About Us

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Seattle/Tacoma area, Washington, United States
Thank you for visiting! We are Amanda, Tiffany, Lauren H, Lauren F, Danielle, Lisa, Meagan, Teresa, Emily, Cassie, & Bea. We are a group of women ranging in age from 27-32. 2011 marks the 5th Fall season of us getting together weekly, on Thursdays, to make dinner for eachother, talk about our kids, marriages, jobs, weddings, homes, weekends and so on. We travel as far North as Kirkland and as far South as Graham to visit each week...that's a total of nearly an hour of driving (not counting traffic), so that should show you how dedicated we are to "the cause" of having some girl time each week. A few of us are mothers and have planned our weddings. Our group also includes a dietitian, wine distributor & a few teachers ranging from elementary to high school. We are here to share our favorite recipes, update you on our girl talk each week, answer questions from experience and review products for companies and share our takes on them for the women out there just like us. Please feel free to contact us with topics you'd like us to cover or questions you may have. Our group e-mail is ThursdayGirlsNights@gmail.com Thanks again, The Girls

Monday, June 25, 2012

A Pike Place Market Inspired Menu

Caroline hosted, for the 1st time in many years, at her new place. She took a hiatus for a few years in Texas, but as everyone originally from here knows, the NW has it all...so of course she moved back! With a peek-a-boo-view of the sun setting on Puget Sound, we enjoyed a lovely dinner. Care is a Seattlite at heart so naturally she put together a menu inspired by what Pike Place Market has to offer. So next time you're visiting the market, pull up the menu from tonights post and you can make your very own...best part is, we'll tell you how to throw it all together.



  • Sliced bread
  • Olive oil (I served garlic and original)
  • Balsamic (I served vanilla fig)
  • Prosciutto wrapped asparagus (recipe below)
  • Beechers cheese and crackers

  • Pasta: A few options like penne & macaroni (short pasta holds up longest)
  • Sauces: Pesto, meat sauce, Alfredo (recipes below)
  • Salad and dressings
  • Toppings: peas, sundried tomatoes, olives, artichokes (for salad and pasta)

Prosciutto Asparagus
Asparagus (go for thicker if possible)
Prosciutto: 10-12 pieces thinly sliced 
Parmesan cheese
Salt & pepper
Olive oil

  • Trim the ends off asparagus
  • Cut proscuitto into 1 inch strips
  • Start at top of asparagus spear and wrap prosciutto around to the end
  • Place on foil lined baking sheet
  • Sprinkle with olive oil, salt and pepper
  • Bake at 415 for 8-12 minutes (depending on thickness) until prosciutto is crisp
  • Place asparagus on platter and drizzle with balsamic and freshly shredded Parmesan

Pesto Recipe
Making pesto is all about individual preference. I like to mix up the herbs used based on what is fresh and available, but the basics are always cheese, garlic, olive oil an herb and nuts. 

1-2 cloves chopped garlic
1/4-1/2 cup olive oil - depending on consistency preference (for dip use less, for sauce use more)
1/2-1 cup shredded parmesan cheese  
1/2 teaspoon of chili pepper flakes (optional but nice kick)
1/4-1/2 cup nut option
2-3 cups herb option

Nut Options About 1/4-1/2 cup or to taste of your choice
-Pine nuts

Herb Options About 2-3 cups fresh of any of the following (or combo)

Ragu d'Anitra (meat sauce adapted from Serafina restaurant chef)
6oz smoked bacon 
1/2 Lb veal
1/2 Lb ground beef
1/2 Lb sausage 
3/4 C chopped onion
1/2 C chopped carrot
1/2 C chopped celery
2 bay leaves
2 Tb chopped Italian parsley
1 Tb dried porcini 
2 Tb tomato paste
1 C red wine
1 spring rosemary
Salt and pepper to taste
1/2 C heavy cream (milk ok too)

  • In a large pot/dutch oven saute vegetables (carrot, onion, celery) in oil until softened (3-5 min)
  • Add meats, parsley, salt and pepper and simmer for 35 min
  • Add wine, porcinis, rosemary and tomato paste and simmer for 2.5 hours
  • Add heavy cream, check seasonings and serve over pasta

Until next time...


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