Happy Saturday! Today finds were blueberries, raspberries, baby cucumbers, onions, squash, french bread, and veggie focaccia. I already had 2 pieces of the focaccia, and it is so delicious! Of course I got my standard iced coffee per usual 😉
Category: Vegetarian
Sauteed Summer Veggie Pasta
I was recently reading a pasta salad recipe in a magazine which reminded me I had to use up the rest of my veggies in my crisper drawer. I also found some spinach noodles in the cabinet and decided to make a veggie pasta dish.
I ended up chopping 2 small red onions, 2 zucchini, 2 squash, 2 cut corn on the cobs, the rest of a package of mushrooms, and 3 smashed and minced garlic cloves.
I sauteed them in a large cast iron pan with some a couple tablespoons of olive oil and butter with a generous pinch of salt and pepper. Meanwhile, I brought a quart of salted water up to a boil and cooked my spinach noodle one minute less than the package said. 
Then I added the pasta to the veggies with a bit of pasta water and a couple more pats of butter (or you could do olive oil or both). I topped the entire dish with a GENEROUS portion of Parmesan cheese. Super light, but filling at the same time.
I challenge you to look through your fridge and pantry and see what you can create!
Kale and Mushroom Grilled Cheese
Evening folks! I made this yummy sandwich for lunch today.
First I started cooking down a pint of sliced mushrooms with a tablespoon of butter, a splash of Worcestershire (leave out to make this vegetarian), and a sprinkle of salt and pepper. I cooked them down for about 15 minutes. 
Meanwhile, I took a couple handfuls of the baby kale I got this morning at the market. A few leafs had some thick stems, so I ripped off just the leaves on those. I cooked those down in a touch of olive oil with some salt and pepper.
I put mayo on both sides of both pieces of bread. I used Swiss cheese on both sides of the bread and added my kale and mushrooms. 
Mayo on the outside of the bread on a grilled cheese is how most restaurants make their grilled cheese sandwiches… PERFECTION!!!!
Farmers Market Finds
Hey there! It’s been a while since I posted…May is crazy with end of the school year stuff. Not a ton of cooking has been done; mostly easy stuff like my weeknight lasagna , pork chops , or Crock Pot BBQ Chicken. But now school is officially over and I am ready to cook up some new light summer meals! The last few weeks I have been hitting the farmer’s market and buying a few new items; raw milk, yummy scones, vegan tamales, yummy tomatillo salsa, bean dip, and some amazing granola that I devoured in 2 days. Today, I bought a lot more produce, so I am excited to play around with my finds!
Radishes, mint, baby kale, eggs, turnips, peaches, cauliflower, beets, bread, and squash are my finds this week!
Mother’s Day Brunch
Happy Monday! I hope everyone had a great Mother’s Day weekend! I know I did! I got to hang out with my family all weekend, eat yummy food, take a nap, and spend a lazy day at the pool! I made this yummy brunch dish and my mom made her devil eggs and brought lots of fruit! A great day!
Challah French Toast Casserole
1-pound loaf challah
6 large eggs
2 cups whole milk
1 cup heavy cream
1/3 cup light brown sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 tablespoons granulated sugar and 1 teaspoon more ground cinnamon (basically a cinnamon sugar)
3 tablespoons unsalted butter, melted
Lightly grease a 9×13 casserole dish and lay in the challah pieces.
In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt.
Pour the egg mixture over the bread, cover the baking dish with plastic wrap, and let rest in the fridge for at least 2 hours, or up to 1 day. I did it overnight.
Preheat the oven to 375. In a small ramekin, stir together the sugar with the remaining 1 teaspoon cinnamon, making the cinnamon sugar). Pour the melted butter evenly over the top of the dish. Bake until puffed and deep golden brown, about 40 minutes. Let it set for about 10-15 minutes before serving.
Fun Foodie Family 