Wayne and I have been so busy lately, I haven't cooked in months. Previously I was spending every Sunday making food for the week. I would pack some of it into containers for work, and the rest would be various dinners. Now, we're lucky to have time to eat, never mind to cook. Our best meals seem to be when we take an hour or two and sit down at a restaurant. It forces us to slow down, and to talk while we eat.
It seems like such a shame to be eating out so often when there is so much fantastic food to be had at the farmers markets in the area, so I pledged to try to put together some quick meal options based on what I brought home. Most of the ingredients were found at
Atherton Mill and Market or the
Hickory Farmers Market.
There were a few meals that didn't even last long enough for pictures (late night paninis with fresh mozzarella, basil and tomato anyone?). Here are those that did:
A simple caprese salad. Perfectly ripe tomatoes and absolutely gorgeous basil courtesy of Shiloh (
Tumbling Shoals Farm). I think the mozzarella was from the grocery store as
Simply Local had just sold out when I went to pick some up. I'll have to plan a bit better next time.
This is Julia's version of Heuvos Rancheros. The tostada is from the grocery store (anyone know a local source?). The black beans are from
Pickleville, the eggs are courtesy of Charles and Dana (
Windy Hill Farms), the Spicy Tomato Oil is from Ellen (
Duke's Bread), and the avocados are from a little store close to my day job (I know....not local, and can't be local, but they are avocados....and they are yummy.... basically a must have).
This was a to-die-for dessert we had one night. The figs are courtesy of
SkyTurtle Designs, the cheese is a Carolina Moon Brie from
Chapel Hill Creamery served with Sea Salt Crackers from
the Accidental Baker (both purchased from
Simply Local), and the honey is courtesy of our lovely little bees (how kind are they!).
All three plates took less than 10 minutes to put together and were all amazingly yummy, filling, and (fairly) healthy. I think my little project was a success and I plan to try it again in weeks to come.
Do you have a favorite quick summertime dish?
A simple caprese salad. Perfectly ripe tomatoes and absolutely gorgeous basil courtesy of Shiloh (Tumbling Shoals Farm). I think the mozzarella was from the grocery store as Simply Local had just sold out when I went to pick some up. I'll have to plan a bit better next time.
This is Julia's version of Heuvos Rancheros. The tostada is from the grocery store (anyone know a local source?). The black beans are from Pickleville, the eggs are courtesy of Charles and Dana (Windy Hill Farms), the Spicy Tomato Oil is from Ellen (Duke's Bread), and the avocados are from a little store close to my day job (I know....not local, and can't be local, but they are avocados....and they are yummy.... basically a must have).
This was a to-die-for dessert we had one night. The figs are courtesy of SkyTurtle Designs, the cheese is a Carolina Moon Brie from Chapel Hill Creamery served with Sea Salt Crackers from the Accidental Baker (both purchased from Simply Local), and the honey is courtesy of our lovely little bees (how kind are they!).
All three plates took less than 10 minutes to put together and were all amazingly yummy, filling, and (fairly) healthy. I think my little project was a success and I plan to try it again in weeks to come.
Do you have a favorite quick summertime dish?