november 30 weekly menu | fall table
beets, carrots, kale, onions, parsnips, winter squash – acorn
What’s for Dinner?
“Enough turkey and brussels sprouts!” says my family. I think I could go on forever with the Thanksgiving theme, but alas, tomorrow is December so reluctantly I’ll move on. I guess this means I have to stop eating pie for breakfast too.
roasted carrots (John Toboada, Navarre/Luce)
roasted parsnips with parsley (Bon Appetit)
simplified smothered pork chops with apple cider (Cook’s Illustrated, The Best 30-Minute Recipe)
Sunday – tree decorating soup night!
crunchy artisan bread
caldo verde (kale and potato soup with chorizo) (Nigel Slater, Tender, SIO Farm Blog Week 27)
roasted winter vegetable composed salad (Martha Stewart Living)
pre-made roast chicken
roasted beet salad with goat cheese and walnuts (Jennifer Segal, Serious Eats)
salmon with beurre rouge (Mark Bittman, How to Cook Everything)
red lentil and winter squash dahl (Katherine Deumling, SIO Blog)
white bean and parsnip stew with garlic croutons (Spectrum Organics)