Spaghetti & Meatballs – Best you’ve ever tasted, couldn’t be easier!

Spaghetti and Meatballs

Funny how small the world is. We were on vacation and I was reading a magazine, saw a recipe that looked wonderful, from a Bertolli pasta sauce ad. Looked quick and easy and oh so delicious. That recipe came home with me. My friend, Heather, had done the same thing. She told me she made spaghetti and meatballs, they sounded delicious! I told her I tore out a recipe from a Bertolli ad! She said THAT’s the recipe, with a minor change!!

The only thing that she does differently is to bake the meatballs instead of just placing into the sauce. I like that! She bakes hers at 350 degrees F for 35 minutes, turning once. I baked mine 20 minutes, turning once during that time. Not sure if my oven is a little speedy or what, but they smelled just about done. Then pour one jar of sauce (plenty for four people) into a pan (a taller pan would work better than a wide pan so that the meatballs are submerged in the sauce). Heather uses Olive Oil & Garlic sauce, and I used Tomato Basil, just because that’s our favorite.

I’m not kidding you. This recipe is STUNNING. It took about 5 minutes to make the meatballs. Good note from Heather is to not pack the meatballs to tightly. She knew what she was talking about!

Following her direction, I put the pasta (I used whole wheat) and sauce with meatballs into a large bowl and tossed.

Get out! It was breathtakingly beautiful and the aroma in the house was to die for! Fred said he savored every bite! ;) I served it with a small salad of arugula, carrots, cucumber, green onion, olive oil, balsamic vinegar, pepper and a little sprinkle of parmesan. Nice!

Next time I will eat 2 instead of 2 3/4 meatballs, ha ha… they were just so good. Click HERE to print the recipe with my notes, or click HERE to click the recipe directly from Bertolli!

Thank you Bertolli for the quick and easy recipe, and thank you Heather for making it and passing along the tips!

Catch you back here tomorrow!

Easter Egg Radishes – could they be more beautiful?

Easter Egg Radishes

I love radishes, and they’re pretty high on the ANDI score, which is an added bonus. But just look at these! I found them at Whole Foods Market, they’re called Easter Egg Radishes. More beautiful radishes do not exist 😉!!


Catch you back here tomorrow!

Check out a bistro & pub located inside Whole Foods Market – Mount Pleasant!


The Ashley & Cooper Southern Bistro and Pub is the long name… it’s referred to as “The Grill”, which I like! Are you in the Mount Pleasant, SC area? Looking for something fresh and different to eat? Well, you can shop and eat, have a glass of wine or beer, relax… all at Whole Foods Market – Mount Pleasant!

Recently we were invited to taste the new menu, and what a menu it is! We tried (nice size portions!) of almost everything on the menu. Each was more splendid that the next! The biggest problem I can foresee is trying to decide what to order!

A few things that I wouldn’t think that I would like, I LOVED, like the Grilled Romaine & Kale Salad – WOW! Well, with the freshest of ingredients, I can say all the salads were wow! The BOWLS were all wonderful as well. We tried the Black Bean Burger, which was better than ever! The BBQ at Whole Foods is fabulous, and they have a hamburger called the DIVINE SWINE BURGER (ground beef, pulled pork, cheddar, bacon, collard slaw)… OHMYGOSH! There is so much food on that one burger it’s unbelievable! They served it more like a cheeseburger with a side of pork so we could taste it. Too hard to cut a big burger, piled high with toppings, into portions! Also tasted their homemade fries, very good…

Although sinful, the Pimento Macaroni and Cheese knocks it out of the park! AND IT IS SERVED AS A SIDE!! Take some to go, it’s a meal for the next day!

Macaroni and Cheese - Whole Foods Mount Pleasant, SC

The TOASTS were my favorite! They used grilled EVO Bread (local bakery), the Ricotta & Tomato Toast with Smoked Sea Salt WOW, WOW, WOW!

The Fresh Ground Almond Butter Toast drizzled with local honey, very nice, and a great choice if you’re looking for healthy!

The Avocado Toast with Lemon & Chili Flakes – heavenly!!

Toast at Whole Foods Market Mount Pleasant, SC

Check out the menu!

It’s a nice place to eat, and the people who work at Whole Foods… special. They truly care and it shows. Bravo Whole Foods!

Catch you back here tomorrow!

When TOAST is not “just” toast! This is a treat!

Toast at Park Cafe

Toast at Park Cafe, Charleston, SC

Park Cafe. A cool place with a fabulous lunch menu (haven’t been there for dinner yet). We stopped in for breakfast one day, and Fred ordered the almond butter toast (with almond butter, sliced grapes, wildflower honey and nuts). I ordered the avocado toast (avocado, lemon, olive oil and chili flakes), then we split :)

WOW. Something as simple as toast taken to a new level! Good stuff!

Catch you back here tomorrow!

A carrot a day…

Whole Foods - Mount Pleasant, SC

WOW. Right? Look at that vibrant orange color! I swear carrots in a regular grocery store are not this brilliant in color. Nothing like super fresh, right?

Have a good weekend! Hey… Farmer’s Market in Charleston is today! These carrots are from Whole Foods Market | Mount Pleasant, SC.

Catch you back here tomorrow!

The Freshest Farmers Market – Monhegan!

