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

More Menu Musings…