Locavore Whore

I cannot say this enough: I big fat hot pink sparkly puffy heart the Green City Market.

I have not eaten a single piece of fruit or vegetable from a commercial grocery store in months. Nor do I plan to.

There is something very satisfying about creating a simple meal from the freshest ingredients, with very little fuss or flair and having it taste so amazingly fresh. Strawberries that are red all the way through. Lettuce so delicate, but crisp. Tomatoes that actually taste like tomatoes. Teeny tiny potatoes in 30 varieties. Carrots in a whole rainbow of colors.

Pasta Puttana is one of my favorite vendors. At $10 for a bag of pasta, I thought I'd buy it once, say "that was nice" and never buy it again. Wrong. Pasta Puttana (aka Pasta Whore) is one of my first stops every time. It's a one-woman shop, and she turns out the best, lightest, most delicious pasta you will ever have. I'm hooked.

Tonight's dinner featured the Pasta Puttana Cremini Mushroom Tagliatelle, and I used only purchases from the Green City Market, oil, vinegar, salt, pepper and a tiny bit of butter and a healthy dash of white wine (both in the pan and in my glass). Honestly, I didn't need anything else.

Mushroom Pasta
1 white onion, chopped
1 lb. mixed mushrooms, such as cremini, portabella, oyster, shitake, etc., chopped
2 cloves garlic
Olive oil, salt, pepper, white wine, butter
1 bag Pasta Puttana pasta (preferably cremini, but I've made this with other varieties)

Heat the olive oil over medium heat.
Add onion and garlic and cook for one minute
Add mushrooms and saute for about 2-3 minutes
When the mushrooms are slightly browned, add a big splash of white wine
Let the wine cook off and stir in 2 tbsp. or so of butter
Season with salt and pepper to taste
Cook pasta per package directions, drain well and toss with mushrooms

Red and Gold Beet Salad
2 red beets
2 golden beets
Balsamic vinegar, olive oil, salt, pepper
Mixed greens

Heat oven to 400
Wash beets and wrap each beet individually in foil
Roast beets for about 45 minutes or until pierced easily with a knife
Allow beets to cool and then peel and dice
Toss beets with a bit of balsamic and olive oil and season with salt and pepper
Serve over mixed greens*

* Note: the greens I bought were very fresh and delicate and didn't need dressing. If you use commercially packaged greens, I would think you might want to make a bit more balsamic vinaigrette and toss the greens with the vinaigrette as well.