Foodie Friday- Farmer’s Market Edition

Farmer’s Market Freshness!

Welcome back to Foodie Friday!  This week, the recipes all have featured items from the local Chapel Hill Farmer’s Market.  If you did not know, every Saturday from 9-12, there is a local farmer’s market in the parking lot of the University Mall facing Estes Dr.  So hit up a Saturday team WOD and then grab some super fresh groceries from our local farmers!

In-season produce includes Radishes, Turnips, Kale, and Strawberries.  So, I decided to incorporate these into my Friday dinner.  Also at the farmer’s market is a variety of ground meats, yogurts, eggs, and cheeses.  I grabbed some ground sirloin for burgers on the grill and greek yogurt for a dipping sauce from a local farmer who humanely raises all of his livestock (because everyone knows, happy animals taste better).  I also grabbed a dozen Duck eggs while there, because ProTip: Duck eggs have more protein and iron than their more popular cousin the chicken egg.  This means, Duck Eggs=More Gainz.

To make the week easier for scheduling, I picked up ground chicken, ground lamb, and extra ground beef to make a bunch of 4oz patties to throw on the grill for later in the week for quick grab and go meals.  Easy lunch=1 premade pattie, salad greens, leftover roasted radishes & turnips.  Warm up and mix together with your favorite vinaigrette and enjoy!


  • Radishes and Turnips

  • 1 cup radishes, cleaned and trimmed, larger ones halved

  • 1 cup turnips, cleaned and trimmed, cut to size of the radishes

  • 1 tablespoon extra virgin olive oil

  • 1 generous pinch of salt

  • pinch of black pepper

  • 1 teaspoon minced rosemary

  • 1 tablespoon honey (optional)

  • Dipping Sauce

  • 1/4 cup plain greek yogurt (fat free if you count macros!)

  • 1 teaspoon dijon mustard

  • 1 tablespoon honey mustard

  • 1 teaspoon lemon juice


  1. Radishes and Turnips

  2. Preheat oven to 425 degrees. Grease a baking sheet with cooking spray.

  3. Toss radishes and Turnips with olive oil, salt, pepper and rosemary in a medium bowl to coat.

  4. Spread the radishes on the baking sheet in an even single layer.

  5. Roast for 30-40 minutes, stirring occasionally so they cook evenly and don’t burn. Remove from oven when wrinkled and soft.

  6. Drizzle with optional honey and more salt directly out of oven, serve warm.

  7. Dipping Sauce

  8. Combine all ingredients in a small bowl and stir together until mixed.

By |2018-10-22T16:25:27+00:00April 14th, 2017|Foodie Friday|