Originally, I had hoped to deconstruct the CPK tequila chicken fettucine using spinach & chive linguine pasta from TJ's, because E and I love that dish. However, I haven't finished collecting the ingredients, so instead I assembled (not much actual cooking involved here) this dish with a sauce of tahini and non-fat Greek yogurt (lately, my default), canned smoked oysters, fire-roasted red and yellow bell peppers, and marinated artichoke hearts. Today, I used more tahini than yesterday, as I'm a huge fan of tahini.
Later, I topped my dish with some smoked Norwegian salmon I picked up at Costco with Jaime. It's about the same price as TJ's and much less salty. The only problem is that there's so much of it for me to finish. . . . 
