Farmers Market Week Menu

picture of table setting with gazpacho, frittata, corn salad, zucchini bread, and a cantaloupe cooler

A trip to the Farmers Market is a great way to start a delicious meal. Find a Farmers Market near you!

Download the Farmers Market Week Cookbook in English (PDF|1.06MB) or Spanish (PDF|1.18MB)

Don't Miss Important E-mail Updates: sign up button

Farmers Market Week Menu

Farmers Market Gazpacho
Pasta Frittata with Peas vegetarian icon
Corn Salad II
Zucchini Bread
Cantaloupe Cooler

= Vegetarian Option

See More Healthy Thrifty Holiday Menus

Farmers Market Gazpacho

Garlic, cumin, and lemon juice give a zesty flavor to this cold, blended vegetable soup. Cilantro added at the end leaves a refreshing pop of flavor.

Makes 4 servings.

bowl of gazpacho soup with fresh, chopped vegetables and parsley for garnish and a spoon= Ingredients

2 cucumbers (diced into 1/4 inch pieces)
3 red bell peppers (seeded and diced into 1/4 inch pieces)
3 green peppers (seeded and diced into 1/4 inch pieces)
4 celery stalks (diced into 1/4 inch pieces)
2 tomatoes (diced into 1/4 inch pieces)
1 onion (medium, diced into 1/4 inch pieces)
2 lemons
2 cups tomato juice, low-sodium
3 garlic cloves (fresh minced)
1 tablespoon cumin (ground)
1 cup cilantro (fresh chopped)
salt and pepper (to taste, optional)


1. Combine all ingredients except salt, pepper and lemons in a bowl.
2. Remove 2 cups of the mixture and reserve.
3. Using a blender or food processor, puree the remaining mixture in the bowl.
4. Add 2 cups of reserved mixture to the pureed mixture.
5. Season with salt, pepper (optional) and the juice from the lemons.
6. Cover mixture and refrigerate for at least 2 hours before serving.
7. Serve cold, garnished with chopped cilantro.

For nutrition information visit Farmers Market Gazpacho at What's Cooking? USDA Mixing Bowl.

Pasta Frittata with Peas

Makes 5 servings.

overhead view of a frittata with peas with a piece cut out and served on a plate with carrots and tomatoes on the side Ingredients

4 ounces spaghetti (whole grain, regular or thin)
4 eggs (lightly beaten)
nutmeg (dash, optional)
1/8 teaspoon black pepper
salt (1/8 teaspoon, optional, can omit salt and pass at the table)
2/3 cup cheese (shredded)
1 cup peas (frozen, thawed, or 1 cup chopped tomatoes)


1. Preheat oven to 350 degrees F.
2. Cook pasta according to package directions. Drain and place in a 9-inch pie plate that has been sprayed with nonstick cooking spray.
3. Combine eggs, seasonings, cheese and peas. Spread the egg mixture over the top of the spaghetti so the mixture covers the frittata and some of it sinks between the spaghetti strands.
4. Bake for 20 minutes or until a knife inserted near the center comes out clean. Let frittata stand 5 minutes before serving.

TOMATO VARIATION: Instead of mixing 1 cup of peas with the egg, seasonings, cheese mixture, sprinkle the chopped tomatoes evenly over the top of the frittata before putting it in the oven.

For nutrition information visit Pasta Frittata with Peas at What's Cooking? USDA Mixing Bowl.

Corn Salad II

This is a great way to use fresh corn when it's in season. Make it the night before your next BBQ or family gathering.

Makes 6 servings.

bowl of corn salad garnished with basil and a slice of lime Ingredients

6 ears of corn (about 3 cups)
2 tablespoons chopped red onion
2 tablespoons lemon juice
1/16 teaspoon sugar (pinch)
2 tablespoons olive oil
1 tablespoon chopped fresh basil (or 1 tsp dried basil)


1. Cook corn in boiling water or in the microwave.
2. Cut corn from the cob. Add onion.
3. In a small bowl, whisk together lemon juice and sugar. Add oil and combine.
4. Stir the oil/lemon mixture, basil, and salt & pepper to taste (optional).
5. Refrigerate at least 30 minutes.
3 cups frozen corn can be substituted for fresh.

For nutrition information visit Corn Salad II at What's Cooking? USDA Mixing Bowl.

Zucchini Bread

Makes 16 servings.

loaf of zucchini bread on a cutting board with several slices cut with a zucchini and a knife Ingredients

3 eggs
1 cup sugar
1/4 cup vegetable oil
2 cups zucchini (grated)
1 teaspoon vanilla
1 1/2 cups flour (all purpose)
1 1/2 cups whole wheat flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon baking powder
1/2 cup raisins


1. Preheat oven to 325 degrees and lightly grease and flour a 9 x 5 loaf pan.
2. In a large mixing bowl, beat eggs lightly. Add sugar, oil, zucchini, and vanilla and beat.
3. In a separate bowl, measure dry ingredients and stir to combine. Add raisins.
4. Add dry ingredients to the egg mixture. Stir just until all ingredients are moistened.
5. Spoon into loaf pan.
6. Bake at 325 degrees for 50 minutes. Test for doneness by inserting a toothpick in the center. It should come out dry.
7. Allow loaf to cool 5 to 10 minutes before turning out onto a cooling rack.
8. Serve warm or allow to cool before slicing.

For nutrition information visit Zucchini Bread at What's Cooking? USDA Mixing Bowl.

Cantaloupe Cooler

Cool down in the heat with this fruit cooler. Refreshing orange juice mixed with sweet cantaloupe creates the perfect, easy-to-make drink! You can even get creative and use any fruit you please!

Makes 8 servings.

three glasses of orange liquid sitting on a porch rail Ingredients

1 cantaloupe (ripe)
2 1/2 cups orange juice (cold)
2 tablespoons sugar (granulated)
ice (crushed)


1. Cut melon in half. Scoop out seeds, remove rind and discard. Cut melon into 1-inch cubes.
2. In blender or food processor, blend melon cubes with 1/2 cup orange juice until smooth.
3. Pour puree into pitcher and stir in the remaining orange juice and the sugar. Stir until sugar is dissolved.
4. Pour into glasses filled with crushed ice.

For a new twist, try other melons or strawberries in place of the cantaloupe.

For nutrition information visit Cantaloupe Cooler at What's Cooking? USDA Mixing Bowl.