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)

More Menu Musings…