……..tonight was laundry night since we were busy busting our butts on a 50 mile ride on Saturday.  Lucky for us Jen’s White Chili recipe for this fantastic “pink soup” made plenty of leftovers!  The soup was just as good as the first day, if not even more flavorful!  This was our 2nd official day for the Eat Local Challenge.

I did add a green salad in order to round out the meal.  Normally, I just toss together some greens, a dressing and maybe a tomato or two.  Since we have a few extra veggies in the fridge, I thought it would be a good idea to add a bunch of  extras to the mix.  As well, I have a couple extra of our favs laying on the counter and they are screaming to be eaten – Ella Bella Dry Farmed tomatoes.  Which, I should mention, I was extremely sad to read on Jen’s site, Life Begins at 30, that Ella Bella is moving their farm to more economical land over in Hawaii.  Hawaii is very lucky to get them, we are very unlucky.  We will miss their dry farmed tomatoes, so so much! So, wipe your eyes, time to move on, to our salad!  Next, I took some extra tarragon that has been in the fridge since last week, minced it and mixed it with some dijon mustard, red wine vinegar, lavendar sea salt and olive oil – wonderful dressing on the salad.

The end result was a fantastic dinner for two!

Breakdown for this meal & the Eat Local Challenge:

Chicken – organic & free from Petaluma

Cheese – Vella Dry Jack local

Veggies – in the soup and salad organic & from California

Dry Farmed Tomatoes – local

Dressing – Olive Oil (Italy),  Red Vinegar (Napa), Dijon (France) and herbs organic & from California

Stock, beans & seasonings – organic, but not from the state.  We had on hand.

Croutons – not local;  but organic