Yummers

So we have this amazing Asian grocery store near us (well, thirty minutes away) that has the most amazing protein and produce around.  Everything is super fresh, and the last time we were there (yesterday!) we purchased:

PRODUCE

Japanese sweet potatoes

Baby Bok Choy

asparagus

onions, red

onions, yellow

onions, white

shallots

garlic, fresh

red potatoes

lemons

limes

tangerines

cherries

PROTEIN

octopus, fresh

shark

salmon, sashimi grade

tilapia

flounder

Chilean Sea Bass

chicken thighs

chicken breasts

stir fry steak, cut super thin

We're going to make some kick-butt paella for a game night coming up soon, but the last two nights have been yummy.  Tonight, we had some delicious tilapia with asparagus and a modified puttanesca penne.

TILAPIA with BALSAMIC BUTTER SAUCE

Pat dry the tilapia and set aside.  In a small saucepan, heat on medium 1/4 cup of balsamic vinegar with one crushed clove or garlic and some salt to taste until it has reduced about half and has thickened enough to coat a spoon.  Let cool slightly, then add 3/4 of a stick of butter (no one said this was a low fat recipe!) to the vinegar, setting it back on the heat, low.  Let this melt together and then take off the heat.

Simply salt and pepper the tilapia and add some lemon juice (I always squeeze on a bit).  We cook our tilapia in a pan with olive oil, about four minutes a side.

ASPARAGUS, ROASTED

We used about fifteen-twenty pieces of asparagus.  Take off the woody parts and set the asparagus aside.  In a small bowl, combine minced pork (bacon, ham, pancetta, etc.), a shallot, some parmesan cheese (the shaker kind's fine) and some lemon juice with olive oil.  toss the asparagus to coat, and then place the asparagus on a cookie sheet coated with olive oil.  Roast however you'd like (we convection-roasted it at 390 degrees for about ten - fifteen minutes).

PENNE with (sort of) PUTTANESCA SAUCE

Make penne however you want to.

For the sauce, in a pot combine two tablespoons of olive oil, about a tablespoon of smashed capers, a tablespoon of finely minced olives of your choice, and a little bit of butter with a dash of balsamic vinegar.  Once the pot's warm, add 28 oz. of canned Italian tomatoes.  I used the peeled plum in a can, and squeezed them into the pan, then added about 1/2 the remaining liquid from the can.  I also added about a 1/4 cup of powdered parmesan to thicken and add some flavor.  I didn't have any anchovy, however if I had I would have melted a 1/2 a finely minced anchovy into the sauce.

When the penne is done and the sauce has bubbled a bit, combine and enjoy!