• Apples
• Bell Peppers
• Broccoli
• Corn
• Eggplant
• New Potatoes
• Tomatoes
• Zucchini

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About Apples

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University of Minnesota scientists, developers of the famous Honeycrisp® apple have introduced another new apple, Zestar. This new variety, small or medium in size, round and dappled with gold and pink, is called “sweet/tart and tender.” It is excellent raw or cooked. These recipes, tested with Zestar, would also be delicious with Honeycrisp® or another sweet/tart apple.

No-Cook Applesauce

This is best when freshly-made, so prepare just the amount you'll eat. Recipe doubles easily. Fruit Fresh powder is in the canning section of the supermarket.

• 2 tablespoons apple juice or water
• 2 sweet/tart apples, cut in eighths
• 2 teaspoons Fruit Fresh
• 2 tablespoons granulated sugar
• Dash of cinnamon

1. Put apple juice, four or five pieces of apple and Fruit Fresh powder into blender container. Cover and process until smooth.
2. Remove the center feeder cap, turn blender back on and drop in remaining apple pieces, two or three at a time. You may need to stop blender and push mixture around with rubber spatula to aid chopping of added pieces.
3. When applesauce is smooth, fold in sugar and cinnamon. Turn sauce into bowl(s).

Makes about 1½ cups.

Best Apple Snack Ever

Just the thing when the late-afternoon hungries hit. Adapted from The Joy of Snacks written by University-trained registered dietitian Nancy Cooper, Edina, MN.

• 1½ tablespoons peanut butter
• 1½ tablespoons crispy rice cereal
• ½ tart/sweet apple, such as Zestar!¿ or Honeycrisp®

1. Stir together peanut butter and cereal in a custard cup or other small bowl.
2. Slice the apple half into four crosswise slices. Dip remaining apple half in orange juice or lemon juice (to prevent browning), wrap and refrigerate.
3. Spread apple slices with peanut butter mixture.

Makes 1 serving.

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About Bell Peppers

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Capsicum peppers range from mild and sweet bell peppers—green, red, yellow, orange and purple—to spicy hot and fiery chilies. Refrigerate fresh peppers in a paper bag or wrapped in paper towels; don't store in plastic—it holds moisture, which causes rot.

Summer Vegetable Supper Platter

A colorful, satisfying no-cook meal: five veggies from the market plus meats and cheeses.

• 2 medium bell peppers, preferably 1 green and 1 red or yellow
• 2 medium tomatoes
• 1 small cucumber
• 4 to 6 green onions
• 6 to 10 radishes
• 8 to 12 ounces sliced luncheon meats, salami, ham, etc.
• 6 to 8 ounces sliced favorite cheeses
• 2 hard-cooked eggs, optional
• Pickles, sweet or dill
• Favorite oil-and-vinegar dressing or balsamic vinaigrette dressing
• Rolls or buns and butter

Prepare vegetables: Remove seeds and stems from peppers; cut peppers into strips. Slice tomatoes. Peel and slice cucumbers. Peel green onions; trim roots and tips. Arrange vegetables, meats, cheeses, eggs (if using), and pickles attractively on a platter or large plate. Pass the dressing in a pitcher at the table to be poured over individual servings. Pass a basket of rolls or buns. Makes 3 to 4 servings.

Pepper Steak

If you like garlic, add 3 to 4 cloves, peeled, with vegetables. When soft, mash into sauce.

• 1 pound boneless sirloin steak or flank steak
• 3 medium bell peppers, any color
• 3 small tomatoes
• 1 large yellow onion
• 1/3 cup bottled stir-fry sauce
• 4 tablespoons oil, such as canola oil
• Cooked white or brown rice

Place steak in freezer to partially freeze (for easier slicing) while preparing vegetables. Core peppers; slice. Core tomatoes; cut each into 6 wedges. Peel onion; thinly slice. Cut steak across the grain in ¼-inch slices. Add stir-fry sauce to steak; mix well. Heat 1 tablespoon of oil in large skillet or Chinese wok. Stir-fry peppers, tomatoes and onions 2 to 4 minutes, or until tender-crisp and lightly browned on edges but not soft; remove from pan. Wipe out pan. Reheat pan; add remaining 3 tablespoons oil. Add steak with sauce; stir-fry over high heat until meat changes color. Add vegetables to steak; stir until thoroughly heated. Serve immediately with rice. Makes 4 servings.

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About Broccoli

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Broccoli is a member of the health-promoting crucifer family, along with cabbage, cauliflower, Brussels sprouts and kohlrabi. It is high in vitamins and minerals, low in calories. Buy about 1/3 pound per serving. Keep in the refrigerator in a plastic bag up to five days; wash just before using.

Broccoli with Cheese Sauce

A perfect partnership: the green with the gold.

