It appears I have a wee problem on my hands.

No, wait, that didn’t come out right. Er, I mean…

How about this – I can’t stop making sandwich-ish type dishes for dinner! First, Open-Face Caprese Sandwiches, then Ham & Cheese Pretzel Sandwiches, and now this – a Grilled Garden Wrap. That’s kind of sandwich-ish, don’t ya’ think?!

Well, I promise you’ll forgive me after one tiny bite of this wrap, which is bursting with the fresh, smoky, and sweet flavors of grilled eggplant, zucchini, and sweet corn, and raw cucumber and tomato.

Not only are Grilled Garden Wraps mouthwatering, but they’re also the next recipe in my Farmers‘ Market Recipe Collection! You remember, the collection of recipes I started to make sure I always had a way to use Farmers’ Market produce, so I wouldn’t have to shamefully pick it up elsewhere? Right.

Anyways! Start the Grilled Garden Wrap by drawing out the excess moisture from 1 small eggplant, so it doesn’t turn to mush on the grill.

Slice the eggplant into 1/2″ slices, then lay the slices on a cooling rack, and generously salt both sides.

In 10 minutes, the salt will have drawn out the excess moisture, causing it to bead up on top. Simply blot the moisture and salt away, and that’s that!

While the eggplant’s being leached, slice a small yellow squash into diagonal slices, about 1/2″ thick.

Next, brush both sides of the eggplant and squash slices with olive oil, and season both sides with grill seasoning. You could totally add whatever you’ve got in your spice cupboard, but I really like this Weber Veggie Grill Seasoning. It’s got all the right flavahs, if you ask me. If you’re not, well, I still recommend it.

To the grill!

Heat the grill to high, then add the squash and eggplant slices, as well as 2 ears sweet corn. The corn DOES NOT need any oil or butter to grill, btw. It is perfection all on its own. (Chicken in the back is for Ben’s wrap, and the 2 extra ears of corn are for something else. Dunh-dunh-dunhhhh!)

Grill the eggplant and squash for 2-3 minutes a side, or until the slices are just barely tender. If you over-grill them they’ll turn to mush, and Mushy Grilled Garden Wrap just doesn’t quite have the same ring to it. Grill the corn for 5-6 minutes, rotating the ears every 2 minutes, or so, to evenly char on all sides.

Remove everything to your platter, and head back in!

While the grilled veggies are cooling, slice up 2 Roma tomatoes and 1 cucumber. Then, when they’re cool enough to handle, slice the eggplant slices in half, and cut the corn kernels off the cobs.

K, assembly time! Layout a flour tortilla then spread 2 Tablespoons 1/3 less fat Garden Vegetable cream cheese over the whole thing.

This cream cheese is AWESOME! Not only is the flavor great, but it holds the whole wrap together, AND melts slightly from the heat of the grilled veggies, getting even more smooth and creamy. So yum.

Now, layer on the grilled eggplant and squash slices.

Followed by the grilled corn. I HEART GRILLED CORN. Just needed to get that out there.

Finish with cucumber and tomato slices.

That’s it!

Grilled Garden Wrap

Print this recipe!

Serves 4

Ingredients:

4 flour tortillas (whatever size you want)

4oz 1/3 less fat Garden Vegetable cream cheese, softened

1 small eggplant, cut into 1/2″ slices

1 yellow squash, cut into 1/2″ strips on the diagonal

2 ears sweet corn

olive oil

grill seasoning

2 Roma tomatoes, thinly sliced

1 small cucumber, thinly sliced

Directions:

1. Place eggplant slices on a cooling rack, then generously salt both sides and let sit for 10 minutes. Blot away salt and moisture that rises to the top of the slices with a paper towel. Brush eggplant and zucchini slices with olive oil, then season both sides with grill seasoning.

2. Preheat grill to high. Grill seasoned eggplant and zucchini slices for 2-3 minutes a side, or until just barely tender. Add corn to the grill and cook for 5-6 minutes, rotating every couple of minutes to char evenly on all sides. Remove vegetables to a platter to cool slightly, then cut the eggplant slices in half, and cut the kernels off the corn cobs.

3. Spread 2 Tablespoons cream cheese on each flour tortilla. Layer on grilled eggplant, zucchini, and corn, then cucumber and tomato slices. Wrap sides up and overlap at the top, securing with a toothpick.

I am so tickled with how this humble wrap turned out! Between the warm and cold veggies, and charred and fresh flavors, I could not devour this fast enough. Plus that corn! Mmm!

If you’re a cream cheese hater, try using softened chevre, or a Laughing Cow wedge instead. Just use something, as it really does secure all the fillings inside the tortilla. Plus it tastes great! Make this, mmkay?

In other news, I will be popping up on KCCI throughout the morning news tomorrow, showing four fresh recipes for Memorial Day!

Locals, tune in to Channel 8 at 5:10 (cough, A.M. – that’s the booze segment!) 5:40, 6:10, and 6:40 to watch. If you see a random man sprinting out of the shot, that’s just Ben, who is coming with me to help get everything quickly switched out between segments. BLESS HIS HEART!

Anyways, early to bed, and early to rise, and all that jazz… ’til tomorrow!

