This week we created a nice stirfry with vegetables from the farmers market. In trying to duplicate a great pasta dish we love to get at Whole Foods, we combined "similar" ingredints- note the recipe is not on the blog since it didn't turn out as expected... note to self, do not substitute dill havarti in a calm pasta salad that calls for smoked mozzarella.

Today, with a bit of time available, I made tarts. I have always had a soft spot for the cute, delicate, single serving creations. Fortunately this last Christmas I got some beautiful small tart pans. I found the recipe of choice in the new edition of Taste of Home. Fortunately this edition did not use egg yolks :) We tried making the tart shells with the recipe and with a "quick" thaw dough from the store- We preferred the shells from scratch. Since strawberries were in season, I got to have fun combining fresh strawberries with kiwi and blueberries. The only tricky part was adding a small portion of the glaze to the top of the tarts to keep the berries fresh. The first couple I did had more glaze than berries :) but making sure the apricot glaze if warm enough seemed the key to not wilt the berries and spread easily.

Lastly we created a batch of lasagna using local RP Pasta's fresh garlic noodles. We were impressed with the light and delicious flavoring of garlic throughout the dish. With the desire to get more greens in our lives, we made a nice spinach salad with all the fixin's.