Yesterday I stopped by one my favorite little food purveyors in Dallas – Jimmy’s Food Store. If you haven’t been there, it’s definitely worth the trip over to East Dallas for the fresh pastas, Italian sandwiches and anything and everything Italian. Including delicious wine.
I wasn’t really sure what I was looking to make when I stopped there, but I couldn’t pass up the cheese ravioli (although it took me awhile to decide between the cheese, porcini or basil pesto). Once I decided on the ravioli, I picked up some chicken thighs, freshly grated pecorino romano, San Marzano tomatoes and some fresh basil to create some sort of chicken ravioli soup dish.
After stopping at Jimmy’s, I walked down a few doors to Spiceman’s FM 1410. This was my first visit to this unique Dallas “farm” slash “store,” but you may remember it from Angela’s most romantic Valentine’s Day EVER.
I wasn’t really sure what to expect, as it doesn’t really seem like a food market, but it doesn’t really seem a store either. Luckily, Cole (the spiceman on hand) was there to guide me around. I can’t say enough about the friendly service and the amazing produce I picked up there. I tested out the fresh arugula, sea beans, yellow tomatoes – and I picked up all of them to make a fresh salad – for just 5 bucks!
This was my first time to try a Sea Bean, and it’s such an interesting little plant. Sea Beans (aka Salicornia) grow wild in warmer months all over in North America, Europe, Asia, and Australia. Eaten raw or cooked, its flavor can best be described as sea salty intense, with a sort of grassy asparagus aftertaste. When fresh, Sea Beans are crunchy like snap peas. A great addition to my salad!
Tomato & Sea Bean Salad
1 bunch fresh arugula (chopped into thin slices)
2 yellow tomatoes (cut into 1 inch pieces)
1 cup cherry tomatoes (sliced)
1/4 cup Sea Beans (roughly chopped)
1 TBS olive oil
2 TBS Pecorino Romano
Salt & Pepper to taste
Combine the vegetables in a bowl & then top with olive oil, salt & pepper. Sprinkle the pecorino on top. So easy and colorful.
Chicken & Ravioli Stoup
1/4 cup carrots
1/4 cup onions
1/4 cup celery
2 cloves garlic (chopped)
2 TBS olive oil
1/4 cup dry white wine
1 lb boneless, skinless chicken thighs
2 cups chicken stock (or chicken broth)
1 28 oz can chopped tomatoes (I prefer San Marzano or the Muir Glen Fire Roasted)
1 TBS dried oregano
1 TBS dried thyme
1 handful chopped arugula
1 cup small cheese ravioli (or any ravioli of choice – mushroom or basil would be good as well)
1/4 cup pecorino
1/4 cup chopped fresh basil
Heat olive oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, celery and sauté until vegetables are just tender, about 10 minutes. Deglaze the pan with white wine and simmer 2 minutes.
Add chicken and then add stock. Cover pot and simmer 10 minutes. Add tomatoes, oregano and thyme. Cover and simmer another 5 minutes.
Increase heat to high and bring soup to boil. Add ravioli, arugula and pecorino and boil until tender, about 5 minutes. Season soup to taste with salt and pepper. Serve with fresh chopped basil (and any additional pecorino).