Farm Fresh

beets, carrots, collard greens, fennel, kale, leeks, mushrooms, onions, parsnips, potatoes, squash

What’s for Dinner?

Boy, Hood River Organic grew a lot of spaghetti squash this season. And I am the lucky recipient… yippee! They are such a fun vegetable, with their “noodles” of squash. The key to not getting stuck on “what the heck do I do with spaghetti squash?!?” is to treat it like any other winter squash. Dish it up with some butter, salt and pepper; layer it into a veggie lasagna; highlight it as a baked potato option; toss it in nearly any winter soup. Beyond the squash, I’ve got my hands full with eleven different vegetables this week – amazing that this is the winter growing season in Oregon!

Friday – TV trays, movie, & pizza!

leek, mushroom, and prosciutto pizza (Martha Stewart)

Saturday – goin’ retro

tuna noodle casserole (Simply Recipes)
beet, lemon, and gorgonzola salad (Bon Appetit)

blood orange olive oil cake (Smitten Kitchen)

Sunday – move over noodles

lasagna with collard greens + squash (Martha Rose Schulman, NYT)

Monday – italian skillet pasta

fideos with chickpeas, fennel, & kale (The Splendid Table)

Tuesday – anyone-can-do-it potato bar

baked potato bar + veggies galore

Wednesday – salmon cakes + fries

salmon cakes
parsnip fries (Bon Appetit)
shredded kale salad (Serious Eats)

Thursday –  sammie night

roasted beet, gorgonzola, & walnut bread panini (Williams Sonoma)
More Menu Musings…