One of my favorite weekend activities is visiting my local farmer’s market first thing Saturday morning. Not only do I love supporting the farmers but I can actually taste the difference. My meals are fresher and taste better than when I buy them at my local supermarket. Each week, I stock up on vegetables based on what’s in season to use in a big soup. It’s perfect for lunch, a snack or even an appetizer before dinner. It takes a bit of time to chop the vegetables and roast them, but it makes enough for several meals. Today I even made a delicious salad with some of the extra roasted vegetables by adding nuts, avocado and a little olive oil for lunch.