𓅇 Chase J 𓅊 - lv 33 🍜🐲

Various things I've made from farmers market stuff the past 2 weeks:

• A fuckton of roasted broccoli and some spicy dipping sauces
• Grilled corn and zucchini salad
• Caprese....salad? I guess it's a salad
• Simply recipes says it's called a "Marv 'n Joe" but nowhere else online calls it that. It's pretty much an open faced tomatoe sandwich with lots of cheese

I have been eating SO many tomatoes and I think this is the first time I've had heirloom ones? And holy shit they're great. Fuck monocultural fuck cultivars designed for looks and transportability and not actual taste

Next weekend I'll make strawberry cookies! And...idk what else I'll have to see what recipes I come across and or what looks good at the markets

Not pictured: raw tomatoes I ate with just evoo and a little salt, grapefruit with raw sugar, pickled jalapenos.

Being going to the farmers market and being reminded of vegetables I really like and then getting really into them

I know it's a silly unitasker but get a zoodler make zoodles. I don't even do it cause it's healthier it's just an excuse to eat all the sauce/toppings for pasta and it cooks WAY faster and you don't have to boil a huge thing of water

(If you gotta do a low carb diet it's a good replacement for pasta, but it doesn't last forever like that and it's probably more expensive so there's that)

"Cinnamon bun inspired" waffle from the Trader Joe's mix of the same name but I added some pearl sugar to it. And I made some macerated strawberries from the ones I froze from the summer. Plus real maple syrup and Kerry gold Irish butter, as well as a cold brew coffee with milk and vanilla bean torani syrup.

My brain runs on mostly carbs can you tell

I really like this recipe because all the ingredients are shelf-stable and they come together super easily. They're also gluten free and are vegan, too! So all of your friends can probably eat it (assuming they're not allergic to almonds, of course).

[here] is the recipe! It says raspberry jam and normally I use raspberry but this time I used cloudberry jam, which is a Swedish kind. You can use whatever kind of jam/jelly you like!