Best Drinks in London
Staying in Soho, my husband and I could easily hop on the underground or walk to any attraction we wanted to see. While we visited many pubs, old and new, we found our favorite spot on Old Compton Street called "Swift."
My husband and I had so much fun staying in Soho in London. Although touristy (we're tourists so that was OK with us!) it was located in the middle of everything. We could easily hop on the underground or walk to any attraction we wanted to see. While we visited many pubs, old and new, we found our favorite spot on Old Compton Street called "Swift."
The upstairs of Swift is bright and modern and we were immediately greeted by a staff member. Extremely friendly and informative, she told us we could grab a drink upstairs or check to see if there was any space available downstairs. The upstairs area does not require a reservation, serves light cocktails, and appetizers. The downstairs, which is intimate, cozy, and dark, requires a reservation, and we didn't have one. We tried our luck downstairs anyway, and to our surprise they had one table available (thanks to the other friendly hostess downstairs!). We had the best time looking over their extensive menu and trying inventive cocktails. We stayed for hours and were sad to leave, but alas... they would probably get upset if we fell asleep in our booth.
Things to consider:
-This is the best bar ever. GO.
-If you want to guarantee a spot downstairs, make a reservation.
-Their music downstairs on Friday & Saturday is supposedly fantastic, but I'm sure you'd have to book way in advanced. If I ever go back to London, I want to do this!
Hours
Monday-Thursday: 3:00pm-12:00am
Friday & Saturday: 3:00pm-12:00am
Sunday: 3:00pm-10:30pm
Address
12 Old Compton St, Soho, London W1D 4TQ, UK
Website
Best Dinner in London
Looking for a spot in Soho London for dinner? We enjoyed a delicious meal at The Ivy Soho Brasserie on Broadwick Street. The staff was attentive and friendly, the food superb, and we loved the cute outdoor seating area.
Looking for a spot in Soho London for dinner? We enjoyed a delicious meal at The Ivy Soho Brasserie on Broadwick Street. The staff was attentive and friendly, the food superb, and we loved the cute outdoor seating area.
Things to consider:
-We actually had to sit outside because we didn't make a reservation for inside. Luckily, the weather was gorgeous and we quite liked sitting outside. However, the inside was cozy and gorgeously decorated, so make sure to book in advance. We went on a Tuesday, and it was packed!
-We both hadn't been to Europe in a long time and aren't familiar with tipping customs, so we decided to ask the waitress what was expected. We were embarrassed and hoped she wouldn't laugh us off, but she was extremely friendly and explained everything! First of all, tipping on your card isn't a thing, and that's what we're used to doing in the states, so be sure to have cash wherever you go. Tipping isn't expected but it's definitely common at restaurants that provide full service. A 10% tip is sufficient, which seems quite low, but waiters are paid a higher wage, so a "tip" is actually just that. We had been leaving the cash on the table, but the waitress told us it is common for people to hand the cash directly to their server.
Pictured above is the sea bass which had tons of flavor, was perfectly done, and didn’t leave my stomach feeling heavy. For wine, we ordered Damana 5 Tempranillo, which was pleasant and easy to drink. All in all, it was the perfect dinner date in London!
Hours
-Monday - Saturday: 8am-12am (Last food order 11pm)
-Sundays & Bank Holidays: 9am-11pm (Last food order 10pm)
Address
The Ivy Soho Brasserie,
26-28 Broadwick Street,
London W1F 8JB
Website
Paleo Sandwich Bread
“If it is bread that you seek, you will have bread…” ~Rumi
•
Bread is something that I don’t need in my #foodfreedom. I usually keep a loaf of gluten free bread in the freezer, but it’s usually months before there is a need to replenish. BUT, I tried this paleo sandwich bread from @paleogrubs(http://paleogrubs.com/sandwich-bread-recipe) when my Mom made it and I loved it. This is easy to make and doesn’t require rising, kneading or special machines. The result is a great tasting, moist bread that is great for sandwiches or toasted. I used mine today for a BLT sandwich (with my arugula pesto, scroll down for that recipe, mixed into mayo), and will slice up the rest and put in the freezer to pull out when the mood strikes. Go! Make this!
Best Breakfast in London
Greetings from London! Today’s breakfast is smashed avocado with two poached eggs on a toasted English muffin. I also ordered a latte to go with it, because... I don’t know, I was feeling fancy.