It was 2003, and I was working as a summer camp counselor on a US military base in Sagamihara, Japan, after my sophomore year of college (Camp A – holla!) Twice a week, the kids and us counselors would head out on field trips to the finest and most fun destinations eastern Japan had to offer – wave pools so big they’d be outlawed in the US, aquariums with crabs that were bigger than buses (horrifying,) city parks, cultural landmarks, zoos, and every amazing place in between – with camp-provided sack lunches in tow.

Among the contents of said sack lunch were approximately 1 1/2 clementines (sometimes 1, sometimes 2 – it was always a surprise) those packaged cheddar cracker sandwiches thingies with crumbly peanut butter in the center, and a ham & cheese sandwich on stale white bread, which had inevitably come to room temperature on the bus while we were out playing the morning away.

I don’t think the kids ever really cared what was in that sack lunch, as long as they got to go to Tokyo Disney after they ate it, but by the end of the summer us counselors had resorted to hoarding their uneaten 1 1/2 clementines just to avoid choking down another lukewarm ham & cheese sandwich for lunch.

It was years before I would even think about having another one, and buttery, warm and chewy versions like Baked Ham & Cheese Pretzel Sandwiches with Garlic Butter sure help with the healing process!

The star of Baked Ham & Cheese Pretzel Sandwiches with Garlic Butter is the Pretzel Rolls I used to replace the bread in the sandwich. The squish factor on these babies is insanely high! I got my rolls at Trader Joe’s, but I just saw ‘em at Costco this weekend, too.

Start by cutting the rolls in half to make a bun for the sandwich, then scrape out the excess bread inside. You can save it to feed to the ducks at your local pond/hungry husbands after work, or turn ‘em into bread crumbs.

Next, mix up some honey mustard using Dijon mustard and honey, then thinly spread it on each side of the bun.

Pre-made honey mustard works great too!

Pile on thinly sliced deli ham, and a slice of cheddar cheese next.

Use whatever kind of deli ham you prefer, btw. There were about 26 different kinds to choose from at the store, and I blabbered out peppered ham in a panicked state at the deli counter when I was called before I had made my final decision.

Anyways, here’s where it really gets good. Place the sandwich on a sheet of foil, then brush the top with a wee bit of melted butter mixed with garlic powder.

Can you say Auntie Anne’s Pretzel?! You know you hate walking by that place at the mall too!

Wrap the sandwich the rest of the way, then toss it into the oven just as it is, to bake, melt, and warm the sandwich through and through, about 20 minutes.

Keep the clementines, kids!

Baked Ham & Cheese Pretzel Sandwiches with Garlic Butter

Print this recipe!

Serves 4

Ingredients:

4 pretzel buns

1/4 cup honey mustard, divided

1lb deli ham, sliced thin

4 slices cheddar cheese

2 Tablespoons butter, melted

1/4 teaspoon garlic powder

Directions:

1. Preheat oven to 350 degrees. Cut buns in half and scrape out excess bread in the center. Spread 1 Tablespoon honey mustard on each bun , then layer on ham and cheese. Wrap each sandwich in foil, leaving the top open.

2. Mix together melted butter and garlic powder, then brush over tops of pretzel sandwiches. Close foil, then bake for 20 minutes, or until cheese is melted, and ham is hot.

UNbelievable! The pretzel gets even more soft and chewy in the oven, and the sweet honey mustard is just divine with the salty ham. That garlicky butter top is absolutely sinful too, for just a few additional calories. Worth it!

In other news…

I have to tell you about the book I read on the way to California last week – The Paris Wife. It was so good I finished the whole thing before I got home!

This fiction novel based on fact is set in the 1920s, in post-war Paris, and tells the story of legendary American author Ernest Hemingway and his wife, Elizabeth “Hadley” Richardson, trying to survive life (and each other) during the early years of their marriage.

I’ve always known Ernest Hemingway as a famous author, of course, but it was fascinating to get to know him more as a person, and reading it all from Elizabeth’s point of view made it even better. Plus, reading about life in Paris in the 1920s killed me! Travel, drink, travel, eat, travel, drink, drink, fight, drink, fight, drink, travel. I couldn’t put this book down! Have you read it The Paris Wife?

Now that my Kindle is back on the market, got any reading suggestions for me?

Have a great night!

Friday afternoon I was thoroughly enjoying a private wine tasting session with David Georges under a long, ivy-covered arbor in the middle of a vineyard in northern California, and not 6 hours later I was stepping off a plane back home in Iowa. I mean, what?!

My disbelief was further heightened by the fact that I randomly ran into my brother in the Pheonix airport on the way home – BAHAHA! I knew he was traveling for work that week, so I wasn’t that freaked out to see him there, but he had no idea I was traveling and was convinced he was on some sort of hidden camera show when I nonchalantly walked up and stood beside him at the gate. Classic.

I can’t wait to tell you more about my whirlwind trip to Flipflop wines’ headquarters later this week!

In other news, Ben and I had a nice, short weekend! We slept in and caught up on some work on Saturday morning, then ventured out later that afternoon to catch What to Expect When You’re Expecting at the movie theater. I LOVED it!

