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Category: Appetizers

Summer appetizer: Bruschetta with Tomato and Basil served on wooden platter

Bruschetta with Tomato and Basil

I have such great memories when I eat Bruschetta with Tomato and Basil. I used to eat it all the time many years ago when I was working in an Italian restaurant. This dish just screams summer – especially towards the end of summer when all of the heirloom tomatoes

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Creamy Zucchini and Fennel Soup

Creamy Zucchini and Fennel Soup

Okay, I decided to make this Creamy Zucchini and Fennel Soup when I was puttering around in my garden and found one gigantic zucchini (documented below). It was hidden in the back of one of my vegetable beds. It’s funny how you can check on your garden daily and not

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Bacon and Red Onion Tart on a black plate and wood cutting board

Bacon and Red Onion Tart

Bacon and Red Onion Tart is indulgent but so what. It is a great appetizer to serve at a party with cocktails. I know it seems like we will never be entertaining again but its going to happen at some point!! So we didn’t have any guests over when I made

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Jicama and grapefruit salad

Jicama and Grapefruit Salad

This recipe has been adapted from the Jicama and Grapefruit Salad at the Slanted Door in San Fransisco. It is one of my favorite restaurants in the bay area featuring modern Vietnamese cuisine. I am always on the lookout for new ingredients to spruce-up a salad and even though Jicama

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zucchini frittersZucchini Fritters with Herb Yogurt

Zucchini Fritters with Herb Yogurt

Zucchini Fritters with Herb Yogurt has to be one of my favorite ways to eat zucchini. At this time of year, as anyone who has a vegetable garden can attest, there is always an abundance of zucchini. They take over the garden and grow faster than you can use them

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tomatillo salsa verde with veggie tacos in background

Tomatillo Salsa Verde

Love this little green sauce. There are many reasons to covet this Tomatillo Salsa Verde, here are just a few: • It can be whipped up in 15-20 minutes • The tangy and citrusy flavor will brighten up anything that you put it on • It will last 4-5 days

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https://mystudiokitchen.com/pickled-red-onions/

Italian Bruschetta

I hadn’t made this in many years and for some reason, I had a hankering for Italian Bruschetta the other day. An Italian classic, loaded with tomatoes, basil, garlic, olive oil and balsamic vinegar – the mouth-watering flavors of summer. Bruschetta is served on seared thick slices of crusty Italian

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Arugula, Peach Salad with Mozzarella

Arugula, Peach and Fresh Mozzarella Salad

Okay, here’s the deal. To make great tasting food you need the best, freshest ingredients you can find. Particularly when it comes to fruits and vegetables, you want to buy produce that is in season and organic if possible. This Arugula, Peach and Mozzarella Salad is the perfect example of

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Spicy Corn Salad with Avocado & Feta

Spicy Thai Carrot Soup

If you like Thai food and all of those wonderful flavors, here is my interpretation in a soup. This Spicy Thai Carrot Soup uses some common Thai ingredients to create a luscious bowl of vegan carrot heaven. This was my fourth or fifth version of carrot soup and I finally

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SEASONAL FARMERS MARKET RECIPES


Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.

VIEW ALL SEASONAL RECIPES ➞