Greetings from London! Today’s breakfast is smashed avocado with two poached eggs on a toasted English muffin at Serpentine Bar & Kitchen. I also ordered a latte to go with it, because... I don’t know, I was feeling fancy. The sun has shown itself every day we've been here so far, and we've heard that's rare, so we picked this spot because of its gorgeous views of Hyde Park and Serpentine Lake.
Things to consider:
-While we loved having breakfast here in the morning after a run in Hyde Park, they also serve lunch and dinner.
-There are two separate areas to order from. One is for coffee/snacks only and the other is for hot food (of course I went to the coffee area to order my food and was told to go in the other line... *sigh* I'll get used to the European way of life one day)
-You have to find a table first, and then go up to order your food so that you can tell them what table to deliver your food (the tables are numbered.) This means, one of us had to stay to reserve our table while the other went to order. I don't really understand this system, but maybe it's because I'm an American heathen.
-There is a variety of food and drinks...you'll find something for everyone!
-On pretty days like this one the restaurant was busy, but luckily they have ample seating, so we were able to find a table pretty easily.
The best part of Serpentine is this relaxing view. There's nothing more peaceful than sipping your coffee/tea next to the water and people-watching those who walk by in the park.
MENU: CLICK HERE
HOURS
Daily, 10:00 - 19:00 (10am-7:00pm)
ADDRESS
Hyde Park
Serpentine Road, London, W2 2UH
GF + Dairy Free "Cereal"
“Cereal is an acceptable meal at ALL times of the day.”
•
Well at least *this* cereal is, because let’s be honest, most store bought cereal is full of junk. This is full of goodness.
•
Here’s what is in my bowl:
1/2 banana, blueberries, strawberries, pepitas, sunflower seeds, dried cranberries, raw almonds and cashews, unsweetened coconut flakes, 1 serving of granola (@purely_elizabeth is my fave), a scoop of collagen protein and all topped with @so_delicious almond milk. You could add some maple syrup or honey if you like as well. Give this a try, I think you’ll like it!
Mango Habanero Chicken Wings
“I have the right to life, liberty, and chicken wings.” -Mindy Kaling
•
If you need a weekend dinner/appetizer idea, try these Pineapple, Mango, & Habanero Baked Wings! If you order wings at a restaurant, they usually come deep fried and the exact ingredients will be unknown to you. These wings, however, are paleo and Whole30 approved but will still leave you feeling completely satiated, and there are no mystery ingredients involved… only healthy, whole foods. If you like a sweet & spicy combination, these are for you!
What you’ll need (serves 4-6 people):
-24 chicken wings
-2 T ghee
-1/2 mango, peeled, pitted, & diced
-1/2 cup fresh pineapple, diced
-3 habanero peppers (or more/less depending on spice preference), seeded and diced
-2/3 cup apple cider vinegar, (I used @bragglivefoodproducts )
-Salt & pepper, to taste
Directions:
Bake wings on a baking sheet lined with greased parchment paper at 425ºF for 20 minutes. Continue cooking and flipping wings in 15 minute intervals until you reach desired crispiness (we usually cook them 45min-1 hour).
While wings bake, make your sauce. In a pot on medium heat, melt the ghee, and add all other ingredients except the ACV. Cook until ingredients are softened, about 8 minutes. Add your ACV, bring to a soft boil, then turn down heat to low, and cover for 10-15 minutes, stirring occasionally.
Use a food processor or immersion blender to blend the sauce until smooth. When wings are done baking, toss wings in the sauce, and broil all wings another three minutes to caramelize the sauce. Just keep an eye out… you don’t want to burn them! I topped them with chopped green onion and lime wedges and dipped them in Tessamae’s ranch dressing.
Easy Homemade Pesto
"The only thing I like better than talking about food is eating." ~John Walters
•
In an effort to empty my fridge, this chimichurri was a no-brainer to use up the leftover herbs (parsley & oregano) I had. This is a great condiment for grilled meats and veggies, and a little bit can go a long way...seriously, this stuff really packs a punch! And best of all, you can easily freeze what you don't immediately use and use it as a flavor booster any time! (I just put a little spoonful in scrambled eggs 🤤👌).
•
This is a basic recipe, but you can adjust according to your preferences.
•
1 cup packed flat leaf parsley (stems too)
3 cloves garlic
2 T fresh oregano leaves
2 T red wine vinegar
½ tsp salt (or to taste)
½ tsp red pepper flakes
¼-⅓ c olive oil
•
I blended all ingredients except oil together, scraping down sides when necessary. Then when everything was nicely incorporated, I drizzled in the oil until my desired consistency.