Fresh broccoli

Cheese sauce:

• 2 tablespoons butter or margarine
• 2 tablespoons flour
• 1/4 teaspoon each salt and ground mustard
• 1/8 teaspoon fresh-ground black pepper
• 1 cup milk
• 1/2 to 1/4 cup shredded Cheddar cheese or Monterey Jack or Colby cheese

Wash broccoli and shake dry. Separate spears and slit stems for quicker cooking. Cook until tender-crisp by favorite method: microwaved, simmered in saucepan or steamed. Meanwhile, make sauce: Heat butter in medium pan. Stir in flour and seasonings. Cook on medium, stirring, until mixture is smooth, yet bubbling. Working off heat, pour in milk. Return to heat; cook and stir, boiling 1 minute, until thickening. Stir in cheese, stirring constantly until melted. Place broccoli in serving bowl; pour on sauce. If desired, garnish with toasted almonds.

Broccoli Frittata

A wonderful, economical supper dish that's just as good served cold the next day.

• 1 1/4 cups broccoli florets and chopped stems
• 1 medium carrot, diced (1/2 cup)
• 1/4 cup minced onion
• 1/4 cup water
• 1 tablespoon butter or margarine
• 8 eggs
• 1/4 cup milk
• 1 teaspoon seasoned salt
• 3/4 cup shredded cheese: Cheddar or Monterey Jack/Colby

In 10-inch skillet (which has lid for later use), cook vegetables in water over medium heat until tender, 10 minutes. Drain; keep warm. Beat together eggs, milk and seasonings; stir in vegetables and cheese. Using same skillet, melt butter over medium heat. Pour in egg mixture. Cook over low to medium heat 8 to 10 minutes, until eggs are almost set. Cover pan with lid and let stand another 8 minutes, or until eggs are fully set. Cut into wedges. Makes 4 servings.

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About Corn

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Buy the freshest corn you can get. And try to enjoy it the day it is picked! Keep it in the husk until you're ready to cook it to preserve the moisture in the kernels. Refrigerate corn away from strong-flavored foods; corn absorbs odors.

Three easy ways to cook corn on the cob:

Pull of the husks and silks, taking care to get the clingy silks off; wash ears.

• Grilled: Spread ears generously with butter. Wrap in aluminum foil, closing ends with a twist. Grill over medium coals 15 to 20 minutes, turning frequently.
• Boiled: Fill a large kettle with water; don't add salt – it toughens corn. Bring to boil. Slip peeled ears into boiling water; when water comes to the boil again, cook for 2 to 3 minutes. Kitchen tongs work well to remove ears from water.
• Microwaved: Cut a square of waxed paper for each ear. Roll each peeled and washed ear in a square of waxed paper. Arrange 4 to 6 ears like spokes of a wheel in microwave oven. Cook on High 9 minutes for 4 ears, 12 to 13 minutes for 6.

Serve hot, cooked ears with butter, salt and pepper. For zip, try a dash of cayenne pepper, lemon pepper or Mrs. Dash.

Hint: It's smart to cook extra corn on the cob while you're at it. Cut cooked corn from the cob to add to soups, serve as a side dish, or mix into salads.

Rio Verde Salad

Adapted from “Minnesota 5-a-Day Cookbook” (Minnesota Department of Health)

• 2 cups cut, cooked sweet corn
• 15 ounce can black, pinto or kidney beans, rinsed and drained
• 15 ounce can cooked wild rice, drained
• 8 ounce jar salsa, hot, medium or mild as desired
• 1 lettuce leaf per serving
• 1/4 cup minced cilantro, if desired

Combine corn, drained beans, drained rice and salsa in saucepan. Cook until heated through. Serve atop lettuce leaves sprinkling with cilantro, if using. Makes 4 main-dish servings or 8 side-dish servings.

Tips: Chill any leftover salad; serve cold. In winter, use frozen or canned corn.

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About Eggplant

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The eggplant, a member of the nightshade family, is botanically related to the tomato and the potato. Most common is the egg-shaped eggplant with the royal purple skin. The narrow, slightly curved Japanese or oriental eggplant, which is lavender in color or striated, is gaining popularity for its tender, sweet flesh.

Older, larger purple eggplants may have a strong, slightly bitter taste when cooked. If you think your eggplant is old, slice it in half, sprinkle the cut surface generously with salt, weight with a platter and let stand 20 minutes. Then rinse under running water, pat dry with paper towels and cook as directed.

Lebanese Eggplant Dip or Baba Gjannouj

This delectable dip features tahini, a thick paste made of ground sesame seeds, the Mideastern answer to peanut butter.

