Archive | January 2014

january 24 weekly menu | winter table

Farm Fresh

beets, carrots, kale, leeks, micro greens, mushrooms, parsnips, potatoes, squash, turnips

What’s for Dinner?

Maybe I should picture my fruit more often…I got lots of incredulous “You get beautiful fruit like that too?!?” Well, yes I do. My winter CSA, Hood River Organic, is something special indeed. They are an organic farm nestled in the gorgeous Hood River Valley, growing their own produce, as well as partnering with nearby farmers to bring the best that the region has to offer to consumers through their CSA program. I guess I just get used to the fact that during these supposed dark winter months, my table is piled high with local bounty, veggies and fruit, each week. Not to mention the optional items I can include in my box any time – bakery bread, apple & pear butters, cheese, eggs, honey, the list goes on. Fresh, yummy goods provided by their nearby farm partners and friends. This week’s menu has a smattering of everything, but pays special tribute to the five bags of quinoa I uncovered during a much-needed new year’s pantry clean-out. I had the right idea – it is the perfect whole grain! Quick-cooking, a complete protein, and taste great too!

Friday – homemade pizza, TV trays, movie

winter squash pizza (Alice Waters, Chez Panisse Vegetables)

Saturday – baked spuds…smooth, creamy, in a bowl

baked potato soup (Deb Perleman, The Smitten Kitchen)
kale salad with balsamic vinaigrette (Simply Recipes)
country bread

Sunday  – goin’ retro

tuna noodle casserole (Simply Recipes)

Monday – winter salad for supper

beet & quinoa salad (New York Times)
cheese plate & walnut bread

Tuesday – weeknight bento secret

turnips and leeks in miso butter (Diane Morgan, Roots)
choose-your-own-bento

Wednesday – gourmet in a flash

honey glazed carrots (Food Network)
garlic herb sockeye fillet
baguette

Thursday – burger & fries

quinoa garden cakes (Whole Foods Market)
parsnip “fries” (Bon Appetit)

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