Farmer’s Market Dinner


I live right around the corner from my local farmer’s market, so on Saturday morning my daughter and I walked over and did some shopping. I got a coffee and we browsed around looking at all of the beautiful produce, baked goods and fresh flowers. We bought green beans, sweet potatoes, raspberries, peaches, corn and of course, a cookie. It was one of those perfect, lazy, summer  mornings I find myself dreaming about on Mondays in January.

For dinner tonight my daughter and I used some of our farmer’s market goodies to make Parmesan-crusted tilapia, sautéed green beans and maple-roasted sweet potatoes. Let me take a step back and tell you my 5-almost-6-year old is a very, very picky eater. Until recently she had a list of about 5 or 6 foods she would eat and that was it. It was beyond frustrating! Particularly for this foodie Mom. I’m not proud to admit that this was a battle I had stopped fighting. After a long day at work, I didn’t want to come home and argue about dinner, so I usually stuck what what I knew worked.

So tonight we tried cooking dinner together – a tactic that we had tried before with no success. Tonight was different. She was really into it and she actually ate the dinner! The whole thing! Fish and veggies! This is a Very Big Deal. Parents of picky eaters – you know what I’m talking about. We shopped together, cooked together and ate together. And I have to say the food was fantastic. I ate every bite and could seriously eat those potatoes for breakfast, lunch and dinner. The recipes below serve two but can easily be doubled or tripled to feed a larger crowd.


Parmesan-Crusted Tilapia
Prep time
Cook time
Total time
Serves: 2
  • 2 6-oz tilapia fillets
  • 1 egg, lightly beaten
  • 1 cup whole wheat panko breadcrumbs
  • ⅓ cup freshly grated Parmesan
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • ½ teaspoon kosher salt
  1. Preheat oven to 375 degrees.
  2. In a shallow dish combine breadcrumbs, Parmesan, garlic powder, lemon pepper and salt.
  3. Dip tilapia in egg letting excess drip off. Dredge tilapia in breadcrumbs pressing gently to make sure they adhere to the fish.
  4. Place fish on a non-stick baking sheet and place in the oven for 10-12 minutes or until cooked through.

Maple-Roasted Sweet Potatoes
Serves: 2
  • 1 sweet potato, peeled and cut into bite-sized cubes
  • 2 teaspoons olive oil
  • Kosher salt
  • Maple syrup
  1. Preheat oven to 425 degrees.
  2. In a large bowl combine sweet potato, olive oil and salt. Toss until thoroughly combined.
  3. Place potatoes on a non-stick baking sheet and roast in the oven for 15 minutes.
  4. Remove sheet from oven and gently stir potatoes.
  5. Place sheet back in oven and roast for 15 more minutes.
  6. Remove the sheet from the oven, drizzle lightly with maple syrup and stir the potatoes before putting back in the oven for another 10-15 minutes.
  7. Remove from oven and serve immediately.

Sauteed Green Beans
Prep time
Cook time
Total time
Serves: 4
  • 1 lb green beans, ends removed
  • 1 tablespoon olive oil
  • Kosher salt
  • Fresh cracked black pepper
  • 1 tablespoon butter
  1. Heat the oil in a large saute pan over medium-high heat. Add green beans to the pan and season with salt and pepper.
  2. Saute, stirring occasionally, for 10-12 minutes or until green beans are crisp tender. Add butter and stir until butter melts and the green beans are coated.
  3. Serve immediately.


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