Over the lifetime of this blog you will probably get to read the word Fairway several thousand times, if you can hang in there that long. For those of you outside the NYC tri-state area, I apologize for torturing you with the fact that we insidethe NYC tri-state area get to shop at the GREATEST MARKET ON EARTH. I heart Fairway. They have an amazing vegetable section with piles of both conventional and organic produce. They have every cheese on God’s Green Earth. I think they have a pretty incredible bakery — I try and avert my eyes and walk past it as fast as possible as I think you can probably gain 3 pounds just breathing the air next to the rack of warm bagels. And they have the widest selection of both organic and conventional dry groceries I have ever seen. I can actually buy organic brown rice and Pringles all in the same shopping trip. Whole Foods, I’m sorry, but I’m in love with somebody else. Which leads me to this recipe, which is pretty good made with regular A&P ingedients, but really rocks with the fresh ricotta from (all together now)…FAIRWAY! And you can also get pretty decent fresh ricotta at Whole Foods (but no Pringles), and I have also been able to get my mom to actually make me fresh ricotta, because she is a culinary marvel and she loves me. But this particular recipe had Fairway ricotta in it (and Fairway snow peas), and the first tarragon of the season from my herb garden. It’s a speedy little recipe, and we love it. Here you go. Serving size: 4 servings
Serving size: 4 servings
If anyone has favorite items that they like to get at Fairway, please tell me! One day I will bring my camera to Fairway to document my love and devotion.