Tag Archives: Farmer’s Market Dinner Ideas

Homemade Pizza with Leaves from Brussel Spouts, Mushrooms, Garlic, and Bacon


Brussel greens are a delicious commonly discarded green that is worth trying out!  Next time your at your local farmer’s market pick some up!  I also like to mix them with collard greens.

Prep: This depends on if you make your own dough, you can buy pre-made at most stores now or Central Market.  Minus dough making it will take about 10 min to prep.

Cook Time: 4 min for brussel greens, and 12-15 min for pizza.

Serves: 2


  • Dough can be homemade or store bought- a good dough is important!
  • 5 Brussel green leaves, chopped up small (1″x 1″)
  • 1 Lemon, juiced and zested
  • 3 large mushrooms sliced
  • 1/4 C Tarragon wine vinegar
  • 1 tsp olive oil
  • 1 pinch of salt and pepper
  • 4 slices of uncured nitrate free bacon cooked and chopped up.
  • 14 oz of a mozzarella, provolone, and swiss blend, shredded, (you can use more or less depending on how much cheese you like).
  • 1/4 cup Parmigiano-Reggiano (don’t skimp, use some good stuff).
  • 3 cloves of garlic, roughly chopped
  • 3-5 oz of Muir Organic Tomato Sauce (add 1/2 TBS of herbs de provence, 1/2 tsp garlic powder, 1/4 tsp red pepper and pinch of salt and stir).


  • Preheat oven to 400 degrees.
  • Add lemon juice, olive oil, tarragon wine vinegar, and pinch of salt and pepper to a medium skillet on med high, add chopped brussel greens and mushrooms and cook for 3-4 min.  Transfer to a bowl.
  • Make sauce up with herbs from above in a small bowl.
  • Start assembling pizza: Dough, sauce, 1/2 of cheese blend, brussel greens and mushroom mixture, other half of cheese, bacon, fresh garlic, then parmigiano-Reggiano.
  • Bake for 12-15 min @ 400 degrees

Enjoy!  You will love the unique taste of the brussel greens, these are uncommon to find in grocery stores look at your local farmers market.

Brussel Sprout Leaves

SIMPLE and HEALTHY – Chicken Vegetable Soup in the Crock Pot


Prep: 10 min

Cook Time: 5 hours (3 on high 2 on low)

Serves: 6-8


  • 2 Chicken Breasts, cooked and shredded or cubed
  • 4 cups low sodium chicken stock
  • 2 cups low sodium beef broth
  • 1 small can of corn
  • 1 large can of organic diced tomatoes
  • 2-3 carrots, sliced
  • 1-3 celery stalks, sliced
  • 1/2 container (80z) of mushrooms
  • 3/4 cup uncooked wild rice
  • Thyme (1/2 tsp) Pepper (to taste) Celery Salt (1/2 tsp) Oregano (1 tsp) Cayenne Pepper (1/4 tsp) Sea Salt ( to taste)


Combine all ingredients except chicken, salt, and pepper and cook in crock pot for 5 hrs.  Mix in cooked chicken during the last 5 min to warm.  Salt and pepper to taste and serve with crackers, a salad, or a grilled cheese.

This is a super easy recipe and leftovers are a treat the next day for lunch!

Chicken Breast- صدور الدجاج on FoodistaChicken Breast- صدور الدجاج