to market to market...

It is Farmer's Market season everyone! This is the time of year to get local produce, meats and artisan goods directly from the people who produce them. I love everything about Farmer's Markets, fresh air, the fresh produce, the fresh flowers. I'm excited to start visiting them every week this summer so in the next few days I've got to stock up on the essentials. An easy dress, strappy flats, colorful sunnies and the perfect market tote.

For an easy dress I'm looking for something like a shirt dress or a shift in a lightweight cotton. The shape, the fabric and the pockets in the Viet Dress from Emerson Fry make it the perfect piece for market visits. Since you need to carry your goods home I try to take just a wristlet or coin purse so being able to slip that into one of the dress pockets is ideal. I don't see the point in trying to teeter around the market in anything besides flat sandals like the Won't Stop from Seychelles Footwear. If it is muddy I'll wear an old pair of Toms to help protect my pedicure!

I'm also trying to take better care of my skin so all summer long, not just at the market, I'll be covering my face with floppy hats and visors. To protect my arms and legs I'll be using a few spritzes of Clarins Sun Care Oil Spray on the way out the door. I'll also be wearing sunglasses all the time. I honestly couldn't decide between the Ray-Ban Wayfayer Liteforce in Violet, the Ray-Ban Rare Prints in Green or the stunning Dolce & Gabbana Mosaico Collection with Murano glass on the temples. You can take your pick, or just get all three.

I would keep jewelry focused to one area and either stack a bunch of bracelets and bangles (the ones pictured are from baublebar and kate spade), layer 3 or 4 long necklaces or pile on the midi rings so you don't overpower the effect of the simple dress and shoes or draw attention from your beautiful bounty.

Speaking of, stash your fresh produce and blooms in the BYAMT Leather Strap Tote Bag. The liner is cotton, and removable, so you can just toss it in the wash with your dishtowels between trips.

Do you have a favorite Farmer's Market? The one in Daley Plaza on Thursdays is always nice and it is a treat to go to the Green City Market on Saturdays in Lincoln Park. I'm excited for the Farmer's Market to dictate what I make for lunch and dinner (the meals will almost always be posted on instagram if I don't post them as a recipe here!)

Color Me Styled - Meet my new BFF

(image credit LensCrafters/Flint Chaney)

I don't want to brag but Natalie Coughlin is totally awesome.  She's down-to-earth, funny, and I really wish she'd invite me over for dinner next time we're in Cali.  

Color Me Domestic - Heirloom Pizza

Hot summer nights call for cool brews. And nothing goes with a cold one like pizza. And when it is nice out everyone wants something grilled!

Luckily the perfect option is to grill up a pizza using the season's freshest ingredients. Heirloom tomatoes and fresh basil are 3 of the 5 ingredients in this pie.

Last weekend we were looking for an easy but fresh dinner and after finding this recipe online I think it'll become a summer time favorite. It is super delicious and couldn't be much easier to make. We stopped by Trader Joe's for the pizza crust and also snagged some Name Tag Lager. The trick with the TJ's pizza dough is to let it come to total room temperature. Several hours sitting out does the trick!

Whip up this easy-as-pie pizza tonight!


Grilled Heirloom Tomato Pizza (from Cooking Light)
Ingredients

•  - 1 (13.8-ounce) can refrigerated pizza crust dough
•  - Cooking spray
•  - 1 garlic clove, halved 
•  - 1 large heirloom tomato, seeded and chopped (about 10 ounces)
•  - 1/2 cup (2 ounces) shredded part-skim mozzarella cheese 
•  - 3/4 cup (3 ounces) crumbled herbed goat cheese

Preparation

1. 1. Prepare grill to medium heat.
2. 2. Unroll dough onto a large baking sheet coated with cooking spray; pat dough into a 12 x 9-inch rectangle. Lightly coat dough with cooking spray.
3. 3. Place dough on grill rack coated with cooking spray; grill 1 minute or until lightly browned. Turn crust over. Rub with garlic; sprinkle with tomato and cheeses. Close grill lid; grill 3 minutes. Serve immediately.

Color Me Domestic - Al Fresco Spring Salad

Summer has arrived which has almost everyone outside as much as possible. It sure is true for me! When looking for a recipe for this mild evening I wanted fresh, seasonal ingredients and light but full flavors.

And thus the Al fresco Spring Salad was created.

Seasonal favorites, peas, asparagus and shallots are mixed in with cheese filled pastas and moroccan sausages and topped with a dressing of olive oil, lemon juice, lemon zest and mint.

What I love about dishes like this is you can add or subtract the pasta and the meat to fit your need and the flavors will still be excellent. When I make a "salad" for dinner I do always try to beef it up with a grain and a protein.

Al fresco Spring Salad (adapted from Fit Bottomed Eats)

Ingredients

 - 2 1/2 cup fresh peas, shelled (frozen acceptable but not ideal)

 - 1 bunch of asparagus, trimmed into 1-inch pieces

 - 1 small shallot, thinly sliced

 - 1/2 cup fresh mint leaves, cut into small strips

 - 1/4 cup extra virgin olive oil

 - 1 lemon, zested then sliced and juiced

 - salt & pepper to taste

 - 1 package of refrigerated cheese stuffed pasta (optional)

 - Moroccan or Mediterranean style sausages (lamb, chicken, beef) (optional)

 - grated Parmesan cheese (optional)

Process

Bring a small pot of salted water to a boil. If you're making pasta bring a second pot of salted water to a boil that is big enough for your pasta.

While water warms up, cut up asparagus and set aside. Shell peas (probably not a bad idea to do this before you start the water as it can take a while) and set aside. Also cut shallot and mint then zest and juice your lemon. Toss shallot and lemon juice together. Set aside zest and mint (can be in the same bowl).

Grill sausages if you're using them.

Prepare an ice bath and place strainer in sink.

Once small pot of water boils add fresh peas and cook for 2 minutes (if using frozen follow directions on package). At 2 minutes drain peas and transfer them immediately to the ice bath. Re-strain the peas out of the ice bath after they've sat for a few minutes and fish out any ice chunks. Pat peas dry with a paper towel and put in serving bowl.

Re-fill pot with salted water and bring to a boil. Prepare another ice bath. Now it is time to cook the asparagus for 2 minutes. At 2 minutes drain asparagus and transfer immediately to ice bath. Re-strain the asparagus and pat dry with a paper towel and mix with peas in serving bowl. 

Toss together peas, asparagus, shallot, lemon juice, olive oil, mint and lemon zest and any additional ingredients you've added. Top each serving with a pinch or two of cheese and enjoy!