• 1 medium to large eggplant (12 to 18 ounces)
• 4 to 6 tablespoons lemon juice
• 1/4cup tahini (sesame butter)
• 2 to 3 cloves garlic, peeled
• 1 1/2 to 2 teaspoons salt
• 1 tablespoon olive oil, optional
• 1/4 cup finely chopped parsley

Heat oven to 400 degrees. Prick eggplant here and there with a fork. Place on oven rack and bake, turning occasionally, for 30 minutes, or until very soft. (Eggplant can also be grilled 30 to 40 minutes, until soft.) When cool, peel off skin. Cut eggplant into chunks, then puree in blender or food processor. Beat in 4 tablespoons lemon juice and tahini. Crush garlic to a paste with 1 teaspoon of salt; beat into eggplant. Stir in oil, if using. Taste dip and add more salt and lemon juice, if desired. Cover and refrigerate to develop flavor. Before serving, let dip come to room temperature. Serve garnished with parsley. To enjoy, scoop dip up with pita triangles or crackers. Makes 4 to 6 servings.

French Vegetable Medley or Ratatouille

Amounts for this wonderful combination can be varied according to amounts of vegetables on hand — but all five are necessary for flavor. In winter, use 14-ounce can of diced tomatoes, juice and all. Tastes delicious served cold, too. Keeps and reheats well.

• 1 medium eggplant
• 2 to 3 small zucchini (1/2 pound)
• 1 medium bell pepper, red, yellow or green
• 1 large onion
• Ripe tomatoes, enough to make 2 cups
• 1 large clove garlic
• 1/4 cup olive or vegetable oil
• 1 to 2 tablespoons finely cut fresh basil or 2 teaspoon dried basil
• 1 1/2 teaspoon salt
• Freshly ground pepper as desired

Peel eggplant, if desired; cut into ½-inch cubes. Cut stems and blossom ends from zucchini. Cut zucchini in half lengthwise, then slice ½-inch thick. Remove stem and seeds from pepper; cut in 1-inch squares. Chop onion finely. Cut tomatoes in half crosswise and squeeze to remove seeds. Cut tomatoes into strips. Peel and crush garlic. Pour oil into 12-inch skillet or electric frying pan. Add eggplant, zucchini, bell pepper, onion, tomatoes, garlic, salt and a pepper. Cook over medium heat 15 to 25 minutes until vegetables are tender but still somewhat firm. Makes 6 to 8 servings.

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About New Potatoes

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The potato is the most popular vegetable in the U.S. At the market or in the grocery store, small, “new” young potatoes and round red potatoes are available. These are often called boiling potatoes. If new potatoes aren’t used within three days, refrigerate and use within two weeks. Store red potatoes at room temperature away from light up to two weeks.

Four Easy Ways to Cook New or Red Potatoes

Scrub potatoes with a vegetable brush under running water to remove dirt. Ten to 12 new potatoes serves 4; plan on 2 pounds red potatoes for 4 servings. No need to peel new potatoes. Peel an inch-wide strip around center of reds.

• Boiled: Put potatoes in saucepan; add water just to cover. Bring water to boil; simmer until tender, approximately 15 minutes or more for new potatoes, 20 to 30 for reds.
• Microwaved: Place potatoes in 1½-quart microwave-safe bowl or casserole; pour on ¼ cup water. Cover and microwave 9 to 11 minutes for new potatoes, 14 to 16 minutes for reds. Let stand 2 to 5 minutes.
• Roasted: Toss potatoes with 2 tablespoons olive or canola oil and salt and pepper until coated. Turn into roasting pan and roast at 450oF. 20 to 25 minutes, until fork tender and golden brown.
• Grilled: Cut potatoes into uniform-size pieces. Toss with oil to coat. Season with salt, pepper and herbs. Place in grill basket. Cook, turning often, over medium coals until tender. Begin to test for doneness after 5 minutes.

Serve boiled or microwaved potatoes with butter, salt and pepper. Garnish with minced fresh parsley or dill weed. Add chopped garlic and fresh herbs such as rosemary, thyme, fennel, summer savory or dill to potatoes before roasting.

Indian-spiced Red Potatoes

These golden potatoes served with burgers or meat loaf make the meal something special.

• 1 3/4 pounds red potatoes
• 1/2 cups vegetable oil or clarified butter, also called ghee
• 2 teaspoons cumin seeds
• 1 1/2 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric

Cut potatoes into chunks. Put in a saucepan and cover with water; boil 10 minutes, until starting to soften. Drain and set aside. Heat oil or butter in heavy skillet. Add the cumin seeds and cook 2 minutes. Add the potato cubes, salt, paprika and turmeric. Stir fry until potatoes are tender. Makes 6 servings.

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About Tomatoes

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The tomato is considered a climacteric fruit because it continues to ripen after it is picked from the vine. Never store the tomato in the refrigerator. Instead, to further ripen this fruit, put it in a paper bag for a day or two. Taste the difference a day-on-the-counter can make.

