Farm Fresh

beets, carrots, kale, leeks, mushrooms, parsnips, turnips, winter squash

What’s for Dinner?

We’re just on the heels of Dumpling Week in Portland. We’ve got so many outstanding local options, I’ll use my veggies as a delicious and crunchy accompanying act. I also look forward to Super Bowl Sunday, whether I care about the game or not (not), just as an excuse to try a new chili recipe. This week I’ll also honor the Year of the Monkey, on which we are about to embark! My veggies will find the perfect home in authentic Chinese dishes from noted and honored chef Ceclia Chiang.

Friday – homemade pizza, tv trays, movie

leek, mushroom, and prosciutto pizza (Martha Stewart)

Saturday – dumpling week, hooray!

dumpling selection, The Dump Truck
quick-pickled carrots & turnips (Andrew Cohen, High Ground Organics)
rice

Sunday  – super bowl veggie fest

crudités, chips plus:
spicy red lentil dip (Oregonian Food Day)
edamame hummus (Oregonian Food Day)
avocado and goat cheese dip (Oregonian Food Day)

turkey chili with kale & corn (TheKitchn)
jalapeno cheddar cornbread (Ina Garten, Barefoot Contessa at Home)

oatmeal chocolate chip carrot cookies (On Anna’s Plate)

Monday – ring in the (chinese) new year!

appetizers:
mushroom & leek dumplings (The Joyful Foodie)
tray of togetherness
champagne
first course:
chicken lettuce wraps
hot & sour soup
tsing tao Beer

banquet:
lion’s head (Cecilia Chiang, The Seventh Daughter)
steamed whole fish (Cecilia Chiang, The Mandarin Way)
noodles with pork & chives
stir fried green beans with garlic
eggplant in garlic sauce
white rice
reisling

dessert:
glaceed bananas
blood orange tart
taiwanese pineapple mini cakes
tea selection

Tuesday – taco tuesday + beets(!)

beet salsa with avocado & blood orange (Diane Morgan, Roots)
black bean & chicken quesadillas (NYT)

Wednesday – pasta + salmon

pappardelle with salmon & leeks (Cooking Light)
roasted winter squash halves (Cook’s Illustrated, The New Best Recipe)

Thursday – sammie night, dungeoness style

open faced crab & cheese on toasted sourdough
parsnip fries (Bon Appetit)

More Menu Musings…