Market Chili and Goat Cheese, Strawberry and Basil sandwiches: I Eat La.

I’ve been working at home for a while now, and one perk I did not see coming was being able to cook myself lunch.

Almost every day, I enjoy the freshest dishes made with ingredients I like. I can be totally selfish about it, too, because I’m not worried if anyone else will like it.

I devised this Market Chili based on some fresh ingredients I bought at the farmers market, plus some pantry ingredients already on hand. The result was a hearty, low carb dish that I enjoyed as a chili for three meals. Then I mixed the remaining portion with pasta and shared that version with my family.

Another delicious meal idea is this sweet little Goat Cheese, Strawberry and Basil Sandwich. You can pick up nearly all the ingredients in one fell swoop at a farmers market, even the bread. Then just go home and enjoy it for breakfast or lunch. The strawberry and goat cheese flavors complement each other, especially when tucked into a warm, buttery croissant or roll. The basil brightens all these flavors and makes it very decadent.

When you go to a Louisiana farmers market this season, you’re likely to find asparagus, broccoli, cabbage, cauliflower, collards, garlic, kale, lettuce, mustard greens, onions, radishes, spinach, strawberries, sweet potatoes, bell peppers, blueberries, cucumbers, hot peppers, snap beans, sweet corn, tomatoes, yellow squash, zucchini squash and more.

Our markets also have choices for proteins like Gulf seafood, locally raised pork and chicken, eggs and a few dairy options, too. All delicious options for any recipe.

If you make one or two meals during the week, you'll likely have enough to enjoy for a week’s worth of lunches. I plan to continue this whether I work at home or in the office.

We all deserve a fresh lunch we love.

Market Chili

Yields 4 to 6 servings. Recipe is by Teresa B. Day.

1 pound Italian sausage

2 tablespoons olive oil

1 small onion, chopped

8 ounces mushrooms, chopped

3 small zucchini, chopped

1 (28-ounce) can fire-roasted tomatoes in puree

1 teaspoon Italian seasoning

1 teaspoon black pepper

1 teaspoon salt

1 to 2 cups chicken or vegetable broth

1. In a heavy, deep skillet or Dutch oven, sauté sausage until browned over medium high heat. Remove from the pan and drain.

2. Heat oil in the same pan over medium-high heat. Sauté onion, mushrooms and zucchini until tender.

3. Stir in fire-roasted tomatoes and puree and heat through.

4. Return sausage to the skillet and season with Italian seasoning, black pepper and salt.

5. Stir in one cup of broth. Add more if needed until it reaches a chili or stew-like consistency.

6. Serve alone topped with Parmesan cheese or a dollop of sour cream, or stir in your favorite cooked pasta.

Goat Cheese, Strawberry and Basil Sandwiches

Makes two sandwiches. Recipe is by Teresa B. Day.

½ cup goat cheese crumbles

½ cup strawberries, diced

1 tablespoon butter

2 croissants

2 tablespoons balsamic glaze

3 to 4 large basil leaves, minced

1. Heat a large skillet or griddle to about 300 F.

2. Toss the goat cheese and diced strawberries together in a small bowl.

3. Slice the croissants in half. Butter both sides then lightly toast until butter melts.

4. Spoon half the strawberry and cheese mixture onto the bottom half of each croissant.

5. Drizzle the balsamic glaze. Sprinkle on basil. Cover with top croissant half.

6. Serve immediately.