Dinner for 6 for $12. I'm a bad MamaJama!

One of the highlights of this past weekend, for me and my family, was a trip to one of my favorite ATL places--The Buford Hwy International Farmer's Market. Heaven!

First of all, it is free, safe entertainment for the kids. They love looking at the live fish, crab and lobsters. On every trip, my two-year-old stares in amazement at the cases of fresh fish; pointing out their eyes and the array of sizes and colors. And what kid, and their parent(s), wouldn't enjoy free samples of everything from fresh fruit, to sushi, to fresh fried pork skins and baked goods.

Like a mini-vacay, we get our fill of the sights, sounds and smells of countless foreign cultures. The International Farmer's Market also gives my, husband and I, the opportunity to collaboratively plan our meals while shopping.

On every trip, Hubby picks up one odd tropical piece of produce or another, familiar to him from his West African homeland, and says "Baby, I'm gonna show you how to make something delicious with this". This week's choice was guava, which he simply sliced and lightly sprinkled with salt as an after dinner treat.

Farmer's markets are a thrifty alternative to national chain grocers. I enjoy the variety of fresh, local produce at low prices. I also appreciate the many kinds and cuts of meats available. The guys in the meat department will split, chop, grind or fillet what ever protein I select.

Tonight's dinner menu includes: Citrus & Herb Marinaded chicken, smashed red potatoes and wilted baby bok choy. Yes, it sounds delicious. But the whole meal only costs about $12, and that's Divine.

Ingredients:

1 whole chicken, split
3 tablespoons fresh ginger, peeled and finely chopped
1/2 bunch fresh parsley

2 tablespoon fresh Tarragon, finely minced

5 sprigs fresh Thyme, leaves only
2 tablespoons fresh Cilantro, finely chopped
2 sprigs fresh Rosemary, leaves only, finely chopped

4 cloves fresh Garlic, peeled and minced
4 large green onions, chopped

1/4 cup Olive Oil

1/4 cup Lemon Juice

Soy Sauce, to taste

Place all of the ingredients into food processor and blend them for about 1 minute. Next, Place the cleaned chicken into a large zip top bag. Pour the marinade over the chicken. Be sure to evenly distribute the mixture over the whole chicken. Place the chicken into the refrigerator. Allow chicken to marinade for 2-24 hours.

Note: I typically cook my chicken on a charcoal grill until the juice from the thigh runs clear and the skin is brown and crisp. I have oven roasted chicken using this same recipe with, great results. Just make sure to place the chicken on a rack otherwise it will steam in it's own juices instead of roasting.

Baby Bok Choy is a kind of cabbage, rather common in Asian cooking. The taste is that of a mild spinach with the crunch of ordinary cabbage. It is delicious and inexpensive; and could not be more simple to prepare.

Simply cut the bottoms off. Separate the leaves. Rinse well. Strain. Saute the clean leaves in a hot pan, with butter. Salt to taste.