beets, carrots, chard, collard greens, dandelion greens, escarole, garlic, kale, leeks, mushrooms, parsley, winter squash
What’s for Dinner?
Well, “A for Effort,” that’s for sure. One can only use so many pounds of veggies in one meal! But now what? We (over) did the Thanksgiving dinner, and as much as I absolutely love the tradition of turkey, mashed potatoes, stuffing, & all the various veggie sides, I love it once. Then I switch gears, to one that’s friendly to my tired and aching feet, and one that’s decidedly un-American (food-wise, that is.) This week, what’s left of my bounty, plus turkey…lots and lots of turkey.
Friday – chili & cornbread
Saturday – south of the border
turkey and green chili enchiladas (America’s Test Kitchen)
blood orange margaritas (Deb Perleman, Smitten Kitchen)
Sunday – sunday supper, ala leftovers
turkey tetrazzini (Laura Russell, The Oregonian)
Monday – posole, ole’
turkey posole with winter squash (Matt Talavera, Whole Foods Market)
Tuesday – kicked up pesto pasta
Wednesday – turkey bombay
turkey curry (Mark Bittman)
Thursday – soup & sammie night, holiday style