january 4 weekly menu | winter table

Farm Fresh

arugula, beets, carrots, celery, green kale, red kale, leeks, crimini mushrooms, parsnips, potatoes, acorn squash

What’s for Dinner?

New year, new veggies, new menus!  No reason for the winter months (the “dark months”…) to bring emptiness, disappointment, or bewilderment to your meal planning efforts.   Against popular thought, the Northwest does grow amazing and abundant produce in the winter and early spring months!  AND, there’s a CSA  that accumulates this wealth, and delivers it right to my doorstep!  I am a proud Hood River Organic (HRO) CSA member…check them out (Hood River Organic)!  Maybe the new year could inspire you to join a local CSA, especially when this blog can help guide you through what the heck to do with all of the bounty!  And speaking of winter abundance, check out the most recent Portland Farmers Market blog post.  The Farmers Market is continuing through the winter this year, on Saturdays at that cute little section of the park blocks just behind the Schnitz.  The perfect Saturday – indulge in some steaming coffee and scrumptious fare, peruse the vendors to pick up a week’s worth of dinner, then hit a movie at Fox Tower (or the shoe department at Nordstrom, or an exhibit at PAM…)!

Friday

Hoppin’ John (Emeril Lagasse)
Skillet Cornbread (Southern Living)

Saturday

kale salad with tahini and apple cider vinegar dressing (Frog Bottom Farm)
carrot soup with tahini and crisped chickpeas (Deb Perlman, Smitten Kitchen)

Sunday 

barley stew with leeks, mushrooms, and greens (Bon Appetit)
baguette

Monday

roasted cod with potatoes (Mark Bittman, The New York Times)
roasted carrots and parsnips with parsley (Bon Appetit)

Tuesday

roasted beet salad with arugula, pistachios, and goat cheese (Molly Birnbaum, Oprah)
quinoa

Wednesday 

maple roasted chicken with acorn squash (Ivy Manning)
baguette

Thursday 

mixed baby greens with basic vinaigrette (Mark Bittman, The New York Times)
leek and mushroom quiche (Julia Child, Mastering the Art of French Cooking)

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Friday

Hoppin’ John (Emeril Lagasse)
Skillet Cornbread (Southern Living)

I’m adopting a wonderful-sounding New Year’s tradition from my dear Southern friend, Sandy – just a little late.  Maybe, like me, you spent New Year’s Day sleeping too late, battling with that dead Christmas tree, and thinking you can’t possibly eat (or cook!) another bite after weeks of really sinful holiday indulgences.  In other words, zero meals were made, unless you count the bites of chocolate mousse and persimmon pudding we kept sneaking throughout the day.  So, I’m now ready to fully engage in the Southern New Year foodie customs Sandy was kind enough to share with me:  black-eyed peas for luck, bacon for health (!), cabbage for money, and cornbread with honey for its pure deliciousness.  Who doesn’t need these things in their life?!?  I adapted these choices, just a bit, and will try a recipe from Emeril which uses a ham hock instead of bacon.  I’ll skip the green pepper, and instead chop up an entire head of kale (saute this with the onion, garlic, and celery).  I’m just certain kale will bring fortune just the same as cabbage!  Just add more broth and seasonings, if needed.  If you’re short on time or energy, Bob’s Red Mill corn bread mix will do just fine.

Saturday 

kale salad with tahini apple cider vinegar dressing (Frog Bottom Farm)
carrot soup with tahini and crisped chickpeas (Deb Perlman, Smitten Kitchen)

I love a smooth and creamy carrot soup.  And this would be plenty for me for dinner, really.  Fortunately, I’ve got my husband and kids to consider, and thus things like protein and full meal come to mind.  This recipe that just came out from Smitten Kitchen seemed perfect, as it makes more of a full-meal-deal out of carrot soup, with all of its delicious-sounding add-ins.  I’m going to try them all!  And add a perfectly complementary salad with one of my heads of kale – yum!  If you haven’t yet joined the kale salad band-wagon, you should really give it a try.  Make sure to cut it into very thin strips, and if you have time, dress and massage it ahead – definitely helps with the tenderness factor.

Sunday

barley stew with leeks, mushrooms, and greens (Bon Appetit)
baguette

A healthy, scrumptious meatless stew.  I cook it until it’s a consistency more like risotto.  And did I mention, Hood River Organics’ deliveries come complete with two freshly baked baguettes?  And locally gathered mushrooms?!?

Monday

roasted cod with potatoes (Mark Bittman, The New York Times)
roasted carrots and parsnips with parsley (Bon Appetit)

Alaskan true cod fillets are on sale at New Seasons this week – I’m always looking for the tasty, healthy, and easy “side” for my veggies.   Cod sounds perfect on this bed of roasted German butterball potatoes.  Again these simple roasted parsnips make an appearance (“parsnip fries” as we call them in my house); this time I add carrots also for a delectable combination.

Tuesday

roasted beet salad with arugula, pistachios, and goat cheese (Molly Birnbaum, Oprah)
quinoa

Use  your favorite beets …I’ve got gold beets, so will use these.  Local hazelnuts and some Rogue Creamery blue cheese is a delicious alternative to pistachios and goat cheese, one that I go to often.  This salad is hearty enough to constitute a main dish, especially with extra nuts and cheese.  Add a side of quinoa with a bit of olive oil, sea salt, and lemon juice, and you’ve got yourself a vegetarian feast!  If you’ve got “one of those” at your house that will be in search of the meat, a pre-made roast chicken would be a perfect addition here.

Wednesday

maple roasted chicken with acorn squash (Ivy Manning)
baguette

I love these one-dish meals!  Chicken breasts could be substituted for chicken thighs, just be careful not to dry them out.  This winter could be dangerous, with these freshly baked baguettes just begging for an appearance at the dinner table.

Thursday 

mixed baby greens with basic vinaigrette (Mark Bittman, The New York Times)
leek and mushroom quiche (Julia Child, Mastering the Art of French Cooking)

Although I’m sure this homemade pate brissee (tart dough) is out-of-this-world, for a weeknight quiche, I’ll purchase the tart or pie dough from the freezer section of the grocery store.  The leek and mushroom filling adapted from Julia Child (how can you go wrong?!?) will be fabulous, and more than make up for cheating on the crust.  I’ll definitely use milk instead of cream, and probably skip the port (due to lack of), although I’m sure this adds a unique touch.

“What the Kale?!?”

Don’t panic and get out the compost bin if all of the sudden you have a giant veggie delivery coming your way, and you still have a fridge full.  Here are a few suggestions for preserving the bounty!  (Soups and stews freeze wonderfully in those gallon zip lock freezer bags.)

• roasted vegetable soup (Ina Garten, Barefoot Contessa Family Style); add 6-8 cups chicken broth and puree for soup.  Delicious topped with garlic croutons!
• kale and white bean soup (Gourmet); remember, canned beans are fine.  One pound dried beans equals about six cups of cooked beans.