Vegan sausage patties. Sunny side up eggs. Cheese if you want. For me and Katie, salt and a sprinkle of pepper is all we needed.


Where you are always allowed to play with your food!
Vegan sausage patties. Sunny side up eggs. Cheese if you want. For me and Katie, salt and a sprinkle of pepper is all we needed.
Move over Chipotle. I love this place more than anything.
Summer squash is all over the farmers market. I LOVE every squash, but there is just something about the squash in the summer. It is just so perfect. This week my favorite stand these cute little guys…
Anyways, I am always finding new ways to add them to my food. The other night the family went to a local Mexican restaurant where I ordered the Chili Rellenos; 2 deep fried cheese stuffed poblano peppers, refried beans, and rice. So good, but too much! I brought the leftover poblano home in hopes to do something with it. Here is my creation…
I diced 1 green and 1 yellow squash, 3 baby portabella mushrooms, and my leftover poblano chopped and added it to a skillet. I cooked them all in olive oil with a little salt, pepper, and chili powder for a little kick. I also had a bit of rice leftover that I threw in. The whole cook time was about 8 minutes on medium high heat, stirring occasionally.
I like to treat my quesadillas just like grilled cheese, so I buttered one side of 2 small tortillas. I sprayed cooking oil to a non-stick skillet and heated the pan on medium high. Then I added the veggie mixture to the first tortilla and placed it buttered side down. Then I added a nice handful of shredded Mexican cheese blend. I added the top hat tortilla butter side up. I peeked at the bottom with my spatula and when it was brown and crispy, 3-4 minutes, I carefully flipped it. Same time on the other side, plus all that glorious cheese will be melting. Nothing better that this…
Maybe a side of sour cream and guac 😉
I made this gorgeous pasta last week when I found some pretty beets (red and yellow), yellow squash, and baby kale at the farmers market.