Respect for Chickens Day

Finally, the Broadway St. Farmers Market opens tomorrow with new hours (10:30 - 4:00pm). This day marks the beginning of recipes based on seasonal items purchased at the market and staples in your pantry.

Shopping list:
1 lb. of asparagus
2 1/2 lbs. of boneless, skinless chicken breasts (I use thighs)
1 lemon
fresh rosemary

Items in the pantry are ingredients that are staples for cooking.

Pantry:
extra virgin olive oil
grilled seasoning mix or
coarse black pepper/sea salt
dry white wine
chicken broth
head of garlic
couscous or potatoes

Check back tomorrow for a quick recipe!
Tschuss,
Elizabeth

Thursday, 27 May...National Sunscreen Day

It maybe a bit premature for sunscreen but it's a nice day in Tacoma, the sun's shining AND the Farmer's Market is open on Broadway!

Today I picked up fresh spinach for dinner and decided to fix -
Bay Scallops with Spinach.

2 lbs. of fresh spinach,stemmed & washed
1 lb. bay scallops
3 large cloves of garlic
1/4 cup of white wine
2 T. fresh lemon juice
2 t. olive oil
2 t. salt
1 t. of grated lemon zest
freshly ground pepper to taste

- Heat 1 T. of olive oil in a large pot over medium heat
- Add the garlic & lemon zest, cook for 20 seconds, stirring continuously
- Add the spinach, toss until wilted
- Drain off the liquid, season with 1 t. of salt & pepper. Keep warm
- Heat the remaining 1 t. olive oil in a large skillet over medium heat. Add the scallops, saute for 1 minute or until just cooked through.
- Remove the scallops, add the lemon juice and wine.
- Cook, scraping the bottom of the pan.
- Remove from the heat, toss in the scallops, season with the remaining salt and pepper.
- Serve by placing a mound of spinach in the middle of a plate and surround with scallops.

A loaf of bread (there are several bakeries at the market) and a nice bottle of wine (I recommend Abby's on Broadway - inside Sanford & Son Antiques)and you have a meal worthy of bragging about!
Tschuss,
Elizabeth