Most of the ingredients for tonight's dinner came from Phoenix's Farmer's Market.
The salad consisted of greens and sugar peas from Maya's Farm, located at The Farm At South Mountain mixed with wild Pacific Northwest shashimi-grade albacore tuna from Especial Tuna. Frankly, I have never had tuna that tasted this good, and there is nothing in the can that is not part of the tuna (like added water).
The pasta is handmade Tomato Sonoran Spice linguine from DeCio Pasta. This stuff goes from raw to al dente in 4-5 minutes (no kidding), and all it needs is to be tossed with a little butter to be delicious (topped with Parmigiano Reggiano, of course). This stuff is remarkably tasty. My wife and I both commented on how good it tasted with nothing but the butter and Parmigiano. On the shopping list for our next visit will be the Spinach Basic Garlic, Tomato Basil Garlic, and Wild Mushroom flavors.