A hazy, cooler morning made for a good visit to the farmer’s market this morning. A few of my favorites were missing today, though, Feel better, Christopher!! I still managed to bring home some real goodies!
I managed to stop by Blue Sky Oil and Vinegar too. I made it out of there with only 2 bottles of olive oil and 1 bottle of balsamic vinegar.
These energy bites are so delish and so easy to make! I try to keep them on hand. I found them online at spry living. Here is the link for the recipe:
Of course I made adjustments. The recipe calls for ground flax seed, but I do not have any, so I have omitted that. I also add dried cranberries. I add about a handful or so, so I really do not know the exact measurement.
Ah! Hummus! I posted earlier the recipe for Spinach Hummus. I made another batch but I substituted roasted red pepper for the spinach.
Set oven to broil, and cut one red pepper into quarters, brush with olive oil ( I used Tuscan herb infused olive oil) and sprinkled with sea salt. Broiled until edges are browned. Once cooled, I diced the peppers, then followed the recipe for the Spinach hummus.
I hope you enjoy these as much as I have!
As many people do, I look forward to Saturday’s! And that is because I start my day at the Chapel Hill Farmer’s Market. I do go rain or shine, warm or cold. I began this Saturday ritual about 4 years ago!
So, my essentials from this past Saturday includes some greens, cheese, chocolate and most importantly FLOWERS! And the flowers are what got me to be a regular at the market. My first stop is always Waterdog Farms
Another recipe I found on Vegetarian 24/7!
This was so good!! And did not take too long to make. I only made a few adjustments. Go to link for all directions. I do print out the recipes so I can write down my adjustments .
- 3 tablespoons butter
- 1 yellow onion, diced
- 2 to 3 garlic cloves, minced *** i used 6 cloves ***
- 2 large carrots, thinly sliced
- 1 tablespoon Italian Seasoning – ***surprisingly i did not have this so i used a rosemary garlic seasoning***
- 1 teaspoon salt
- ¼ teaspoon fresh ground pepper
- ¼-cup all-purpose flour
- 6 cups vegetable broth
- 1 package (12-ounces) frozen tortellini -*** i used Butoni Spinach and Ricotta tortellini and the only one left at my grocery was a 20 oz pkg and i used all of it***
- 1 bag (5-ounces) fresh baby spinach -*** i had regular spinach from my farmer’s market ***
- 1 cup cream OR milk OR half-and-half (I use 2% milk)
**And I added some sliced mushrooms!
Whenever I have hummus I always think of that “Friends” episode with Phoebe getting “the hummus”. And today, I made my first hummus, and it will not be my last! It was so easy!! It was not too long ago that the thought of eating hummus was gross!
I found this recipe on Vegetarian 24/7.
Try it out! It is really good.
And as some of you know, I do not follow directions all that well. This recipe called for adding some olive oil after the processing, I added to the processing! I used Roasted Almond infused Olive Oil. It gives a bit of a nutty flavor to the hummus.
Saturday’s!!! I look forward to them. Not only is it the weekend but I get to go to the farmer’s market. And I am very lucky to live extremely close to mine….right across the street! I have met some truly amazing people there! I can not sing their praises enough.
My essential items this week are spinach, beer, cheese, and my much beloved flowers. The spinach will be used in 2 recipes I will be trying out today – Spinach hummus and Creamy Tortellini Soup.
So this is a vegetarian take on a favorite recipe.
8oz firm diced tofu – drained
2 sweet potatoes – peeled and diced
1 can black beans – drained and rinsed
1 can corn
1/2 jar salsa ( I used Paul Newman’s Pineapple salsa)
2 tbsp fresh cilanto – chopped
1/2 onion – diced
1 tbsp persian lime olive oil
espresso balsamic vinegar
2 cloves garlic – minced
1 tsp lime juice
**In a large pot, boil sweet potatoes until almost tender, then drain.
**In the same large pot, saute onions and garlic in olive oil until tender, on medium high heat.
**Add sweet potatoes, corn, black beans, cilantro, salsa, and tofu. Stir. Then add lime juice and drizzle espresso vinegar. Stir. Reduce heat to low and let simmer for about 30 minutes.