Farm Fresh

beets, carrots,  collard greens, kale, leeks, micro greens, mushrooms, potatoes

What’s for Dinner?

Not one but two luck-‘o-the-Irish inspired meals!  St. Paddy’s Day is just too fun to limit us – green beer, shamrock cookies, potatoes every which way…I love it all.  Our local, picked-at-their-peak veggies from  Hood River Organic inspire us to put it all together.  And, finally, we’ll welcome the first day of spring on Wednesday March 20th – yeah!!!  Check out the Portland Farmers Market Blog for all of the fun and festivities that will mark the occasion at Saturday’s first market of the season.  Go early, get a steaming cup of coffee, sample some delicious fresh-baked pastries and other hearty breakfast options, chat with our local farmers and see their gorgeous goods, enjoy the music, meet the mayor…soon enough, it’ll be time for lunch. Options abound!

Friday – shitake pizza, TV trays, movie

shitake mushroom pizza (Martha Stewart)

Saturday – rich & creamy collards

barley risotto with beans & greens (Deb Perlman, Smitten Kitchen)
baguette

Sunday –  stout 2 ways + corned beef & cabbage 

corned beef & cabbage (Cook’s Illustrated, The New Best Recipe)
Irish soda bread
Guiness stout
chocolate stout cake (Bon Appetit)

Monday –  super simple stew

canellini stew with sausage and kale (Cooking Light)
cheese toasts

Tuesday –  chop sticks & shitakes 

fried rice with shitakes (Wilson Eng, The New York Cabbie Cookbook)
egg rolls

Wednesday – spring cleansing (minus the crazy)

raw beet & sprout salad (Debra Meadow, PFM Blog)
bacon & parmesan frittata (Food and Wine)

Thursday – because it was so fun…

twice-baked Irish potatoes with stout onions & kale (Ivy Manning, The Farm to Table Cookbook)
Guiness stout

More Menu Musings…