Summer Farmers’ Market Pilaf with Creamy Ricotta
When the farmers’ market stalls are overflowing with vibrant squash, tender asparagus, and fragrant basil, this pilaf is the perfect way to let those flavors shine. Fluffy herbed rice gets tossed with golden roasted summer squash and asparagus, all brought together with a zippy lemon-basil vinaigrette. A dollop of creamy vegan ricotta melts into the warm grains, creating a dish that feels both fresh and comforting. It’s equally at home as a weeknight dinner, a picnic centerpiece, or part of a summer al fresco spread.
Ingredients
🌾 Pilaf & Vegetables
1 cup long-grain white rice (or basmati)
2 cups vegetable broth
1 tbsp olive oil
1 small onion, finely diced
1 clove garlic, minced
1 medium yellow squash, halved lengthwise and sliced into half-moons
1 medium zucchini, halved lengthwise and sliced into half-moons
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tbsp olive oil (for roasting vegetables)
Sea salt & black pepper
🍋 Lemon-Basil Vinaigrette
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh basil, finely chopped
1 tbsp parsley or dill, finely chopped
½ tsp Dijon mustard
1 small garlic clove, minced
½ tsp sea salt
Black pepper, to taste
🥄 Creamy Vegan Ricotta
1 cup Kite Hill or other vegan ricotta
Optional: 1 tsp lemon zest + 1 tbsp chopped basil stirred in
Instructions
Step 1 – Cook the Pilaf 🌾
In a saucepan, heat 1 tbsp olive oil over medium heat. Add onion and sauté until softened, about 5 minutes.
Stir in garlic and cook for 30 seconds. Add rice and stir to coat.
Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer until rice is tender and fluffy, about 15 minutes. Remove from heat.
Step 2 – Roast the Vegetables 🥦
4. Preheat oven to 425°F.
5. On a large baking sheet, toss asparagus, zucchini, and yellow squash with 2 tbsp olive oil, salt, and pepper.
6. Spread in an even layer and roast until tender and caramelized, 12–15 minutes, stirring once halfway through.
Step 3 – Make the Lemon-Basil Vinaigrette 🍋
7. In a small bowl or jar, whisk together lemon juice, zest, mustard, garlic, salt, and pepper.
8. Slowly drizzle in olive oil until emulsified. Stir in basil and parsley.
Step 4 – Assemble 🌿
9. Fluff the rice pilaf and gently toss with the roasted vegetables.
10. Drizzle generously with vinaigrette and toss again to coat.
11. Plate the pilaf and add a dollop of vegan ricotta to each serving. Garnish with extra basil and cracked black pepper.
This Summer Farmers’ Market Pilaf with Creamy Ricotta is proof that simple, seasonal ingredients can create something truly special. It’s light yet satisfying, perfect for enjoying warm out on the patio or at room temperature as part of a picnic spread. If you make this recipe, tag @kellysgreenkitchen_ — I’d love to see how you bring your own farmers’ market finds to the table. 🌿
