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
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)
Tuesday – dandelions for dinner?!?
Wednesday – mid-week sunshine celebration
Thursday – espinacas con garbanzos + sangria
spinach and chickpeas (Deb Perlman, The Smitten Kitchen)
salted toasty bread
summer sangria (Martha Stewart)