Farm Fresh

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

jalapeno cheddar cornbread (Ina Garten, The Barefoot Contessa at Home)
turkey chipotle chili (New Seasons Market)

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

spicy greens pesto pasta with mushrooms + turkey (Bon Appetite)
beet salad with goat cheese and walnuts (Jennifer Segal, Serious Eats)

Wednesday – turkey bombay

turkey curry (Mark Bittman)
basmati rice

Thursday – soup & sammie night, holiday style

post-Thanksgiving sandwiches + beets (Portland Monthly)
roasted delicata squash soup (A Chow Life)

More Menu Musings…