A day spent cooking and preserving farm fresh produce.

Breakfast: Poached peaches, coconut yogurt, & granola
Bring water to a boil, add a few washed peaches and cook for 10 minutes.
remove from heat, peel the skin off, and cut them in half. Serve with a few tablespoons of any yogurt, top with granola, and maple syrup (optional).

Lunch: Roasted beet salad with goat cheese and balsamic vinaigrette.
Wash and cut beets in half. line a baking pan with parchment paper. Add halved beets, sprinkle with olive oil, salt and pepper, and roast at
400 F (205 C) and roast for 25-30 minutes (or longer if your beets are larger).
Transfer to a plate, add goat cheese, balsamic vinaigrette or lemon juice and enjoy.

Dinner: Garlic butter spaghetti with chicken and banana peppers.
Cook spaghetti according to the package instructions. In the meantime, fry chicken breasts on a skillet (a few minutes on each side) until slightly golden. Remove from skillet and let rest. Using the same pan sauté banana peppers until golden. Remove from pan and add a few tablespoons of butter and a bit of olive oil (prevents the butter from burning too quick). Add 2 large cloves of sliced garlic, sauté for minute, add some grated parmigiano reggiano, the cooked pasta, and some of the pasta water (depending on how watery or dry you prefer your pasta). Plate and serve.