We're In Too!

... um, in our own special way.
This is Anne and Paul @ Your Local A&P, and we (well, I) am a derivative of Maude, of Maude & The Capt'n, and are playing long-distance from Portland, Oregon. This place is Green crazy: construction, roofs, paint, Flexcars & public transit, greenways, and greenspaces. There are 14 Farmer's Markets city limits, and several more outside, for crying out loud! Along those lines, the one thing we're concerned about is the cost associated with buying fresh and local. Buying Organic is one way for businesses to capitalize on our devotion to Green, starting with the Hummer drivers. We know that buying green (at Whole Foods, New Seasons, and Wild Oats) is a popular way to show that you're a hipster PDX'er, so we're looking forward to finding out if green + local loses that annoying baggage. So, next-next weekend we will visit one of those FMs, and we'll check out our nearest local independent co-op as well.
Onto the challenge! One (ahem) of us repels most veggies that are on 'the list,' including asparagus, but that's OK. We like to improvise! Here's an awesome recipe from a friend. It incorporates asparagus, for which we have substituted green beans.

::TORTELLINI SALAD::

"I have never measured out any ingredients, eyeballing is good enough:"

Equal Parts::

• cooked cheese tortellini
• steamed asparagus
• seasoned and grilled chicken
• Italian dressing mix

I usually create a marinade or rub for the chicken with a lot of cayenne pepper and spice. I like it the best when there is a distinct flavor crust to the chicken to contrast with the other ingredients.

The dressing is from one of those packets of powder. Substitute balsamic vinegar for the white wine vinegar for a more complex flavor. You could use a dressing off the shelf too.

Serve this salad warm, room temp or cold. It is easy to make ahead and improves flavor after sitting in its juices a while.

Also, my mom adds canned mandarin oranges and chopped green onions, and her friend (the original source) adds cut pineapple as well. It sounds weird, but it's good!

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::ALL-PURPOSE SPICE RUB::

Makes 1 1/4 cups (enough to season 5-10lbs. of meat, poultry, or seafood)

• 1/3 cup course salt
• 1/4 cup packed light-brown sugar
• 1/4 cup paprika
• 2 Tbs. ground black pepper
• 2 Tbs. dried oregano
• 2 Tbs. dried thyme leaves
• 1 Tbs. cayenne pepper, optional

In a small bowl, combine all ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.