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june 5 weekly menu | spring table

Farm Fresh

beets, cilantro, green onions, parsley, radishes, spinach, rainbow chard, shiitake mushrooms, spring salad greens, strawberries

What’s for Dinner?

I’m savoring the last couple weeks of my Hood River Organic CSA. The variety and freshness of the produce I’ve received each week since November, from our own Hood River area, has been amazing. And when I get unexpected treats like Hood Strawberries, it is just so exciting! I’ve got my work cut out for me, still whittling away at the ten bunches of green onions from last week. Add one more to the mix, and I’m still sprinkling these gems on everything, at every meal. With temps souring, there is surely lots of outdoor cooking and eating this week. My veggies, as always, couldn’t be a better starting point.

Friday – grilled pizza +  jelly doughnuts

grilled pizza with kale, mushroom, & sausage (Serious Eats)
salad of spring greens (Food Network)
doughnuts & strawberry dipping sauce (Bon Appetit)

Saturday – pesto surprise

cilantro pesto pasta (Simply Recipes)
bbq chicken (101 Cooking)
chard salad (Food52)

Sunday  – french picnic

chard tart (Katherine Deumling, SIO Blog)
radishes with butter & sea salt (Williams Sonoma)
crusty baguette

Monday – cheers for chimichurri

grilled steak with chimichurri sauce (Serious Eats)
simple beet salad (Self)

Tuesday –  pancakes in the pm

spring greens with sesame ginger vinaigrette (Five Heart Home)
scallion pancakes (Katherine Deumling, SIO Blog)

Wednesday – java-licious

java sauce salmon with wilted spinach (Saucebox)
coconut black rice

Thursday – sammie night, roll-your-own-wrap

elephant’s shelly wraps (Elephant’s Deli)
kettle chips

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