What’s In Season at the Local Farmer’s Market + Our Easy, Leftover Pasta Recipe

Before I get to food, I want to give a brief update on my Friday/Saturday workouts.  After a strong 5:30 AM Flywheel class on Friday, I did a short almost three mile run with one of my riders.  She is currently training for a half ironman triathlon, so she has started to implement “brick” workouts into her training.  Essentially, that means she could stack a run on top of a cycle workout to mimic the transition in an actual race.  She ran hard.  It was definitely tougher than I thought it would be to get right off the bike and run.

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Later that afternoon, my daughter and I went for a walk to the park with my childhood friend, Breeze.  Gosh, we don’t have the chance to catch up that often, but every time that we finally do, we have a great time.  Breeze has become pretty well known around the Charlotte area since she opened her own yoga studio (Moga Charlotte) and most recently qualified for the Crossfit Games.  For all of her success, she is very down to earth.  Madison felt an immediate connection to her.  We will be rooting for her in July when she represents the Queen City at the Crossfit Games.

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So between teaching, working and walking, going to the grocery store or out for dinner was the last thing that I wanted to do.  At about 5:30, I finally opened up the refrigerator and pantry to see what I could put together for dinner.  My little hodge podge actually ended up tasting incredible.  If you have been following my posts this week, you probably remember that we had grilled a large amount of chicken for leftovers earlier in the week, and we also had bought fresh shrimp from Costco (we actually ended up freezing).  With that said, see the rest of the items that I used in my pantry/refrigerator to make this quick Italian meal:

  • 1 jar of tomato basil sauce
  • 1 onion (chopped)
  • 3 carrots (chopped)
  • Remaining grilled chicken (chopped) and shrimp
  • 1 box whole wheat pasta
  • 1 bottle of red wine (optional) – clearly to enjoy with your meal!

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Combine the first four ingredients in a pot.  Heat medium low for 15-20 minutes.  Add some italian seasonings to suit your preference (basil, oregano, red pepper flakes).  Since the meat is already cooked, you are really just reheating on the stove.  Cook the pasta as usual.  SUPER easy!

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We enjoyed a low key night Friday, because we just need time to unwind at the end of the week.  Plus – I teach a Flywheel class at 6:15 AM on Saturday!  I know it’s early, but it is SO worth it.  Getting your workout done first thing is an incredible feeling.  After class, I headed to the local farmer’s market.  Right now, a majority of the food is actually LOCAL.  So what is fresh right now in Charlotte, North Carolina?  My absolute favorite – peaches.  Overflowing everywhere (check out the picture above).

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I LOVE seeing the word LOCAL when purchasing my food.  You can literally taste the difference when you bite into this food. SO fresh.  Not processed. Also in season at the farmer’s market right now are home grown tomatoes (see above) and strawberries (see below).  It is almost blackberry, raspberry and corn season (can’t wait!).

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