april 29 weekly menu | spring table

Farm Fresh
asparagus, rainbow chard, cilantro, leeks, mushrooms, green onions, radishes, rhubarb, spinach,
What’s for Dinner?
When the first layer of my CSA box reveals itself as a collage of cilantro, green onions, and radishes, I know I’m in business for Cinco de Mayo. It became clearer as I really unearthed their vast volume, not to mention some mighty tasty other gems, that we had plenty even for a “practice” session – Mexican heaven! This along with more of the season’s amazing asparagus, some continued experimentation as to whether rhubarb is a fruit or a veggie (both – botanically a vegetable, but generally eaten as a fruit so classified as such), and the first I’ve seen of spring’s sweet, delicate spinach.
Friday – spring pizza
shaved asparagus pizza (The Smitten Kitchen, Deb Perleman)
rhubarb crisp (Mark Bittman, The New York Times)
Saturday – practice makes perfect
braised greens, mushroom & chicken tacos (Serious Eats, Rick Bayless)
radish salsa (Mark Bittman)
mexican rice (The Kitchn)
mexican beans
Sunday – grill fest
grilled asparagus (Serious Eats)
grilled steak & greens (Epicurious)
grilled bread (Bon Appetit)
Monday – farm fresh frittata
asparagus & leek frittata (Epicurious)
Tuesday – skillet supper
skillet chicken with rhubarb (New York Times)
israeli cous cous
strawberry spinach salad (Whole Foods Market)
Wednesday – retro favorite
pork chops & mushroom sauce (Food Network)
grilled asparagus
rice
Thursday – midweek fiesta
spinach enchiladas (Sunset)
chips, salsa, guacamole
cerveza
Join me!
Call it vegetable lust. I sit and stare at my table piled high with veggies from my CSA, tinkering and toying with the puzzle they present, until voila, out comes a meal plan for the week. Here I delight in sharing the resulting menus and ideas, where the fresh produce rules: in full flavor, in good conscience, and always in season.