We are often so rushed in the mornings that we forget to slow down and appreciate some of the best hours of the day. This blueberry peach brioche french toast will help you to slow down and make the most of the mornings that we so often speed through.

Ingredients:

Instructions:

1. Preheat oven to 375 degrees. Arrange bread in a large casserole dish and set to the side.
2. In a large bowl whisk together eggs, almond milk, vanilla extract, cinnamon, nutmeg, and salt. Pour the mixture evenly over the bread slices. Add the blueberries and peaches around and between the brioche slices.
3. Let mixture sit for 10-15 minutes, then bake for 20-25 minutes or until golden. Serve with powdered sugar and warm maple syrup.

Photo and recipe credits go to thecollegehousewife.com

Nothing says summer like salad or fresh corn, so why not put the two together with this fresh summer corn salad! Try using local ingredients such as corn from Cranston Farms, and tomatoes from one of the Market’s vendors.

Prep Time: 25 minutes – Serves: 4

Ingredients

Instructions

1. Preheat grill to a medium-high temperature. Butter each ear of corn then wrap individually in aluminum foil. When grill reaches the desired heat add corn and grill for 5 minutes a side, for a total of 15 minutes. Once completed set the corn aside and allow 10 minutes for cooling.
2. Once corn has cooled slice off kernels and place in a large bowl. Add scallions, tomatoes, cheese, and oil. Toss and combine. Add salt and pepper to taste
3. Add freshly torn basil into the bowl, toss once, then serve either warm or at room temperature.

For the original recipe visit https://www.aheadofthyme.com/summer-corn-salad/

Enjoy seasonal fresh tomatoes and beans with this tasty summer dish from Bon Appetit.

Serves: 8

Ingredients

Instructions

1. Preheat oven to 450 degrees. Roast tomatoes on a baking sheet, flipping once, for 15-20 minutes or until slightly charred.
2. Chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of the tomatoes. Pulse until a pesto consistency is achieved.
3. Heat 1 1/2 tsp vegetable oil in a skillet over medium-high heat. Add half the beans an let cook for approximately 2 minutes or until blistered. Cook for an additional 7-9 minutes until tender, tossing occasionally. Place cooked beans on a platter and repeat for remaining oil and beans. Season with salt and pepper.
4. Coat beans in pesto and add remaining tomatoes.

For the original recipe visit https://www.bonappetit.com/recipe/blistered-green-beans-with-tomato-almond-pesto 

The time we have all been waiting for has finally arrived; peach season. Fresh, local peaches are now available at the Market, and to celebrate we’ve found a fresh summer tomato and peach salad for you to help enjoy your fruit to the fullest!

Prep Time: 8 minutes – Serves: 4

Ingredients 

Instructions

1. In a large bowl whisk oil, vinegar, honey, salt, and pepper. Slice tomatoes into thick coins and add to the dressing. Remove peach skins and pits, then thinly slice into wedges. Add peaches to the tomatoes and dressing.
2. Shred your chosen herb (basil, mint, coriander), and sprinkle it into salad. Toss to ensure all ingredients are evenly coated. This salad can be consumed immediately or chilled for up to six hours for exceptional results.

Turn this recipe local through choosing Sheffield’s honey along with local peaches and tomatoes found at the Market.

For the original recipie Chatelaine at https://www.chatelaine.com/recipe/vegetarian/garden-tomato-peach-toss/