Farm Fresh

beets, cauliflower, celery, chives, kale, mushrooms, parsley, pea shoots, radishes, rhubarb, spinach

What’s for Dinner?

With only sunshine in the forecast (what?!?), I thought an outdoor grilling marathon was in order.  I have a week’s worth of menus that take us outside with these lovely veggies.  Outside, to gather maybe a bit of what we can’t resist at the farmers market; outside to grill pizza, bread, meat, fish, and yes, veggies; and outside to sit, relax, and enjoy this amazing local spring bounty.

Friday –  pizza on the grill!

grilled pizza with kale, mushroom, & sausage (Serious Eats)

Saturday – salad for supper, al fresco

warm mushroom salad with hazelnuts (Deb Perlman, Smitten Kitchen)
celery salad with spring’s first herbs (Deborah Madison, Vegetable Literacy)
farmers market cheese and charcuterie selection
grilled baguette, simple or gussied (Bon Appetit)

rhubarb crisp (Mark Bittman, The New York Times)

Sunday – cinco de mayo celebration

strawberry margaritas (Cooking Light)

chips & salsa sampling

beef tacos with radish & avocado salsa (Martha Stewart)
kale salad with cilantro-lime vinaigrette (Cook’s Illustrated, The Best 30-Minute Recipe)

Monday – go green!

very green risotto (Katherine Deumling, Cook With What You Have)
grilled asparagus (Simply Recipes)

Tuesday – pork + rhubarb

pork chops with tangy rhubarb chutney (Real Simple)
spinach & mushroom salad (Martha Stewart)

Wednesday – crunchy cauliflower salad 

cauliflower salad with green olives & capers (Deb Perlman, Smitten Kitchen)
mediterranean-style grilled salmon (The Mayo Clinic)

Thursday –  cheers for chimichurri

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

More Menu Musings…