•
What would you add this herby, zingy, garlicky deliciousness to? Here are some suggestions for you: top grilled meats and veggies, add to chicken salad, add to mayo to create an aioli, add to scrambled eggs, add to simple vinaigrette, eat a spoonful to ward off vampires or unwanted suitors...
Banana Bacon Sweet Potato Toast
“I love sleep because it’s like a time machine to breakfast.”
•
Seriously, does anybody else get excited to go to sleep because you have a delicious breakfast to look forward to? That happened to me last night, because I knew this amazing sweet potato toast would be waiting for me! 🤗 Can we just thank @littlebitsof_realfood for introducing us all to sweet potato toast? Where would we be without it?
•
The best thing about sweet potato toast is that you can bake several slices all at once in the oven on 400° for about 20 minutes, flipping halfway through and then store them in an airtight container in the fridge (for up to four days or in the freezer for up to 3 months) and plop one or two in the toaster the next morning for a quick, easy, weekday breakfast. Plus, they are so versatile… eggs, bacon, avocado, nut butter, fruit… the toppings are endless, so you can adjust depending on your mood.
•
Today I went with almond butter, banana slices, bacon bits, chia seeds, and last but not least, I drizzled some local honey on top (forget the honey to make this whole30.) The sweetness of the fruit and honey contrast perfectly with the bacon, and with all the different textures... heaven 🙌🏼. All you need now is a cup of joe to go with it!
Salmon & Kale Salad
“Ok Monday, let’s do this!”
•
This is a great meal to start your week off right! Simple, fast, nourishing...delicious! I made one sauce that acted as both a marinade for the salmon and a dressing for the salad with just a handful of ingredients.
•
Here is the base for this double duty sauce, easy to adjust to suit your flavor preferences, just mix the following together (save the honey for salad):
2 T sesame oil
1 T ginger juice (this is a new (to me) product I recently found in the Asian section of my grocery store)
1 T coconut aminos
Juice of ½ lime
½-1 tsp minced garlic
1 tsp honey (for the salad only)
•
Salmon prep:
I poured a couple of spoonfuls of the sauce (just to coat) over a large piece of salmon (just under 1lb), and let it sit and marinate for about 1 hour. Once I was ready to cook the salmon, I poured off the marinade, patted the fish dry with a paper towel and lightly salted the fish. I heated a cast iron skillet on high and added avocado oil just before adding the salmon, skin side up. Give it a little shake so it doesn’t stick and then leave it alone to brown. I had an end piece that was not very thick so I flipped it at 2 minutes (skin side down), turned off the heat, covered the skillet and left it to steam until done, which took about 3 minutes. Timing is going to depend on the thickness of your fish.
•
Salad prep:
Chiffonade a small bunch of kale. Add enough sauce to lightly dress the kale (I added a little bit of honey for the dressing to balance the acidity). Add salt to taste. Add a few T chopped nuts (and add some red pepper flakes for a little heat!).
•
Dig in and enjoy! Let me know in the comments if you would like a video tutorial!
Mango Habanero Salsa & Fried Plantains
“Live life with a little spice.” -Unknown
•
We celebrated Cinco de Mayo with this sweet and spicy Mango Habanero Salsa which paired perfectly with some salty “fried” plantains. While this appetizer was especially festive today, it can definitively be enjoyed any day of the year!
•
(Serves 4)
For salsa (combine all ingredients):
-3 small mangos, peeled and chopped
-1/4 red onion, chopped
-2 T cilantro, finely chopped
-juice from 1/2 lime
-1 habanero, finely chopped
-salt, to taste
For Plantains:
-3 plantains, thinly sliced, drizzled in avocado oil, seasoned with ancho chili powder, garlic granules, Himalayan sea salt, & a pinch of cayenne cooked on medium-high heat until browned (flipping occasionally)
Mexican Mini-Meatballs with Avocado Crema (Paleo & Whole30)
“The party has begun.” -F. Scott Fitzgerald
•
These spicy Mexican Mini-Meatballs with Avocado Crema (paleo and whole30 approved) are sure to be a hit at your next gathering. Serve these flavorful, bite-sized beauties on a platter and watch them disappear! We made ground beef and ground turkey bites, and while both had great flavor, we loved the texture of the ground turkey best, so that is the recipe we will provide... but feel free to use any ground meat of your choice.
