Farm Fresh

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

What’s for Dinner?

Well, we’ve got Italian (pizza night!), we’ve got French, we’ve got Mexican, we’ve got Asian, and we’ve got good old fashioned American beef barley soup & banana cake!  A week’s worth of honest, simple cooking using veggies from my local farmer.  Thank you Hood River Organic, for this table toppling with bounty from our beautiful Columbia Gorge!

Friday – TV trays, movie(s), & pizza

portabella mushroom & roasted red pepper pizza (Food and Wine)

Saturday – short rib simple soup

beef, leek & barley soup (Deb Perlman, Smitten Kitchen)
baguette

Sunday – your own boulangerie

boulangerie beans & potatoes with leeks (Mark Bittman, How to Cook Everything Vegetarian)
kale and raw vegetable salad with goat cheese dressing (Vitaly Paley, Imperial)

Monday –  carrots go Mexican

roasted carrot and avocado salad (Deb Perlman, Smitten Kitchen)
quesadillas

Tuesday –  fresh bananas, creamy mascarpone, oh yeah, and beets

roasted beet and citrus salad (Cooking Light Way to Cook Vegetarian)
roasted salmon (Mark Bittman, How to Cook Everything, The Basics)
new seasons signature banana cake

Wednesday – mid-week minestrone

minestrone with collard greens and white beans (Martha Stewart)
baguette

Thursday – criminis & chop sticks

chicken stir-fry with mushrooms & mustard greens (Ruth Reichl, Gourmet Today)
sweet brown rice

More Menu Musings…