Funny, sweet, and only 70% chick flick, according to Ben. I think he’d appreciate the humor a little bit more if we had kids, but either way – freaking hilarious. I definitely recommend. What I don’t recommend is shelling out $5.75 for a small, under-buttered popcorn at the movie theater. Can I get an Amen?

Anyways, this afternoon my family all gathered at my parent’s house to celebrate my Dad’s birthday. You only turn 50, cough, something once!

My Mom prepared a feast of all his (and my) summer grilling favorites. Their first appearance of the season.

Extra charred beer brats, just the way Dad likes ‘em, Judy’s Baked Beans,

and the best potato salad ever. Ever!

After lunch we opened presents. I get presents?!

You bet! Both my brothers and I ended up getting him something deck related. It’s his favorite place in the house.

Well, besides the hammock.

Cake was next.

You know the kind – our family’s traditional Pepperidge Farms Freezer Cake!

Pretty much!

Finn helped his Papa blow out the candles, then we all dug in.

I know I say this every time, but seriously, best cake out there, and for like, what – $4 or something insane like that?!

Happy birthday Pops!!!

We love you so much!

In other news, we’re taking it easy tonight before the start of a crazy week tomorrow. Might try and squeeze in a walk around the block before the sun goes down, as I have seriously neglected my workout routine this week!

Have a great night!

To Grandmother’s house Flipflop Wines’ Headquarters we go!

Greetings from Livermore, CA, home of Flipflop Wines, where I arrived yesterday with a several other bloggers for a quick, 2-day trip to learn about the company, their Soles for Souls initiative, and drink some juicy wine, of course! (This is their Bubbly Moscato – to die.)

Today we’ll dig into the meat of our trip, but last night was all about a nice, relaxing time with food and wine pairings at the Underdog Wine Bar, right on the grounds of Flipflop Wines’ headquarters.

We sipped on whites paired with delicate salads and crab cakes.

Reds with meatier dishes like Beef Shortribs.

PS can we please all acknowledge the baby carrots under my beef shortribs that I did indeed try…and kind of liked?!?!

But dessert – wine soaked berries and whip cream – totally did it for me.

How can something so simple, taste so GOOD?!

I’ll fill you in with more later, but in the meantime please enjoy my favorite finds and beyond in this week’s Friday Favorites – and have a great weekend guys! (Also, will you still read my blog if it changes to Iowa Girl Transplanted to Northern California Eats? – gah I just love wine country!)

Favorite gotta have it: Salted Nut Squares. Can you say homemade salty nut roll?! Chewy, dense and sweet - gotta have it.

Favorite view: Yosemite National Park. I have been dying to go to Yosemite for the past 5 years or so. Just got to find a summer to do it!

Favorite app: Deli Skewers. What a blissfully light bite of deli meat and cheese. These would be so nice to bring to a party, so you know you have at least one healthy item to snack on.

Favorite space. I adore this serene and girly office space. PLUS THAT CHAIR.

Favorite dinner: Queso Taco Pasta Bake. Forget the pasta – with a sauce like this, pass the tortilla chips!

Favorite funny: Clementine the Dog. I want to wrap this dog up in my arms, hug her so hard, and tell her everything is going to be all right. AWWWW!

Favorite recipe: Perfect Strawberry Poppyseed Dressing. Sweet, tangy, and just right.

Favorite fashion: Leopard Print Bracelet. I’m not a huge animal print girl, but can definitely appreciate cute accents like this bracelet.

Favorite sweet: Key Lime Pie Poke Cake. I am such a sucker for poke cakes – especially one involving tangy-sweet key lime flavors.

Favorite pooch. Cute. Overload.

Favorite fresh: Corn & Blueberry Salad. I hereby declare Corn & Blueberry Salad THE salad of summer 2012. I cannot wait to make it!

Favorite feature: Herringbone-Patterned Brick Floors. I’m obsessed with this incredibly unique home feature. Would you do it?

Favorite yum: Gratineed Pineapple. I have never seen a recipe like this before in my life. In the words of the blog writer – “It’s sweet and juicy and warm and crunchy and gooey…and just plain damn good.” WOW!

Favorite practical: Express 4 1/2″ Shorts. Here’s the thing. I’m too old to be wearing the little booty shorts everyone’s selling these days (although, for the record, I never did wear them) so I totally appreciate shops that carry shorts in longer lengths, like Express’ 4 1/2″ shorts. They’re just long enough, but not too long, and come in fabrics that can be dressed up or down. I bought three pairs of ‘em last weekend.

Favorite bite: Raspberry Lemonade Bars. Now these just scream summer!, don’t ya’ think?

Favorite room: Sun Room Kitchen. A food bloggers dream kitchen with all that natural light.

Favorite finger food: Chili Lime Mango Papaya. Juicy mango & papaya slices dusted with a smoky-sweet combo of spices. I adore this idea!

Favorite accent: Houndstooth Rug. I’ve always though houndstooth is one of life’s perfect patterns. It goes with any style of home.

Favorite sip: Minted Mango Tea. I could sip on a mason jar of this all summer long.

Favorite find: Flash mob in the Copenhagen Metro. If you think you hate flash mobs – watch this. Hands down the most unique, goose bump inducing FM I’ve ever seen.

