Last Saturday we trekked to Raleigh to go to the state farmers market. Despite getting caught in a sudden downpour, it was worth the trip: we left with bags brimming full of juicy red strawberries, freshly baked bread, and some more plants for the garden. But it’s the strawberries that I’m most excited about…
Sweet Charlie Strawberries // I love strawberry season because it means you can get locally grown berries. They might not be perfect and they’re certainly not big like the ones you get at the grocery store, but they’re soft and sweet and fragrant and they make you never want to eat a grocery store strawberry again.
Mango Ginger Overnight Oatmeal // Yes, more oatmeal. You’ll be tired of hearing about this far before I’m tired of eating it. For this iteration of overnight oats, I used cubed mango (the whole thing this time!), 1/2 cup of rolled oats, 1/2 cup of soymilk, 1 tablespoon of minced crystallized ginger, and 1 tablespoon of agave nectar. Mix it all up in a resealable bowl and refrigerate overnight (you can add more milk in the morning if you like). Then get excited because you have a delicious breakfast waiting for you in the morning. (Oh, and sorry about the photo. This is 7am breakfast realness.)
Veggie Platter from Charlie’s Kebab Grill // We rarely get takeout during the week, but we’ll occasionally make an exception for Charlie’s. After going without a good Mediterranean restaurant for years in Wisconsin, it’s awesome to live 5 minutes away from one now.
Mexican Polenta // I made this without the queso fresco, but it was still a very filling (and easy!) meal.
Barbecue Zucchini Fries // This was improvised, but it’s good enough that I think I’ll be making it again. I sprayed zucchini spears with olive oil, sprinkled them with barbecue seasoning (Penzey’s BBQ 3000 to be exact), and baked them for 15 minutes at 500 degrees. Why hello there, easy side!
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