Fall Farmers Market Menu + CONTEST

I love the farmers market. Plain and simple–I just love it. I love the friendly people, I love meeting the people in my neighborhood at the market on our park. I look forward to it in the late spring early summer when it gets started and I dread it coming to a close each fall.

But(!), before it does come to a close, I love getting inspired by all the farm fresh fall flavors. (Try saying that 5 times fast.) I wanted to share a menu I put together that was inspired by the local goodies I picked up at my local market (which is sadly now closed), and hopefully you can pick up some fresh goodies to do your own farm fresh menu from your local market. We have a few others in neighboring hoods that are still up and running

Fall Farmers Market Menu 1

Savory Bacon & Brussel Sprout Galette. Modified from a sweet galette recipe from Bon Apetite, I used gluten free all purpose flour and walnuts for the crust and replaced the cinnamon with a savor spice blend. For the filling, I used a little spread of ricotta on the base (don’t get carried away here, it’s just to add some depth and because I love ricotta), layered on TONS of shredded sprouts and then snipped a few pieces of bacon over the top. It was so good, it was hard not to eat the whole thing.

Fall Farmers Market Menu 2

Italian White Bean & Kale Soup. I love a good soup in the fall, and it’s especially good if you can dump everything into the crock pot in the morning and come home to dinner. For this recipe, I used white beans, pink kidney beans and great north beans (1 can of each), dumped into the pot with their juices (more flavor) a few cloves of crushed garlic, a diced onion, and corn…now the corn you can use farm fresh if you have access, or canned (drained) or frozen will work just as well. Add either chicken or veggie stock to make sure you have enough liquid in the pot to cover and then some… after all this is a soup. When you get home, add in some hand torn kale and let cook til bright green. When you serve, shred on some fresh parm for extra flavor.

Fall Farmers Market Menu 3

Spaghetti Squash with Roasted Garlic & Mushroom Cream Sauce & Asparagus. For this dish, I roasted my squash (you can use whatever your fave fall squash is) in the oven with just a drizzle of oil and salt. At the same time I put one head of garlic in the oven to roast (wrapped in foil with the top cut off, and a little oil drizzled on top) with a dish of mushrooms to roast as well. While that was all cooking away I made a rue on the stove as a base to the sauce. Once the mushrooms came out of the oven I added them to the rue with all their juices to really create a sauce. When the squash comes out pour the mushroom heavy super flavorful sauce on top and dive in… it is so good… I could’ve eaten the sauce with a spoon.

Fall Farmers Market Menu 4

Garden Variety Pepper Meatloaf & Smashed Potatoes. For this loaf, I used a bunch of random peppers from the market, more flavor than spice, but get what you like. I diced everything up to the same size including an onion and then mixed with ground turkey, worcestershire sauce, one slice of gf bread (pulsed in the food processor to create crumbs), and an egg. I didn’t have a clean loaf pan, so I used a large baking dish (like 9×12 ish) and it made for a really skinny loaf…the pictures make it l But, because it was so skinny, it was so good. The flavors were amazing..seriously, I want to make all meatloaves in an over-sized pan now.

I only did four dishes, we like to have at least one night of leftovers and one date night every week so for us, four is good… for a fifth, you could always do a huge fall salad with some grilled chicken or fish on top.

Now to the contest portion of the post. See those awesome chalk board placemats pictured in the posts? Well, I won them in a contest a while back, but had been eyeing them up for quite some time before then too. I use them all the time and think it is such a fun way to add interest to your table. You can leave sweet messages for loved ones, use it as shown to let people know what they are about to feast on, or use it to write up your daily to-do list while having your breakfast.

They are fun when you are hosting as well–use them as an alternate to placecards. Or for the holidays, imagine having the kids do hand-traced turkey’s on them for Thanksgiving…how cute would that be?! Or even leaving greetings of gratitude for your guests? Well you are in luck! I pitched the idea to Chalk Lots that we do a little giveaway of their placemats and what my idea was and they so generously offered to supply the placemats, and they came out with a gorgeous new color just in time for you to select your finish when you win!!

To enter, simply follow @designbykrystle and @chalk_lots on Instagram, leave a comment below telling me how you would use your new placemats and what color you would prefer (black licorice or graham cracker) and I will announce a winner on Monday. Please make sure you follow us both on Instagram and leave your account name in your comment for confirmation, contest closes at 11:59pm ET on Sunday.

Let’s be social! Follow DBK on Instagram, Twitter, Facebook, Pinterest and Bloglovin’ so you don’t miss a thing!

Labor Day Weekend Recap [And a Recipe]

We spent Labor Day weekend with my in-laws at their new place down by the Jersey Shore and what a glorious, relaxing and restful weekend it was.