Favorite duh: Ice Cream Cone Cannoli. Brilliant! I was just saying the other day that I’d love to make cannolis at home, but don’t want to make the shell and/or don’t want to buy a box of ‘em that have probably been on the supermarket shelf for 12 years either…

View Past Friday Favorites >

Have a fantastic weekend, everyone!

Between church youth group, dance, and DJ’ing (yeeeah, my older brother was a DJ at our high school’s onsite radio station – bahaha! Oh dear God, so was I. Definitely repressed that memory until just now.) my brothers and I had to be fed and out the door by 5:30pm at the latest every Wednesday night.

As such, dinners that evening were usually super quick and easy. No time to waste when the Lord (or Alanis Morisette circa 1997) was calling! I can recall many a Sloppy Joe, Chicken Salad, or Pasta Bake being served on those hectic nights, when time was of the essence.

These days, it’s much of the same. Regrettably, all the crap Ben and I tell ourselves we’ll do Monday or Tuesday usually gets put off until Wednesday – as neither of us want to do anything on Thirsty Thursday or Friday Funday – and as soon as we’re done working and eating dinner, we’re out the door running errands, cleaning the house, and, in general, being responsible adults.

Blerg.

For those of you in a similar situation, try whipping up Open Face Chicken Caprese Sandwiches for a quick and easy dinner on a hectic Wednesday (or any weekday) night. They’re incredibly delicious, filling, and, best of all, ready in just 15 minutes.

Plus they’re covered in melted cheese!

I am a sucker for caprese anything, but I love how the addition of sauteed chicken in these sandwiches gives the classic caprese combo of tomato, basil, and cheese a filling and satisfying oomph.

Start the Open-Face Chicken Caprese Sandwiches by seasoning chicken breasts cut into strips with salt & pepper.

Saute the strips on a non-stick sprayed skillet over medium-high heat for about 3-4 minutes a side, or until the chicken is no longer pink in the center.

Remove the chicken to a plate and set it aside.

Meanwhile, slice up some bread for the base of the sandwich. You want something hearty like a crusty baguette or loaf of French bread, which is what I used.

Slice the bread at an angle, then lightly butter 2 slices per person, and toast them under the broiler until they’re just barely golden brown along the edges.

While the bread’s toasting, slice up a couple of juicy tomatoes.

I used vine-ripened tomatoes, but you could use roma, beefsteak – or really anything you’ve got on hand. Next, slice up zee cheeeese.

Now, mozzarella is what’s usually used in caprese salads, etc, but I had fontina on hand which is mild in flavor like mozz, plus I love how it melts. Feel free to use either! Slice as thin or as thick as you like, too.

Once the bread is toasted, layer on the sauteed chicken and tomato slices.

Then top with torn fresh basil, and finish with the cheese.

Pop the pieces back under the broiler until the cheese melts and the fillings are warm, then crack some black pepper on top.

Check your watch, ’cause that’s it!

Open-Face Chicken Caprese Sandwiches

Print this recipe!

Serves 2

Ingredients:

2 small chicken breasts (or 1 large breast)

salt & pepper

4 slices hearty bread (french or country)

butter

2 vine-ripened tomatoes, cut into 1/4″ slices

4-5 fresh basil leaves, torn into small pieces

2oz fontina or mozzarella cheese, cut into slices

Directions:

1. Season chicken with salt & pepper on both sides, then saute in a non-stick sprayed skillet over medium-heat until chicken is no longer pink in the center, about 3-4 minutes a side. Remove to a plate, and set aside.

2. Position oven rack in the second slot under the broiler, about 6-7 inches away from the heat. Lightly butter one side of each bread slice, then place on a foil-lined baking sheet. Broil until golden brown around the edges.

3. Place cooked chicken on top of toasted bread slices, then top with tomatoes, basil, and cheese. Place back under the broiler until cheese is melted. Crack black pepper over the top, then serve.

GAHHHH I love this dinner! So fresh and easy. Plus Ben really liked it too – although he requested his sandwich “closed face”.

“Closed face is the new open face,” he insists. Right.

The simply seasoned chicken didn’t interfere with the delicate flavors of tomato, basil, and cheese, either, and will give us the lasting energy we need to get through our manic Monday Wednesday night.

Speaking of manic, I am heading out for a short, 2 day trip to California tomorrow that I have yet to pack for. Typical! I’m really excited to go and will be posting updates to Facebook and Twitter while I’m there.

