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Summer

Summer Vegetable Stir Fry

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iStock

Adapted from the recipe by Alyssa Rivers
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 6

Ingredients
*Ingredients currently available at the farmers’ market
● 1 tablespoon olive oil*
● 1 red bell pepper*, sliced
● 1 yellow bell pepper*, sliced
● 1 cup sugar snap peas*
● 1 cup carrots*, sliced
● 1 cup mushrooms*, sliced
● 1 cup zucchini* or yellow summer squash*, sliced
● 2 cups broccoli*
● 2 cups bok choy*
● ¼ cup soy sauce
● 3 garlic cloves*, minced
● 3 Tablespoons brown sugar
● 1 teaspoon sesame oil
● 1/2 cup chicken or vegetable broth
● 1 tablespoon cornstarch

Optional: chopped green onions* and sesame seeds for garnish

Instructions
1. In a wok or large skillet, add 1 Tablespoon olive oil over medium-high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, and bok choy. Sauté 2-3 minutes until veggies are almost tender.
2. In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken or vegetable broth, and cornstarch.
3. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired.

Notes:
● Customize your stir fry by adding in protein. Chicken, pork, shrimp, and beef are all available at the farmers’ market.
● Make your stir fry with seasonal vegetables: asparagus, bean sprouts, cauliflower, tomatoes, and corn all make delicious additions.
● Spice it up by adding crushed red pepper flakes or sriracha.
● Serve over brown or white rice, noodles, ramen, lo mein, zoodles, or wilted greens.

Cucumber Salad with Greek Yogurt

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Photo by Pattie Garrett

Adapted from the recipe by Taste of Home, shared by My Saratoga Kitchen Table
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market
● ½ cup plain Greek yogurt*
● 3 Tablespoons white vinegar
● 1 Tablespoon sugar
● pepper to taste
● 4 medium cucumbers*, peeled and thinly sliced
● 1 small sweet onion*, thinly sliced and separated into rings

Instructions
In a large bowl, whisk the yogurt, vinegar, sugar, and pepper until blended. Add cucumbers and onion. Toss to coat. Refrigerate, covered for at least 4 hours.

Notes: The original recipe calls for sour cream in place of yogurt.

Green Peanut Butter Banana Smoothie

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iStock

Recipe courtesy of Diane Whitten, Food and Nutrition Educator for Cornell Cooperative Extension of Saratoga County
Makes 2 1-cup servings

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 cup spinach leaves*
● 1 tsp honey* or maple syrup*
● 1 tbsp creamy peanut butter*
● 1 cup milk*
● 1 ripe banana, peeled and frozen overnight
● dash of cinnamon*
● 2-4 ice cubes as desired
● Optional additions: frozen berries*, ground flaxseed, raw cacao powder

Instructions
Place all ingredients and ice in a blender. Blend until smooth. Taste and check consistency. If the smoothie is too thick, add a little more milk.

Chilled Cucumber Soup

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Shutterstock

Recipe courtesy of Diane Whitten, Food and Nutrition Educator for Cornell Cooperative Extension of Saratoga County
Makes 6 servings

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 2 large or 3 medium cucumbers*
● 2 cloves garlic
● 1-quart buttermilk* (see note below)
● ½ teaspoon cumin
● 1 tablespoon fresh dill*, chopped
● salt & pepper to taste
● Croutons for garnish (optional)

Instructions
Peel and slice the cucumbers and cut the slices into finger-thick chunks. Large cucumbers can have tough seeds that may be cut out. Put all ingredients except croutons into a food processor or blender. Blend until smooth. Refrigerate at least ½ hour before serving. Serve with croutons.

Note: If you don’t have buttermilk, substitute 1% milk plus ¼ cup lemon juice.

Popsicles for All

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Photo by Pattie Garrett

Adapted from recipes by Cooking Light and The View from the Great Island, shared by My Saratoga Kitchen Table
Serves: 6

Ingredients
*Ingredients currently available at the farmers’ market

Cucumber Lemon Pop:
● 2½ cup spring water
● 1 lemon, washed and thinly sliced, seeds removed
● 1 slender Asian cucumber*, thinly sliced

Yogurt Berry Pop:
● 1 cup plain Greek Yogurt*
● ½ cup lemonade*
● ½ cup strawberries*, chopped

Wine Pop (for grownups):
● 16 ounces strawberries*
● ½ cup sugar
● ½ cup water
● 1 cup wine* (rose or wine)

Instructions
1. Cucumber Lemon Pop: Insert lemon and cucumber slices into pop molds. Fill with water and let sit for one hour on counter. Freeze until solid.
2. Yogurt Berry Pop: Mix ingredients together. Pour into molds and freeze.
3. Wine Pops: Puree strawberries, sugar, water and wine. Once mixture is smooth, pour into pop mold. Freeze for 5-6 hours or overnight.

Kentucky Kiss Cocktail

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Recipe by Colleen Graham, The Spruce Eats
Prep time: 3 mins
Yield: 1 cocktail

Kentucky Kiss Cocktail, photo by Madison Jackson

Ingredients
*Ingredients currently available at the farmers’ market
● 2 large fresh strawberries*, sliced
● 1/2 ounce lemon juice
● 1/2 ounce maple syrup*
● 2 ounces bourbon whiskey*
● 1 splash club soda
● A fresh strawberry*, for garnish

Instructions
1. Gather the ingredients. In an old-fashioned glass, add the strawberries, lemon juice, and maple syrup. Muddle well, until the berries are mashed.
2. Add the bourbon and fill the glass with ice. Stir well.
3. Add a splash of club soda.
4. Garnish with a strawberry. Serve and enjoy.