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april 3 weekly menu | spring table

Farm Fresh

beets, collard greens, dandelion greens, kale, kale raab, mushrooms, radishes, sunchokes, winter squash

What’s for Dinner?

Eggs. Easter eggs, that is. We don’t eat enough of them in my house, so here’s the perfect excuse to go crazy. I’m devoting the week to eggs for dinner, every-which-way. And all of this goodness from the gorge will go a long way in in making a fabulous Easter (and pre and post-Easter) celebration!

Friday – pizza night, Easter style

egg, ham, and kale raab pizza (Food Network)

Saturday – dinner in a (skillet) basket

baked eggs with greens and mushrooms (Smitten Kitchen, Deb Perelman)
baked winter squash (The Kitchn)

Sunday  – Easter celebration, many ways

brunch:

strata with collards, gruyere, and sausage (Gourmet/Eggs On Sunday)
coconut bread  (Deb Perleman, Smitten Kitchen)
fruit salad

dinner:

asparagus stuffed deviled eggs (Smitten Kitchen, Deb Perleman)
local cheese and salami selection
baguette

sunchoke and leek soup (Green Kitchen Stories)

dandelion greens with warm balsamic vinaigrette (Whole Foods Market)
simple potato gratin (Deb Perleman, Smitten Kitchen)
grilled local leg of lamb with rosemary and garlic

sweet coconut creation  (Ina Garten, The Barefoot Contessa)

Monday – kicked up egg salad

curried egg salad sandwiches with radishes (Real Simple)

Tuesday –  leftovers never looked so fresh

leftover Easter ham (or Easter whatever…)
kale salad with warm bacon vinaigrette (Smitten Kitchen, Deb Perleman)

Wednesday – beans & greens (+ eggs)

white bean and radish salad (Bon Appetit)
crusty bakery bread

Thursday – potpourri cobb

kale cobb salad (Deb Perleman, Smitten Kitchen)
baguette

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