Farm Fresh

beets, cabbage, celeriac, kale, leeks, mushrooms, parsnips

What’s for Dinner?

Plenty, that’s for sure. Yes, indeed, I received (more than!) plenty of veggies in my box this week. Not to mention gorgeous gorge-grown fruit. After pulling Plenty (the renowned Yotam Ottolenghi cookbook) off my shelf for some holiday cooking inspiration, I just can’t quit perusing. Talk about a new year of cooking inspiration! Ottolenghi’s Israili roots and cross-cultural influences create this masterpiece of bold and exciting flavors. The photos are vibrant and gorgeous, showing fresh, varied, seasonal veggies elevated to superstar status. I’m kicking off the week, Plenty-style, with a mushroom dish I just couldn’t resist. I’ve also planned a Golden Globes celebration (veggies and bubbly do work well together), a football fest, and several weeknight, veggie-centric meals that can be made in a flash.

Friday – polenta “pizza”, tv trays, & movie

mushroom & herb polenta (Plenty, Yotam Ottolenghi)

Saturday – wildwood memories

kale & raw veggie salad with goat cheese dressing (Vitaly Paley, Imperial)
mussels with saffron and tomato (Corey Schreiber, Wildwood)
toasted salty bread

Sunday – golden globes, surf & turf, champagne

champagne

pnw salmon & filet mignon
waldorf salad (Fox News)
sautéed kale (New York Times)

parsnip spice cake (Bon Appetit)

Monday – it’s a ducky day

chips and warm leek & goat cheese dip (Food and Wine)

sloppy joe sliders (Cooking Light)
celery root fries (The Spunky Coconut)

Tuesday – extra healthy weeknight

steamed cod with leeks (Mark Bittman)
red cabbage salad with blue cheese & walnuts (Slate.com)

Wednesday – pasta aplenty

pasta with beets, greens, & pine nuts (Bon Appetit)
roasted chicken

Thursday – sammie night

banh mi sandwiches with sriracha mayo (Inquiring Chef)
quick-pickled turnips (Andrew Cohen, High Ground Organics)

More Menu Musings…