What’s the best thing to do with those fresh tomatoes from the garden? Pair them with fresh mozzarella cheese. When I was a kid, every summer my mom would grow her garden in the backyard with tons of tomato plants. And we’d make platters of tomato and fresh mozerella all the time. I miss those days of fresh vegetables right in your own backyard, but this is just another reason I love my weekend trips to the farmers market. A lot of supermarkets are now even sectioning off a part of their produce departments for local farms, which is where I got this beefsteak tomato. Today I paired it with a gorgeous buratta mozzerella. A little salt and pepper, and a drizzle of extra virgin olive oil. Fresh, summery, delicious. Enjoy 🙂
Leftover meatballs, leftover kalamata olive bread, a quick dinner needed…. a kicked up meatball hero on your plate in less than 5 minutes. If you have a few extra minutes, you can even melt some mozzarella cheese on the meatballs. Enjoy! Oh, and here’s my meatball recipe again – don’t forget to love your kitchen on a Sunday!
Continuing on with the theme of my Farmer’s Market trip this week, tonight I roasted the beautiful candy cane beets I purchased. Beets are super healthy for you, plus you know what some people say about them!… But they really are super healthy filled with betaine, fiber and folate. Roasting them is super easy – and they make a beautiful salad which reminds me of my mom growing up. She always made this salad. Here’s how you do it.
Scrub the beets clean and cut off the green tops. Wrap each beet in tinfoil with a little bit of oil and roast for 40-50 min at 400 degrees. Let the beets cool and with a paper towel, rub the skin off. Cut the beets and combine with sliced onion, pepper, onion salt, red wine vinegar and oil. Enjoy this beautiful summer salad!
This is an oldie but a goodie. And on a scorching hot summer day like this week has been, it’s oh so good. My original post used peaches, but grilled nectarines are just as good. Definitely give this one a try this summer!
Roasted fresh vegetables have an amazing sweet yet nutty flavor. And they pair perfectly with pasta. Here’s my version of pasta primavera using the squash I purchased at the farmers market yesterday. Cut the squash and roast it along with some cherry tomatoes, sliced onion, peppers and a garlic clove that have been tossed with oil, salt and pepper. Roast the vegetables for about 25 minutes and toss with pasta. Enjoy this simple yet delicious and colorful meal – not including the purple spoon 🙂
Farmer’s Markets are a great way to spend a Sunday (or Saturday) morning outside, especially for kids. You get to choose from amazing fresh produce from local farms, and teach your kids about buying local at the same time. And there are always other local vendors also – local restaurant pop-ups such as the empanadas I found today, local honey, spices, soaps, coffee, fresh seafood, and of course the pickle stand. My niece passed out before I was able to get her the pickle on a stick I promised her, but I still purchased some New Pickles to bring home! Take a look at my finds today, and make sure to check out your local farmers market!