beets, collard greens, kale, leeks, mushrooms, parsnips
What’s for Dinner?
I’ll kick off the dinner week with National Pie Day. Who knew that day could include the likes of collard greens, mushrooms, and parsnips?!? Followed of course by chocolate cream, key lime, apple, or wherever your sweet tooth takes you. I’ve also used all these tasty winter greens in a German feast, sammie night, and a couple “whole bowl” weeknight specials. The magic of mushrooms is just the cherry on top.
Friday – pie + pie
beef & stout pie (Pacific Pie Co., Imbibe Magazine)
buyer’s choice sweet pie
Saturday – happy birthday, german style
apple sharlotka (Deb Perelman, The Smitten Kitchen)
Sunday – lighten up!
roasted beet & potato soup (Deliciously Ella)
Monday – pull out the chicken card
rejuvinating bowl (Deliciously Ella)
Tuesday – rich & creamy collards
barley risotto with beans & greens (Deb Perelman, Smitten Kitchen)
Wednesday – whole bowl, take 2
wild mushroom rice bowl (101 Cookbooks)
Thursday – sammie night
braised greens, leek, & white bean panini (Eating Well)