Meal Planning Monday – Farmer’s Market


            This week’s post is by Leah Kelley.

            I love my local farmers market.  Not only am I getting farm-fresh produce but I’m also supporting my local farmers.  With such a wet spring it took a bit longer for the produce to make it to the market, but it’s finally here.  I thought I’d share a few of my favorite recipes that use the veggies and fruits I pick up at the market. 


Monday ~ Zucchini Muffins with Streusel Topping


Tuesday ~ Cucumbers and Tomatoes with Italian dressing and feta cheese


Wednesday ~ Fresh Tomato and Corn Salsa and Guacamole with Homemade Corn Tortillas Chips


Thursday ~ Vegetable Bolognese with Eggplant, Peppers, and Zucchini


Friday ~ It’s Girls Night Out, so no cooking for me!  The hubby and kids will have leftovers.
Saturday ~ Stuffed Portobello Mushrooms, I stuff them with spinach, tomatoes, garlic, and red onions.  Then I top them with Mozzarella cheese.

Sunday ~ Family Movie Night.  We make a pizza at home and watch movies we rented from the library. My girls get so excited they get to help make the pizza.  I highly recommend trying it if you have kids.
Thank you to  for the recipe!


Vegetable Bolognese (Adapted from Martha Stewart)
6 Tablespoons olive oil

1 eggplant, peeled and chopped into 1/2 inch cubes

1 onion, coarsely chopped

1 red bell pepper, coarsely chopped

1 medium zucchini, coarsely chopped

1 clove garlic, minced

Salt and pepper to taste

1 pound ground beef

14.5 ounce can diced tomatoes with juices

3 cups tomato sauce

1/4 cup red wine

1 Tablespoon dried oregano

In large stockpot, heat 4 Tablespoons of olive oil.  Add eggplant and cook, stirring, over medium heat for 6 minutes.  Remove from pan.  Add remaining 2 Tablespoons olive oil and heat.  Add onion, bell pepper, zucchini, and garlic.  Cook for 7 minutes.  Salt and pepper to taste.  Add ground beef and cook until cooked through, stirring often.  Add tomatoes, tomato sauce, red wine, and oregano.  Add water if too thick.  Adjust seasonings.  Bring to bubble.  Reduce heat.  Cover and simmer for 25 minutes.  Serve over pasta.


  1. I haven’t had the cucumber/tomato meal in a while. That sounds pretty good! The recipe you posted sounds pretty rich. I bet it’s good!