Our second Friday in Seattle and we ate in again. I sound bummed out but in reality our meals have truly transformed into restaurant quality. Perhaps it is the access to fresh ingredients that has kept us cooking AMAZING dishes like crazy. Or maybe the inspiration from my new favorite cooking accessory, the Vitamix? Either way there is no better place then being at home with Nick cooking our dinner on a Friday. :)
Look at the fresh summer squash we earned for free from the market last weekend. So beautiful!
The final product is an organic green salad with pesto dressing, sweet potato fries and organic chicken and market zucchini wrapped in blanched collared greens and served with a fig honey mustard dressing.
xoxoNatalie
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