beets, carrots, celeriac, garlic, onions, parsnips, potatoes, winter squash
What’s for Dinner?
I’ve got a bit of a squash situation. Doesn’t seem to matter that I cooked it like it was going out of style over Thanksgiving. Or that my whole family (mostly) buys into the devour-squash mission. Or that I even occasionally slyly slip one to a friend (or stranger) that looks like they might enjoy a fine squash. I’ve still got an envy-of-the-town squash centerpiece. Which is being replaced, now, with pomegranates or paper whites. So, I’m throwing squash-fest 2014 this week.
I began by getting a head start on a few make-ahead, holiday meals that could travel. Like many, we’ll pack the car full of winter gear and gifts. And frozen soups, stews, and casseroles! It was nice to make good use of the cute little sugar pumpkins that had graced my counter for a bit. A pumpkin and chicken curry seems just thing thing to freeze now, and enjoy in a couple weeks, with zero effort (of course, I skipped the other veggies in favor of just diced pumpkin!) This week’s menu will follow suit…winter squash galore. A fine way to celebrate the end of another lovely CSA season with Sauvie Island Organics, who has for piled my table high with amazing farm-fresh veggies since spring. Come next Friday, I’ll be listening for the Hood River Organic “veggie van,” eager to greet my bountiful box when the doorbell rings!
Friday – TV trays, christmas movie, & pizza (kind of)
squash and caramelized onion galette (Deb Perelman, The Smitten Kitchen)
Saturday – feliz navidad
Sunday – soup for linner
pumpkin spice cake with honey frosting (Martha Stewart)
Monday – weeknight gourmet
Tuesday – salad(s) night
Wednesday – root vegetable mania
Thursday – sammie night