arugula, collard greens, green onions, kale raab, leeks, mushrooms, mustard greens, radishes, spinach
What’s for Dinner?
My box once again is loaded with zesty red radishes! If you see them at the market, they could be in lots of gorgeous shades of white, purple, or pink as well. These first-of-the-season peeks at the radish brings so many possibilities. Crunchy, peppery, and truly perfect with nothing more than a sprinkling of sea salt. Use them in their raw state for a bit of sass and zing – salads, sandwiches, on a crudite platter; for a mellower flavor, simply roast or stir-fry. And don’t forget the radish greens…nutritious, delicious, and farmers market full and fresh. As you can see, I also got greens galore, in every size, shape, and variety. My table is toppling with what some might consider just a giant pile ‘o greens. But this market connoisseur (geek) and home chef is thrilled by such volume & variety in the greens department. Enjoy the continued foray into spring!
Friday – pizza, TV trays, & movie
pizza with salami, mushroom, & arugula
double radish salad (Portland Farmers Market)
Saturday – break out the barbie
Sunday – bbq night, take 2
collard greens miniera (Gourmet)
Monday – ribs & raab
Tuesday – radishes, south of the border style
Wednesday – long live the casserole
Thursday – sammie night, wrap style
elephant’s shelly wraps (Elephant’s Deli)