Ever since seeing the Copper River salmon for $15.99 a pound at Alfalfa's on Wednesday, there's been no doubt in my mind what will be for dinner tonight - Copper River will be going on the grill. On the side will be grilled yam spears (organic yams are 99 cents a pound at Sunflower) and some of the fresh corn on the cob that's been appearing around town, although we have a long wait to go before it's local. Since we're in spring pea shoot season, I'll also accompany the salmon with the relish that goes with a new recipe from Cooking Light, seared scallops with lemony sweet pea relish.
For tomorrow, with temperatures remaining relatively cool as 90s threaten around us, I'll take advantage by doing one last casserole hot out of the oven, baked rigatoni with ricotta and collard greens from MyRecipes.com. We'll give it a seasonal spin by using a mixture of beautiful spring greens, like braising mix and spinach from the Farmer's Market or from the Cure Organic Farm store, instead of the collards.
Still thinking of those greens for Sunday, we'll do smoky shrimp and grits from Food and Wine magazine. For the shrimp, I'll check out the gulf shrimp that are on sale at Sunflower for $5.99 a pound, pleased that they're domestic and curious about they're being "broken." Grits (call them polenta if you want to class it up) are convenient from the bulk aisle of Whole Foods, and probably other places.
And that will get us through the weekend, more to come.
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