How has your weekend been treating you? Ours has been fabulous. We have spent a good portion of it in downtown Charleston. Friday night, we met up with some of Josh's friends from work at the Vendue Inn Rooftop Bar & Restaurant
I was a little nervous that the bar wouldn't offer many vegetarian options, but was excited to find out they had an awesome vegetarian sandwich, Rabbit on the Roof. The sandwich contained "Cucumbers, Carrots, Tomatoes, Roasted Red Peppers, Cream Cheese, Fresh Greens and 3‐Herb Pesto." I got the sandwich on marbled rye with a side salad.
This morning, I taught Body Step and then we headed out to the first farmers market of the year downtown. I picked up some fresh goodies (white sweet potato, yellow squash, tomatoes) and goat cheese
I held off on getting food there because I had a giant tub of froyo on the brain ;). Josh got a chicken crave pita
And then we headed to FRESH BERRY !!! I got vanilla froyo with mango, pineapple, and kiwi. It was amazing
Josh got Fresh Berry tart with raspberries, pineapple, and kiwi:
Wonderful day out in the fresh air! We came home and I got to cooking and baking. I made up some mint chocolate chip cookies to bring to my parents tomorrow
I also made up some soup for dinner. I have been eyeing this recipe Kath put up for some time. I made some adjustments and popped it in the crock pot for dinner:
¼ cup chopped onion 2-3 medium yellow squash, diced 2 1/2 cups frozen corn 1 15 oz can Lima beans 3 cups vegetable broth ¼- 1/2 teaspoon red pepper S&P to taste
Put all ingredients into crock pot except 1 cup of corn. Cook on high for 3 hours, stirring occasionally. Blend using immersion blender. Turn to low, add in 1 cup corn. Cook for additional ½ hour. Serve with more red pepper, hot sauce, cheese, Greek yogurt, etc!
It was VERY tasty! We had some toasted Flat Outs on the side. Josh had his flat out in quesadilla form.
Now its time to relax! I have a few more things I need to put together for our Easter meal at my parents tomorrow. What have you been up to?