This morning with no help from an alarm I jumped out of bed at 7am--ready for the market. Grabbed my bag & headed downtown. One of my newest necessity in life --> fresh flowers form the market every Saturday until the end of the season.
The problem is I never want to throw them out....
 |
| Two Week Old Flowers |
But if I make the effort to go every Saturday, hopefully it won't be so hard to throw them out when it is time (or past time...)
 |
| Three Bouquets |
I made three Bouquets: 1 for dresser, 1 for bedside table (Oh Good Morning!) & one for my gray drab cubical at work!--Hoping to bring a little sunshine to the day.
 |
| Work Bouquet |
 |
| Sunflower Love (New Comp in Background!) |
 |
| Whitton Farms Fresh Cut Flowers |
 |
| Love the Orange |
I also got the most adorable baby eggplants. This leads me straight into lunch...
 |
| Whitton Farms Eggplant |
Farmers Market Roasted Veggie Panini
 |
| Roasted Veggie Panini |
Roasted Veggie Panini
- 1-2 Tablespoons Olive Oil
- S&P
- Onions, cut into strips
- Bell Pepper, cut into strips
- 2 cloves garlic, chopped
- Squash, sliced
- Eggplant, sliced
- Any Type of bread
- Vegan Cashew Basil Cheese Spread
- Rao's Pasta Sauce (or Homemade version if you aren't lazy like me)
- Fresh Basil
Toss all veggies with olive oil, salt & pepper. Roast in 400F oven for 35-40 minutes or until tender. Cover 1 slide of bread with pasta sauce & 1 side with cashew basil cheese. Pile on the veggies, top with basil & grill on George Foreman grill or in skillet.
YUM!! Mine blew up, because the bread I used was so thick. This would work better on thinner bread (sandwich thins would be great). Would also be great on corn tortillas for a gluten free friendly version. If you don't skip out on dairy, this sandwich would have been declious with some melted cheese as well.
Finally, the rest of the day has been spent cleaning, washing & organizing. My latest Pintrest influence:
 |
| Artwork/Organize Bracelets Using Paper Towel Holder |
**Important note: If you've never roasted Eggplant, try it now! It is so good, the consistency is a little different, but they soak up all the good flavors of whatever spice & oil you decide to use. I eat them straight off the pan. Tip: Each Veggie needs it's own space on the cookie sheet. Don't overcrowd the pan! Better to have 2 pans to wash than veggies that take forever to roast (or even worse some burned & some under cooked)
 |
| Freshly Roasted Market Veggies: Peppers, Onions, Potatoes, Squash & Eggplant |
Your flowers are very pretty. I love all the fresh vegetables and the recipe you posted. I am from Memphis but have lived away for 26 years. My family still lives there so I visit often. My sister lives downtown and I have gone to the farmers market with her and just love it. Your blog is wonderful and I look forward to visiting it often.
ReplyDeleteI WANT THAT PANINI! Nice layout too! I normally read your posts in my reader but wanted to comment, and voila! Beautiful. Great job, Est!
ReplyDeleteEggplant may be my favorite vegetable! You've inspired a blog post for me...my top three eggplant recipes! One, Sparky, is your sister's Ku Ku Badjemian (sp?????) The recipe copy you gave me is stained with oil and saffron from making it so many times!
ReplyDeleteBBG, love those flowers. Now that we've lost so many shade trees I think I may have enough sun to grow my own! Fall project: bed of iris, lilies, and other "cuttables."