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
Sunday – Easter celebration, coconut two ways
herbed deviled eggs (Martha Stewart)
sliced hard boiled eggs
cheese and salami selections (+ beets!)
nettle soup (Saveur)
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)
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)