There's no better time than August to check out a local farmers market. Take advantage of the array of in-season vegetables and fresh from the farm eggs and cheeses to make your summertime dishes even more delicious. QVC's "Resident Foodie" and best-selling cookbook author David Venable has some perfect recipes to try out.

Corn Maque Choux(Serves 8)Ingredients:1 cup bacon, diced2 Tablespoons bacon grease, reserved from cooking the bacon½cup red pepper, diced into¼-inch pieces½cup yellow pepper, diced into¼-inchpieces1 cup red onion, small dice1 Tablespoon fresh thyme, chopped1 Tablespoon fresh jalapeño, minced5 cups fresh-cut corn kernels2 Tablespoons scallions, chopped1 Tablespoon Cajun seasoning3/4 cup heavy cream2 Tablespoon fresh parsley, chopped2 Tablespoon fresh basil, chopped2 Tablespoon butter2 teaspoon salt1 teaspoon pepperIn a large skillet, cook the diced bacon until crispy. Drain and let cool, reserving 2 Tablespoons of the bacon grease.In a large skillet over medium heat, place the bacon grease, red and yellow peppers, red onion, thyme and jalapeño. Sauté until the vegetables begin to soften, but do not brown. Add the corn, scallions, and Cajun seasoning. Continue cooking to soften the corn.Add the heavy cream, then stir and simmer for about 5 minutes. Stir in the cooked bacon, parsley, basil, butter, salt, and pepper. Serve while hot.Caprese Casserole(Serves 8)Base layer:1 French baguette1 teaspoon garlic, minced2 Tablespoons grated Parmesan¼cup olive oil1 teaspoon salt1 teaspoon black pepper6 large tomatoes, any color, sliced1-pound ball fresh mozzarella, sliced in half and then cut into¼-inchslices1/3 cup olive oil1/3 cup pestoTopping:½cup grated Parmesan1 cup panko breadcrumbs1 Tablespoon garlic, chopped¼cup basil2 Tablespoons olive oil2 teaspoons salt1 teaspoon black pepper2-3 Tablespoons balsamic syrupTo prepare the base layer, start by preheating the oven to 375 F. Spray a 9-by-13-inch baking dish with nonstick food spray.Slice the baguette into rounds, then place them in a mixing bowl. Toss the rounds with the garlic, Parmesan, oil, salt and pepper. Lay the rounds out on a baking sheet and cook in the oven until toasted and crispy.Shingle the toasted slices in the bottom of the prepared baking dish. Starting at one end of the dish, make a row of tomato slices. Alternate rows of mozzarella and tomato until the baking dish is filled from one end to the other. Using a spoon, drizzle the olive oil, then the pesto, back and forth over the entire casserole.To prepare the topping, place the Parmesan, breadcrumbs, garlic, basil and oil into the bowl of a food processor. Pulse until combined. Sprinkle this topping evenly on top of the prepared casserole. Season with the salt and pepper. Place the entire baking dish in the oven for approximately 30 minutes, until the tomatoes have softened and the topping has browned slightly.Remove from the oven and drizzle with balsamic syrup. Serve warm.Steak Frittata(Serves 4-6)Steak:¼cup orange juice¼cup lime juice¼cup lemon juice1 Tablespoon garlic, minced½cup olive oil1 teaspoon paprika1 teaspoon cumin1 teaspoon chili powder1 teaspoon dried oregano1 teaspoon salt½teaspoon black pepper½cup onion, small dice¼cup cilantro, chopped11-12 ounce skirt steakFrittata:1½cups onions, medium dice1½cups peppers, medium dice2 teaspoon garlic, minced2 Tablespoons oil1 cup black beans, rough chopped2 cups shredded cheddar or Monterey Jack cheeseCooked steak, thinly sliced against the grain and diced8 eggs½teaspoon cumin½teaspoon dried oregano½teaspoon chili powder2 teaspoon hot sauce1 Tablespoon cilantro, chopped1½teaspoon salt½teaspoon pepperFresh salsa, diced avocado, and sour cream, for servingTo prepare the steak, combine the orange juice, lime juice, lemon juice, garlic, olive oil, paprika, cumin, chili powder, oregano, salt, pepper, onion and cilantro in a resealable bag.Add the steak and marinate for at least 8 hours or overnight.When ready, remove the steak from the marinade. Discard marinade.Preheat the grill to medium and cook 8-12 minutes, turning occasionally, or until a meat thermometer inserted into the thickest part of the meat reads 145 F (for medium-rare).To prepare the frittata, start by preheating the oven to 350 F.Sauté the onions, peppers, and garlic with the oil in an 8-inch skillet over medium heat. Once soft, put the cooked ingredients into a mixing bowl and toss together with the black beans, cheese and steak. Place the contents of the mixing bowl back into the skillet.In a separate mixing bowl, beat the eggs, then whisk in the cumin, oregano, chili powder, hot sauce, cilantro, salt and pepper. Pour the mixture over the ingredients in the skillet.Bake, uncovered, 25-30 minutes or until the middle is firm to the touch.Cut into wedges and serve with fresh salsa, avocado, and sour cream.