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
Monday – go green!
Tuesday – pork + rhubarb
Wednesday – crunchy cauliflower salad
Thursday – cheers for chimichurri