Farm Fresh

beets, cabbage, kale, leeks, micro greens, mushrooms, potatoes, turnips, squash

What’s for Dinner?

Plenty, that’s for sure. Yes, indeed, I received (more than!) plenty of veggies in my box this week. Even more exciting, though, was unwrapping Plenty, the renowned Yotam Ottolenghi cookbook, in a post holiday gift exchange. Talk about a new year of cooking inspiration! Ottolenghi’s Israili roots and cross-cultural influences create this masterpiece of bold and exciting flavors. The photos are vibrant and gorgeous, showing fresh, varied, seasonal veggies elevated to superstar status. I’m kicking off the week, Plenty-style, with a couple of dishes I just couldn’t resist. I’ve also planned a Golden Globes celebration (veggies and bubbly do work well together), and several weeknight, veggie-centric meals that can be made in a flash.

Friday – polenta “pizza” 

mushroom & herb polenta (Plenty, Yotam Ottolenghi)

Saturday – not for peasants

beet, orange, & black olive salad (Yotam Ottolenghi, Plenty)
savoy cabbage and parmesan soup (The Guardian, Yotam Ottolenghi)

Sunday  – golden globes, short ribs, & champagne

champagne

balsamic & beer braised short ribs, with
parsnip puree (The Smitten Kitchen, Deb Perelman)
whole roasted carrots (Simply Scratch)

Monday – tacos, kind of

southwestern stuffed  squash (Jessie Price, Eating Well in Season)
corn tortillas

Tuesday – weeknight dahl

curried red lentil and greens stew (Bon Appetit)
naan

Wednesday – eggs for supper

leek and goat cheese frittata (Fine Cooking)
micro greens salad (Cranking Kitchen)

Thursday – burger & fries

roasted turnips “fries” with parmesan (Martha Stewart)
veggie burgers + veggies

More Menu Musings…