A couple of weekends ago my husband and I met up with friends of ours in Montreal for a nice long weekend. It had been many years since we have been to Canada and now that we went; I’m not sure why it has been so long, what a great city. Always something going on; so I was told; they have the most festivals. Well I couldn’t remember what my buddy SF said exactly but I just google Montreal Festivals and it said “Montreal is a city of festivals” and since the internet can’t lie it must be true.
Since our friends have been there many times; they live closer than we do. They booked where we stayed; SF wanted to stay somewhere that we could cook in one night if we wanted to. At first I thought why we would cook in, we are in city with numerous places to eat and explore and on a mini vacation. Well it all became VERY clear to me after visiting Atwater Farmers Market.
I have been fortunate enough to have been to some pretty amazing places over the years, I mean I absolutely love the Caribbean and Paris was incredibly amazing but I can count on one hand how many times I have had a true “Moment” just to be in awe of something around you. The Venus de Milo in the Louvre in Paris took my breath away and brought tears to my eyes. And I honestly never in a million years would have thought a Farmers Market could make me want to move and totally change the way I live my life. I totally understand how and why Europeans pick up dinner on the way home versus having a fridge and freezer fully stocked just to make dinner for the week.
I also NOW understood why SF wanted a place where we could make dinner in if we wanted to. I totally wanted to cook in but sadly we didn’t, we just couldn’t pull it together in time to get back to the market before it closed; it would have been very forced and not as enjoyable for us to make it happen. I did google what I could bring back over the border though which as long as it is for personal consumption you can bring almost anything. We picked up some homemade pork sausages and kielbasa as well as some fresh pasta’s and a loaf of bread. For dinner I made up the gnocchi we bought along with some Cilantro Lime Sausages.
1 box of pasta such as campanelle, cavatappi or similar; cooked as directed – I use Tri-Colored Rotini
1 Can of small Black Olives drained
Container of cherry tomatoes – cleaned and sliced in half
Container of Feta Cheese
1 Carrot – grated
2 Red roasted peppers sliced olive oil, kosher salt, and fresh cracked black pepper – Roast for 20-25 minutes at 350’ – or use your favorite jarred variety
I like adding sliced salami or pepperoni – but this can be omitted
Ken’s Zesty Italian dressing
Toss pasta with some Ken’s extra zesty, while this marinates the pasta, gather all the other ingredients, add all together and toss, if needed add a bit more dressing.