rosemary lamb chops, roasted beets, fresh pasta and sauteed spinach
For Sunday dinner, I cobbled together a meal that consisted of ingredients from the Strathcona Farmers Market. I shopped there on Saturday, but it was SO PACKED that I barely even made it over to the vendors’ booths without fighting my way through a jostling crowd. By the time I left, I was sweating and claustrophobic and remembered why I mourn the closing of the outdoor City Market in every October.
But Farmers Markets are good, even if they are packed with people like me, who are giddy that the temperature finally rose above zero and who could not drag their ass down there until 10:30 am – serves me right for showing up there at prime time.
I bought lamb chops, beets and fresh pasta. The spinach was already in the fridge. I stupidly forgot the name of the sources, except the pasta came from the Pasta Delight Inc folks. The beets came from the lady by the bank machines, and the lamb from a nice Ukrainian man in the middle. That’s not very helpful is it? The main point is: spend your dollar at any of these vendors, and that is a dollar well spent.
Our dinner tonight was lovely. The key was in the fresh, local ingredients and the little extras.
rosemary lamb chops – rubbed with olive oil, rosemary, garlic and salt and pepper before being barbecued. I made a reduced balsamic sauce by simmering 3/4 cup balsamic vinegar with minced rosemary and black peppercorns. Reduce to 1/4 of the original sauce, strain, serve over the chops.
roasted beets – precooked, peeled, and mixed with olive oil, thyme sprigs and garlic. Roasted in a 400 degree oven for half an hour.
fresh pasta – tossed with a sauce of olive oil with basil, lemon and anchovy paste – with a splash of white wine and one chopped red chili.
sauteed spinach – heat a frying pan, add olive oil and minced garlic. Add spinach and saute until wilted.