Farm Fresh

asparagus, chives, collard greens, leeks, mushrooms, mustard greens, radishes, spinach, sunchokes

What’s for Dinner?

We’ve got yet another humble marker to the end of the root vegetable season…dandelion greens! To some, dandelion is a pesky yard weed. To others, a nutritionally packed delicacy. They are delightfully bitter, enjoyed especially when paired with something rich (think cheese, bacon, etc.). I’ll use them two ways this week – once on pizza! And once as a salad with a warmed, garlicky vinaigrette. I also stumbled across the little known fact that the second week in May is National Burger Week. I just couldn’t skip it; mid-week burgers, three ways, in celebration. 

Friday – creme d’asperges

cream of asparagus soup (Gourmet)
roast chicken
baguette

Saturday – pizza, tv trays, & blazers

dandelion greens, Italian sausage, and fontina cheese pizza

Sunday  – mom’s choice

breakfast in bed:

tall, vanilla, non-fat, extra-hot latte
strawberry yogurt parfaits
scrambled eggs with ricotta, & chives (Bon Appetit)

no-fuss dinner:

pasta with brie, mushrooms, and spinach (Real Simple)
grilled asparagus (Simply Recipes)

rhubarb crumb bars (Martha Stewart)

Monday – game night burgers

grilled beef & mushroom burgers (Simply Recipes)
dandelion greens with warm balsamic vinaigrette (Whole Foods Market)

Tuesday –  burgers, sammie style

sunchoke-sundried tomato panini (Feast)
crudites & dip

Wednesday – veggie burgers + fries

simplest bean burgers (Mark Bittman, How to Cook Everything)
garlic roasted sunchokes (The Kitchn)

Thursday – heat & eat

lasagna with collard greens (Martha Rose Schulman, NYT)

More Menu Musings…