Tomato-Vegetable Salad from Israel

• 2 ripe tomatoes
• 1 cucumber
• 1 green pepper
• 1 medium carrot
• Chopped fresh parsley as desired
• 3 tablespoons fresh lemon juice (1 lemon)
• 2 to 3 tablespoons olive oil
• 2 to 3 cloves garlic, minced, optional
• Salt and pepper to taste

Dice tomatoes, cucumber and pepper. Shred carrot. Put vegetables and parsley into a salad bowl; mix by tossing with two spoons. In a little pitcher or 1-cup glass measuring cup, make dressing: stir together lemon juice, oil, optional garlic and salt and pepper. Drizzle dressing over vegetables in bowl. Toss salad until vegetables are evenly coated with dressing. Serve immediately. Makes 4 to 6 servings.

Gazpacho (Chilled Tomato Soup from Spain)

• 2 large ripe tomatoes
• 1 cucumber
• 1 carrot
• 1/2 green pepper
• 1/2 red onion
• 2 cloves garlic
• 3/4 cup (6 ounce can) tomato juice
• 2 tablespoons vinegar
• 1/4 cup olive oil
• 1/2 tablespoon fresh oregano leaves or 1/2 teaspoon dried oregano
• 1 teaspoon salt and some freshly ground pepper
• Garlic croutons

Peel tomatoes, cucumber and carrot. Cut all vegetables in 1-inch pieces. Put water or tomato juice in blender container and add half of vegetables; cover and blend at medium speed a few seconds. Add vinegar, oil, oregano, salt and a little pepper. Blend soup a few seconds longer, until smooth. Chill in blender container 2 or more hours to meld flavors. Before serving blend again briefly. Serve in chilled bowl topped with croutons. Makes 4 (1-cup) servings.

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About Zucchini

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This member of the cucurbitacce family can be eaten raw or cooked. Buy it small or medium in size; very large zucchini can be woody.

Summer Vegetable Pasta Salad

Make this on farmers market day and enjoy it all week. Ideal for a potluck.

• 2 cups uncooked shaped pasta (such as penne, rotelle, medium shells or bowtie)
• Favorite creamy bottled salad dressing, such as Caesar or Ranch
• 4 ounces mild cheese, such as Colby, Monterey Jack or Havarti, cubed (1 cup)
• 1 cup sliced zucchini
• 3 1/2 cups other cut-up fresh vegetables, such as celery, red pepper, cucumber, snow peas, carrot and red radishes (use 3 to 4 for variety and color)
• Seasoned salt and lemon pepper to taste
• Minced parsley and/or snipped basil leaves for garnish

Cook pasta according to package directions. Rinse under cold water; drain. Turn pasta into large bowl. Squirt a tablespoon or two of dressing from bottle onto pasta; toss using two large spoons to coat pasta with dressing. Add cheese to bowl with pasta. Again squirt on about a tablespoon of dressing; toss again. One at a time, add each prepared vegetable to the salad bowl, mixing it in with a little more dressing. Cover salad and refrigerate until ready to serve. After chilling you may need to add a little more dressing (or plain mayonnaise) to moisten the mixture. Just before serving, garnish bowl with parsley and/or basil. Salad keeps well. Makes 6 servings.

Zucchini Pasta Toss

Serve for supper with broiled burger patties or sizzled ham and French bread.

• 1 cup short-cut spaghetti or broken spaghetti (4 ounces)
• 3 tablespoons olive or canola oil, divided
• 1 medium green zucchini squash, cut julienne (1 2/3 cups)
• 1 small yellow zucchini squash, cut julienne (1 cup)
• 1 small red or yellow sweet pepper, cut julienne (in thin matchstick strips)
• 1/2 cup chopped onion or sliced green onions
• Salt and lemon pepper to taste
• A few sprinkles garlic salt
• Handful of fresh basil leaves, snipped with kitchen shears
• Grated Parmesan or Swiss cheese

Note: Shredder disc on food processor can be used for squash.

Cook spaghetti according to package directions. Drain and toss with 1 tablespoon of the oil. Turn into large serving bowl; cover and set aside. While pasta cooks, heat rest of oil in large skillet. Stir-fry sweet pepper and onions over medium heat, until pepper starts to soften, 3 minutes. Add squash to skillet; continue to cook and stir seasoning lightly with salt and lemon pepper. When veggies are tender (3 to 4 minutes), mix in basil. Add veggies to bowl of pasta; toss to mix. Serve at once. Pass cheese at table. Makes 2 to 3 servings. This pasta keeps and reheats very well.

These tips and recipies were prepared for the University of Minnesota Farmers Market by author and food writer Ann L. Burckhardt, retired editor of the popular Taste section of the Star Tribune newspaper.