Kroger Simple Truth & Easy For You Event

Simple Truth -


I had the amazing opportunity tonight to join other Cincinnati Bloggers at the new Kroger Oakley Marketplace to check out the store, taste some food, and sip some wine (ok I didn’t drink, I’m pregnant remember, but I’ve been getting good at remembering what it tastes like!) We even got a nice surprise to bring some products and food home for dinner, which was a double bonus stocking the pantry and not having to cook tonight!

First of all this Kroger is huge! It was the first time I was there and I could literally spend hours just exploring. I lost track of time in the clothes department stocking up on comfy sweats for my growing baby bump, that I didn’t even make it into the home department before I had to head on over and join the others. I will definitely be back soon to browse some more, I might even bring my hubby and he can drink beer at their craft beer bar while I shop!


Simple Truth -


We were able to try 4 different kinds of fish and shrimp along with 4 different Simple Truth side dishes and my oh my things were tasty. My absolute favorite thing I tried was the dessert, yeah yeah of course the pregnant lady would say that right. But really, it was a Healthy Rice Pudding made with brown rice, almond milk, coconut sugar, currants and dates, and it was so warm and savory. I’m super excited they sent us home with this recipe because it is definitely something I will be making soon and sharing on this blog.

We then headed to the seafood department to pick out whatever fish you wanted to take home and make for dinner. I selected the Wild Caught Sockeye Salmon and had them season it with fresh rosemary, lemon, garlic, and butter. I wasn’t aware that you could have your fish seasoned in store, but it is part of their Easy For You Seafood program. Usually when I shop, I just buy the fish and have them wrap it up, but this is definitely another option especially if you are short on time.


Simple Truth -


I came home, baked the salmon, heated up the sides, and me and the hubby enjoyed our delicious dinner. Doesn’t it look amazing?


Simple Truth -


Special thanks to the Kroger Oakley Marketplace for hosting this event and for sending us home with dinner and these awesome Simple Truth Organic products. I’ve said it before and I will say it again, I love Simple Truth Organic products, they allow me and my family to eat healthy AND on a budget, both of which are super important to me. I am so excited to see what new products they come out with next.


Simple Truth -


Disclaimer: Kroger hosted this event and provided me with food to try. However all thoughts and opinions are 100% my own.

CSA Week Twenty-two

I broke out my leather boots last week which can only mean one thing….It’s Fall! The days are getting shorter and the weather is getting cooler and our CSA Season is coming to an end. We only have 4 weeks left of delicious produce and it has been quite the year. Becoming a member of a CSA was such a great experience. The mystery of the colors and shapes that we received each week in our reusable Greensleeves Farm bag has allowed us to try and cook things we never knew existed. I’ve learned some things about farming while getting our hands dirty out on the farm. The best part is I have a ton of frozen tomatoes for chili all fall and winter long. But for now, I am going to cook this big old spaghetti squash you see below for dinner tonight!


Week Twentytwo CSA Share


CSA Week Twenty-two Share: Mustard Greens, Beans, Potatoes, Garlic, Sage, Cherry Tomatoes, Variety of Sweet Pepper, Okra, Spaghetti Squash, Eggplant

Salsa Verde


Salsa Verde -


Is it just me or have you ever been scared to try something because of the color? What is it about green foods, that seem so unappetizing? For the longest time I wouldn’t eat guacamole simply because it was “scary” looking. I just expected it to be gross. But in reality, it is delicious and I was missing out for many many years. I love guacamole and could seriously eat it for breakfast, lunch, and dinner!

And now Salsa Verde is my new green love! Who knew it could be so ugly, yet beyond delicious. There is something about the sweetness combined with the spiciness that just makes my mouth water. It makes a great healthy snack or appetizer and is really easy to make.


Salsa Verde -


The best part about this recipe is I had the majority of the ingredients in my garden or from our weekly CSA Share. The tomatillos and garlic came from Greensleeves Farm and the jalapeños came from our backyard garden.


Salsa Verde -


First remove the tomatillos from the husks and put on a cooking sheet with the jalapeños, onion, yellow pepper, and garlic cloves. I tossed these in olive oil so they would get good and roasted. Bake on 450° for 20-25 minutes or until roasted.


Salsa Verde -


Then add your roasted vegetables (including the yummy juices) to your blender. Also add in the cilantro, cumin, oregano, salt, pepper, and lime juice. I used my food processor setting and mixed on pulse until the desired consistency. I prefer salsa verde to be less chunky than your typical salsa and the flavor goes a long way!


Salsa Verde -


Once it is blended and chilled for at least 2 hours, enjoy with your favorite chips. I prefer organic blue corn tortilla chips. This recipe is so delicious and really, I mean really addicting! Beware that you might just shovel it all into your mouth!


