Hi there! It was pretty sweet to come home from vacation on a Friday and straight into the weekend. A nice, gentle return to reality. If you’re catching up after enjoying your weekend, don’t miss this post I shared on Saturday with a vacation recap and this post I shared Sunday that’s all about breakfast!
For now, let’s jump into the weekend recap, some good farmers market finds and what I’ve got planned in the way of dinners this week.
An hour after we arrived home from vacation, we hopped back into the car to head to the studio to teach a Summer Sizzle Boot Camp. We do these boot camps 3-4 times a year. They’re two hours long and feature a mix of hot flow, core work, upper and lower body strength intervals and deep stretch to wind it all down. They’re super fun to teach and I always wish I could actually take it!
Our fridge was empty so we brought sushi home for dinner from Namastay Kitchen.
I was up early on Saturday morning and wrote my vacation recap post before heading off to the farmers market. It’s pepper season so I found tons of peppers in all different varieties, including shishito peppers which I can’t wait to saute one night for dinner.
I picked up some of the most amazing mushrooms. Seriously…look at this thing!
I also got purple hull beans, burgundy okra, cucumbers, squash and eggplant.
Here are my shishito peppers and I also bought these pineapple tomatillos on an impulse. Apparently, they’re also known as ground cherries.
There was a carton of them displayed by the register and I asked what they were. The guy popped one open and told me to try them and I was so surprised by how sweet and delicious they were so I brought some home with me. This is why you should always ask about things you’ve never tried or cooked. The farmers always have the best suggestions and you can discover new foods.
I also bought peaches, blueberries, blackberries, heirloom tomatoes, spinach, garlic, chorizo, pork chops and chicken thighs at the market.
I taught yoga after the market and then came home to make a big salad out of the fresh veggies I bought. Spinach, radishes, cucumbers, dried cranberries, pineapple tomatillos, sliced raw okra, toasted pecans, avocado, fig balsamic and olive oil.
I was in the mood for a Saturday afternoon treat so I stopped by Sunflour for a strawberry cupcake while I was out getting my car washed.
How’s this for a pretty food photo? 😉 The rest of my Saturday included cleaning and unpacking, taking a yoga class and stopping by a friend’s birthday party. I snacked a bit at the party so I wasn’t hungry for a full out dinner but wanted something so I made sourdough, avocado and scrambled egg toast (which I took a bit of before taking a picture of!) around 9 p.m.
I made pancakes on Sunday morning and then spent a few hours catching up on work before heading off to the studio to take and teach. I took Tanner’s 2 p.m. and then taught at 4.
We took the girls to the park to run around. Zoey did some major ball chasing and Sullie ran a quarter mile loop around the track with me. She was super cute running.
I made a chorizo and hatch chile pepper taco spread for dinner.
We layered sauteed chorizo, hatch chile peppers and onions with slaw, lime crema, avocado, salsa, cliantro and lime wedges in corn tortillas and had corn on the cob on the side.
Speaking of dinner…here’s the plan for the week!
Chorizo and hatch chile pepper tacos with slaw and corn on the cob
Out for friend’s birthday
Brined grilled pork chops with purple hull peas and grilled or roasted okra
Grilled marinated chicken thighs with sauteed eggplant and shishito peppers (I also may do rice or quinoa on the side)
Spinach gnocchi with mushroom ragout and basil pesto
We have our last weekend of summer teacher training and won’t get home until 9 so either slow cooker or take out from Namastay Kitchen or leftovers
What’s the most interesting thing you’ve purchased at the farmers market?
What meal are you most excited about on your menu plan this week?
Any favorite ways to cook mushrooms or recipes to share?