Friday Favorites + Veggie Cornucopia

This week was PACKED and kicked my butt! I plan on sleeping in tomorrow until…whenever. 🙂 BUT today, (and as always) I’m linking up with Erika, Narci, and Andrea for our Friday favorites!


Before I started student teaching, my parents got me a Vera Bradley lunch bag for Christmas. I also got a thirty-one bag from one of my friends for lunches. I pack my lunch every single day when school is in session and these have both held up so well over the years!

Two.screen-shot-2016-09-15-at-5-18-38-pmBoth of my parents love buying candles and it’s the cutest. So many candles bring back a ton of memories from my childhood. My parents bought me this candle recently and it has been perfect to burn in the fall. 🙂 You can find the cinnamon bun scent, here! Trust me, you will love it! Breakfast on the Farm is another favorite!

Three.dsc_0417My pumpkin smoothie. For the beginning of the week when it was oh so hot, and for the cooler temperatures we have now. 🙂

Four.youve-got-mail-posterI grew up watching this movie with my Mom and sister. After Wednesday’s post, I was thinking about my favorite movies in the fall. The book store, coffee, and feeling this movie gives me is so cozy and fall-ish that I had to watch it and add it to my favs this week.

Five.Veggie Cornucopia--Recipe at: stephanie-spring.comVeggie Cornucopia--Recipe at: stephanie-spring.comVeggie Cornucopia--Recipe at: stephanie-spring.comVeggie Cornucopia--Recipe at: stephanie-spring.comVeggie Cornucopia--Recipe at:


You could really use any veggies for this “recipe.” Just peel if needed, and dice/cut the vegetables into similar size pieces so they cook evenly! We like to use whatever is in season. 🙂

  • green peppers
  • orange peppers
  • yellow squash
  • yellow onion
  • EVOO
  • salt and pepper

What to do:

Preheat oven to 400 degrees. Place all cut and diced veggies in a large bowl. Drizzle a small amount of EVOO over the veggies, sprinkle with salt and pepper, and toss. Place on a baking sheet and place in the oven for about 45 minutes or until soft and slightly brown. Like I mentioned, we switch up the veggie combo often. For this particular bowl, I sautéed kale and cooked bacon to add to the vegetables. I cut the bacon into bite sized pieces and drizzled balsamic vinegar over everything. 🙂 Let me know if you have any questions at all since it’s such a loose “recipe”! Happy Friday!

Oh! And from what I hear, it’s national guacamole day?! There’s always an excuse to celebrate. 😉 You find my guacamole recipe, here! 4 fridays