Farm Fresh

chives, collard greens, kale, micro greens, leeks, mushrooms, potatoes, radishes, spinach, sunchokes

What’s for Dinner?

It’s a little confusing, these beginning of spring weeks. The sun, teasingly warm and nearly blinding, gives way without warning to dark skies dumping rain and hail. The produce still reflects this – tender spring herbs and greens, amidst the sturdiest of roots. This week’s dinners reflect this general confusion – that’s my excuse, at least. The comfort foods we’ve come to count on, still in high demand. Not much more comforting than a stay-in Blazer’s pizza night, or a pot pie supper. But there’s a definite nod to the warmth of the season yet to come – shed the jacket, unearth the grill, and celebrate with sangria and a May Day BBQ.

Friday – pizza night + Trail Blazers

spinach and chive pizza (Deb Perleman, Smitten Kitchen)

Saturday – spring fling pot pie

spring vegetable pot pie (Ruth Reichl, Gourmet Today)
with cheddar chive biscuit topping

Sunday  – steak frites (plus chips!)

curly kale crisps (Making Life Delicious)
oven-baked french fries (The New Basics)
grilled rib-eyes (Oprah)

Monday – speedy, sole-ful gourmet

strawberry spinach salad (Whole Foods Market)
asparagus & crab stuffed sole

Tuesday –  espinacas con garbanzos + sangria

spinach and chickpeas (Deb Perelman, The Smitten Kitchen)
salted toasty bread

summer sangria (Martha Stewart)

Wednesday – mid-week sunshine celebration

shredded kale salad with radishes (Serious Eats)
grilled salmon with lemon chive butter (Art Food Life)

Thursday – may day bbq

grilled spring veggies (Mark Bittman)
grilled burgers

More Menu Musings…