Farm Fresh

beets, cabbage, carrots, kale, leeks, mushrooms, winter squash

What’s for Dinner?

My first delivery of spaghetti squash of the season…yippee, they are such a fun vegetable, with their “noodles” of squash! I got two, so I can do one tossed just like pasta with butter and parsley (and parmesan?), and one stuffed with south-of-the-border goodness. It’s a week of celebrations too. My birthday, for one, which is always celebrated in a no-cooking kind of way. Followed by my home-kitchen attempt at emulating our favorites! And the Oscars, where my veggies star in a pizza and bubbly kind of celebration.

Friday – paley’s inspired

cabbage salad with apples, hazelnuts, & chèvre vinaigrette (Bon Appetit)
root vegetable  hash (The Splendid Table)
grilled quinault river steelhead (Mark Bittman, NYT)

Saturday – indian veggie bliss

curried lentil stew with veggies (Gourmet)
basmati rice
naan

Sunday – pizza & bubbly, oscar mania

leek & mushroom pizza with blue cheese (Emmy Cooks)
kale and raw vegetable salad with goat cheese dressing (Vitaly Paley, Imperial)

Monday – salmon cakes, weeknight version

baked spaghetti squash (The Kitchn)
salmon cakes (Whole Foods)

Tuesday – midweek gourmet

carrot, parsnip, leek risotto (Z Tasty Life)
northwest clams steamed in butter & wine (Savory Sweet Life)
baguette with truffle butter

Wednesday – taco night, kind of

tri color slaw with lime dressing (The Kitchn)
southwestern stuffed  squash (Jessie Price, Eating Well in Season)
corn tortillas

Thursday – sammie night

caramelized leek & mushroom panini (Serious Eats)
beet salad with goat cheese & walnuts (Jennifer Segal, Serious Eats)

More Menu Musings…