The governor has declared this week Buy Michigan Week, and it's good timing for food fanatics such as myself. The markets are full of fresh homegrown treasures, as I found out Saturday at the Royal Oak Farmers Market. Local farmers were selling piles of squash, eggplant, onions, lettuce, garlic, blueberries, cherries, apples and green beans. I predict tomatoes are right around the corner. For a list of Michigan farmers markets, go here.

So, seek out Michigan products this week and help support those who fill our fields with the season's bounty. And this week, zucchini and squash are sure to be ever bountiful. After the market and a visit to my parent's garden, I had a pile of the summer squash. I love to eat these gourds sauteed in a pan or brushed with olive oil and grilled. But at that rate, I would never get through all my homegrown vegetables.

Here is a recipe that makes a dent:

Ratatouille
1 medium onion, diced
4 garlic cloves, cut into thin slices
1/4 cup olive oil
3-4 yellow squash, diced
2 zucchini, diced
2 red peppers, diced
1 medium eggplant
1 tablespoon fresh basil, cut into thin strips (or 2 teaspoons dried)
salt and pepper to taste

Saute onion and garlic in olive oil inside large skillet until tender. Stir in remaining ingredients and saute for 8-10 minutes, tossing often.

Here is a recipe that goes well with the Ratatouille, and uses up some more basil (which is growing full force in Michigan).

Grilled Tilapia with Tomato Basil Relish
6-8 tilapia filets
2 medium red onions
4 cups cherry tomatoes
1 lemon
2 cups fresh basil
1 cup pine nuts, toasted
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper, to taste

Prepare tomato relish by slicing tomatoes in half, and cutting basil into thin strips (a cheffonade works well). Toss tomatoes, 3 tablespoons oil and basil. Add salt and pepper to taste. Toss again and set aside. Prepare onions for grilling by slicing into thick rings and brushing with olive oil. Prepare tilapia the same way, but adding the juice of 1/2 a lemon.

Cook onions on grill until charred and soft. May use tin foil packet if desired.

Tilapia should be cooked inside a tin foil pouch, about 8 minutes or four on each side.

Place onions on platter, then top with tilapia. Pour tomato relish over the fish, squeeze remaining lemon juice and drizzle balsamic vinegar. Top with pine nuts.

Recipe courtesy of Regal Springs Tilapia.

***** Save the date ******
Hiller’s Gluten-Free Food Fair – Saturday and Sunday, August 15-16, 12-3 p.m., at the West Bloomfield Hiller’s Market. 6433 Orchard Lake Road, (248) 851-7100.