Farm Fresh

beets, cauliflower, chives, collard greens, dandelion greens, kale, leeks, micro greens, mushrooms, pea shoots, potatoes, radishes, spinach

What’s for Dinner?

We’ve got yet another humble marker to the end of the root vegetable season…dandelion greens!  To some, dandelion is a pesky yard weed.  To others, a nutritionally packed delicacy.  They are delightfully bitter, enjoyed especially when paired with something rich (think cheese, bacon, etc.)  I’ll use them two ways this week – once on pizza!  And once as a salad with a warmed garlicky vinaigrette.  What sounds good to you?  Give something new a shot – you’ll be glad you did with spring produce like this!

Friday –  TV trays, movie, & homemade pizza

dandelion greens, Italian sausage, and fontina cheese pizza

Saturday – burgers & chips, two ways

curly kale crisps (Making Life Delicious)
oven-baked french fries (The New Basics)
grilled hamburgers/veggie burgers

Sunday – spring fling pot pie

spring vegetable pot pie (Ruth Reichl, Gourmet Today)
with cheddar chive biscuit topping!!!

Monday – micro green madness 

buttermilk asparagus & micro green salad (101 Cookbooks)
roasted chicken

Tuesday – dandelions for dinner?!?

cauliflower pasta risotto (Katherine Deumling, Cook With What You Have)
dandelion greens with warm balsamic vinaigrette (Whole Foods Market)

Wednesday –  mid-week sunshine celebration

avocado, beet & pea shoot salad (Lunch Box Bunch)
grilled salmon with lemon chive butter (Art Food Life)

Thursday –  espinacas con garbanzos + sangria

spinach and chickpeas (Deb Perlman, The Smitten Kitchen)
salted toasty bread

summer sangria (Martha Stewart)

More Menu Musings…