Monhegan Farmers Market |

Veggies so fresh they were literally JUST PICKED within moments of appearing on the tables! I couldn’t believe my eyes. As quickly as it was picked & placed on the table it was sold. Quite amazing! To taste food made from veggies just plucked, whew! It makes a difference!

Catch you back here tomorrow!

In a hurry for dinner? Here’s a trick!

Quick Dinner |

Whole Foods (and many other stores) sell their homemade pizza that you can take home and bake… we buy a small pizza and split it. It IS small, but if you buy the cheese pizza and add sliced mushrooms and/or veggies and a nice salad it fills you up! I just added a few handfuls of arugula, sliced cucumber, radish and a sprinkle of dill and olive oil! No bad ingredients, and it’s indulgent yet healthy!

We keep one in the freezer, take it out that morning, and it’s perfect!

What is a quick/healthy meal that you can whip up when things are busy?

Catch you back here tomorrow!

Brown Rice Bowl with Grilled Chicken, Black Beans, Avocado and more…

This is one of our staple recipes. The ingredients can vary due to preference and what you have on hand, also what is fresh! It can be made with or without meat (chicken, steak, shrimp or just black beans!) – we’ve made it both with chicken and without and it was equally delicious!

Click HERE to print the recipe minus all my words…



1 package Trader Joe’s Brown Rice (freezer), it’s just rice, but you microwave it so it cooks quickly, but you can always use cooked brown rice!

1 Boneless/Skinless Chicken Breast (we usually split one for this meal)

1 carton or can Black Beans (use however much you like), drained and rinsed

Avocado, diced (or you can use fresh guacamole)

Fresh Salsa (or you can cut up tomatoes, onion, a little garlic, lime juice)

Pepper Jack Cheese, shredded

Blue Corn Chips (or any tortilla chips)

Lime wedges


Cook the protein (i.e. we grill the chicken with olive oil, or you could sauté shrimp, etc.)

Cook the brown rice according to package directions.

Put black beans in a small pan and heat on stove or in glass dish in microwave, just until hot.

Set up the diced avocado, shredded cheese, and salsa (we bought Heirloom Tomato Salsa from Whole Foods, it was out of this world!)…


Spoon some rice into your bowl (it can look like not much and end up being a lot!)…

Add cheese, Black Beans, Avocado and Salsa. Squeeze lime over the top (owie, this is so good!)… top with a few tortilla chips.

Out. Of. This. World, right?

Catch you back here tomorrow!

Monhegan Potato Salad (no mayo!) – BEST EVER!

Monhegan Potato Salad -

This is the freshest, tastiest, most wonderful potato salad in the entire world! Use fresh tomatoes when possible – these were a “tomato medley” from Whole Foods…

I call it “Monhegan” Potato Salad, because that’s where I was the first time I tasted potato salad minus mayo AND the freshest ingredients imaginable! This recipe is inspired by a true friend, [Thank you Jenn :)] She went to the Farmer’s Market that day, bought the best veggies and whipped this up (along with LOBSTER!)… what a treat!

This is how I remember it, and when I tasted it, whew! It was amazing! This is a true favorite! I will never make potato salad with mayo again! I was never even big on mayo in the first place, but this… it’s an entirely different beast!

Click HERE to print the recipe minus all the blah, blah, blah…

Monhegan Potato Salad |

Monhegan Potato Salad – Pretty Bowl from West Elm, Charleston, SC



2 Red potatoes (more if they are small)

Onion (sweet or red, whatever you like), chopped or minced

Grape or cherry tomatoes – good sweet ones! I used 1/2 container… cut in half or thirds

Extra Virgin Olive Oil – I used about 8-9 quick swirls around the bowl, you can always add more.

Salt, Pepper, Dill (I use a lot of dill)

Arugula, Kale or Spinach chopped (fresh) – or whatever green(s) you like!


You can boil your potatoes until you they are barely tender when you pierce them with a fork, or you can do what I did (I’m always in a hurry). I took 2 red potatoes and washed them, then cut into bite size pieces. I spread on a plate and covered with another plate, and I (shhhhhh!) MICROWAVED THEM! (Truly, I am not a microwave cook, but needed to whip this up in the time it takes a hamburger to come off the grill, so boiling wasn’t an option, however, if you can plan ahead…).

In a large bowl, add the olive oil, tomatoes, onion, salt, pepper and dill. Mix it together and then add the potatoes (they can still be warm). Stir to coat.

Chop some arugula or spinach, however much you like, and add that to the bowl, tossing to coat.

Taste and season if necessary.

I’m making this again in a few minutes! Too good for words!

Catch you back here tomorrow!

To roast, saute, bake and PHOTOGRAPH!

Whole Foods |

Produce Aisle – Whole Foods, Mount Pleasant, SC

What a stunning display of color, don’t you agree? Just look at these beets. I always thought beets tasted like dirt, I was so wrong. If you roast them, they have a sweetness to them that you will not believe!  Give it a whirl!

You can roast them whole (scrub them good, cut off any leaves, but don’t peel). Then preheat oven to 375 F. Coat them with olive oil, then wrap in aluminum foil and place on a baking sheet. Roast 45-60 minutes (or until done). Remove from oven and let cool 10 minutes. Peel and slice into 1/4″-inch thick slices. Recipe: Bobbie Flay/Food Network

Ina Garten she peels, slices and roasts and then tops with orange juice, GOOGLE it! You won’t believe the wonderful combinations!

Catch you back here tomorrow!