Farmer's Market Delight

After a few days of authentic southern Mexican fare, I was seeking a light and refreshing meal to prepare for dinner. Megan recently recommended the Hillcrest Farmer's Market, and described all of its greatness, so I decided to take a walk through on a late Sunday morning. I was not disappointed. What I found there was exactly what I was looking for: fresh, homemade, delicious, and inexpensive.

Fresh, Homemade, Delicious, and Inexpensive: Spinach-feta bread from Charlie's Best Bread. Bought half a loaf for $3.50 and it was baked early that same morning. The bread was thick, soft, and had great flavor with a subtle hint of cheese. Pork taco for $2.00. This was not just any pork taco. There was a Mexican woman behind the counter frying fresh tortillas to create a perfect crispy taco shell that she filled with carnitas, shredded cabbage, and pico di gallo. The first bite was so juicy that I almost walked away without paying because I was so excited to eat more. My final purchase was a large piece of ahi tuna, chilled on ice, for only $5.00. There was no doubt in my mind that in a few hours this chunk of tuna would become my dinner...

Seared tuna with avocado (adapted from Simply Recipes)
Ingredients:
1/2 c. chopped cilantro leaves
2 jalapeño peppers, seeded and minced ( I first diced the jalapeños and then minced them through a garlic press)
4 tsp. grated fresh, peeled ginger
4 garlic cloves, minced
Juice of 4 limes
1/3 c. soy sauce
1/4 tsp. sugar
1/4 cup + 2 tablespoons extra-virgin olive oil
a couples dashes of kosher salt and a good amount of freshly ground pepper
2 - 1" thick tuna slices (coat both sides lightly with kosher salt and fresh ground pepper)
1 avocado thinly sliced

Mix together the cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Use the remaining two tablespoons of oil to coat a pan, over medium-high heat. Sear the tuna for about one minute on each side (or until the exterior of the fish is no longer translucent). Pour half of the cilantro mixture into the pan and allow time for it to heat up on and around the fish. Place the tuna on a plate, garnish with avocados, and serve the remaining sauce on the side.

Arugula and corn salad
Ingredients:
Arugula spring mix
Corn on the cob
Scallions
Prosciutto
Extra virgin olive oil
1 lemon
Rice wine vinegar
Kosher salt
Fresh ground pepper

Place leafy greens in a salad bowl. Boil water and add 2 stalks of corn. Once ready, drain and cool the corn. Once corn is cool to the touch, cut the kernels from the cob into the salad bowl with the greens. Heat oven to 400 degrees. Place the prosciutto (about 8-10 slices) on a cookie sheet and in the oven until just crisp. Chop into pieces and add to salad. Finely chop scallions and add.
For the dressing pour extra virgin olive oil, juice of a lemon, a couple sprinkles of rice wine vinegar, and salt and pepper directly into the salad. Toss and enjoy!

I served the ahi and salad with wild rice. Nothing but compliments from Jason, which anyone who really knows him, knows that his praise is primarily saved for deserving moments. I like knowing that this meal was as delicious as I envisioned it to be.