braising mix, chives, collard greens, kale raab, kale, leeks, micro greens, mushrooms, radishes, sunchokes
What’s for Dinner?
There’s something new and red to holler about…radishes! If you see them at the market, they could be in lots of gorgeous shades of white, purple, or pink as well. This first-of-the-season peek at the radish brings so many possibilities. Crunchy, peppery, and truly perfect with nothing more than a sprinkling of sea salt. Use them in their raw state for a bit of sass and zing – salads, sandwiches, on a crudite platter; for a mellower flavor, simply roast or stir-fry. And don’t forget the radish greens…nutritious, delicious, and farmers market full and fresh. As you can see, I also got greens galore, in every size, shape, and variety. My table is toppling with what some might consider just a giant pile ‘o greens. But this market connoisseur (geek) and home chef is thrilled by such volume & variety in the greens department. Enjoy the continued sneak peek into spring!
Friday - pizza, TV trays, & movie
double radish salad (Portland Farmers Market)
pizza with fennel sausage, braising greens and chives
Saturday – radishes, south of the border style
Sunday - chicken & biscuits
Monday - sammie night
Tuesday - collard greens, for the hal-ib-ut
collard greens miniera (Gourmet)
Wednesday - worth every stir
Thursday - polenta o’ plenty
white cheddar polenta with braised greens, mushrooms, & pancetta (SIO Blog, Emily Thomson)