Off to throw some stuff in a bag. Have a super night everyone!

~~~~~

What’s your craziest night of the week? Why?

She drives over from her house a couple blocks away, then waits in the driveway until I stumble out my front door still half asleep, and we pause to giggle at each others outfits as we head down the street.

Pants that are 3 inches too short for her, and Ben’s basketball shorts that come down below my knees for me – both with hair that rivals Medusa’s.

This usually isn’t a big deal during the colder months, when we’ve still got several hours left before the sun comes up, but then daylight savings time inevitably kicks in and puts our wretched fashion show on display for the whole neighborhood to see in the spring.

You should hear the dogs howl!

Anyways, the distasteful fashion isn’t why I adore the time of the day so much, rather, it’s the company. While putting a couple miles under my belt as the sun rises is awesome, mostly I just love being able to spend 30 minutes each day with my Mom.

We talk about all kinds of stuff – work, family, plans, news, celebrities – and occasionally get to reminiscing.

Last week we got to talking about foods my brothers and I hated growing up. Pork chops, succotash, (SUCKotash is more like it!) broccoli stems, ham loaf, and of course, cooked carrots, came to mind – but also, peanut butter and jelly sandwiches.

It’s true. I freaking hated peanut butter & jelly sandwiches when I was growing up, and still do, actually.

That sickeningly sweet PB&J combo makes my tongue shrink, and I much preferred to open up my lunch box as a kid to find a Bologna, Lettuce & Mustard Sandwich waiting for me inside.

Unless, of course, that PB&J combo comes in the form of a baked good with a sweet, summertime element, like Fresh Strawberry Peanut Butter Bars. Leave it to a baked good to change any deeply rooted distaste!

Luscious peanut butter cookie bars slathered with sweet strawberry preserves and topped with fresh strawberry halves, completely shatters my previously held hatred for mixing the flavors of peanut butter and jelly together.

Dense and not too sweet, the burst of fresh strawberry flavor in these bars totally won me over!

Fresh Strawberry Peanut Butter Bars

Print this recipe!

Makes 24 bars

From BHG.com

Ingredients:

3/4 cup butter, softened

3/4 cup peanut butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 eggs

1 teaspoon vanilla

2 1/4 cups flour

1/2 cup strawberry jam (could use jelly or preserves)

4 cups strawberry halves (about 1 1/2lbs)

Directions:

1. Preheat oven to 350 degrees. Beat together butter and peanut butter in a large mixing bowl until well combined, about 30 seconds. Add sugars, baking powder, and salt, then beat to combine. Add eggs and vanilla, then beat to combine. Add flour, then mix until it’s just incorporated.

2. Turn dough out into a non-stick sprayed 9×13 baking dish, then spread it into an even layer with your fingers. Bake for 25 minutes, or until dough is set in the center. If the sides begin to brown too fast before the center is done, gently lay a piece of foil on top of the baking dish, and continue baking.

3. Cool completely, then spread strawberry jam on top and top with strawberry halves. Cut into bars and serve. Store covered in the refrigerator.

The juicy strawberry halves are just as thick as the peanut butter cookie dough underneath, and gives these bars the fresh, healthy-tasting twist I think I was always searching for in a PB&J sandwich.

But let’s not over look the peanut butter cookie! Chewy, and ultra-dense, it is the perfect base for these sweet, summertime bars. YUM!

Right, I said Bologna, Lettuce & Mustard. What can I say? I had eclectic tastes as a child!

~~~~~

Are there any foods you hated as a child, that you still hate to this day?

Totally still hate succotash. The lima beans are what get me!

I am totally guilty of going to the Farmers’ Market on Saturday mornings, not buying a thing, then going to the grocery store the next day to purchase my produce there.

I know. I hate me enough for the two of us!

It’s just that, I don’t usually do my weekly meal planning until Sunday, and as much as I hate not buying directly from the farmers themselves, I hate the thought of buying something and letting it go to waste even more, as I’m not the type of person who can come up with a fabulous dish upon seeing a spectacularly arranged pile of vine-ripened tomatoes, or something, at the market.

Sistah needs a plan!

Anyways, this year I’ve vowed to change my despicable ways and am creating a bunch of Farmer’s Market friendly recipes to keep handy so I can pick up whatever looks fresh and beautiful at the market, and know it won’t go to waste at home.

The first recipe in my Farmers’ Market Collection? Farmers’ Market Skillet!

This creamy, quinoa-based dish utilizes in-season, locally grown produce including zucchini, sweet corn, and tomatoes, wrapped up in melty feta cheese, and seasoned with herby, fresh basil. Plus it’s made in just one skillet!

I used what’s available to me here locally, but use whatever produce you’ve got available in your area to make this a Farmers’ Market friendly meal wherever you live.

Start the Farmers’ Market Skillet by cooking 1 cup rinsed quinoa in 1 3/4 cups chicken broth. You could make this dish completely vegetarian by using vegetable stock instead. Cook the quinoa until the broth is absorbed, then fluff it with a fork, and let it cool slightly.

While the quinoa’s doin’ it’s thang, get to work on the Honey Lemon Vinaigrette for the skillet. Yeeeeah…it’s the same dressing I used on the Sweet Corn & Quinoa dish a few weeks ago. I am obsessed with it and can’t help myself, mmkay?

Honey, lemon zest, lemon juice, garlic, salt & pepper swirl together to create the most magnificent flavor combo. I just love it!

If you don’t think you can get into the honey flavor in here (I hate the flavor of honey, but I absolutely adore this dressing,) I would try any of the lemon vinaigrettes or balsamic vinaigrette dressings here, or a good olive-oil based Italian dressing would be divine as well.

PS I used the leftover lemon zest to make a refreshing drink to sip on while I cooked. It’s just lemon zest + water + ice. The lemon zest floats to the bottom of the glass, but permeates the water and is SO NICE TO SIP ON, AHHH.

