Farm Fresh

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

german beer

sautéed greens (Bon Appetit)
rouladen (Gustav’s)
buttered egg noodles

apple sharlotka (Deb Perelman, The Smitten Kitchen)

Sunday – lighten up!

roasted beet & potato soup (Deliciously Ella)
baguette

Monday – pull out the chicken card

rejuvinating bowl (Deliciously Ella)
roasted chicken

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)

More Menu Musings…