Farm Fresh

braising mix, chives, collard greens, kale raab, kale, leeks, micro greens, mushrooms, potatoes, sunchokes

What’s for Dinner?

After a spring break for all (including some fine kitchen leave!), it’s time to peek back into the box and see what the season is delivering. Each week, a little less winter, and a little more spring. This week, fresh chives were added to the mix. I smelled them before I spotted them! And this is how it works…those small but mighty gestures of spring allow us to view those hearty winter greens and roots in a whole new light. A fresh and zesty chive pesto over fish? Oven browned potatoes don’t seem quite so ho-hum now! Delicate, spring-flavored micro greens? Perks up a dinner with roasted roots in a flash! Enjoy this week’s menu; peruse the farmers market if you can, to get a sneak peek of the spring treats headed our way soon.

Friday – pizza, TV trays, & movie

pizza with kale raab, leeks, and olives (Deb Perelman, The Smitten Kitchen)

Saturday – braised greens minus the boring

braised greens & mushroom tacos (Serious Eats, Rick Bayless)
mexican beans

cool mojitos (Sunset)

Sunday  – kicked up greens

chile potato soup with greens and chorizo (Rick Bayless)
crispy, cheesy quesadillas (theKitchn)

Monday – break out the grill

roasted sunchokes with chives (Mark’s Daily Apple)
grilled veggie burgers with micro greens

Tuesday –  farm fresh pesto, take #1

garlic roasted potatoes (Ina Garten, Barefoot Contessa Parties)
grilled cod with chive pesto (A Garden for the House)

Wednesday – farm fresh pesto, take #2

pasta with collard green olive pesto (Danny Toma, Gourmet)

Thursday – sammie night

italian sandwiches with kale butter (Ashley Gartland, Dishing Up Oregon)
kettle chips

More Menu Musings…