beets, carrots, cauliflower, collard greens, cucumbers, escarole, kale, mushrooms, parsley, peppers, winter squash
What’s for Dinner?
What an exciting week in my food world! The giant Thanksgiving feast is right around the corner, and it’s the first week of my winter CSA! I had a lovely spring and summer enjoying Gathering Together Farm’s CSA bounty. As with most farms, they take a long winter’s nap, starting sometime in November. But there’s really no reason for these winter months (the “dark months”…) to bring emptiness, disappointment, or bewilderment to your meal planning efforts. Against popular thought, the Northwest does grow amazing and abundant produce in the winter and early spring months! AND, there’s a CSA that accumulates this wealth, and delivers it right to my doorstep! I am a happy Hood River Organic (HRO) CSA member…check them out. And speaking of winter abundance, check out what the Portland Farmers Market has going on this season. The perfect chilly-weather Saturday – indulge in some steaming coffee and scrumptious farm fare, peruse the vendors to pick up your week’s dinner delights, then hit a movie at Fox Tower, a PAM exhibit, or some Nordstrom shopping!
Time to enlist my (somewhat) trusty kitchen helpers, and see where our inspiration and energy take us this week. Starting with the pie, of course.
Friday – pizza night
Saturday – steak & collards + “pasta”
Sun – magical curry
beet and beef curry (Salon)
Monday – pad thai, squash style
spaghetti squash pad thai (Shared Appetite)
Tuesday – pies on the mind
honey glazed carrots (Food Network)
Wednesday – pre-feast soup night
Thursday – the feast, veggie style
hors d’ oeuvres
beet spread with goat cheese & hazelnuts (Yotam Ottolenghi)
northwest autumn kale salad (Simply Classic, Seattle Junior League)
brown sugar glazed squash with marshmallows (Bon Appetit)
sausage & mushroom stuffing (Diane Morgan)
rustic garlic & shallot mashed potatoes (Bon Appetit)
spiced cranberry sauce (The Splendid Table)