First pictured as written in Eating Well. Second image in a pita. Same ingredients can be used. In the pita for this version I did not use chicken. The pita is still full of protein and veggies, so as a quick lunch this is the best! This is so similar to something we’ve been eating for the last few years now. At least one meal/day seems to be filled with hummus/pita/veggies. When I do add chicken to the mix, I usually just use olive oil/S&P. The additional spices in the Eating Well recipe were nice as was the lemon. This recipe is bursting with flavor as well as numerous health benefits. (Recipe link below) – I always make a recipe the first time as written and another time or two before writing my Sticky Note version with the changes I made and ways to simplify the process. They will be strikingly similar, either way, you can’t lose. Absolute heaven in each bite – you will long for this day after day. Trust me.
Continue reading “CHICKEN HUMMUS PITA inspired by Eating Well”Tag: vegetables
A New Asparagus Pasta Dish – WHOA!
Asparagus is out of the world right now – we’ve been eating it all year long, but right now.. #PERFECTION Time to make another veggie pasta. You can mix the veggies up daily and it’s always so different. I’ve been making our asparagus pasta recipe for a few years now and after having some leftover mushrooms (all but two mushrooms in a package) it was time to change things up – plus I added another veg that took this over the top. This was delicious and QUICK!
Continue reading “A New Asparagus Pasta Dish – WHOA!”Can you help save the farm??
There is a cool community garden that I wrote about not to long ago that is at risk of being reverted back to its original condition. This garden is manned by several people who live in a neighborhood called Byrnes Down, in Charleston, SC… the community garden has been planted out of the goodness of their hearts, all veggies are free. They plant, they water, and you are welcome to pick. Read more on the petition…
Below is the link… I promise it only takes a few seconds. Your “signature” could mean the difference between the farm staying… or being plowed down (how could you sleep at night, hee hee?)… If you can, spread the word to your friends (it allows you to post to Facebook, email, etc. if you like)…
CLICK HERE TO HELP SAVE THE FARM! It literally takes seconds…
Here is the description from the Change.org website:
Sothel Farms is a community garden started by 4 neighbors in Byrnes Down neighborhood. These guys have cleaned up the West Ashley Greenway, planted , cared for and created the most beautiful garden for everyone to enjoy FREE OF CHARGE … there are no barriers, no conditions , they’ve never asked for a penny or even help …. they are nothing but good honest hardworking folks trying to do good & pay it forward. It has created a place for neighbors to find friends, children to learn about health and food, dogs to play, and in general beautification of an otherwise mundane piece of unused land. These do-gooders have received a citation from the City of Charleston to remove the garden as it encroaches the easement. PLEASE sign this petition to support saving Sothel Farms. To see more visit the blog at Sothelfarm.tumblr.com or better yet … stop by, smell the flowers and enjoy a fresh vine ripe tomato !
The support that this garden is receiving is mind blowing. BUT… We need you to sign the petition. Please. I urge you to read their post that includes some of those comments! I have faith that after the City see’s how many people are behind this act of goodwill, they will support the cause. Or just let it be. See the garden below? Way on the other side of all that green space. No barriers to keep anyone out, only signs welcoming everyone and inviting them to pick a veggie!
Catch you back here tomorrow!
Top Image via SothelFarm.Tumblr.com
Charleston Photo: Farmers Market Bounty is Plentiful!
Just didn’t want you to forget about the Charleston Farmers Market today at Marion Square in Charleston, SC. Even if it’s blistering hot I promise you it is SO worth it! Head out early if the heat concerns you… we can zip in and out in no time flat and we fill up a few bags of heavenly goods… Last week we bought butter beans, butter peas, corn on the cob, fresh juicy tomatoes that are UNBELIEVABLE this year, zucchini, banana pepper, cantaloupe and some grape tomatoes… I’m sure I’m forgetting something, but whoa, you can stock up and prices are so much cheaper than the grocery store and the quality cannot be beat!
Ahhh, one fruit I forgot to mention… the freshest, juiciest peaches EVER! Ooooh! I had one on my cereal and it made it dessert! Speaking of… would be super tasty over ice cream ;)
What do YOU make with your farmers market bounty? Catch you back here tomorrow!
Photo: Charleston Farmers Market – Starts TODAY!
In case you missed my post yesterday… THE CHARLESTON (SC) FARMERS MARKET STARTS TODAY in Marion Square! WOOT WOOT! Open from 8AM until 2PM… head on down and load up! It’s going to be a big time!
Hope to see you there! Catch you back here tomorrow!
The Charleston Farmers Market starts TOMORROW! Saturday, April 7, 2012!
Yippee! Tomorrow (Saturday) starts the Charleston Farmers Market. Located in Marion Square each Saturday from 8AM – 2PM. (Image from last year). I am thrilled! The market will go on through December. There is NOTHING like fresh fruits and vegetables, gorgeous flowers, tasty treats, and all kinds of artistic finds… we are so fortunate to have such a fabulous farmers market!
Last year we were listed as having the fifth best farmers market in the NATION! Whoa! Here’s a blip from the Charleston Arts website:
April 7 – December 23, 2012
Marion Square, Downtown Charleston
The Charleston Farmers Market is available each Saturday from 8am-2pm in the beautiful Marion Square, between King and Meeting Streets at the edge of Calhoun Street in the Upper King Street Design District. The park at Marion Square has long been the center of festive activities and is the perfect tranquil setting for the Farmers Market. Nestled beneath beautiful trees with plenty of room for families to gather and children to play, the Farmers Market comes to life each Saturday morning and offers an abundance of the freshest local produce, shrimp, plants, herbs and cut flowers. While strolling the Charleston Farmers Market, a delicious breakfast, brunch or lunches are available while listening to a variety of live entertainment. The Farmers Market also offers an amazing assortment of juried arts and crafts, providing the best selection and most talented local artisans.
