Happy Friday, and best wishes for celebrants of Passover starting this evening! Time just seems to be increasingly short, so here's a quick lowdown on the weekend plans. I'm thinking of salmon for this evening, and since that means farmed as we await our new fresh wild season in a few weeks, it will be either the Atlantic on sale at Sprouts for $8.99 a pound or the esteemed Norwegian on sale at Whole Foods for $14.99 a pound. I'm hoping it will go on the grill, but with a forecast including some winds, the fallback will be a baked recipe I've been wanting to try, wasabi salmon with bok choy, green cabbage and shiitakes from Bon Appetit.
Tomorrow is our very first Boulder Farmers' Market of 2012, and I'm planning to celebrate with by doing a pasta with lots of spring greens, something like peppery pasta with arugula and shrimp from Cooking Light, probably using both arugula and baby spring spinach. The more fresh spring greens, the better.
Easter Sunday will be a ham in this house, and I've already picked up a fine one at Whole Foods. On the side will be golden potatoes with caper-brown butter crumbs from Gourmet magazine. The capers will be a subtle tangy counterpoint to the ham, and making it with Earth Balance rather than butter takes out the cholesterol whammy. For the potatoes, Sprouts has organic russets for just $2.99 for a five pound bag. Since we also need a spring-like veggie, I'll get some of the asparagus that's $1.99 a pound at both Sprouts and Sunflower, either steaming it and serving with my own light mayo/herb mix, or doing something like asparagus with balsamic tomatoes from Cooking Light. And I recently saw an attractive recipe I need to track down for carrots with olive oil and lemon, which would capitalize on the organic baby carrots that Whole Foods has for $2.50 for a big two pound bag.
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