february 20 weekly menu | winter table


Farm Fresh

beets, kale, kale raab, leeks, mushrooms, spinach, sunchokes, winter squash

What’s for Dinner?

Friday pizza night is on hold in order to appropriately honor the Year of the Sheep, on which we have just embarked! My veggies will find the perfect home in authentic Chinese dishes from noted and honored chef Ceclia Chiang. Add in an Oscar celebration complete with veggie-inspired festive finger foods, and the season’s first delivery of fresh spinach, sunchokes, and kale raab, and this week anything but the same ‘ol, same ‘ol!

Friday – ring in the (chinese) new year!

rice crackers & chinese dumplings
mushrooms in oyster sauce (Cecilia Chiang, SF Gate)
shanghai stir fried pork & kale (Cecilia Chiang, Food and Wine)

Saturday – potluck polenta +

white cheddar polenta with braised greens, mushrooms, & pancetta (SIO Blog, Emily Thomson)

Sunday – and the oscar goes to…

beet dip with goat cheese & hazelnuts (Yotam Ottolenghi)
walnut-mushroom pate (Lizzy Caston, Mushroom Farmers Grow…)
wild mushroom, leek and chèvre galettes (Bon Appetit)
leek toasts with blue cheese (Deb Perlman, Smitten Kitchen)
bruschettta with winter greens pesto (Katherine Deumling, Cook With What You Have)

Monday – salad (+ snacks) for supper

spinach salad with warm bacon vinaigrette (Smitten Kitchen, Deb Perleman)

Tuesday – espinacas con garbanzos 

spinach and chickpeas (Deb Perleman, The Smitten Kitchen)
salted toasty bread

Mmmm…Deb Perleman describes this as straight “from a tapas bar in Spain”. I’m in. A gorgeous bunch of spinach is featured in this weeknight-simple dish, loaded with amazingly complex smokey, spicy, tangy flavors. I’ll use canned chickpeas for a shortcut, but will give the toasted-in-olive-oil bread crumbs a shot. Deb says the essence of this recipe would be preserved even if you skip this bread crumb part (just sauté the garlic, and continue without the bread); the final dish will just be a bit saucier. In Spain, they would eat this on little fried bread toasts. I’ll go simple, skip the fried, and use a baguette – just slice, brush lightly with olive oil, and give a little sprinkling of salt before broiling or grilling. A healthy, tasty, full-meal-deal, even if we aren’t eating tapas in Madrid. With the year’s first eighty degree day, a pitcher of Sangria, and al fresco dining, we can pretend!

Wednesday – one pot, 20 minutes

pasta with garlicky kale raab (Deb Perelman, Smitten Kitchen)
roasted chicken

Thursday – sammie night

squash, manchego, & balsamic leek grilled cheese (Food Network)
smashed roasted jerusalem artichokes (Gourmet)

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