february 1 weekly menu | winter table

Farm Fresh

beets, carrots, celeriac, kale, leeks, micro greens, mushrooms, potatoes, squash

What’s for Dinner?

This week, my packed-to-the-brim Hood River Organic box came with the freshest, most delicate micro greens – an amazing combination of miniature parts of sunflowers, buckwheat, arugula, kale, dill, radish, mizuna, kohlrabi, and edible flowers.  I use this on sandwiches, in salads, whatever!  And more of those remarkable, just-foraged wild mushrooms.  Who would have thought we could make a crowd-pleasing Super Bowl feast from this?!?  Enjoy the winter bounty!

Friday – Pizza Night!

leek, crimini mushroom, and prosciutto pizza (Martha Stewart)

Saturday

grilled portabella burgers (Bon Appetit)
garlic roasted potatoes (Ina Garten, Barefoot Contessa Parties!)

Sunday – Super Bowl Veggie Feast!

crudités with sweet onion dip (Martha Stewart)
chunky vegetarian chili (Whole Foods Market)
jalapeno cheddar cornbread (Ina Garten, Barefoot Contessa at Home)

Monday

roasted beet salad with micro greens (Molly Birnbaum, Oprah)
pasta and white beans with garlic-rosemary oil (Deb Perlman, Smitten Kitchen)

Tuesday 

apple-celery root salad (Ashley Gartland, Dishing Up Oregon)
roast chicken
baguette

Wednesday 

potatoes and kale baked with tomatoes and bacon (Katherine Deumling, Cook With What You Have)
baguette

Thursday 

roasted squash with chili vinaigrette (Ruth Reichl, Gourmet)
chicken and mushroom quesadillas (Bon Appetit)

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Friday – Pizza Night!

leek, crimini mushroom, and prosciutto pizza (Martha Stewart)

Super fun, super interactive, super delicious way to use those veggies –Pizza Night!  Let this prior post be your inspiration and step-by-step instructional for pizza making.  The Martha recipe is included only as a guide for the leek and mushroom preparation.  I would double the quantities, knowing that I’m making at least two pizzas.  Experiment with the cheeses -mozzarella, fontina, parmesan, chevre – they all sound amazing.  You can have all of the toppings ready in an assembly line for do-it-youself fun!

Saturday 

grilled portabella burgers (Bon Appetit)
garlic roasted potatoes (Ina Garten, Barefoot Contessa Parties!)

Burger Night, kind of! This is a quick, healthy, and delicious alternative to the traditional burger.  Portabellas expertly mimic the rich, savory flavor and chewy texture of steak.  This garlic rosemary mayo will be perfect, but go easy on the rosemary, say the reviewers.  Instead of arugula, I’m going to use some of my delicate, delicious HRO micro greens.  Add some garlic roasted potatoes, and we’ve got ourselves a burger and french fry meal that’s sure to please everyone!

Sunday – Super Bowl Veggie Feast!

crudités with sweet onion dip (Martha Stewart)
chunky vegetarian chili (Whole Foods Market)
jalapeno cheddar cornbread (Ina Garten, Barefoot Contessa at Home)

OK, just because this is a national holiday built around party wings, potato chips, and pop doesn’t mean I can’t do my own crazy “veggie thing”.  I promise, anyone you serve this vegetarian chili to will rant and rave and certainly not miss the meat.  The bulgar makes it really hearty.  I’m going to use a chopped up celeriac bulb, instead of celery, since I’ve got it.  The flavor addition will be similar.  I’ll skip the green and red peppers, and just add extra carrots and maybe some mushrooms – I’ve got those coming out my ears!  OR, a diced winter squash – yum!  (Pre-cook the squash a bit to make it easier to peel and chop.)  Because it’s a party, I’ll set out a fun chili toppings bar:  shredded cheese, green onions, black olives, sour cream – whatever sounds good!  Get a Bob’s Red Mill cornbread mix if you don’t feel like going the homemade route, although this cheddar jalapeno version is delicious.  The homemade sweet onion dip is super retro and yummy, but any favorite pre-made dip will be fabulous with a giant platter of the freshest veggie crudités imaginable – one of my very favorite ways to make a huge dent in my weekly veggies!  Beets, mushrooms, and carrots would all be great options this week.  Oh, and of course, with a large side of potato chips!

Monday

roasted beet salad with micro greens (Molly Birnbaum, Oprah)
pasta and white beans with garlic-rosemary oil (Deb Perlman, Smitten Kitchen)

I’ll modify this recipe just a bit, and use my entire bunch of golden beets with my micro greens, instead of the arugula.  Pistachios and goat cheese, walnuts and gorgonzola, pick your own favorite nut and cheese combination! Again, the critical beet tip:  roast them ahead of time.  Any time.  But don’t wait until the often frenetic dinner hour – you’ll very likely skip ‘em.  Believe me, I speak from some experience of beets straight to the compost bin!  BUT, if you take an hour to roast the beets while you’re home doing something else, you’re set for whatever you might want to do with them. (Quickly peel and slice after they’ve cooled.)  I don’t put anything on the beets while roasting – just wrap tightly in foil, and cook.Couple this with an amazing-sounding pasta and bean recipe that seems just the perfect winter comfort food.  White beans, garlic, rosemary, and olive oil….mmmmmm, straight from Italy.  I’ll use leeks, instead of the called for onion, and the celeriac instead of celery.  And canned beans will be the secret to making this super week-night friendly.

Tuesday

apple-celery root salad (Ashley Gartland, Dishing Up Oregon)
roast chicken
baguette

Another fresh, crispy, quick way to use my celeriac.  Looks tangy and delicious with the apple cider vinegar and dijon.  This dinner couldn’t be easier, accompanying this salad with a New Seasons pre-made roast chicken and my warm HRO baguette!

Wednesday

potatoes and kale baked with tomatoes and bacon (Katherine Deumling, Cook With What You Have)
baguette

A one-dish meal that takes some time in the oven, but other than that is just a bit of chopping.  You could have everything pre-chopped and ready to just pop in the oven.  It could easily be made vegetarian, as Katherine suggests, by taking out the bacon and adding smoked paprika.  I also think it would be amazing  with a poached or fried egg on top of each serving!

Thursday 

roasted squash with chili vinaigrette (Ruth Reichl, Gourmet)
chicken and mushroom quesadillas (Bon Appetit)

I have a giant buttercup squash I’ll use for this – sounds simple and delicious with this Mexican-inspired vinaigrette.  Accompanied by quesadillas with your filling of choice, and it’s a full-meal-deal.  This recipe will make great use of my leftover roast chicken, as well as any mushrooms I might have remaining at week’s end (highly unlikely!).

“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.

• potato soup with kale and chorizo (Bon Appetit)
  
• red lentil and winter squash dahl (Katherine Deumling, SIO Blog Week 27)