Day 1

So here it goes.

I went to a Mariners game, and it was pretty hard smelling the garlic fries people kept buying.....plus my family was eating popcorn and cookies that I couldn't partake in. So eating local can be a little tricky. But I did make myself dinner before the game, so at least I wasn't hungry.

My brunch (I slept in):

My dinner:

Here's a look at some of the local products I used:

Turkey/Beef Bow Tie Skillet

INGREDIENTS:

1/2 pound ground turkey breast 1 1/2 teaspoons vegetable oil 3/4 cup chopped celery 1/2 cup chopped onion 1/2 cup chopped green pepper 1 garlic clove, minced 1 (14.5 ounce) can chicken broth 2 cups uncooked bow tie pasta

1 (14.5 ounce) can stewed tomatoes 1 tablespoon vinegar 3/4 teaspoon sugar 1/2 teaspoon chili powder 1/2 teaspoon garlic salt (optional) 2 tablespoons grated Parmesan cheese 1 tablespoon minced fresh parsley

DIRECTIONS:

1.	In a large skillet or Dutch oven, brown turkey in oil.
2.	Add celery, onion, green pepper and garlic; cook until vegetables are tender. Remove the turkey and vegetables with a slotted spoon and keep warm.
3.	Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender.
4.	Reduce heat; stir in the tomatoes, vinegar, sugar, chili powder, garlic salt if desired and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese and parsley.

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Recipe courtesy of AllRecipes.com

I couldn't find ground turkey at PCC, so I used extra lean beef instead, and rigatoni instead of bow tie pasta. This recipe is really easy to make, and it tastes good!

Since this recipe makes 6 servings, I have leftovers for lunch or dinner the next day.  I have discovered so far in this project that it seems most reasonable to make your own pasta rather than buy $4-9 per lb fresh pasta at a local specialty store. If I had a real kitchen and more time, that would make sense. But if money isn't a problem for you, go ahead and visit Pasta & Co as much as you like!