sunday morning, no. 7

Happy Sunday friends! Thank you for stopping by for the seventh post in my weekly Sunday Morning series where I share links, recipes, and thoughts from the past week. 

This past week I spent in Athens working, cooking, and preparing to plant our garden! We got everything planted this weekend and we are so excited to see all the sprouts come up in the next 10 - 14 days or so. I'll be sure to keep you in the loop on my weekly emails as well as on my Instagram

Garden Update: This weekend we planted tons of veggies in our tiny little garden. It's at Frank's aunt and uncle's house right outside of Athens, GA. I'm so excited and thankful I get to learn from Tony, he is so knowledgable and I'm learning so much! Like: did you know you plant pumpkins piles of dirt called 'hills'? Yeah me either.

We planted: beets, broccoli, carrots, onions, radishes, turnips, cabbage, kale, bibb lettuce, black seeded simpson lettuce, spinach, turnip greens, mustard greens, winter squash, and.... PUMPKIN! Let's hope it actually grows.

What I made/ate last week:

  • Strawberry Jam (above) with fresh strawberries and it's sitting in my fridge in my cutest Kilner Strawberry Jar. I used these cute forest mixing bowls from Mason Cash (here). Love them both. I'll be posting the recipe this week!
  • Roasted tomato tart with basil ricotta and an almond flour crust. Inspired by Golubka Kitchen's recipe.
  • The best cream cheese rangoons from Donna Changs, a local Chinese restaurant.
  • Skillet chicken with crushed olives + sumac. Recipe from Alison Roman’s cookbook, Dining In. 
  • Lots of green juice like the one below! Would you all be interested in more light juice-based drinks and morning tonics? Let me know in the comments!
  • Our fridge was on the fritz last week so we had to eat a ton of our CSA quickly, thus the big salads, peep the pretty peppers too.
  • Frank and I got too excited about the fridge-free life and devoured salami and crackers on Wednesday. Oh and don't forget the wine.
  • Caramelized honey + figs over coconut ice cream. No words except incredible. Recipe from Alison Roman’s cookbook, Dining In. 
  • Mint, Pepper + Corn Salad from Six Seasons by Joshua McFadden. So fresh, spicy, but perfect fresh summer side.
  • Oh and some paprika eggs for breakfast Saturday! 

We're trying to get used to a good routine and so on Saturday we went to the Farmer's Market and got tons of beautiful produce for the week. I love finding new produce I've never cooked with like green tomatoes, Sicilian garlic, summer melons I've never heard of and turning it into a beautiful meal.

Here are a few links to things that caught my eye this week:

  • I just got a few new cookbooks (shhh don't tell Frank, they're hidden in my cookbook cabinet, which is already overflowing) so I'll be testing out new recipes. I'm particularly excited for The Plantpower Way: Italia, Salt Fat Acid Heat, and Plant-Powered Beauty.
  • This Burrata, Prosciutto & Basil Pizza from What's Gaby Cooking with a new nut-based burrata cheese recipe from The Plantpower Way: Italia and a gluten-free crust.
  • I leave for Colorado on Friday morning, so I can't wait to share all the fun and yummy food in Colorado Springs when I visit my brother at The Air Force Academy.

What I’m making/baking/eating this week:

  • I planted a tiny herb garden on our porch so I'll be using the fresh mint for some morning juices and smoothies!
  • This Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette from Golubka Kitchen. I looks divine.
  • This week I'm going a little lighter on the meals since I haven't been feeling 100% with all my food sensitivities, so I'll be making goat yogurt, simple salads, fresh soups, fish, and green juices. All foods that help me personally heal my inflammation and feel better. I'm re-reading Josh Axe's book Eat Dirt and following his "Immune Gut" guidelines. Very interesting and helpful for me! 

Other musings/updates/jountings:

  • I did a Q+A on Instagram Stories this week and loved answering all your questions. You can find them here and stay tuned for more Q+As soon.
  • Feel free to let me know your questions in the comments, send me an email here, or DM me on Instagram, I’d be more than happy to help! 

Be sure to follow along on Instagram. If you make any recipes, I would love to see, so feel free to tag me in your recipes posts! 

Have a great week!

xx, Marina