Farm Fresh

beets, collard greens, kale raab, micro greens, parsnips, squash, mushrooms, potatoes, sunchokes

What’s for Dinner?

Not one but two luck-’o-the-Irish inspired meals! St. Paddy’s Day is just too fun to limit us – green beer, shamrock cookies, potatoes every which way…I love it all. Our local, picked-at-their-peak veggies from Hood River Organic inspire us to put it all together. And, finally, we’ll welcome the first day of spring on Thursday March 20th – yeah!!! Check out the Portland Farmers Market Blog for all of the fun and festivities that will mark the occasion at Saturday’s first market of the season. Go early, get a steaming cup of coffee, sample some delicious fresh-baked pastries and other hearty breakfast options, chat with our local farmers and see their gorgeous goods, enjoy the music, …soon enough, it’ll be time for lunch. Options abound!

Friday – sushi + salt & straw birthday bash

veggie sushi (Mark Bittman, NYT), (Masaharu Morimoto, The Food Network)
stir-fried japanese kale (Relish)
edamame

fancy pants ice cream (salt & straw)

Saturday – the farmers return

sunchoke and artichoke heart linguine (Diane Morgan, Roots)
farmer’s market surprise

Sunday  – rich & creamy collards

barley risotto with beans & greens (Deb Perelman, Smitten Kitchen)
baguette

Monday – stout 2 ways + corned beef & cabbage 

corned beef & cabbage (Cook’s Illustrated, The New Best Recipe)
irish soda bread
guinness stout

chocolate stout cake (Bon Appetit)

Tuesday – st. paddy’s, take 2

twice-baked irish potatoes with stout onions & kale (Ivy Manning, The Farm to Table Cookbook)
guiness stout

Wednesday – LQLCSD

pasta with garlicky kale raab (Deb Perelman, Smitten Kitchen)

Thursday – spring cleansing (minus the crazy)

raw beet & sprout salad (Debra Meadow, PFM Blog)
bacon & parmesan frittata (Food and Wine)

More Menu Musings…