With snow peas, mango, cilantro, scallions, carrots, and bird chiles in a pineapple – soy dressing.

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Just a simple preparation of ahi marinated in a simple soy-based mixture, seared and served with very thin asparagus from Mick Klug at the Green City Market and an Israeli couscous based grain blend.

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Lots of fresh green herbal flavors again, topped with simply grilled skirt steak and a classic lime juice and fish sauce dressing.  So summery – if only summer would get here!

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So the offerings at the market are beginning to diversify: the strawberries are coming in, the asparagus and rhubarb are waning a bit, and we are now starting to see all types of peas.  Today’s risotto has lots of classic spring flavors: tarragon, sugar snap and English peas, saffron, and a nice aged goat cheese.  Lovely.

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So, why today?  It’s a repeat of the Smoked Chicken and Wild Rice Salad:

I made this today because today is our beloved John’s last TXI lunch as a single man – he is off tomorrow to marry his beloved Katie this weekend – and this lunch is full of some of his favorite things.  Grain salad – check. Curry and cilantro – check.  Bold flavors – check.  Good bread to accompany – check.  I wanted to send him off with a bang.

Thoughtful of me, right?  How do you suppose I have been shown gratitude?  The evidence is here:

Let me point out two things: the missiles in the foreground – hard to tell from this picture, but if he is North Korea, I’m feeling a lot like Japan over here.  Please also note the howler monkey dangling from the desk lamp – this adorable little distraction lets out a primal scream as it whizzes past one’s head, propelled like a slingshot from somewhere over there in North Korea.

So it’s been a fun morning.  See why it can get so hard to write about lunch?

Mazel tov, John and Katie – best of luck to both of you.  It couldn’t have happened to a nicer couple!

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A classic Monte Cristo sandwich, with a Spanish twist: filled with Manchego cheese, Serrano ham, membrillo (quince paste), and dijon mustard.  A salad with sherry vinaigrette and peppadew peppers completed the lunch.

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I wasn’t a purist this time – the corn and tomatillos, and jalapenos came from outside the Green City Market.  But the enchilada filling of baby leeks, green garlic, aged goat cheese and morel mushrooms, as well as the chive blossoms and baby salad greens, are all from yesterday’s rainy market.

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So this is a recent find that has made my life much easier, at least the farmer’s market shopping aspect of my life.  This rolling tote is from Sur La Table and can hold a ton of stuff.  It rolls really smoothly over the uneven terrain and has enough structural integrity to stand on its own, whether partially filled or packed.  I avoided rolling it through the terrible mud today, but it’s nylon and seems to be easily cleaned.  It folds up into itself very easily, making it easily stored in a car or carried along until needed:

It comes in a few patterns and solids, and best of all, it’s on sale right now - only $15.  Highly recommended – I imagine this being useful all summer long!

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A really nice combination that made the whole office smell gooood.  The pork was seasoned with a spice rub consisting of cinnamon, cumin, chili powder, salt, and pepper and glazed with a brown sugar/garlic/tabasco mixture.  The salad was dressed with a mixed citrus/curry vinaigrette.

Wish I thought to take a picture of the beautiful pains d’epi that I bought at the Green City Market this morning – next time.  And for those of you keeping track, I’m doing market cooking tomorrow – probably something southwestern.

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This is a Creole recipe that originates at one of the Brennan restaurants in New Orleans, passed along to me by my friend Alyssa.  It is rich but very unusual – it really needs the accompanying rice pilaf to absorb and compliment the piquant sauce.  The sauce is comprised of a reduction of lemon juice, Worcestershire sauce, and hot sauce, combined with butter and cream.  Finally, sauteed Gulf shrimp, mushrooms, and scallions are stirred in.  Flavorful and very different.

Found the recipe here.

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