Served up nice and cold in one of my Cat Studio drinking glasses. I got a set as a bridal shower gift (what seems) like a million years ago. I always forget about them, but aren’t they adorable? There are designs available for tons of states/cities/countries!

Anyways.

After the dressing is made, heat 1 Tablespoon extra virgin olive oil in a very large skillet – the skillet in Farmer’s Market skillet – then add in 2 cloves minced garlic, and saute until they’re golden brown, about 30 seconds.

Next, add in the veggies!

Like I said, my Farmers’ Market always has a plethora of sweet corn, zucchini, and green onions, so that’s what I used, but you can use whatever is in season and available locally to you. That’s the whole point!

Add the veggies to the skillet, season liberally with salt and pepper, then saute ‘em until they’re just barely tender, about 4 minutes.

Next, add in the cooked and slightly cooled quinoa, then drizzle in half the Honey Lemon Vinaigrette and let that cook for about another minute.

I happen to love the sweet-tart flavor contrast of raw lemon juice vs cooked lemon juice, like in Lemon Chicken Pasta, which is why I add half now, and half when the skillet is off the heat.

Now add 1 chopped tomato,

(another classic Farmers’ Market find!)

and 1/2 cup feta cheese.

Finish ‘er up with 2 Tablespoons chopped basil, then give everything a good stir, taste and add more salt & pepper if you need to.

Let the skillet cool for about 10 minutes, then dig on in!

Farmers’ Market Skillet

Print this recipe!

Serves 2-3

Ingredients:

1 3/4 cups chicken broth

1 cup quinoa, rinsed and drained

1 Tablespoon extra virgin olive oil

2 cloves garlic, minced

1 small zucchini, quartered and sliced (or half a large one)

2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups)

2 green onions

salt & pepper

1 vine-ripened tomato, chopped

1/2 cup feta

2 Tablespoons chopped basil

For the Honey Lemon Vinaigrette:

1 Tablespoon lemon zest

2 Tablespoons lemon juice

1 1/2 Tablespoons honey

1 garlic clove, microplaned or finely minced

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

1. Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.

2. Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.

3. Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.*

4. Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.

*If you want to make this a cold salad, cool cooked quinoa and veggies separately, then mix with the remaining vinaigrette, tomatoes, feta cheese, and basil, and chill completely.

Fresh and ultra flavorful! The crispy, chewy, poppy textures are too fun, while the sweet, herby, tangy flavors are totally mouthwatering. Repeater, fa sho!

I included a mandatory (I’ll be watching…) 10 minute resting period before eating this skillet, simply because it tastes so much better when it’s not piping hot. You can really pick out each individual ingredient when it’s come down a bit in temp.

I also included instructions for making this a cold salad, which I think I might like even better. The feta melts when it’s hot, which kinda makes this taste like healthy mac & cheese, but I do adore a nice cold salad in the steamy summahtime!

In other news, raise your hand if you can’t wait for The Bachelorette tonight?! EMILY! WHEE!! I was so sad to hear that she and Brad didn’t work out (although it sounds like she and her daughter are better off without his temper…) so I’m curious to see what kind of guy she goes for this time around.

