serves: depends 2-4

2 Tbsp olive oil
1/2 cup onion, diced
1 bell pepper, diced
2 cloves garlic, minced
4 cups zucchini/yellow squash, 1/4" slice or large dice
1 cup corn kernels
1-2 jalapeno, small dice (or small can green chiles)
1 cup fresh tomatoes, diced
salt and pepper to taste
1 cup extrafirm tofu, crumbled and marinated in ¼ cup seasoned rice vinegar, 2 Tbsp olive oil, 1 tsp chili powder, salt/pepper
1/2 cup cilantro

Step by Step Instructions
  1. Sauté onion in oil over medium heat until soft. Add peppers, garlic, zucchini, corn, jalapeno and tomatoes. Mix well and cover to simmer 10min until squash is tender.
  2. Season with salt and pepper as desired.
  3. Add marinated tofu and cilantro, mix and warm thru.
  4. Serve as a side dish, burrito/taco filling, over prepared polenta.