Farm Fresh

beets, carrots, celeriac, leeks, crimini mushrooms, parsnips, potatoes, winter squash

What’s for Dinner?

Each time I’ve surveyed my ginormous mountain of veggies these past few weeks, I cannot help but think of the cover of our own local Diane Morgan’s new cookbook, Roots.  See the similarities?!?  Good thing there are many such foodie geniuses who recognize the allure and earthy goodness of the root vegetables that grow so abundantly in the Northwest.  Amazing, the transformation that can take place from some of these hairy, knobby, truly foreign looking beings to a thing of beauty and deliciousness at the dinner table!  Add in the locally foraged mushroom from Hood River Organic (and the decadent baguettes they deliver!), and we’ve got ourselves a week of dinners not-to-be-missed!

Friday – pizza night!

winter squash pizza (Alice Waters, Chez Panisse Vegetables)
mixed green salad with basic vinaigrette (Mark Bittman, The New York Times)

Saturday

celeriac remoulade (Mark Bittman, New York Times)
baked tilapia (Paula Dean, Food Network)

Sunday 

carbonara pasta with sausage and mushrooms (Ivy Manning, The Oregonian)
mixed green salad with basic vinaigrette (Mark Bittman, The New York Times)

Monday

savory beet soup (Cooking Light)
baguette

Tuesday

winter squash quesadillas (Deb Perlman, Smitten Kitchen)

Wednesday – National Pie Day!

beef & stout pie (Pacific Pie Co., Imbibe Magazine)
dessert pie of choice!!!

Thursday 

orange chipotle turkey sausage links
garlic roasted potatoes (Ina Garten, Barefoot Contessa Parties)
roasted carrots and parsnips (Bon Appetit)

More Menu Musings…