Farm Fresh

beets, carrots, kale, leeks, micro greens, mushrooms, parsnips, potatoes, squash

What’s for Dinner?

A week with not one, but two holidays!  OK, I use the term “holidays” a bit loosely, but sure makes dinnertime more amusing.  My table is teetering with Hood River Organic winter bounty, perfect to play center stage in this week’s menus.  This beautiful kale will shine in (next to?) an everybody-loves red beans and rice dish at our mini Mardi Gras celebration.   And the freshly foraged mushrooms are still coming – they’ll star in a red, rich and luscious Valentine’s Day pasta sauce.  As for the rest, take a look, join in where your palate is tempted; celebrate all that our amazing Northwest winter offers us.

Friday – TV trays, movie, & pizza!

roasted golden beet and leek pizza (Cooking Light)

Saturday – break out the barby

balsamic roasted carrots (Gourmet)
micro greens, blue cheese & balsamic  (Colin Cowie, Effortless Elegance)
grilled steak – your style!

Sunday – parsnip pancakes?!?

parsnip latkes with horseradish and dill (Deb Perlman, Smitten Kitchen)
roast chicken

Monday – the frittata is your friend

potato leek frittata (Martha Stewart)

Tuesday – king cake & kale

red beans and rice (+ kale) (Rosso & Lukins, The New Basics)
cajun chicken sausage links

Wednesday – nutty, chewy, sweet weeknight risotto

butternut barley risotto (Ivy Manning, The Oregonian)
baguette

Thursday – a very veggie love-fest

mushroom and herb spaghetti (A Food Centric Life)
garlic bread (Gourmet)
heart-shaped carrot cake (Cook’s Illustrated The New Best Recipe)
More Menu Musings…