•
Ingredients (makes 24 mini-meatballs)
-1lb ground turkey
-1½ -2 T seasoning of your choice (we used a blend of chili, onion & garlic powders, paprika, cayenne, cumin and salt)
-1 egg
-2 T almond flour
-2 T cilantro, finely chopped
-2 T onion, minced
Directions:
Combine all ingredients in large bowl (we used our hands, because we’re not afraid to get dirty 😜.) Chill mixture for thirty minutes, and preheat oven to 375°. Roll into 24 mini-meatballs and place on a baking sheet lined with parchment paper. We used a melon baller for this part and it helped us make each meatball the same size. Bake for 20 minutes, flipping meatballs halfway through. Broil for an additional 2-4 minutes to crisp them up if you so desire. All we did for the crema was combine some avocado, lime juice, cilantro, and paleo mayo in a bowl using a spoon (or you could use an immersion blender.) Add toppings of your choice to the meatballs using a bamboo pick, and place on avocado crema. You end up with a healthy and scrumptious appetizer that no one will be able to resist. Pairs perfectly with our GT’S Watermelon Margarita... we know from experience 😉
Chicken Lettuce Wraps
🎶"Wrap it up, I'll take it!"🎶 ~The Fabulous Thunderbirds
•
With Cinco de Mayo coming up, I'm sure your feed has been flooded with tons of great Mexican menu ideas. But what about dinner tonight? Here's a tasty, simple dish that you can customize with what you have on hand, cook in one pan and have on the table in under 30 minutes! Curried chicken lettuce wraps!
•
Ingredients:
1 lb ground chicken (sub turkey or pork)
1 tsp onion powder
1 tsp garlic powder
1 tsp ginger powder
¼ tsp curry powder
¼ tsp turmeric
¼ tsp salt
1T cashew butter
1 T coconut aminos (or soy sauce)
3-4 dashes fish sauce (feel free to omit if using soy)
1 T green curry paste
Handful each of chopped peppers, onions, broccoli, water chestnuts
Lime wedges, green onion, sliced jalapeno, chopped nuts, hot sauce(optional for toppings)
•
Start by browning your meat. Mix spices together and sprinkle over meat once it is almost cooked though. Add peppers and onions, cook for 2 minutes (or more if you want your veggies softer). Turn off heat. Add cashew butter, coconut aminos, fish sauce and green curry paste. Mix thoroughly so everything is combined. Add finely chopped broccoli and water chestnuts...turn the heat back on medium and stir through for about 1-2 minutes. I prefer my veggies to retain a bit of crunch in a dish like this, but if you prefer to soften your veggies, just keep it on the heat a bit longer. Spoon onto your lettuce of choice (I used butter lettuce), give it all a squeeze of fresh lime, add some toppings and dig in!
Lemon & Garlic Kale Salad
“This is the best kale salad...ever.” ~Sarah & Bethany
A local restaurant that I (and Bethany) frequent often, has a kale salad on the menu that I love. The servers were kind enough to give me the list of simple ingredients to try to recreate it at home. I tried it a few times, but never managed to get the ratios just right...it always turned out ok, but just didn’t quite live up to the restaurant version. Then, back in January during my 2nd round of @whole30 , I had a craving for that kale salad like you wouldn’t believe. But...breadcrumbs and parmesan cheese...so that wasn’t happening. I was determined to satisfy the flavor profile and texture I was craving though, and keep it #whole30. Well, I nailed it. And now, I like my version better than the restaurant version...and happily make this regularly.
Ingredients:
1 sm bunch of kale (cut into thin ribbons- chiffonade)
⅓ c Tessemae’s lemon garlic dressing (or simple vinaigrette with lemon juice & oil 1:3 ratio)
2 cloves garlic
Juice from ¼ of a lemon
pinch of red pepper flakes (or more to taste)
1-1½ T nutritional yeast
Handful of raw nuts, crushed (I like a mix of fine to small chunks)
First, tear kale leaves off the rib in one piece. Roll the leaf up into a cigar shape and thinly slice (chiffonade) the kale. This is key to making this “the best kale salad ever.” I used to be a kale massager, but no more...it’s all in the chiffonade. Check out our story highlight on our instagram. Continue process through entire bunch. Then, to your base (either your simple vinaigrette or Tessemae’s), add garlic, juice from ¼ lemon and pinch of red pepper flakes. Using an immersion blender combine until garlic is incorporated. Add desired amount of dressing to your kale. Top with 1-1 ½ T nutritional yeast and crushed nuts (Place raw nuts in a baggie and then crush them with a hammer.) I find that the nutritional yeast brings enough of a salty flavor to the salad, so I usually don’t add salt, but feel free to add a pinch if you prefer. Toss all together, serve and enjoy! This could serve 4 as a side salad or 2 as a main with an added protein.
