November 21 weekly menu | fall table

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Farm Fresh

cabbage, carrots, celeriac, chicory, kale, onions, pumpkin

What’s for Dinner?

As much as I want to start dreaming, planning and writing about The Big Meal next week, I can’t just yet. Believe it or not, the monster bunch of veggies pictured teetering on my table is just the prelude. I get a whole new load, especially for the holiday, early next week. So, instead, I’ll pour my cooking (and eating!) energy into the runners up – those side dishes I so wish could grace the Thanksgiving table, but to do so would be ludicrous and overindulgent. My tendencies could very possibly steer me that direction anyway! This week, have fun visiting and supporting your favorite Northwest markets to enlist their meat & seafood expertise in support of this preview & salute to the sensational sides.

Friday - hold the pizza

savoy cabbage gratin (Orangette)
spiral sliced ham

Saturday – go fish

kale salad with local cranberries and hazelnuts (James Beard)
pearl barley and root vegetable pilaf (Bon Appetit)
halibut fillets

Sunday  - gratin, take 2

celery root gratin (Diane Morgan, Roots)
grilled new york steak

Monday – scrumptious in 15 minutes 

honey glazed carrots (Food Network)
crab & shrimp cakes

Tuesday – carving practice

crispy baked kale with gruyere (Food and Wine)
roasted chicken

Wednesday –  pre-feast soup night 

white bean and chicory soup (Gourmet)
smokey & sweet roasted pumpkin soup (Food52)
crusty bread

Thursday –  thanksgiving feast…stay tuned

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