june 6 weekly menu | spring table

Farm Fresh

arugula, collard greens, gourmet greens, green garlic, lettuce, radish, scallions

What’s for Dinner?

I’m declaring it “salad week” at my house, for obvious reasons. Certainly in honor of the continued sunshine, the season ahead, and my table toppling with greens in every size, shape, and color. I do lots of salad-for-supper in the summer, and I feel a bit out of practice. With the spring greens in full swing, and with this unheard of end-of-the-school-year-weather, it’s a perfect week to highlight all one can do with salad as the inspiration. Don’t worry…no one will go hungry. These are hearty salads to say the least, with lots of options for those seeking the full-meal-deal. We’ll ease into this salad craze with salad atop pizza, again, and a little celebration of national doughnut day.

Friday – pizza +  jelly doughnuts

pizza with green garlic & arugula (Martha Rose Shulman, NYT)
salad of gourmet greens (Bon Appetit)
doughnuts & strawberry dipping sauce

Saturday – portable picnic

wheat berry salad with arugula (Anthony Cafiero, The Oregonian)
country bread

Sunday  – collard greens, in the raw

collard green coleslaw (Vegetarian Times)
scallion pancakes (Katherine Deumling, SIO Blog)

Monday – the prettiest of salads

arugula, strawberry, and scallion salad (Katherine Deumling, SIO Blog)
baguette

Tuesday –  steak! (+ salad)

steak salad (Katherine Deumling, SIO Blog)

Wednesday – beans & greens, take 53

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

Thursday – sammie night, salad style

elephant’s shelly wraps (Elephant’s Deli)
potato chips (from the bag!)


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Friday – pizza +  jelly doughnuts

pizza with green garlic & arugula (Martha Rose Shulman, NYT)
salad of gourmet greens (Bon Appetit)
doughnuts & strawberry dipping sauce

IMG_1084

This week, a direct repeat from last, as now I’ve received my very own farm-fresh arugula! Everyone here loved the simplicity of the spring green garlic giving a wonderful kick to this easy sauce (basically just saute it with canned tomatoes!). Either follow this recipe for a good looking whole wheat crust, refer to my Pizza Night  link for a favorite go-to crust, or pick up ready-to-bake one at your local store or pizzeria. This one is topped modestly with torn fresh mozzarella –  quintessential, rustic Italian. The arugula really makes the pizza, especially a minimalist one like this. Some people think it odd to pile a salad on top of their pizza, but I think it’s delicious, with its peppery but mildly sweet taste! Put the arugula on the pizza just after it’s out of the oven. And really, don’t be shy, pile it on and sprinkle some good quality salt on top. Of course, for those still not quite convinced of the salad-on-pizza concept, serving it atop individual slices works too. I’ve got greens coming out my ears this week, and I’ll start to make a dent in them with a very basic salad using my giant bag of gourmet greens I get from SIO each week. It’s hard to believe I choose the “extra greens” option; this mixture of delicate and gorgeous salad greens we receive throughout the growing season, though, would be missed so much. Some nights I literally just take a few handfuls, toss them into a bowl, and drizzle a couple tablespoons of vinegar and olive oil over the top. The essential finishing touch…a crumbling of some good quality flakey sea salt. The flavors of these mixed greens more than makes up for my lack of effort in the dressing department! What an appropriate way to kick of salad week, with a night of two salads – one atop pizza, one aside! For dessert, doughnuts! It’s National Doughnut Day, and I’ll just say it. I do love a good doughnut. Most any kind, really, but I’m especially partial to the maple bar. But given the irresistible strawberries right now, maybe we’ll go with jelly-filled. Kind of. Grab a few of your favorite basic fluffy, glazed doughnuts, cut them into pieces, and dip into a super simple Oregon strawberry sauce. Gives the sinful doughnut just a bit of a farm-fresh flair.

More seasonal pizza ideas:

leek, crimini mushroom, and prosciutto
portabella mushroom & roasted red pepper
shitake mushroom
leek, sundried tomato, and goat cheese
caramelized leek, mushroom and Italian sausage pizza
dandelion greens, Italian sausage, and fontina cheese pizza
spinach and chive pizza
grilled pizza with kale, mushroom, & sausage
pizza bianca with goat cheese & chard
classic margherita pizza
kale, sundried tomato, & feta pizza
roasted red potato pizza with taleggio, roasted leeks & pancetta
sausage, leek, & shitake pizza
potato & rosemary pizza 
old town’s dragon lady (mushrooms, leeks, etc.)
pizza with kale raab, leeks, and olives 
pizza with fennel sausage, braising greens and chives
egg, ham, and spinach pizza
shaved asparagus pizza 
dandelion greens, Italian sausage, & fontina cheese pizza
grilled pizza with asparagus, scallions & fontina

Saturday – portable picnic

wheat berry salad with mustard greens (Anthony Cafiero, The Oregonian)
country bread

This recipe by Tabla Mediterranean Bistro’s chef was just made for the perfectly spicy, peppery arugula that has come my way! It’s a perfect portable picnic or potluck dish, if you’ve got one of those on the agenda. Wheat berries are the true whole grain – they are the whole wheat kernel, before any amount of processing takes place. They take a while to cook (inactive, boiling time), but are so worth it! Packed with fiber, protein, and iron, they have a subtle nutty, earthy flavor and a nice chewy bite. After the boiling time, this salad is a snap – just throw in the thinly sliced arugula and green onions, add the simple, lemony dressing, and you’re done. Some chopped, toasted nuts would be a wonderful addition (walnuts, hazelnuts, pecans, whatever!). This and your favorite country bread is warm-weather-full-meal-deal at my house.

