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Veg-Out & Booze It Up

As per my ritual, Saturday morning found me at the Farmers’ Market. I went a little nuts this week (everything looked so beautiful!) and spent about $45 (I think. Maybe it would be best if I just “forgot”). I spent $27 at one of my favorite vendors… Hinson Farms. (My other favorite farm is Carlea Farms). All of the vendors at the market are fantastic, but these two definitely get top billing in my book!

I normally only go to the market with about $30 in cash (plus my checkbook for must haves and meat!). However, flush with cash… I spent, spent, spent. I was paying with quarters by the time I dragged myself away. And here is what I came home with…

 market bounty

Two dozen farm-fresh eggs, cucumbers, edamame, romaine (3 heads), Cherokee purple tomatoes, peaches, Russian fingerling potatoes, purple and green bell peppers, zucchini, yellow squash, Japanese eggplant, and a small honeydew melon.

cherokee purpleseggsedamamepepperspeaches

After the vet and car ordeal, I popped into the ABC store to restock some of our favorites and scope out some new finds…


Lunch was simple sandwich of guacamole, tomato and pepper jack cheese on Great Harvest Honey Whole Wheat (the heels), with a few sweet potato chips. And then… then we napped. Food coma!

saturday lunch

Lilly napped as well… she was worn out from her exciting vet visit!

mopeypants with bunny

When we arose, I got to work in the kitchen (again – and always!)

First, I macerated some fresh strawberries in Limóncello. This is a summertime favorite of ours!

limoncello berries

Then, it was cocktail time! I purchased Skinnygirl Margarita for the first time. I am a huge fan of Bethenny, and thought this was definitely worth a try! It was good… none too sweet – but of course, that’s how I like my margaritas! As I make a damn good one myself, this definitely will not be a staple in my house – but I think it is a good product, and I would love it if restaurants started carrying it!

skinnygirl marg

Dinner was a simple pesto pasta with sautéed veggies, drizzled in balsamic, on the side.

In the mix:

9 oz. whole wheat rotini

prepared pesto, to taste

15 oz. can cannellini beans, rinsed and drained

Prepare your pasta, drain and stir in as much pesto as your little heart desires. Throw in your drained cannellini beans, and stir to heat through.

Topped with:

garden fresh cherry tomatoes

fresh parmesan cheese curls

pesto bean pasta

For dessert? Limóncello strawberries, of course!

strawbs with limon


One Comment Post a comment
  1. I love Bethenny (and the skinnygirl margs) as well. I can’t wait for the new season of her show to start! Also? You’re SO lucky you have access to a GH! I need to move down to Charlotte immediately 🙂

    July 12, 2011

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