#talkingaboutrealitystarslikeiknowthem

Have a nice night!

~~~~~

Is it easy for you to come up with meal ideas on the spot, or do you need to have a plan/recipe?

Bud vases are the new rage! says my Mama, regarding the little gift she designed for my sister-in-law in honor of the holiday, filled with flowers snipped from her garden.

In other news, hi! How was your weekend? Ben and I kicked ours off with a little homemade Moscow Mule action on Friday night, muwahaha!

Moscow Mules are my all time favorite summer drink, and are a mixture of vodka, ginger beer, and fresh lime juice poured into a copper mug to stay ultra cold. They are SO refreshing.

This was our first crack at making ‘em at home, and we didn’t love the ginger beer I picked out at Trader Joe’s (UBER gingery – needed a little more sweetness,) but we look forward to perfecting the recipe throughout the summer.

I laid out a spread to nibble on while we sipped, including red grapes (less vodka in that recipe, me thinks…)

English Coastal cheddar cheese, Fontina cheese, buttery crackers, and apples and pears. It was a nice little night!

The next morning my Mom and I headed to the Downtown Farmer’s Market bright and early to “beat the crowds”.

We thought there was no way it would be as busy as it was last weekend, opening weekend, but it might have been even more crowded!

This weekend was all about tender asparagus, and oodles of fresh flowers. I wanted to buy it all!

Instead I picked up the last bit of plants for my vegetable garden – some sugar snap peas, and parsley.

This morning, for Mother’s Day, Ben and I surprised my Mom by sliding in next to her and my Dad in their pew at church (priceless,) then we all headed out for our favorite brunch in town at Granite City.

GC’s Mother’s Day brunch is simply redonk, and seems to grow bigger and better every year. I filled my plate with their signature garlic mashed potatoes (I know,) cheesy hash browns, strawberries, eggs, bacon, and THE BEST FRENCH TOAST I HAVE EVER HAD. Ahem! That is to say, it was very good.

My brother, sister-in-law, niece and nephew are visiting other family today, so it was just the four of us!

Ben hit the buffet one too many times – bahaha! I can literally feel his pain through this picture. Poor guy stands no chance against unlimited quantities of garlic mashed potatoes.

He and my Dad are working through the aftermath with a snooze while watching golf, while my Mom and I just got back from a nice walk. It is absolutely gorgeous out today!

The rest of the family is due back in town later this evening, and a BBQ is on tap before we wrap this Mother’s Day up. Gosh this weekend went fast!

Custom Knife Block Giveaway

Congrats to Harshee Day for guessing the correct number of wooden skewers in the wood knife block from avenuetwo:design on the dot – 1,179! Harshee – email your full name and mailing address to iowagirleats@gmail.com, and we’ll get that out to you.

Thanks to everything for entering. Have a SUPER rest of your Mother’s Day Sunday!

Oh, hi – happy Friday!

Our gorgeous week is supposed to turn into an even more beautiful weekend, so I’m hoping to resurrect Ben’s and my summer routine of finding a cool spot to head out to, and explore in the next couple of days. Picnic in tow, perhaps? It’s been years since I’ve had a proper one!

I hope you’ve got something fun in the works too. In the meantime, please enjoy my favorite finds from around the web in this week’s Friday Favorites, and don’t miss the custom knife block giveaway from a family member at the end of the post!

Favorite splurge: Peanut Butter Chocolate Chip Cake. I love the looks of this dense and fudgy peanut butter cake. YUM!

Favorite pooch: Baby Frenchie! CAN I TAKE HER HOME?!

Favorite sight: Peonies. Besides lilacs, peonies are one of my favorite things about spring/early summer, and they’re currently out in full, fragrant force around the neighborhood.

Favorite refresh: Peach Queen – A Magic Mocktail Recipe. Ginger ale + fresh OJ + fresh peach juice = the ultimate in refreshment.

Favorite funny. BAHAHAHA. Why?!

Favorite flavor: Key West Grilled Chicken. A fresh and super flavorful way to spice up plain ‘ol chicken.

Favorite find: Slim-Leg Crop from Land’s End. Soooo adorable, and from Land’s End. Land’s End!

Favorite twist: Margarita Bars. Totally getting into all the cocktail-themed desserts I’ve been seeing around the web these days.

Favorite tip: Brush pesky corn silk hairs off with a new, soft toothbrush. This is just genius. Those pesky hairs are the bane of my summer grilling existence!

Favorite frock: ASOS Multi-Colored Stripe Dress. Totally cute for a summer get together. Throw a cardigan on top for cooler nights!

Favorite travel find: On the Way App. Plug in your starting and ending destination, and this website will find a bunch of cool and kooky places to stop at along the way. This will make road trips so much more fun!

Favorite house: Queenstown Home. Hooooly buckets – you have to check out this house in Queenstown, New Zealand. Can you imagine waking up to this view every day?

Favorite ‘Q: Chicken Beer Sliders. Saucy, scrumptious, and perfect for a summer BBQ.

Favorite view. Are you smiling? Me too.

Favorite cocktail: Strawberry Watermelon Cooler. Meet ya’ on the porch swing with a couple of these, mmkay?

Favorite place: Stara Fuzina, Triglav National Park, Slovenia. This image was caught on an autumn day in Slovenia. Absolutely stunning.

Favorite Style: Manhattan Bedroom Makeover. I knew this was a cute, city apartment the second I saw the picture. Love the bright splashes of color to cheer up a small space.

Favorite weeknight meal: Spicy Chicken Rigatoni. Apparently this is a Buca Di Beppo copycat recipe. It looks incredibly creamy and satisfying.

Favorite nibble: Raspberry Lemon Scones. Perfectly light and nibbleable for summer.

Favorite fun: “Where I’ve Been” Scratch Map. So, so, so cool! And great for kids, don’t you think?

Favorite reuse: 54 Uses for Binder Clips that Will Change Your Life. Ok, check these out. If you don’t have an a-ha moment, at least you’ll laugh!

View Past Friday Favorites >

Knife Block Giveaway