Sunday –  collard greens, in the raw

collard green coleslaw (Vegetarian Times)
scallion pancakes (Katherine Deumling, SIO Blog)

Keeping with our salad theme, I’m going to give raw (or just slightly blanched with a hot dressing) collard greens a whirl. I’ll use radishes and green onions instead of carrots and red pepper; the crunch will be the same, and the colors just as compelling. I’ll opt for the rice vinegar, to give the dinner an Asian bent. For an extra-special Sunday evening side, I’ll also try these scallion pancakes. They look to be uncomplicated and unmessy, and the perfect complement to the slaw. You could easily toss some pre-made asian fish or chicken kebabs on the grill too!

Monday –  the prettiest of salads

arugula, strawberry, and scallion salad (Katherine Deumling, SIO Blog)
baguette

Seasonal, beautiful, and just downright delicious. It’s a lovely choices to take to a dinner (dress just before serving) because its colors are so striking and the flavors so vibrant. This salad is a take on the more traditional spinach and strawberry version. I’ll use an entire bunch of arugula, and lots of my green onions. Choose any cheese you like, and like Katherine suggests, some sliced or slivered almonds would make a wonderful addition. With plenty of nuts and cheese, this salad can definitely stand alone as dinner. But some sliced chicken mixed in would also be right at home for sure. Add a fresh baguette, and dinner’s done in a flash.

Tuesday – steak! (+ salad)

steak salad (Katherine Deumling, SIO Blog)

With steak as the centerpiece, Katherine’s recipe fits nicely with my potpourri of greens choices. They can really come from a variety of sources, and in fact, it will be better that way. Whatever you’ve got in your fridge, greens and herb-wise, use it! And we’ll polish off our radishes (insetad of turnips) and scallions too! Your biggest decision is whether to grill or fry the steak. The meal is finished with an easy dijon vinaigrette drizzled over the thinly sliced steak and mass of farm fresh produce. If you like, at some sliced, hearty wheat bread as a side. Somehow I don’t think anyone will feel cheated in any way at the end of this salad meal!

Wednesday – beans & greens, take 53

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

Here’s a salad that seems built for my CSA delivery this week. Beautiful red radishes and crunchy green onions, made into a main dish by adding in cannellini beans, olives, and a tasty dressing. I may skip the anchovies, or just use a little paste in the dressing instead, but will for sure use some chopped fresh garlic. This salad looks to be ripe for some sliced hard-boiled eggs. I’ll probably warm the beans a bit before tossing with the dressing; at the same time I’ll throw in some greens – thinly sliced arugula, or any lettuce – for added flavor, texture, and “salad-ness”. Add your favorite crusty bakery bread, and maybe some delicious soft cheese – yum!

Thursday – sammie night, salad style

elephant’s shelly wraps (Elephant’s Deli)
potato chips (from the bag!)

This veggie wrap is an ideal Thursday night choice, at least in my house, where these dinners are often a hodge-podge of veggies, desperately trying to clear out the fridge before the Friday CSA delivery. They lend themselves perfectly to that frenzy.  The greens, hazelnuts, apple, and grapes are key ingredients, with the fruit pieces adding just the right sweetness. I’m going to go crazy, and instead of broccoli, carrots, sugar peas and cabbage, I’ll do bits and pieces of whatever I’ve got left. Any of my week’s contenders would add fabulous flavor and texture – an assortment of greens, some green onions, and crunchy radishes. Whatever veggies you choose, buy some of those giant spinach tortillas, watch a YouTube instructional on how to wrap the perfect wrap, and go for it! Just make sure that all of your veggies & fruit are chopped very small. I’m going to put everything into one big salad bowl, toss it with dressing, and have roll-your-own-wraps. A key ingredient is Elephant’s own Stackhouse dressing – with a friendly phone call, you can order this yummy dressing and they’ll have it in their store for you the very next day! Ingredients are:  mustard, tamari, agave, tahini, cider vinegar and oil. If you prefer not to bother with Elephant’s pre-made (although I think it would be a worthwhile purchase, good on many a salad and sandwich!) then create your own vinaigrette with these flavors in mind. With all of that healthy salad goodness, what better side than some delicious Kettle Chips!

 “What the Kale?!?”

Don’t panic and get out the compost bin if all of the sudden you have a giant veggie delivery coming your way, and you still have a fridge full.  Here are a few suggestions for preserving the bounty!  (Soups and stews freeze wonderfully in those gallon zip lock freezer bags.)

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One response to “june 6 weekly menu | spring table”

  1. Renate says :

    Salads…what a great idea to start the season!

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