I ran to the mini farmers market over lunch and picked up a huge bunch of basil for a $1! What a great deal, it is normally $3-$4 at the store. I also picked up some wax beans that had been picked that morning.
I stopped at Super Target on my way home from work to see if they have Greek Yogurt, and I was disappointed to see they don’t have it at all. I was hoping that I wouldn’t have to go to Whole Foods or Trader Joe’s every time I needed yogurt since neither are all the close but Target disappointed me. Their organic selection was really disappointing. I did pick up some popchips, Portobello burgers, an Amy’s Frozen Lasagna, and Edamame. We decided on the Portobello burgers and a Bean and Cherry Tomato Salad from Cooking Light. Portobello burgers were really good, they had a nice mushroom and meaty flavor.
1 1/4 pounds beans trimmed (I used yellow)
1 1/4 pounds cherry tomatoes, quartered
1 teaspoon fresh dill
1 tablespoon minced shallots
2 tablespoons red wine vinegar
2 1/2 teaspoons olive oil
1/2 salt
1/4 teaspoon pepper
Cook beans for 7 minutes, add beans, tomatoes and dill to a bowl. Combine shallots and vinegar, stir with a whisk and let stand 10 minutes. Add oil, salt and pepper to vinegar mixture toss to combine with bean and tomato mixture.
This salad was really good, light and fresh and a good way to use up a carton of tomatoes and beans. We have a few servings leftover that I will eat as leftovers throughout the rest of the week. 
We used the new Fiesta dishes tonight in red and peacock blue, they made dinner nice and bright. I am typically a red drinker but am trying to try more whites to expand my palate- tonight’s white was a 2007 Burgans Albarino from Spain, it was ok. I wish I was beter at describing white wine but since I am not a huge fan I have difficulty describing the types of flavors.
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