Ben and I were both lucky to marry into families whom we both adore – extended family included. Ben’s cousin, and our good friend, Jeff Faine, lives in Denver, CO where he owns his own furniture design studio called avenuetwo:design.

Jeff is an extremely talented designer and builder, and expertly hand crafts kitchens, bathrooms, wine racks, hutches, cabinets, and so much more.

He’s also building the kitchen and bathrooms in our future dream home. He just doesn’t know it yet. HA!

Recently Jeff built a beautiful, custom walnut knife block for Ben and me, and offered to build one for an IGE reader too. How sweet, right?!

The inside of the block is filled with wooden skewers to hold any type of knife without harming or dulling it, and is perfect to corral your collection in one place.

Enter to win a custom built knife block by leaving a comment guessing how many wooden skewers fit inside the knife block (inside dimensions are 4.5″ x 4.5″ x 9.25″) by Sunday, May 12 at 12PM central.

Good luck, and TGIF!

Not wanting to spend more money on groceries, I decided to consult the stuff I already had in my pantry, fridge, and freezer, and came up with a totally customizable Kitchen Stash Supper. I cannot wait to use this simple recipe again and again in the future!

The Kitchen Stash Supper has four parts which are all made with kitchen and pantry staples: pasta, protein, and veggies, which are enveloped in a quick, 5 minute pan sauce.

Not only can it be made with anything and everything you already have on hand, but it’s healthy, inexpensive, and damn good, to boot. Let’s get started, shall we?

Part 1: The Pasta

Start by cooking 8oz short pasta in boiling, salted water. You can use any kind you have in the pantry – farfalle, rotini, penne, gemelli, etc. I chose cavatappi, ’cause it’s mah fave.

Cook the pasta until it’s al dente, then drain and set aside.

Part 2: The Protein

Next chop 12oz of protein into bite-sized pieces. I chose 2 chicken breasts which I seasoned with salt & pepper, then sauteed in a large skillet over medium heat in 2 teaspoons olive oil. If you don’t have chicken, try shrimp, tofu, or even steak!

After the protein is cooked, set it aside.

Part 3: The Veggies

Now chop 2 cups veggies, then saute them in 2 teaspoons olive oil, using the same skillet as the chicken. This is the fun part because you can use any combo of vegetables you’ve got on hand. Corn, broccoli, green beans, asparagus, zucchini, brussels sprouts, fresh, frozen, canned – whatever you’ve got! I used 1/2 cup each mushrooms, broccoli, artichoke hearts, and tomatoes.

Cook the veggies starting with the ones that take the longest (mushrooms and broccoli for my combo) then keep adding the others along the way. Once the veggies are cooked, remove them to the plate with the protein.

Part 3: The Sauce

The sauce component of the Kitchen Sink Supper wraps the pasta, protein and veggies together in a luscious, creamy hug. Once again, it’s made in the same skillet as the protein & veggies!

Start by melting 1 Tablespoon butter, then sprinkle in 2 Tablespoons flour.

Whisk the butter and flour together, then let it cook for about 30 seconds.

Next, slowly pour in 1 cup chicken or vegetable broth while whisking to break up the flour clumps. Do this in batches, a few Tablespoons of broth at a time, until the sauce is smooth.

Season with salt & pepper, then let it bubble until thickened, about a minute or so.

This next part is optional, but it kind of makes the dish taste like Mac & Cheese! Turn the heat off, then add 2oz soft cheese to the sauce. Any soft cheese will do – chevre, cream cheese, Laughing Cow, or even shredded cheddar.

Stir the cheese in until it’s smooth and creamy. I used chevre because it melts like a dream!

Assembly

Add the cooked pasta, chicken, and veggies to the sauce in the skillet.

Top with 1/4 cup basil or parsley, if you want, then mix everything together.

Oh baby…

Cleaning out the kitchen never tasted so good!

Kitchen Stash Supper

Print this recipe!

Serves 4

Ingredients:

8oz cavatappi (or any short pasta: farfalle, rotini, penne, gemelli, , etc.)

2 chicken breasts, cut into bite-sized pieces (or 12oz of another protein)

salt & pepper

4 teaspoons extra virgin olive oil, divided

1 shallot, minced

2 garlic cloves, minced

2 cups chopped veggies (mushrooms, zucchini, asparagus, broccoli, corn, peas, etc.)

1 Tablespoon butter

2 Tablespoons flour

1 cup chicken broth (or vegetable)

2oz chevre (or another soft cheese: cream cheese, Laughing Cow, shredded cheddar) – optional

1/4 cup chopped basil (or parsley) – optional

Directions:

1. Cook the pasta in salted, boiling water until al dente. Drain and set aside.

2. Heat 2 teaspoons oil in a large skillet over medium heat. Season chicken pieces with salt and pepper, then saute until no longer pink in the center. Remove to a plate and set aside.

3. Heat 2 teaspoons oil in the same skillet. Add shallot and garlic, then saute for 30 seconds. Add vegetables, longer cooking ones first, season with salt and pepper, then saute until tender. Remove to the same plate as the chicken.

4. Melt butter in the same skillet. Sprinkle in flour, then whisk and cook for 30 seconds. Pour in chicken broth a little at a time, whisking to break up any clumps. Season with salt and pepper, then let cook for 1-2 minutes, or until thick and bubbly. Remove skillet from the heat, then add in cheese and stir to melt.

5. Add cooked pasta, chicken, vegetables, and basil to the sauce in the skillet, then stir to combine.

Creamy, filling, satisfying, and fresh. I love this 1-2-3-4 simple supper combo!

Once you’ve got the ratios down, it’s a breeze to make. Just remember – 8oz pasta, 12oz protein, 2 cups veggies, and then the sauce recipe (which isn’t too hard to remember.)

This is perfect for those nights when you’re feeling uninspired or just creatively blocked in the kitchen. It doesn’t hurt that it also clears up room in the pantry, leaving you with more room for things like, oh I don’t know, Doritos Jacked.

In other news, your Grandparent stories had me nodding, giggling, and sniffing yesterday and today. It’s funny how similar our relationships with them can be, yet so unique and special.

Well I’m off to enjoy the evening. Who’s ready for Friday?!