Farm Fresh

cabbage, carrots, chicory, onions, parsley, parsnips, winter squash

What’s for Dinner?

Think you have to say good-bye to fresh, local salads in the colder Pacific Northwest months? Not so. We continue to get beautiful hearty greens, just not in quite the light, tender, summer forms we got used to. This week, a head of savoy cabbage and two heads of Italian castelfranco chicory. Castelfranco is a cross between red-leafed chicory and endive, and has gorgeous, pale green leaves with streaks ranging from red wine to purple. Both cabbage and chicory make wonderful, robust salads. And both shine in cooked dishes as well – soups, braises, stir-fries, you name it. This week has a smattering of raw, and cooked, in and amongst the other autumn treats. Parsnip fries anyone?

Friday – TV trays, movie, & pizza

roasted acorn squash & gorgonzola pizza (Deb Perleman, Smitten Kitchen)
chicory salad with mustard vinaigrette  (Gourmet)

Saturday – soup’s on

minestrone soup (Alice Waters, The Art of Simple Food)
country bread

Sunday  – maple-rosemary butter, oh my!

maple roasted chicken with acorn squash (Ivy Manning)
cabbage salad with apples & pecans (Bon Appetit)

Monday – the cutest little ears

orecchiette with sausage & chicory (Food and Wine)

Tuesday – grab your chopsticks

yakisoba with pork and cabbage (NYT)

Wednesday –  rich & creamy farro fest

farro risotto with chicory (Katherine Deumling, SIO Blog, Wk. 25)
roast chicken

Thursday –  panini & fries

caramelized onion, chicken, & fontina panini (Huffington Post)
roasted parsnips with parsley (Bon Appetit)

More Menu Musings…