Finally posting the “recipes” from my inaugural Farmer’s Market Friday trip on May 21. Hot dogs and burgers got in the way over Memorial Day weekend. 😉
Strawberry and Arugula Salad
- Added pumpkin seeds and homemade balsamic vinagrette. Also cut a chunk of bread from my multigrain boule and voila! Lunch!
Spelt Berries with Leafy Greens and Tomatoes
(Thanks to Emily for this great idea, posted in the comments of my May 21 post!)
- Cook spelt berries in veggie broth. (I made a cup so I had extra for the rest of the week.)
- Saute red onion, garlic, kale, bok choy.
- Add tomatoes and Tamari soy sauce. Heat through.
- Spoon over spelt berries.
- The chewy, nutty flavor of the spelt berries is a yummy complement to the greens!
Sauteed Pinto Beans with Steamed Kale
- Saute one can of organic, no-salt added pinto beans with fresh garlic, red onion, tomatoes, and mushrooms.
- Serve over steamed kale.
- Add a dash of umeboshi vinegar (my new favorite condiment) on top.
- This one I threw together with whatever I had leftover (I may have had to pick up some extra kale at the market). So easy and very satisfying.
Strawberries with Maple Sugar
- Don’t really need to spell this one out. 😉 Yummy summer treat for dessert.