Best Healthy Eats in Downtown Austin, Texas
Having a blast exploring Austin... and its endless food options. I’ve been pretty good about sticking to my regular healthy eating routine, and luckily Austin has a ton of healthy restaurants to choose from.
Having a blast exploring Austin... and its endless food options. I’ve been pretty good about sticking to my regular healthy eating routine, and luckily Austin has a ton of healthy restaurants to choose from.
Forthright Cafe
For breakfast, try Forthright Cafe on Brazos Street. They serve simple, quality food, from scratch. I opted for this delicious gluten free bread to accompany my poached egg and avocado, and it was so good. Add some crushed red pepper and pumpkin seeds, and it’s avocado toast perfection!
Things to consider:
-They are open for breakfast, lunch, and dinner and brunch on Saturday and Sunday.
-Their space is tiny, and they suggest making a reservation for Saturday and Sunday brunch.
-Free parking is available in the San Jacinto parking garage (see website for details)
-Weekday happy hour is from 4-6pm
Hours:
MONDAY – FRIDAY
7:00 AM – 8:00 PM
SATURDAY
8:00 AM – 3:00 PM
SUNDAY
9:00 AM – 3:00 PM
Address: 35 Brazos St.,
Austin, TX 78701
Website: http://www.forthright.cafe/
2. Blenders & Bowls
Blenders & Bowls is another popular place in Austin to grab a tasty treat made from “the purest nutrients and organic ingredients."
Let's talk about this peanut-buttery-chocolatey-goodness-bowl that I ordered called the "Sesher": the blend is açaí, blueberries, bananas, peanut butter, chocolate almond milk and is topped with hemp granola, bananas, crushed cashews, raisins, cacao nibs, and local honey. You better believe I devoured the entire thing.
Address: 206 E 4th, Austin, TX
Website: http://blendersandbowls.com/menus
Harissa & Honey Egg, Potato Hash
“Wake up and smell the inspiration” ~The Internet
•
This is one of those dishes that gets thrown together in a mad rush and turns out to be a forever dish. Came home hungry from a workout and was inspired by a recent post from @primal_gourmet as I was perusing the contents of my fridge. He made a gorgeous Harissa-Honey Roasted Carrot dish and I just knew the harissa-honey combination would be perfect for my @bluemeadowfarms hakurei turnips that I got at the farmers market last week. I also had some leftover roasted dutch potatoes and a bag of carrot coins that I always have on hand. I was hungry, so I heated up my cast iron skillet with some avocado oil and threw in a handful of carrot coins because I knew those would take the longest. While those were cooking I grabbed my other ingredients, mixed together about a 1 to almost 1 ratio of harissa and honey (this will all depend on your spice preference), laid out some arugula drizzled with a tiny bit of balsamic & olive oil/s&p, and then threw my leftover potatoes and chopped turnips into the pan. I let everything brown a bit and get heated through...the turnips are very tender so they didn’t need a lot of time to cook. I pushed all the veggies to the side, added some ghee and cracked in 2 eggs. Cooked until crispy on the bottom and cooked through on the top and put everything on top of my bed of arugula. A simple, delicious dish that would work for breakfast, lunch or dinner in 10 minutes.
•
🐶 wanted me to share, but I said no.
Strawberry, Granola (GF), & Whipped "Cream"
“Eat less sugar, you’re sweet enough already.” ~The Internet 🤷♀️
•
Strawberry season is soooo close, and I absolutely can’t wait to eat them...literally. Local strawberries aren’t available yet, but I grabbed some today at the grocery store and knew exactly what I was going to do with them. I recently tried out @purely_elizabeth granola and I fell in love with the crunchy, lightly sweet formula with a touch of saltiness that takes it to another level of deliciousness for my taste buds. So I chopped up a few strawberries, added a few spoonfuls of granola and topped it with whipped coconut cream, and in minutes I had a sweet treat with no refined sugars. I used the cranberry pecan granola, which I really like, but I prefer the original flavor (the cranberries are a little chewy and I don’t like how they get stuck in my teeth)! I made my own whipped coconut cream with added vanilla and a touch of maple syrup. It is such a great treat/dessert that doesn’t leave me feeling guilty. And it got a 10/10 from my taste-testing daughter! 😊
Creamy (dairy free) Lemon Chicken Soup
“Everybody talks about the weather, but nobody does anything about it.” ~Charles Dudley Warner
•
Not sure how things are in your neck of the woods, but Mother Nature can’t seem to make up her mind about spring here in Asheville. It’s been cold and rainy here and that only means one thing to me: SOUP! This creamy (dairy free), lemony chicken is warm and comforting and full of veggies, but it also has bright flavor that won’t weigh you down.
