Summer is here (OK, a few more days to go at the writing of this blog post), which means the farmers market on the Lindeman Pavilion patio at Virginia Mason’s Seattle location is back — operating on Mondays so you can get your week’s worth of good food. The new First Hill Pike Place Express at Virginia Mason offers the highest quality food from world-famous Pike Place Market vendors, including Magna Farms, Ellenos Greek Yogurt and Honey Biscuits. Think of it as a small, pop-up version of Pike Place Market.
The improved market is an innovative new partnership between Virginia Mason and Pike Place Market. Both organizations are committed to community health, so the market will accept SNAP (food stamp EBT) cards. When neighbors use their SNAP card, they get twice the value in produce thanks to Seattle’s Fresh Bucks program. The Pike Place information booth will also offers Market Bucks (debit cards accepted for those light on cash), which you can use with any vendor at the Express Market.
The market will be here every Monday from 10 a.m. to 2 p.m. until late September. See you on the patio!
And if the sight of fresh fruits and vegetables doesn’t make you hungry for healthy foods, then perhaps we can temp you with recipes from Virginia Mason’s Executive Chef Brian Brooks. Celebrate the beginning of summer with his Pollo Con Crema.
“I really like the flavor of Cholula hot sauce in this dish; it lends a robust acidity without being overly spicy,” says Chef Brian. “I also garnished it with a little chopped fresh cilantro for added flavor and color.”
Pollo Con Crema
Makes 8 servings
1.5 pounds chicken tenders
1.5 cups Low Sodium chicken broth
1.5 cups heavy cream (can sub. Milk)
3 ounces of fat free sour cream
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 tablespoons olive oil
8 ounces sliced mushrooms
8 ounces diced red bell pepper
8 ounces sliced onions
1 tablespoon chopped garlic
2 ounces roux (equal parts butter and flour)
8 each 6 inch corn tortilla
- Coat the chicken in oil and season with salt and sear
- On all sides then add mushrooms, onions and peppers, as well as the garlic and cumin
- Once slightly caramelized, move to the cold side of the skillet and heat up roux on the hot side, add stock and cook until thickened
- Then add cream & sour cream – mix the entire dish thoroughly
- Let simmer until thickened and adjust seasoning as needed
- Serve with warm tortillas
To trim down the calories, Chef Brian recommends using whole milk instead of cream. “Just make sure you leave ample time – 20 to 30 minutes – to let it further reduce the stock to provide the same rich consistency,” he says.