This is my favorite time of year to explore my local farmers market. Summer is the only time you can enjoy seasonal and local stone fruits fresh from the tree, vine-ripened heirloom tomatoes, and plump summer squashes in green and gold. It’s a time to celebrate all that is ripe, nutritious, and delicious. A quick sprint down the aisle of your local farmers market can yield such inspiration to fire up your cooking all week long. So in honor of all of those community farmers markets across the country that are in full swing, I’ve put together this fabulous collection of plant-based recipes to take advantage of all of that amazing produce. Some of my favorite bloggers have shared their freshest, tastiest recipes, and I’m sure you’ll want to try a few this month. So, get ready to get inspired!

Dairy Free Arugula Pesto, Kelli Shallal, MPH, RD, Hungry Hobby (shown above)
Garlic Scape Pesto, Sarah De La Cruz, Fried Dandelions
Sunflower and Pumpkin Seed Vegan Kale Pesto, Idriss Amraoui, Broke Foodies

Tomatillo Salsa, Maren Epstein, Eating Works (shown above)
Creamy Tomato Avocado Pasta Sauce, Kaila Rose, Healthy Helper
Fresh and Spicy Summer Veggie Juice in a Jar, E.A. Stewart, RDN, Spicy RD Nutrition
Charred Asparagus with Lemon and Toasted Sesame Seeds, Charla Harris, That Girl Cooks Healthy

Patriotic Summer Fruit Salad, Kaleigh McMordie, RD, Lively Table (shown above)
Brussel Sprout, Cranberry, and Roasted Almond Summer Salad, Jodi Danen, RD, Create Kids Club
Raw Corn Radish Salad, Jenn Sebestyen, Veggie Inspired
Mediterranean Quinoa Salad with Arugula, Avocado, Richa Hingle, Vegan Richa

Watermelon Tomato Basil Salad, Amy Katz, Veggies Save the Day (shown above)
Strawberry Avocado Salad with Hemp Tahini Dressing, Angela Simpson, Eat, Spin, Run, Repeat
Grilled Mediterranean Veg Salad, Cassidy Payne, Euphoric Vegan
Loaded Spring Potato Salad, Nicole Rossetti, YumSome

Vegan Mexican Chopped Salad with Avocado Dressing, Elena Szeliga, Happy Kitchen. Rocks (shown above)
Shaved Brussel Sprout, Cabbage Carrot Salad, Jen DeHaan, Plant Based Recipe
Cucumber Salad with Tomatoes and Basil, Anne Lawton, Simple and Savory

Summer Corn, Tomato and White Bean Salad, Kristie Williams-Yowell, The Mostly Vegan (shown above)
Tomato, Basil, and Garlic Quinoa Salad, Tara Binder, What the Heck do I Eat Now?
Farmer’s Market Salad with a Creamy Lemon Dill Dressing, Carly Ferguson, Fit Living Eats
Springy Radish Salad with Lime Dressing, Kari Gray, Beautiful Ingredient 

Raw Creamy Carrot and Brazil Nut Soup, Sarah Newman, Vegan Chickpea (shown above)
Zucchini Leek Soup, Johanne Rosenthal, Sunnyside Hanne

Teriyaki Tofu Stir Fry Over Quinoa, Anjali Lalani, Vegetarian Gastronomy (shown above)
Tomato, Basil, and Mozzarella Savory Crepes, Kelly Peloza, Seitan Beats your Meat
Inspiralized Zucchini Noodles with Mint Pesto, Dylan Cutler, Phruitful Dish
Stir Fry Veggies, Swati Kadam, Watch What U Eat

Tofu Kale Power Bowl with Tahini Dressing, Sharon Palmer, RDN, The Plant-Powered Blog (shown above)
Sesame Cucumber Noodles, Kathy Hester, Healthy Slow Cooking
Raw Vegan Pizza with Zucchini Cheese, Amanda Nicole Smith, Living a Purified Lifestyle

One Pan Zucchini Noodles with Roasted Cherry Tomatoes, Marina Delio, Yummy Mummy Kitchen (shown above)
Summer Buddha Bowl, Aryane Héroux-Blais, Valises and Gourmandises
Tofu Spring Rolls, Dianne Wenz, Dianne’s Vegan Kitchen
Mediterranean Salad Wraps with Tahini Dressing, Linda Meyer, Veganosity

Summery Soba Noodles, Anthea Cheng, Rainbow Nourishments (shown above)
Raw Mexican Zucchini Roll Ups with Veggie Walnut “Meat”, Sophia DeSantis, Veggies Don’t Bite
Savory Sweet Summer Rolls with Raspberry Ginger Sauce, Kristen Sloggett, Spabettie
Golden BBQ Tempeh and Cauliflower Lettuce Wraps, Casey Muir, Two City Vegans

Sticky Lemon Strawberry Sweet Rolls, Melanie McDonald, A Virtual Vegan (shown above)
A Perfect Pear Crisp Recipe, Sarah Avigad, Accidently Crunchy
Pickled Peaches and Blueberries, Becky Striepe, Glue and Glitter

Eggless Blueberry Muffins, Sina Wenz, Vegan Heaven (shown above)
Butternut Squash Apple Crisp, Jenny Lee, The Lazy Vegan Baker
Berry and Cashew Cream Dessert “Pizza”, Kathy Siegel, MS RDN, CDN, and Tracee Yablon Brenner, RD, CHHC, Triad to Wellness

Balsamic Plum Ice Cream, Audrey Snowe, Unconventional Baker   (shown above)
Zucchini Scones, Karlie Kashat, Karl Cooks
Blueberry Almond Muffins, Alexandrea Daum, Occasionally Eggs


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