Hope everyone is having a GREAT weekend!
Hit the Farmer's Market on Saturday and stocked up of the summer's best fruits and veggies. This week's haul: squash, peaches, plums, corn, strawberries, blueberries, onions, greens, cucumbers, grapes. Excited to come up with some new recipes to use them all. The market was crazy busy this week. So happy to see everyone supporting their local farmers & farms. Want to find a Farmer's Market or CSA in your area. Click on this link to search by zip code.
Also stocked up on my favorite olive oil from The Temecula Olive Oil Co. If you haven't done an olive oil tasting seek one out and do it. It's really a neat experience. Amazing the difference when an olive is picked can make... same olive, different times totally different flavor.
Went on a 4 hour hike in the local mountains which totally wiped me out. Normally this wouldn't wipe me out but the humidity has been gnarly this weekend. Odd weather for Southern California. So not only was I wiped out but I was having a bad hair day. Curly Hair + 74% Humidity = Electric Shock Victim meets Medusa.
When I finally mustered up some energy I grilled a batch of zucchini, loaded up my super cool bento box and ate dinner at the park...
Pink Box (top left): Shelly's Crabby Corn Cakes and (in little blue container) Shelly's Homemade Tartar Sauce
Green Box (top right): Storebought Greek Bean Salad
Blue Box (bottom left): Grilled Zucchini
Silicon Blue Cup (bottom right): Plum
Along side: Peach Green Tea Drink Stick
Shelly's Homemade Tartar Sauce
3 oz. Fage Greek Yogurt
2 Tablespoons Mayonnaise
3 Tablespoons Sweet Pickle Relish (hot dog topping stuff)
dash Kosher Salt
a few twists of Black Pepper
Whiz in a mini food processor till well combined. Serve with fish, crab cakes, shrimp.