Archive | February 2013

february 15 weekly menu | winter table

Farm Fresh

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

What’s for Dinner?

Winter bounty, with a new color of green!  Look at those vibrant, nearly chartreuse mustard greens…a wonderfully peppery leafy green, related to kale, cabbage, and collard greens.  Often used in Asian dishes, this unexpected February sunshine pushed me in a fresh salad direction instead.  And the old winter root veggie stand-bys are still coming.  There’s nothing boring about that!  I’m not having any trouble finding fresh and exciting ways to use them – these aren’t your grandma’s root vegetable dishes.  So, whether you have a table like mine, with toppling veggies from a CSA delivery (thank you Hood River Organic!), or you’re looking for a reason to go check out the amazing winter Portland Farmers Marketsee what piques your interest below, and have fun dishing up the local bounty!  

Friday – TV trays, movie, & pizza

kale, sundried tomato, & feta pizza (Annie’s Eats)

Saturday – birthday boy baby back ribs

kale  salad with pine nuts & parmesan (Bon Appetit)
classic macaroni and cheese (Cook’s Illustrated, The New Best Recipe)
take-out BBQ ribs
chocolate sheet cake (Cook’s Illustrated, The New Best Recipe)

Sunday – post-skiing slow cooker soup

slow cooked (cheesey) carrot potato soup (Lynn’s Kitchen Adventures)

Monday –  a presidential favorite

turkey chili with kale (theKitchn)
jalapeno cheddar cornbread (Ina Garten, The Barefoot Contessa at Home)

Tuesday –  ugly, hairy, knobby?  not this puree

potato and celery root puree (Bon Appetit)
mixed baby greens with basic vinaigrette (Mark Bittman, The NYT)
grilled new york steak

Wednesday – mid-week market salad

farmers market salad with aged gouda and roasted portabellas (Gourmet)
toasted cheesey bread

Thursday – beets & blood oranges

beet and blood orange salad with mint (Food & Wine)
chicken kebabs with red onion and mint (Bon Appetit)

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