5 Easy Market Fresh Dinners

I love food. I love everything about it, from going grocery shopping, to visiting farmers markets, to finding new organic products, to searching for recipes, cooking, eating, I love it all!

My mother-in-love Andi (check out her works of heart here) and I were once chatting about what people spend their money on. We agreed every person had a certain something they could spend all their money on. For some people it’s shoes, for others it’s cars, for Andi it’s fabric, and for me? Her answer, “food.”

What is it about food? For one, it has the ability to engage all of our senses. Gathering for a meal is a common practice within most cultures and beyond the food, it’s a way of sharing ourselves with one another. Food used to its potential can nourish us and even heal us! “Let food be thy medicine”-Hippocrates. Food is about potential-it is a chance for us to give our best to others and it is about creativity-combining single ingredients into something delicious (and nutritious!).

This week’s menu was inspired by simple eats and wonderful treats: fresh ingredients that are full of flavour. Once again, I have included some of the recipes below that inspired this week’s menu. You can find the other recipes here.

Menu (Sept 22nd-26th)


Falafel with a Twist
by Angela Liddon (@ohsheglows) from OH SHE GLOWS

Yield: 7-9 patties

1 cup dry/uncooked chickpeas (or 2 & 1/4 cups cooked)
3 large garlic cloves
1/2 cup red onion, roughly chopped
3 tbsp fresh lemon juice
1/4 cup packed fresh cilantro
1/4 cup packed fresh parsley
1/4 cup ground flax
1/4 cup breadcrumbs
1/2 tsp ground cumin
1/4 tsp red pepper flakes, optional
1/2 tsp fine grain sea salt, or to taste

1. 1. If cooking chickpeas from scratch soak overnight (or for 8 hours) and then follow these directions for cooking. Alternatively, use 2 & 1/4 cup canned chickpeas. Note: A reader suggests mashing the canned chickpeas (if using) with a potato masher instead of processing them. This will prevent them from forming a paste.

2. In a food processor, with the processor running, drop in 3 garlic cloves to mince. Now add most of the chickpeas (reserving about 1/4 cup to stir in later), and process a few seconds to chop. Now add the onion, lemon juice, and herbs. Process until just combined, being careful not to over-process. You want to leave texture. Preheat a large skillet over medium-high heat.

3. Scoop the mixture into a large bowl. Stir in the ground flax, breadcrumbs, cumin, reserved chickpeas, and salt and pepper to taste. Shape into patties, about 1/4 cup each and really pack the dough in tightly so it holds together.

4. Grease pre-heated skillet with cooking oil and then cook the patties on medium-high heat for about 5 minutes on each side, or until golden. For the salad: Add chopped tomato, red onion, a drizzle of hot sauce, cucumbers, falafel, and my Lightened Up Lemon Tahini Dressing.


Supereasy Banana Oatmeal Power Cookies

(This recipe is not only easy but a great way to make use of bananas that are turning brown. Check out the reduced section at your local supermarket as you can often bags/trays of loose bananas for 30-50% off the regular price and they are PERFECT for these cookies and/or smoothies!)

Yield: 1 dozen

2 bananas mashed up
1 cup of rolled oats
1/4 cup of (your choice) dried cranberries, raisins, sunflower seeds, chia seeds, dried fruit, chocolate chips, shredded coconut, protein powder, nuts
1 tbsp of peanut butter (optional)

Preheat oven to 350 degrees F.
Combine all ingredients in a large bowl.
Spoon on to greased cookie sheet. Bake at 350 degrees for 20 minutes.
Store in an airtight container. (I often make double batches and keep them in the freezer).


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For even more recipes and meal ideas, check out Everyday Gourmet by clicking the image above!