something to think about

 It's so easy to forget all the nasty chemicals and poor practices involved with food production when visiting the grocery store. The kids and I get sucked in by the fancy packaging and wording all the time.

This is a smart reminder to think twice about the things we are buying, to shop local, and to visit our farmer's markets regularly. We've been part of a local farm organic produce home delivery service for some time now, Audrey and I love opening the box and finding what's inside on delivery days. It also makes me feel better about not having the time to visit the farmers market on a weekly basis.

How often do you visit farmer's markets? Have you heard about local organic produce delivery services?

 Lately...eggs have been on my mind...all the false wording on their packaging and the way the hens are treated...it's really sad. I have no idea how to take care of hens in the backyard, but it's been on my mind, do you have any experience with this?

Tortilla Soup

I am always in need of tomato inspired recipes during the summer...

Here is one I was sent to share with you, tried recently, was easy to make, affordable ingredients, really yummy, and will definitely do more of throughout the summer...

Tortilla Soup with Tortilla Chips, Queso Fresco and Crema

Ingredients

4oz Cacique queso fresco, crumbled

2 oz Cacique Crema Mexicana

1 tbsp. olive oil

2 tomatoes

4 tomatillos, peeled and washed

1/2 cup yellow onion, diced

1 chile Guajillo, seeded and toasted

1 tsp. chipotle chile canned in adobo, minced

1 garlic clove, minced

1/2 tsp oregano

1/2 tsp cumin

6 oz tortilla chips

2 qts. chicken stock

1 avocado, diced

Cilantro sprigs

Salt and Pepper to taste

Preparation

In a large pot, place olive oil over medium heat, add tomatoes, tomatillos onion, both chiles, garlic, oregano and cumin. Sauté for 15 minutes until all is very soft and mushy.  Add 5 oz of the tortilla chips to the pot along with the chicken stock or water and bring to a boil.  Once the soup is boiling, turn down to a simmer and cook for 10 minutes. Season with salt and pepper. Place the soup in a blender and blend until very smooth. Add the soup back to the soup pot and bring back to a simmer and check seasonings. 

For assembly pour about 6 ounces of soup in a bowl and garnish with the reserved tortilla chips, a drizzle of crema Mexicana, crumbles of queso Fresco, avocado and a sprig of cilantro. 

Enjoy!

*Cacique sent this recipe for me to share. No compensation was given.

Rainbows... and shopping at Whole Foods on a budget

I ate a rainbow today.

Red and yellow peppers. Baby carrots. Avocado. Red cabbage. Blueberries. 

... how many colors of the rainbow can you find in the kitchen?

Have you heard?... the USDA is replacing the food pyramid... with a plate! 

What do you think?

Audrey and I recently took a tour of Whole Foods...  and learned so much from it we have been shopping there lately...

(with same budget!) 

I want to share some tips Iv'e been learning...

Tips for Shopping at Whole Foods

• Set up a personal tour at your local store.  You will learn so much!  Learn how to find their deals, look for certain labels and brands and really take advantage of the store.
• Shop the bulk bins.  The items are cheaper because you aren't paying for packaging or brand names , you can get as much or as little as you want. 
• Shop for produce that's in season.  People usually stick to the same veggies and fruits all year long.  Try new stuff, it's healthy and can be cheap too. 
• Remember portion sizes, instead of having a huge piece of beef, chicken or fish, stick to 3-4 oz portions... "reconfigure your plate". 
• Fish is too expensive? Get a whole fish. They weigh it, clean it and portion it for you.  This way you know for sure what kind of fish you are eating and can save some money as well. 
• Make a list... and actually take it with you ( :.  There is so much healthy and yummy temptation in this store... but if you have a list you can stick to just what you need. 
• Print out some of their whole deal newsletter coupons or pick the newsletter up when you are there.  You might find a good deal or something you need among the coupons. 
• Take advantage of their website, they have great recipes that you can usually make or adjust to your budget.

