Farm Fresh

bok choy, chard, fennel, gourmet greens, butter lettuce, radishes, scallions, spinach

What’s for Dinner?

Holey Moley! I am not easily impressed (overwhelmed) by veggie volume, but my pick-up this week definitely inspired a nervous chuckle.  My “summer CSA”, Sauvie Island Organics (SIO), launched its season last week. People often ask me “But what do you do with all of those veggies?!?” I think this is the vision that intimidates them, just a bit. For me, the answer is in a (flexible) plan. I do love to map it all out, at the beginning of my veggie week. Once I see on paper that, yes indeed, that gargantuan mound of produce piled high upon my table has a place at each night’s dinner, I breathe a sigh of relief. And get cooking, one healthy, fabulous meal at a time!

Friday – grilled pizza +  jelly doughnuts

pizza with grilled fennel and parmesan (New York Times)
salad of gourmet greens (Bon Appetit)
doughnuts & strawberry dipping sauce (Bon Appetit)

Saturday – french picnic

chard tart (Katherine Deumling, SIO Blog)
radishes with butter & sea salt (Williams Sonoma)
crusty baguette

Sunday  – java-licious

java sauce salmon with wilted spinach (Saucebox)
coconut black rice

Monday – crispy, crunchy fennel

quinoa salad with herbs (Katherine Deumling, SIO Blog)
country bread

Tuesday –  pancakes in the pm

butter lettuce with sesame ginger vinaigrette (Five Heart Home)
scallion pancakes (Katherine Deumling, SIO Blog)

Wednesday – pot pourri fried rice

bok choy fried rice (Katherine Deumling, SIO Blog)

Thursday – sammie night, roll-your-own-wrap

elephant’s shelly wraps (Elephant’s Deli)

More Menu Musings…