Farm Fresh

beets, carrots, chives, collard greens, kale, kale raab, leeks, micro greens, mushrooms, pea shoots, potatoes

What’s for Dinner?

We’ve got another sure sign of spring added to the mix this week – sweet and tender pea shoots. Don’t be shy or hesitant with these – you’ll want to use them when they’re at their freshest. As for the rest, I think it might be possible to use nearly all of the above farm fresh produce in one hugely indulgent and delicious Easter day! Want the holiday to relax and let someone else do the cooking? Check out this amazing-sounding Farmed and Foraged Spring Feast offered through the Portland Farmers Market.  Whatever your plans, enjoy the local spring bounty!

Friday –  TV trays, movie, & homemade pizza

pizza with caramelized leeks, mushrooms, and Italian sausage (The New Basics)

Saturday – “spring!” says the pea shoot

stir-fried pea vine shoots (Alice Waters, Chez Panisse Vegetables)
hoisin glazed salmon (Simply Recipes)
brown rice

Sunday – Easter celebration, coconut two ways  

brunch:

breakfast strata with greens, gruyere, and sausage (Gourmet/Eggs On Sunday)
fruit salad
carrot bread with cream cheese icing (Better Homes and Gardens)
coconut bread (Deb Perlman, Smitten Kitchen)

dinner:

herbed deviled eggs (Martha Stewart)
sliced hard boiled eggs
cheese and salami selections (+ beets!)
baguette

nettle soup (Saveur)

winter greens gratin (Bon Appetit)
simple potato gratin (Deb Perlman, Smitten Kitchen)
grilled local spring lamb with rosemary and garlic

sweet coconut creation  (Ina Garten, The Barefoot Contessa)

Monday – kicked up egg salad

curried egg salad sandwiches with micro greens (Real Simple)

Tuesday –  not-so-classic cobb

kale cobb salad (Deb Perlman, Smitten Kitchen)
baguette

Wednesday – kale what?

pasta with kale raab and chicken (Mark Bittman, How to Cook Everything)

Thursday – cream of mushroom soup

hungarian mushroom soup (Mollie Katzen, The Moosewood Cookbook)
baguette

More Menu Musings…