Hey guess who? Long-time-no-bloggy, huh? If you don’t know, I’m a co-owner of Savorx Spice & Flavor Co. and we’re a startup spice company located in Spokane, WA. We’ve been going full speed ahead like Vin Diesel in the Fast & Furious taking our concept to market. We just landed a big local grocery chain, so we’ve been busier than busy. Which ultimately means – no time for blogging for this girl.
Tonights dinner forced me back to my office to hammer out this post. I knew you’d love this quick and easy pasta dish as much as we did so here I am. Back in the chair I sat in for 10 hours today and let me tell you, it feels good to be typing this. Really good. This is a pasta dish that’s done while the pasta cooks. Talk about easy! Less than 30 minutes and it’s time to eat! Perfection for a busy week night.
My New Years resolution (or year plan as I like to call it) is to get myself back on a schedule. After joining with Pete to take on Savorx in April of 2013, there hasn’t been much in the way of a schedule for me. I just knee-jerk daily to whatever needs to be taken care of. In the past 9 months, we took a brand that was sitting idle for almost 2 years and we launched a successful 60 day Kickstarter for our Spiceologist Block (thank you to everyone who pledged!), we sold a ton of spice rubs at every local farmers market, craft fair and vintage sale we could get into, we redesigned the packaging and labels of our rub line and we moved into our processing facility….all before October of 2013.
We are just about to launch a brand new website (Monday? Stay tuned) as well as dabbling in some wholesale opportunities locally and beyond. We successfully managed our first holiday season as a retailer and came out of 3 months of holiday push without becoming alcoholics! Score!
To say it’s been whirlwind is an understatement. But, with all of that said, I can tell you that I’ve never been happier as to where my future is headed. Great things are happening here at Farmgirl Gourmet and amazing things with Savorx Spice & Flavor Co. I often wonder if someone pinched me if I’d wake up and this was all a dream. I sure hope not, because this is one roller coaster I don’t want to get off of.
I’m really glad I took this time tonight to sit down and write. This is definitely not a profound, thought-provoking post, but it sure feels good to sit down and write from my heart. Nothing sponsored. No brands making sure I said everything right. Just me, the keyboard and your eyeballs.
Thanks for reading Farmgirl Gourmet and for supporting me and especially for being patient as I slip away now and then to wear my Spicy Hat. I have the best readers and I love you all to bits.
Ok, enough blah blah blah – let’s eat.
Pasta with Tilapia, Olives & Feta with Greek Yogurt Sauce
Yield 6 servings
A quick dinner in under 30 minutes. This dish is done in the time it takes to boil the pasta. Serve with a crisp salad.
- 1 lb shaped pasta, such as campanelle
- 3 tilapia loins, cut into bit sized pieces
- 4 tablespoons unsalted butter, divided
- 1 teaspoon Greek seasoning
- 3 garlic cloves, minced
- 1/4 cup Kalamata olives, pitted, quartered
- 2 cups plain Greek yogurt
- 3 tablespoons crumbled feta cheese
- 1/2 teaspoon minced Italian parsley
- Boil pasta in salted water, according to directions, until al dente.
- In a large frying pan, heat 2 tablespoons butter over medium-high heat. Swirl the pan and add the tilapia pieces. Sprinkle with the greek seasoning and allow fish to brown lightly, turning, for about 5 minutes. Remove fish and place in a bowl and set aside. Note: it should be a bit undercooked in the middle as it will continue to cook while it rests.
- Add the remaining 2 tablespoons butter to the frying pan and turn the heat to medium. Add the garlic and olives and stir until the butter begins to bubble about 1 minute. Turn down to medium-low and add the yogurt and stir to combine. Using a spider or slotted spoon, remove the pasta from the water, draining as much as possible, and add to the yogurt mixture. Toss to coat in sauce. Add the fish pieces and any accumulated juice. Sprinkle with feta and parsley and serve immediately.
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