Today, I went to the best place I know to get farm fresh New Jersey produce: New York City! I stumbled upon some great corn and heirloom tomatoes from the Garden State at the market this afternoon and was eager to incorporate them into dinner.
First, I made use of some of the remaining farm beets with this herbed salad mix with a little Balsamic vinegar, some olive oil, and grape tomatoes.
For the main course: spinach fettuccine with New Jersey corn, heirloom tomatoes, garlic, bacon, shallots, white wine, butter, olive oil, lemon thyme (from my mother's herb garden), shrimp, and scallops.
I think I might be focusing a little too much on pasta lately. Partly it's because our I haven't been buying a lot of proteins lately. Mostly it's because I love pasta.
Now begins the part where I press my luck and make pasta continuously until Jen becomes wary of eating it. I can't help it, it's just my Italian heritage.
That's a-one a-spicy meatball!