To Market To Market

I ADORE FARMERS MARKETS....... Have I mentioned that before, mmm, yep probably did.
Today Phi and I went and let me tell you nothing is cuter then a 2 year walking around eating a huge tomato like an apple with juice and seeds dripping everywhere. No I didn't get a pick, ugggg. Anywho I picked up a bushel of Roma's that will get put up and turned into sauce this week, some beans that will be frozen and, I was supposed to get corn to put freeze but I forgot it so we'll go back during the week.
Oh and fresh local honey. Did you know that there is soooo much research out there that proves eating honey grown locally (within 3 hours of where you live) is the BEST immune system support you can give yourself. (NOT for babes under 1)
Check this link out
http://www.globalhealingcenter.com/natural-health/health-benefits-of-organic-locally-grown-raw-honey/

Yesterday was a hot one and Jeff has been working at a place that is even hotter inside which calls for some pretty crafty dinner needs on my part.
Refreshing and replenishing while being filling, not heavy and stuffing.
Here is my take on a loaded bowl. They make great main meals or small lunches or side dishes too.
Enjoy
The Loaded Bowl
3 c quinoa, rinsed and drained
1 can black beans, rinsed and drained
1 pint grape or cherry tomatoes, halved
1 c fresh chopped cilantro
2 avocados, pitted and peeled
fresh lemon juice, to prevent avocado from browning
salt and pepper
juice of 4 limes
zest of 1 lime

dressing
1/4c EVOO
1/4 c whie vinegar
2-3 cloves minced garlic
salt and pepper

Directions
1. Prepare quinoa according to package directions. Cover and set aside.
2. In a large mixing bowl, add beans tomatoes, and cilantro. Toss to combine.
3. Dice avocado, drizzle with lemon juice, and set aside in fridge.
4. Add all dressing ingredients to a food processor or mini chopper. Pulse until garlic is blended and dressing appears creamy. Set aside in fridge.
5. Fluff quinoa with a fork and add bean mixture. Season with salt and pepper and add lime juice and zest. Toss to combine. Serve in bowls, topped with avocado and drizzled with dressing, dividing evenly.

Oh and those peaches became 20 jars of jam and jelly, about 6 dozen jars of peach butter, numerous cobblers and plenty to be had in our tummies.

Enjoy and keep you belly happy