Salsa Verde -



2 lbs. Tomatillos (about 30 small)

3 Jalapeños

1 Onion

1 Yellow Pepper

1 Lime (juiced)

5-6 Garlic Cloves (more if small cloves)

1/2 cup Cilantro (chopped)

2 Tbl Olive Oil

1 tsp Cumin

1 tsp Oregano

1 tsp Salt

1 tsp Pepper



  1. Pre-heat oven to 450°
  2. Remove the husks and stems from the tomatillos and peel the garlic cloves
  3. Chop the onion and yellow pepper into large chunks and place on cookie sheet with the tomatillos and jalapeños
  4. Pour olive oil over vegetables and coat well
  5. Roast for 20-25 minutes
  6. Remove from oven and remove the stems from the jalapeños
  7. Add roasted vegetables, including the juices, to your blender and add lime juice and spices
  8. Mix until desired consistency (I use the food processor settings and pulse until smooth)
  9. Best if refrigerated for at least 2 hours until chilled and then serve with your favorite chips and enjoy!


Salsa Verde -


CSA Weeks Twenty & Twenty-one

Fall is officially here (yay)!! Don’t you love this time of year, the weather is getting cooler, football is underway, and it is crock pot season. I should probably buy stock in crock pots because I use them ALL the time in the fall and winter. Nothing is better than coming home from work to a hot dinner that is ready or having the smell of chili fill your home on football Sunday. You can see in our CSA shares from Greensleeves Farm these past two weeks we’ve received some fall crops, lots of varieties of squash and more potatoes which we love. What is your favorite thing to cook in the fall?


Week Twenty CSA Share -

Week Twenty Share: Butternut Squash, Potatoes, Pattypan Squash, Yellow Squash, Rainbow Chard, Beets, Garlic, Okra, Tomatillos


Week Twenty-one CSA Share -

Week Twenty-one Share: Butternut Squash, Potatoes, Pattypan Squash, Costata Romanesco Squash, Rainbow Chard, Green Beans, Garlic, Okra, Eggplant, Kale

CSA Weeks Eighteen & Nineteen – Double Share Week

MY OH MY did we get a huge share this week! One of the amazing things about being a part of the CSA Share at Greensleeves Farm is that if you are out of town or cannot pick up your share on a given week, as long as you let them know in advance you can skip that week and get double the goodies the following week. Over Labor Day weekend we went away to celebrate our 5 year anniversary and so this week we got 2 weeks worth of food in one week. Looks like I will be doing a lot of cooking this weekend to make sure no food goes to waste. My husband already requested my Roasted Beet & Veggie Quinoa recipe since we got nice large beets this week so I will definitely be adding that to our weekly meal plan.

And guess what time of the year it is?  It’s Football Season and you know what that means…the hot chili is in the crock pot and the cold beer is in hand. I love fall weather and fall recipes! It might be my favorite time of the year to cook, especially in the crock pot. Nothing is better than quickly throwing dinner together in the morning and coming home after work and having a hot dinner ready to be devoured. I am so happy we had such an abundance of tomatoes this year between our home garden and our CSA Shares that I was able to Freeze Tomatoes to have them on hand for chili, soups, and sauces all fall and winter long. If you want to know how to Freeze Tomatoes be sure to check out that post. Take a look below at our lovely share!


Week Eighteen Nineteen CSA Shares

CSA Share Week 18/19: Basil, Garlic, Beets, Rainbow Chard, Zucchini, Baby Leeks, Kale, Potatoes, Okra, Banana Peppers, Sweet Peppers, Pattypan Squash, Sweet Dumpling Squash

CSA Weeks Fourteen, Fifteen, Sixteen & Seventeen

Well hello September, can you please tell me where your friend August went? I mean is it just me or did August just come and go this year? I literally have no idea where the entire month went. I do know however, that I received 4 weeks of delicious produce from Greensleeves Farm. We are still getting lots of color and a variety of summer vegetables. I’ve been experimenting and trying lots of new recipes this summer, that I will be sharing with you soon. In the meantime, here is what we received the entire MONTH of August!


Week Fourteen CSA Share

Week Fourteen CSA Share: Squash, Fennel, Rainbow Chard, Beans, Lettuce, Sweet Pepper, Garlic, Bell Peppers (Green & Purple), and many different Tomato varieties.


Week Fifteen CSA Share

Week Fifteen CSA Share: Tomatillo, Rainbow Chard, Beans, Eggplant, Potatoes, Garlic, and many different Tomato varieties.


Week Sixteen CSA Share

Week Sixteen CSA Share: Herb Flowers, Potatoes, Beets, Beans, Sweet Pepper, Garlic, and many different Tomato varieties.


