Food, Life

Farmer’s Market Food Fun

Hey everyone!

Happy Monday! As I sat down to write recently, I realized that I haven’t yet told you about the fun I had cooking with the haul we got at the farmers market a few weeks ago. Out on the North Fork of Long Island we got all this cheap, fresh produce that I was so excited to use. It ended up being a lot more tomatoes than I realized, so next time we go, I’ll be making a point to pick up a bigger variety of fruits and veggies.


Local wine from our wedding venue – yes, please!

First up, as a side dish I sautéed up some fresh zucchini and corn. We had it with burgers (veggie for me) for a quick, easy, summer dinner! I just used a touch of olive oil, salt, and fresh cracked pepper and kept it super simple since the corn was so sweet and yummy!


That same night I also made a quick fresh tomato sauce. I just cooked three tomatoes on low heat while we ate dinner that night. I added fresh basil leaves that I ripped up and tossed in from a basil plant that I’ve miraculously kept alive to this day.

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Step 4: tossed with fresh zoodles!

I had a fresh peach with honey from our wedding favors every day with my lunch for over a week which was so delicious, and a nice summery departure from my normal “I eat an apple every single day” lifestyle. We also had several caprese salads with the local heirlooms, mozzarella, and fresh basil. Bonus points that I felt like everything I made was a fairly healthy choice when I supplemented with additional sources of protein.

It was fun to bring home produce that was so tasty on it’s own that cooking it was a cinch, and now I’m even more excited to head into fall when different fruits and veggies will come into season for me to cook with!

What have you been cooking lately? Let me know in the comments!



Quinoa Salads We’ve Been Loving This Summer

Hey everyone!

Happy Wednesday!

Today I’m here to talk about lunch. Historically not my favorite meal of the day (#dinnerforthewin), but recently, I’ve been mixing up my lunch!

Since the start of summer my workload has decreased since there are no students at work. Because of this, I found myself having a bit more time to really enjoy my lunch. Normally, I’m a grazer. I pack smaller snacks and basically eat something every hour of the day. Brian and I have also had a bit more time on the weekends, too, so we decided to meal-prep some cold quinoa salads to grab for easy lunches.


Brian prefers sweeter salads (overall, not just quinoa salads), while I prefer more savory so we’ve experimented with a couple of different varieties and we’ve really enjoyed them all! They’re also so easy to make, you basically just add all the ingredients to a container, stir, chill, and serve. I usually make one giant pot of quinoa and then split it in half to make our different salads. Also, I really eyeball these salads, and rarely measure, but they’re so simple, even some variety in the amounts is sure to be yummy.

My favorite salad has:

Quinoa, about 3 cups

Whole kernel corn, one can, drained

Black beans, 1 can, rinsed and drained

Plum tomato, diced

Your favorite salsa, about 1/3 of the jar (as a light dressing)

I cook the quinoa according to the package directions, dump everything into a tupperware, stir it up and voila!

Don’t judge my knife skills! I’m not a master chef.



This salad is delicious, and of course, totally customizable. I like to pack half of an avocado to slice and add at work. I’ve also added a couple of scoops of this salad to chopped romaine as toppings for a more traditional salad. If you like green peppers or jalapenos – add them! Want to add more corn, beans, salsa, or tomato? Get after it!

Brian’s favorite salad has:

Quinoa, about 3 cups

Raisins, about a cup

Feta, about a cup

Spinach, one handful

Halved grapes, about 1.5 cups

Walnuts, about ½ cup, chopped

Balsamic vinaigrette, ⅓ of a cup

Cook the quinoa according to the package directions, while the quinoa wilt in the handful of spinach, add in the other ingredients, stir, chill, and serve!




Again, this is super customizable, too! Brian occasionally likes to add some cucumbers, raspberry vinaigrette, swap the raisins for dried cranberries, or add slivered almonds instead of walnuts for crunch.

These keep in the fridge for about 5 days, but you may need to add more dressing the longer you keep them.

I find that a quinoa salad at lunch is more exciting than my normal grazing routine, and it’s nice to be able to look forward to a “real meal” midday. I know I’ll go back to smaller meals and snacks once the school year is in full swing, but I’m already looking at ideas to mix that up, too! What are some of your favorite additions to a quinoa salad? Let me know if you try a version of either of these! Happy eating!

❤ LB