beets, cilantro, green onions, parsley, radishes, spinach, rainbow chard, shiitake mushrooms, spring salad greens, strawberries
What’s for Dinner?
I’m savoring the last couple weeks of my Hood River Organic CSA. The variety and freshness of the produce I’ve received each week since November, from our own Hood River area, has been amazing. And when I get unexpected treats like Hood Strawberries, it is just so exciting! I’ve got my work cut out for me, still whittling away at the ten bunches of green onions from last week. Add one more to the mix, and I’m still sprinkling these gems on everything, at every meal. With temps souring, there is surely lots of outdoor cooking and eating this week. My veggies, as always, couldn’t be a better starting point.
Friday – grilled pizza + jelly doughnuts
Saturday – pesto surprise
Sunday – french picnic
Monday – cheers for chimichurri
Tuesday – pancakes in the pm
Wednesday – java-licious
java sauce salmon with wilted spinach (Saucebox)
coconut black rice
Thursday – sammie night, roll-your-own-wrap
elephant’s shelly wraps (Elephant’s Deli)