We have another fine, warm weekend coming up, good for grilling, and with so much fresh, local produce available to us at this time of year, the problem is choosing which ones to go on the table this week!
For tonight, a confluence of factors is leading me to grilled chicken and ratatouille from Bon Appetit. First, we want something grilled. Second, we have good chicken deals around town right now, including antibiotic-free marinated chicken breasts at Lucky's for $5.99 a pound (the pesto or garlic and herb marinades would be great with this), unmarinated at the same price at Alfalfa's, and even the chicken tenders that are just $1.77 a pound at Sprouts (run a skewer through them and they're fine on the grill). Finally, we are so in the season for all the veggies in the ratatouille, I'm not sure where to even start commenting on that. The entire thing could come straight from the Farmer's Market, fresh from a local farm. If you're going to go conventional on the red bell pepper (not a particularly good idea), I will mention a comparison of advertised sale prices for this week: $1.25 each at Whole Foods versus three for $1 at Sprouts (and the ones I saw at Sprouts yesterday were big).
For tomorrow, we'll want to get back out on the grill (the imperial "we," ha, and all I have to do is the prep work), and I'm wanting to try the Kenai Peninsula sockeye salmon that Alfalfa's hopefully still has in stock for $10.99 a pound (Sprouts has Alaskan coho for $8.99 a pound as an alternative). Since I can't stop thinking about the salmon in sorrel sauce recipe (bringing back wonderful memories of France) that I encountered while playing with one of the Whole Foods iPads a couple of days ago, we'll adapt it easily by moving the salmon out on the grill. I hope that this week's Farmer's Market newsletter is right and that sorrel will still be available tomorrow. For that, I'm willing to brave the crowds. As a side veggie, some asparagus will have to go on the grill in a basket, since we have to capitalize on the $1.57 a pound sale at Sunflower.
By Sunday, we'll need a break from the grill (Sunday's also our best chance of the weekend for afternoon storms, if we ever see rain again) and also want something big to serve as our easy midweek reheat. To continue our celebration of Munson's fresh, local corn, we'll turn to another corn chowder, this time the corn and sweet potato chowder with chipotle from Mark Bittman's Food Matters Cookbook. The official version isn't online (I'll be using the cookbook), but a barely changed adaptation is available here. With a side salad of fresh local greens (or the organic spring mix that Lucky's has on sale for the stunningly low price of $2.50 a pound) and some fresh bread, we'll be done.
And that will take us to next Friday's planning, which will be here all too soon.
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