Farmer’s market goodies

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.


No Bake Energy Bites and more hummus!

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!

Farmer’s Market and Flowers

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 Farms20160423_10132420160423_11062420160423_110641

Creamy Tortellini Soup

Another recipe I found on Vegetarian 24/7!

Creamy Tortellini Soup

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!


Spinach Hummus


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.

Spinach Hummus

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.


Farmer’s market and flowers!

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.


Spaghetti Squash with Spinach and Mushrooms


My cousin is keeping me on my “cooking” toes! Upon request on a quick visit this weekend, she requested “that spaghetti squash” thing I made months ago. However, I did not write down that recipe so I could not recreate “that”  dish, so I came up with something else.

As this is MY creation, please bear with me on this recipe. I am new to actually writing a recipe. I hope that you will try this and make any modifications you desire.

1 spaghetti squash

olive oil

minced garlic

1 onion – diced

2 cups of fresh spinach

2 cups sliced mushrooms

kosher salt

** cheese mixture **

1 cup ricotta cheese

1/2 cup plain greek yogurt

1/4 cup shredded mozzarella cheese

1 tsp minced garlc

*** panko bread crumbs ***

Preheat oven to 400*

>> Line baking sheet with foil and spray with non-stick spray.

>Cut squash in half and scoop out seeds.Rub squash with minced garlic, about 1 tsp per half, and drizzle with olive oil.  Place squash, flesh side down, on foil. Bake 30 minutes. Then turn squash so skin side is down and cook for 10 minutes. Let cool for a few minutes and then shred with fork and place into a large bowl.

>In a large skillet, saute the mushrooms and onions in olive oil until mushrooms are tender and onions are almost translucent. Add spinach and a dash of kosher salt, and cook until spinach is just braised. Remove from heat.

>While the squash is cooling, in a medium bowl mix together ricotta cheese, greek yogurt, mozzarella cheese, and about a tsp of garlic. Mix until smooth.

>Spray a medium pyrex type dish with non-stick cooking spray then layer dish with squash then spinach mixture, then cheese mixture. Then another layer of squash, spinach mixture, then cheese mixture. Top with bread crumbs and bake at 450* until bread crumbs are browned.



****And a special shout out to my sous chef, Ruthie Green! I could not have done this with out her help!