Farm Fresh

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

What’s for Dinner?

With the sun shining, now for actual days in a row, it’s time to start thinking in earnest about the spring CSA sign-ups.  Check out my new “what’s a CSA” page for all the nuts and bolts related to CSAs.  The Oregonian (and other Northwest publications) will historically have a FoodDay dedicated to our local options – I’ll be on the watch for sure.  In the meantime, just one more week until the Portland Farmers Market opens back up for many, many magnanimous months of local produce in the Park Blocks at PSU.  Thank you Hood River Organic, for this table toppling with bounty from our beautiful Columbia Gorge!

Friday – TV trays, movie(s), & pizza

roasted golden beet and caramelized leek pizza (Cooking Light)

Saturday – sushi & s’mores birthday bash!

veggie sushi (Mark Bittman, NYT), (Masaharu Morimoto, The Food Network)
sauteed mustard greens (Simply Recipes)
edamame
s’mores ice cream cake (Bon Appetit)

Sunday – polenta aplenty

polenta gratin with mushrooms and fontina (Yotam Ottolenghi, Plenty)
grilled top sirloin with micro greens

Monday –  harissa, harissa, have you heard enough?

carrot salad with harissa, feta, & mint (Deb Perlman, Smitten Kitchen)
garlic roasted potatoes (Ina Garten, Barefoot Contessa Parties!)
curry chicken sausage links

Tuesday –  super simple dal

simplest dal with celery root (Mark Bittman, How to Cook Everything Vegetarian)
naan

Wednesday – louisiana vs. local

shrimp with bacon and collards (Martha Stewart)
rice

Thursday – smoky skillet kielbasa

kielbasa vegetable skillet (Debra Meadow, PFM Blog)
baguette

More Menu Musings…