Week Seventeen CSA Share

Week Seventeen CSA Share: Potatoes, Okra, Beets, Rainbow Chard, Basil, Beans, Eggplant, Sweet Pepper, Garlic, and many different Tomato varieties.

CSA Week Thirteen

Summer season is in full bloom and we are loving all the delicious produce that came in our week thirteen CSA Share from Greensleeves Farm. As I mentioned last week, we’ve had an abundance of tomatoes, so I spent my Saturday morning freezing tomatoes for the fall and winter. (Details coming soon!) I was also introduced to a new eggplant variety this week, Fairy Tale Eggplant. It is so cute, they are these small little vegetables, with a gorgeous purple and white pattern. I roasted these up with some other vegetables and they were so delicious. I also still love receiving lettuce in our share well into the summer to make some scrumptious salads.

CSA Share Week Thirteen -


Week Thirteen CSA Share: Lettuce, Eggplant, Fairy Tale Eggplant, Sweet Pepper, Garlic, Beets, Bell Peppers (Green & Purple), and many different Tomato varieties.

CSA Week Twelve

CSA Week Twelve Share is here! I am lovin’ all this color that we are now seeing. Don’t get me wrong, I love my greens, but it is exciting to see lots of new items in our share. This is one of the best parts about being involved with a CSA. You eat what is in season. Not only do you get to enjoy produce freshly ripened on the vine, but it also saves you money to eat what is in season. Being on a budget and eating organic, it is important to be a smart shopper. Along with eating in season, another one of my shopping tips is to shop the sales. If something isn’t on sale that week, I don’t buy it. I will find something else or plan my meals accordingly. You really can save so much money at the grocery store by meal planning and shopping smart.

It addition to the CSA, we have our small garden in our backyard that is overflowing with tomatoes. I think this weekend will be the perfect time to freeze a bunch up for the fall and winter. Freezing tomatoes is so easy and convenient for cooking with them all year long. I will post on that soon, but in the meantime, enjoy this week’s share below.


CSA Share Week Twelve -


Week Twelve CSA Share: Bush Beans, Eggplant, Summer Squash, Cabbage, Blackberries, Garlic, and many different Tomato varieties.


Roasted Garlic Green Beans

Roasted Garlic Green Beans -


There’s not much more I love more than garlic. Well besides wine, wine truly does make everything better. And bacon, boy do I love bacon. But cooking with garlic does make this world a better place, and I love cooking with garlic. I put it in just about everything.

So when I received a bundle of these awesome purple beans in my Week Ten CSA Share I knew I wanted to roast these bad boys with a little garlic. You know magic is pretty cool too. And when you cook these pretty little purple beans, they magically turn green! How fun is that? If you want to impress your children with some “magic” buy some delicious purple beans, cook them and amaze your kids as they come out of the oven green. I promise you will be the coolest.

This recipe is super easy and oh so tasty. Even if you don’t have purple beans, green beans will still be equally delicious. In addition to being an excellent source of Vitamin K, green beans also contain many other valuable vitamins and minerals, making these a great option to add to your diet. For additional nutritional information for green beans Click Here.


Roasted Garlic Green Beans -


See these beans start out purple! Trim the ends and throw them in a bowl.


Roasted Garlic Green Beans -


Add some olive oil, garlic powder, salt & pepper and mix around.


Roasted Garlic Green Beans -


Arrange them on a cookie sheet and put them in the oven at 400° for 25 minutes or until they turn golden brown and green!


Roasted Garlic Green Beans -


Okay, don’t those look delicious!


Roasted Garlic Green Beans -


They were crunchy, garlicky (is that a word?), and oh my goodness so tasty!


Ingredients from our CSA:

Green Beans


Other Ingredients:

Olive Oil – 2 Tbsp

Garlic Powder to Taste – (I use about a tsp)

Salt & Pepper to Taste



  1. Pre-heat oven to 400°
  2. Wash and trim ends on the purple (or green) beans
  3. Put in bowl and add olive oil, then add garlic powder and salt & pepper
  4. Arrange on cookie sheet and bake for 20-25 minutes or until golden brown

For more recipes, click HERE.


CSA Week Eleven

It’s beginning to look a lot like summer, everywhere you go… You see those beautiful red tomatoes below? Ah I just I love it. We received tomatoes this week in our CSA Share and our garden out back is overflowing with these delicious little red tomatoes. I can’t wait to make some homemade ketch-up and pasta sauce. I might even dust off my grandma’s old mason jars and learn how to do some canning this summer.


CSA Share Week Eleven -


Week Eleven Share: Beets, Garlic, Eggplant, 2 Types of Lettuce, Cabbage, Banana Peppers, Tomatoes, Sweet Peppers, Cucumbers, Rainbow Chard, Fennel