Farm Fresh

braising mix, chives, collard greens, kale raab, kale, micro greens, mushrooms, radishes, spinach, sunchokes

What’s for Dinner?

The newest member of the spring veggie line-up is spinach. While we all love our kale, chard, raab, and collards, the more delicate and sweet spinach leaf is getting a warm welcome from me for sure! This, along with more vibrant and peppery radishes, a healthy bunch of chives, and more of the late winter/early spring mainstays. All of this goodness from the gorge will go a long way in making a fabulous Easter (and pre and post-Easter) celebration!

Friday – pizza night, Easter style

egg, ham, and spinach pizza (Food Network)
sauteed kale raab (Portland Monthly)

Saturday – dinner in a (skillet) basket

baked eggs with spinach and mushrooms (Smitten Kitchen, Deb Perelman)

Sunday  – Easter celebration, many ways

brunch:

strata with greens, gruyere, and sausage (Gourmet/Eggs On Sunday)
coconut bread  (Deb Perleman, Smitten Kitchen)
fruit salad

dinner:

asparagus stuffed deviled eggs (Smitten Kitchen, Deb Perleman)
local cheese and salami selection
baguette

sunchoke and leek soup (Green Kitchen Stories)

spring greens torte (Essentials of Classic Italian Cooking, Marcella Hazan)
simple potato gratin (Deb Perleman, Smitten Kitchen)
grilled local leg of lamb with rosemary and garlic

sweet coconut creation  (Ina Garten, The Barefoot Contessa)

Monday – kicked up egg salad

curried egg salad sandwiches with micro greens (Real Simple)

Tuesday –  leftovers never looked so fresh

leftover Easter ham (or Easter whatever…)
spinach salad with warm bacon vinaigrette (Smitten Kitchen, Deb Perleman)

Wednesday – beans & greens (+ eggs)

white bean and radish salad (Bon Appetit)
crusty bakery bread

Thursday – potpourri cobb

kale cobb salad (Deb Perleman, Smitten Kitchen)
baguette

More Menu Musings…