"Hey hey good lookin, whatcha got cookin?" - Hank Williams Jr.

Last weekend B and I stopped by the Headhouse Farmer's Market.  The market runs from 10-2 every Sunday and features delicious fruits, veggies, baked goods, meats, cheeses and more.  Not only can you pick up groceries, but you can grab a tasty taco, lemonade, or sausage.  We picked up some pork chops, rainbow chard, and butternut squash that B used to whip up a couple great meals.

With the pork chops and rainbow chard he made a simple and delicious dinner.  The pork chops he tossed in salt, pepper, and Mediterranean spices and pan-fried in butter before baking. 

The rainbow chard he simply sauteed with oil and garlic.

With the butternut squash he used this recipe to make a delicious soup that made great lunchtime leftovers.

We also made a great brunch this weekend - pancakes for me, breakfast tacos for B.

For these pancakes just take bisquick, add a teaspoon of vanilla, a teaspoon of cinnamon, half a cup of mini chocolate chips, half a cup of black walnuts, and a cup of chopped strawberries, top with chopped strawberries, drizzle with Mrs. Butterworths and enjoy!

For the breakfast tacos B just pan-friend onions and green pepper, broke up the meat in sausage links and browned that in the pan, and then added eggs and cheese to make a scramble.  In addition to adding the mixture to taco shells, he topped with homemade guacamole:

4 ripe avacado
3 tablespoons fresh squeezed lemon juice (1 lemon)
8 dashes tabasco sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic glove
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 medium tomato, seeded and small-diced

Cut avocados in half, remove pits and scoop flesh into large bowl.  Mash with a fork.  Immediately add lemon juice, tabasco, onion, garlic, salt and pepper and toss.  Add tomatoes, mix well and immediately serve.