Tag: summer

Green Chef: Try It

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Ok. You are going to need this link by the time I’m done sharing about tonight’s dinner. 


Dinner was phenomenal. Harissa Glazed Pork Chops with Braised Green Beans and Carrots and a side salad from Green Chef. 


I didn’t have to think. Didn’t have to plan. Just pulled out the color-coded ingredients and made dinner. 

It was full of flavor. It was all Paleo, which is important to me even though I don’t always eat Paleo. 

If you haven’t tried a subscription box, I urge you to try it at least once. It is amazing. And I love it. It will be something we do off and on for a while. Because hello convenience. 

I’ll give it to you again. The link to try it for a week. See if you like it. Tell me what you think. 

Sammies FTW

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I’ve never been a sandwich for dinner type of girl. Probably because my momma spoiled me by making delicious dinners every night. Sandwiches were a lunch thing at our house. And for the most part, I still feel that way. 

But tonight, after a long day of cooking for a project at work, I couldn’t even imagine cooking. 

So I didn’t. 

Instead, I swam some laps in the pool. And then I made a delicious sandwich. 


Now this sammie is special. It’s got homemade bread from Me and McGee Market in North Little Rock. 

A good sandwich starts with good bread. Everything else is just extra. My sammie extras included ham, Gouda cheese, sliced heirloom tomato, baby arugula and spinach mix and horseradish mustard with a side of Terra Heritage Blend Chips. 

If you haven’t tried Terra chips, you need to. I love the Heritage blend. It has sweet potato chips, beet chips, parsnip chips and other delicious root veggies. I love all the colors. 

What is your favorite sammie? Favorite chips? 

Summer Grillin’

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Nothing beats a hamburger on the grill. 


Lately, I’ve been grilling up some mean hamburgers. I found some delicious seasoning mix called Fennel and Fire’s Hambuger Blast. And it is life changing. 

I paired my burgers with fried potatoes, lady cream peas and sautéed lemon pepper okra from Me & McGee Market in North Little Rock. 


It was summer produce perfection. 

I absolutely love having a farmer’s market in my backyard. I actually have three within a couple miles of each other so I like to share the love. 

What have you been grillin’ lately? Favorite summer dinners? Favorite farmers’ markets?

Greens and Things

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I love brunch. 

If you’ve read this blog over the course of its life, then you know how much I love to share brunch ideas. 

Today’s brunch is all locally sourced and absolutely delicious. 


It all starts with simple ingredients. Rainbow chard. Farm fresh eggs. Local butcher shop bacon. 

My new favorite place to go on Saturday mornings is Me & McGee Market in North Little Rock. It is a gorgeous little farm stand with all the freshest veggies and fruit. 

The produce and eggs are so pretty it’s hard to pass them up. So I didn’t. 

Swiss chard is one of those greens I avoided at the grocery store. But thanks to my experiment with Green Chef, I have mastered fixing them to be so delicious. And you only need about three ingredients. 

Sautéed Rainbow Chard


You will need:

  • 1 bunch rainbow chard
  • 4-6 slices of bacon, sliced into small bits
  • 2 cloves of garlic, minced 
  • Salt, pepper and red pepper flakes, to taste

Slice the bacon into small bits. Sauté until crisp and most of the bacon fat has rendered. 

While the bacon cooks, prep the chard. Slice down the sides of the center stem to remove leafy greens. Save the stems. Slice stems into bite sized pieces; set aside. Roll chard leaves into a bunch, and slice into ribbons. 

Remove bacon from pan. Add chard stems to bacon grease. Sauté for 3-4 minutes. Add garlic and season with salt, pepper and red pepper flakes. 

Add leafy greens to hot pan. Sauté until chard begins to wilt. Add more pepper, red pepper flakes and salt, if desired. Remember the bacon is salty. Add cooked bacon back to the pan.

Heat oil in a separate pan. Fry egg until yolk reaches desired consistency. I like mine runny in the middle. 

Plate chard and top with fried egg. Enjoy. 

I love greens, but I’ve never taken the time to make them. With this cooking method, I plan on making them all the time. 

Tomato, Mozzarella and Basil Salad

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This weekend was an absolute blast. I spent all day Saturday surrounded by my favorite people. 

And we had some good food. 


Homemade ranch burgers and chicken sandwiches with a tomato mozzarella and basil salad, grilled yellow squash and zucchini and a fresh green salad. 


I want to focus on the tomato, mozzarella and basil salad for a minute. 

What an underrated creation. 

What you need: 

  • One pack of cherry tomatoes
  • Two packs of mini mozzarella balls
  • Fresh basil, to taste
  • Balsalmic vinegar 
  • Good quality olive oil 
  • Salt and pepper, to taste

Start by slicing the mozzarella and cherry tomatoes in half. Julienne the basil. I used about 10 smaller leaves of basil from my garden. 

Coat the mixture with Balsalmic vinegar and olive oil. Add salt and pepper to taste. Refrigerate for at least three or four hours so the flavors can meld. 

This salad is one of my favorites. Cool and fresh. The mozzarella takes on the flavors of the basil, oil and vinegar. The tomatoes add a sweetness. 

Just pure perfection. 

You absolutely must add this to your summer salad list.