Do you ever shop here?  What tips do you have? 

Share them!!!

*No compensation was given for this post. I was given a tour and think more people should take it too!

Panela, tomato and Melon Salad

The kids and I have stated our vegetable garden. It was a full day of work with fights over the water hose, several breaks for snacks and getting wet, need for baths post gardening and a ladybug release to celebrate. 

  Tomatoes, peppers, strawberries, mint, cucumbers and squash. 

Audrey has a "let's water the plants mami" obcession going on and Jeremiah keeps checking out the strawberries hoping to beat the squirrels to the first one. 

I find joy in seeing my picky eaters try the different dishes from our cosecha (harvest), they are much more willing to try knowing they have worked hard at growing the veggies. 

I have a yummy recipe to share that uses plenty of seasonal fruits you might have in your garden or are easy to find in the store, including tomatoes, melon, jicama, basil, watercress and cilantro. 

It would make a perfect meal paired with bolillos or french bread...

or make a yummy salad for your Cinco de Mayo celebraciones!

Grilled Cacique® Panela over Summer Tomato & Melon Salad with Lime-Chile dressing

Ingredients:

Salad: 1 package (10oz) Cacique queso Panela, cut into 1/2-inch thick slices 

1 tbsp. olive oil

4oz assorted baby/small multi-colored tomatoes, washed in cold water

1 cup watermelon cut  cut into 1/2 inch cubes or balls using a melon baller

1 cup honeydew melon or other green melon cut into 1/2 inch cubes or balls

1/2 cup jicama, peeled and julienned 

1/4 cup fresh basil and cilantro leaves, tossed together

1 bunch watercress or baby arugula, washed in cold water,then dried well

Dressing: 1/3 cup fresh lime juice

1/2 tsp. chipotle chile canned in adobo, minced fine with some of the sauce in the can

1/3 cup extra virgin olive oil

salt and pepper to taste

Preparation

For dressing add all the ingredients together, mix well and season with salt and pepper, add more chipotle if more spice is desired

For cheese: preheat the grill or bbq. Be sure the grill grate is very clean and place it on BBq to heat up. Once the coals are ready and the grill is smoking hot, lightly oil the grill and the cheese slices. Carefully place the cheese on the grill for about 10 to 15 seconds until the cheese takes some grill marks, and then remove from the grill. 

For salad: lay a bed or watercress or baby arugula on a large platter. Arrange the assorted melons, tomatoes and jicama on the greens. Lay the grilled cheese over the salad, and then drizzle with the dressing. Sprinkle basil and cilantro leaves around and add a touch of salt and ground pepper. Serve immediately. 

 Enjoy!

*No compensation of any kind was given for sharing this recipe with you.  Cacique sent me this recipe just in time... when I'm planning my veggie garden dishes(:
Salad picture credit: Cacique

sweet. ripe. summer

The figs are literally falling of the trees.  The grapevine more fruitful than ever since buying our home 4 years ago. Tomatoes, plenty for summer party dips, lunches with fresh mozzarella  and big yummy pasta dishes.

I would seriously send some to you if I knew they would make it to your home in one piece, ready for a bite.  You are welcome to come over and pick up.  We can share a salad.

We are enjoying our last couple weeks of summer vacation. The kids are home, sun out till late and time with friends and family. All this makes me happy. 

We have been enjoying all the treats summer has to offer. 

Like these sweet, sweet figs.  

Fig and Blue Cheese salad

dressing:

a tad bit of honey

bit of fresh olive oil

and bit of balsamic vinegar

for the salad:

fresh greens 

figs

blue cheese

Mix together and enjoy. 

(:

Have you ever tasted figs? Like figs? Do you have a favorite fig or tomato recipe?

Please share. 

Here are two from two darling blogs.... (in case your tomatoes and figs are overflowing also)

Aromas y Sabores Salsa Mexicana Recipe

and 

Canela Kitchen Recipes Fig and raspberries Clafouti