beets, broccoli, green cabbage, cabbage raab, chard, chives, garlic, leeks, mushrooms, rhubarb, spring salad mix
What’s for Dinner?
After settling back in from spring break (aka kitchen leave) and recovering from a house-full of unseasonable sickness, it’s time to peek back into the box and see what the season is delivering. Each week, a little less winter, and a little more spring. This week, fresh chives were added to the mix. I smelled them before I spotted them! And this is how it works…those small but mighty gestures of spring allow us to view those hearty winter greens and roots in a whole new light. Fresh and zesty chives sprinkled over nearly everything? Makes all those root vegetables seem so lively! Delicate, spring-flavored raab? Perks up a plain old pasta dinner in a flash! And rhubarb?!? Imagine the fun trying to solve “Is it a fruit, or is it a vegetable?” Enjoy this week’s menu; peruse the farmers market if you can, to get a sneak peek of the spring treats headed our way soon.
Friday – break out the grill, shake shack style
strawberry rhubarb pie (Deb Perleman, The Smitten Kitchen)
Saturday – buy the whole fish!
wheat berry salad with beets & fennel (Dishing Up the Dirt)
simple spring greens
rhubarb crumb bars (Martha Stewart)
Monday – toss it all in stir-fry
vegetable stir fry with glass noodles (Food Network)
Tuesday – nat’l grilled cheese sammie day
chicken panini with chard and leeks (Castellon’s Kitchen)
Wednesday – one pot, 20 minutes
pasta with garlicky cabbage raab (Deb Perelman, Smitten Kitchen)
Thursday – weeknight risotto