•
Ingredients (4 servings):
1 T olive oil
¼ large onion (diced)
1 clove garlic (minced)
1½ c riced cauliflower
½ c unsweetened almond milk
2 c chicken broth
1½ c frozen veggies
1½ c shredded chicken
½ lemon (juice and zest)
1 c chopped kale
¼ tsp cinnamon
s&p to taste
•
Cook onion and garlic in oil until translucent. Add cauliflower (mine was frozen) and cook until tender and heated through. Add unsweetened almond milk and chicken broth (I used homemade instant pot bone broth). Using immersion blender, blend until you have a smooth, creamy consistency (you could also do this in the blender). Then add shredded chicken (I make big batches of shredded chicken in the instant pot, you could also use a store bought rotisserie chicken). Add frozen veggies (whatever you want here- I had a bag of peas, carrots and corn...choose something else to make it whole30). Add juice and zest of ½ a lemon. Salt & pepper to taste. And finally add cinnamon...sounds odd, I know, but it works! Let simmer for 10-15 minutes, then add finely chopped kale before serving.
I always top mine with some crushed red pepper flakes. A satisfying, healthy, versatile, comforting meal...ready to go in 30 minutes! Serve with a salad for a full meal, or just double the recipe. Enjoy!
Paleo Chocolate Energy Bites
“Do something today that your future self will thank you for.” -Sean Patrick Flanery
•
These paleo chocolate energy bites are SO GOOD. The cacao and dates give them a chocolate-y and sweet flavor similar to brownies, but instead of weighing you down, they give you the energy you need to get through the day. I love grabbing a couple as a snack before my daily workout.
•
All you need to do is combine these ingredients in a large bowl (makes 8 bites)
•8 pitted dates, cut into tiny pieces
•1/4 cup cashews & 1/4 cup almonds (crushed)
•1 T cacao powder
•1 T almond butter
•1/2 T unsweetened almond milk
•1/4 tsp salt &
•1/4 tsp vanilla
Roll into 1 T bites, and store in an airtight container in the fridge.
*Note: You could make it easier on yourself and use a food processor for this, but personally I like the bigger chunks of dates, cashews, and almonds in each bite.
•
While these take some time to prep, they last five days in the fridge, so you have an instant, healthy snack ready to go throughout the workweek... and plus, they may be the most delectable thing you’ve ever tasted.
Chicken Stuffed Mini Peppers
“Use it up, wear it out, make it do, or do without.” ~Boyd K. Packer and grandmothers everywhere
•
I love leftovers! Some of my favorite meals come from leftovers. It doesn’t have to mean just reheating the same thing you ate last night...get creative! The leftovers here were ground chicken from taco night. I use my own spice blends, so this had been lightly seasoned and for this meal I added my arugula pesto (I store mine flat in the freezer, so that I can easily break small bits off for single meals). I then stuffed mini bell peppers with the ground meat, sliced up an avocado and put together a simple salad...DONE! Lean protein + healthy fat + lots of veggies = 🙌. The mini peppers are a new favorite as well. They are about ¼-½ the size of a regular bell pepper, have a mild taste and great crunch...keep an eye out for them! This will be a great summer meal too. It’s definitely going into my regular rotation.
•
What is your favorite way to use up leftovers?
Asheville Farmer's Market
“You can’t buy happiness, but you can buy local, and that’s kind of the same thing.” ~unknown
•
Temps are still unpredictable in our area, but the tailgate and farmers markets are stocked with beautiful seasonal produce, and that makes me happy! Can’t wait for the CSA to be in full swing next month. Are you familiar with a CSA? Community Supported Agriculture is a great way to support your local farmer and put local, seasonal food on your table. I plan to purchase a “half-share” portion which averages out to less than $17/week for fresh, local vegetables.... a good deal in my book. Google “local harvest csa.” They have a great database to help you find farms local to you and are a great resource to learn all about CSAs.
•
What seasonal item are you most looking forward to?