Archive | October 2013

October 18 weekly menu | fall table

Farm Fresh

beets, celeriac, gourmet greens, kale, onions, sweet peppers, winter squash

What’s for Dinner?

I can’t believe it. I missed National Kale Day! Apparently the first Wednesday of each October is dedicated to celebrating this dark, leafy green, superfood superstar. Talk about a nutritional powerhouse – loads of vitamin A, vitamin C, vitamin K, calcium, and a whole host of other good-for-body-and-soul stuff. And the great news is, just as we are lamenting the gradual disappearance of our beloved late summer veggies, kale is here to stay; it thrives in the cooler pacific northwest “dark months”. If you’re new to a CSA, be prepared. You’re bound to see kale, in one of its varieties, a lot. So stock up on those favorite go-to recipes – raw, cooked, smoothies, salads, chips…the possibilities are endless. I’ve marked my calendar for the next year’s National Kale Day, but in the meantime, I won’t miss a chance to honor the one just passed. My first fall delivery of winter squash (darling delicatas!), the end of a stellar sweet pepper season, and an ode to kale…all perfectly ripe reasons to celebrate! Enjoy this kale-a-day week!

Friday – TV trays, movie, & pizza

kale, roasted pepper, & feta pizza (Annie’s Eats)

Saturday – souper Saturday

kale and white bean soup (Gourmet)
simple greens with red wine vinaigrette (Martha Stewart)
provolone toasts (Gourmet)

Sunday  – fall at its finest

apple kale slaw (Alicia Ross, Kitchen Scoop)
roasted winter squash halves (Cook’s Illustrated, The New Best Recipe)
pork tenderloin with maple glaze (Bon Appetit)

Monday – one rad root

celeriac and lentils (Yotam Ottolenghi, Plenty)
lemony kale salad (Food Network)
crusty bread

Tuesday – breakfast for dinner

blueberry kale smoothie (My Recipes)
beet hash with eggs (Whole Living)

Wednesday –  weeknight rich & velvety 

kale salad with pine nuts & parmesan (Bon Appetit)
celery root bisque (Bon Appetit)
baguette

Thursday –  sammie night

kale chips (Eating Well)
roasted beet, gorgonzola, & walnut bread panini (Williams Sonoma)

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