I had a hectic install Friday morning that I dragged P along to help with, and then we hit the road, exhausted and ready for a long weekend. We ordered pizza for dinner from a local pizza place that had a gluten-free crust made from scratch that was so delicious!

Saturday we went crabbing (caught 3 blue claw crabs!) and made up a little appetizer on the fly–3 crabs isn’t really enough meat for more than an appetizer for 4 people to share. Then Saturday night, we went over to Seaside, played mini golf, rode the sky-lift ride with great views of the coast and the boardwalk, enjoyed my favorite summertime treat (Kohr’s Brothers frozen custard–the only flavor worth getting is the vanilla-orange swirl), we even rode some of the rides!

Sunday, we drove around Beach Haven on Long Beach Island, walked around shopping, took in a few views of the coast, explored a trail with Brantley and enjoyed the sunny weather. That evening we drove out through the marshlands to West Creek for a dinner at sunset that, between the views and the food, did not disappoint.

Monday we took it easy in the morning, stopped at the local fish market and picked up some fresh ingredients for dinner and had a quick lunch of grilled burgers and hot dogs before we went over to the pool. The pool was beautiful and so refreshing, I was so relaxed that I even fell asleep at the pool! We capped off the weekend with a Kitchen Clambake courtesy of Ina Garten’s recipe, that was probably among the top 10 best home cooked meals I’ve ever had in my life!

Hope you all had a wonderful holiday weekend!

Recipe: Spicy Cheesy Crab Balls

-Meat from 3 crabs (Boil fresh caught crabs with Oid Bay for 10 minutes and refrigerated until cool enough to handle, before meat is removed.)

-1/3 cup cheddar cheese

-Jalapeños (seeds removed)

-2 Corn Tortillas

Rough chop the jalapenos, corn tortillas and cheese and combine ingredients into a food process. Chop until all elements are well blended and a dough is created.

Using a tablespoon, scoop out the mixture and roll into balls. Heat vegetable oil in a cast iron skillet until it bubbles. Drop balls into oil and let them cook, rotate them so that all areas cook, keep them in for a good few minutes until they brown and then remove and place them onto a paper towel to absorb the excess oil. Repeat until all of the crabby cheesy goodness has been cooked, insert toothpicks and serve. Make sure to eat one for yourself as you bring them out to the masses or else you might not get any of these tasty morsels!! Enjoy!

Red | White | Blue | Waffles

As promised (and sorry it is so late), here is our fun patriotic breakfast in honor of this past weekend!

Strawberry Blueberry Waffles 1For the 4th of July, I thought it would be fun to do a little red, white & blue breakfast, and I happened to find fresh strawberries and blueberries at the farmer’s market, so it was meant to be. I broke out the waffle maker and got to mixing!

I love blueberries mixed into waffles and pancakes, but I prefer the strawberries as a topping. If you haven’t tried roasting fruit, it’s a must-try, especially if you are entertaining. The flavor becomes very full bodied. For these strawberries, I simply cut them, sprayed them with coconut oil, mixed in some vanilla and popped them into the oven at 325 degrees. You will be able to smell when they are finished, but expect it to be around 20 minutes.

Once the waffles came out of the waffle maker, I just placed a few on plates, topped them with the roasted strawberries and voila, breakfast of champions. Such a great way to start the day. Not only is it a beautiful breakfast with all the colors, it is healthy and easy to make too!

Triple Batch Of Pancakes

The Secret to Weekday pancakes 1

I have found that weekday mornings it is almost impossible to have a good breakfast. Every day it’s the same old routine… I make coffee and guzzle the first mug while I’m getting ready, load up my bag and make a second cup to go. But I need more than just coffee (factor kids into the mix and I’m going to be screwed when that day comes!)… so typically I will have a piece of fruit and some protein in the late afternoon at my desk while I’m working. But, you know what would be better than any of that? Pancakes to kick off the day! If only it weren’t such an ordeal to make a batch of pancakes. Weekday Pancakes 3Weekday Pancakes 1

Weekday Pancakes 2

What I like to do when I’m whipping up a batch of pancakes at home is triple the batch and add in some blueberries or chocolate chips. After they have been cooked up, I rip off several pieces of parchment paper, wide enough to fit a pancake, and then I layer on the pancakes. I like to put them in sets of three, with the parchment paper in between. The paper is the perfect size to put a pancake on, fold the paper over, add the second pancake, fold again, and place the last pancake. Then you can take your pancake bundle and put it in the freezer.

Weekday Pancakes 4

Weekday Pancakes 8

Once the pancakes are in the freezer it’s so easy to just grab a bag, put them on a plate and heat them up in the microwave, or pop them right into the toaster oven. They are so good, so easy and they keep you full so much longer in the morning… why not start your weekdays off on a better note? Not to mention if you do have kiddos, this is a serious crowd pleaser with minimal morning effort!

The Secret To Weekday Pancakes 2