Catch you back here tomorrow! Maybe I’ll see you at the Farmers Market?
What to do with your garden’s bounty? VEGGIE PASTA! Dinner this eve…
Are you wondering what to do with a garden full of fresh veggies? Here is one quick and easy idea. What’s better is that this can be made with whatever you have on hand each day, so it’s completely different! Mushrooms, celery, walnuts, chicken, shrimp, hey… whatever you have will work! For this evenings meal, I have a zucchini, part of an orange pepper, some cremini mushrooms and some onion. Like I said, use what you’ve got…
Throw on a pot of water while you cut up the veggies. I like them cut small, my mom cuts big, it really doesn’t matter, do what you like (isn’t that liberating??)… Heat a skillet (you can use non-stick, I prefer a regular skillet or a cast iron skillet) with some olive oil, enough to lightly cover the bottom (don’t be too chintzy, you’ll need it to coat the pasta), toss in the cut up veggies (once you hear a SIZZLE when you slide a piece into the pan, cook it on medium high until it starts to get lightly brown… owwwwieee. you’re getting close to heaven now… won’t be much longer. Go ahead and toss the pasta into the boiling water. I usually use angel hair (capellini) because it cooks so quickly! Once the pasta is done, drain it well then toss it into the pasta and stir around. Turn the skillet off. I use tongs to coat the pasta with the oil and veggies. I realize I’m not giving amounts here, use what you like and whatever amount you like. You see what I used and that was for two people. I probably use about 1/3+ of a package of capellini… then sprinkle with PARMESAN… woohoo… you can also add fresh basil or any other herbs along the way. It’s hard to mess this up. It will become a go to meal when you can’t think of anything else to make (or don’t have time).
And there you have it… dinner is READY! As you can see in this picture I added a fresh cut up tomato.
Another option to change things up a bit… once the veggies are done, add the cooked/drained pasta, then add a few spoonfuls of PLAIN REGULAR yogurt (flavored is weird and Greek yogurt is too thick), stir it in with the veggies and pasta, then (hold on to your hat, this is the best part…) grate some pepper jack cheese over the top… throw a lid on top of the skillet just until the cheese melts… oh heavens. Tasty!
Catch you back here tomorrow!!
Quick and easy macaroni salad, perfect for a warm summer day!
Ahhh, who doesn’t love macaroni salad on a warm summer day? It’s so refreshing… and goes well with anything or all by itself. You can change this recipe to add more (or less) vegetables, add what you’ve got, I never make it exactly the same… Fresh dill (or whatever spice you like) always kicks it up a notch, makes it taste fresher… Made a note to pick up some fresh dill… I only had dried dill weed, but that worked just fine, you just have to use a lot of it!
SUMMERTIME MACARONI SALAD
Cook 2 cups macaroni (or similar shape) noodles as directed on package, then drain, rinse in cold water and set aside.
- Radishes, Orange Pepper, Celery and Hard Boiled Eggs
While the water is on, chop your veggies, whatever sounds good to you at the time… I used 2 stalks of celery, about a quarter of an orange pepper, about 8-9 radishes and three hard boiled eggs. Chop and set aside.
- Dressing for Macaroni Salad
Get the dressing mixed up. I used three big oversize spoonfuls of Hellman’s Canola Mayonnaise. If it’s not enough you can always plop in a little extra. To the mayo I add a quick pour of apple cider vinegar, add more if you like vinegar, less if you don’t, a tiny squirt of mustard, salt, pepper and dill. Stir until creamy and mixed.
Now stir the macaroni that was set aside hangin’ out into the bowl with the dressing, stir it around good making sure to coat everything with the dressing, you don’t want any dried pieces of noodle. Blaaaah. Season with copious amounts of dill . Cover and refrigerate (unless you can’t wait… I couldn’t)… Now for the best part…
- Summertime Macaroni Salad
Pour yourself a nice cold drink, scoop out a little dish of macaroni salad and enjoy! It will put a smile on your face AND if you make it earlier in the day it keeps the kitchen nice a cool, no stove… yipeee!
How to roast Cauliflower!
- Image: Food Network
I like cauliflower, always have. My husband on the other hand despises cauliflower, or rather, despised it… until he had it roasted (thank you Alison & Michael!) at a friends house one night… on our way home we were talking about the CAULIFLOWER, and there were many wonderful foods eaten that night but the darn cauliflower was a real surprise. It was sweet. Seriously sweet. We made it the next night and WOOHOO it was AWESOME, my husbands words at dinner: “I like this so much I could eat it every day” – well it’s on the menu at least once or twice a week, and given the 100+ degree temps that’s saying alot! Right now Fred is grilling some chicken, I’m roasting the cauliflower, I have cucumbers in Greek yogurt with apple cider vinegar, green onions and some dill, throw that with a small salad and woohoo, this is going to be one wonderful dinner! This recipe is from Emeril Lagasse, since I had garlic in the chicken I didn’t put it in the cauliflower, I also didn’t add the parmesan, didn’t need it, but may give a shot one day, here’s the recipe! Click HERE to go directly to the Food Network website for easy printing!
Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice
Recipe courtesy Emeril Lagasse, 2003
Ingredients
- 5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sliced garlic
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons grated Parmesan
- Chopped chives, for garnish
Directions
Preheat the oven to 500 degrees F.
Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.
Give it a try, I bet you’ll love it as much as we did! Catch you back here tomorrow!
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