beets, carrots, collard greens, fennel, kale, leeks, mushrooms, onions, parsnips, potatoes, squash
What’s for Dinner?
Boy, Hood River Organic grew a lot of spaghetti squash this season. And I am the lucky recipient… yippee! They are such a fun vegetable, with their “noodles” of squash. The key to not getting stuck on “what the heck do I do with spaghetti squash?!?” is to treat it like any other winter squash. Dish it up with some butter, salt and pepper; layer it into a veggie lasagna; highlight it as a baked potato option; toss it in nearly any winter soup. Beyond the squash, I’ve got my hands full with eleven different vegetables this week – amazing that this is the winter growing season in Oregon!
Friday – TV trays, movie, & pizza!
leek, mushroom, and prosciutto pizza (Martha Stewart)
Saturday – goin’ retro
blood orange olive oil cake (Smitten Kitchen)
Sunday – move over noodles
lasagna with collard greens + squash (Martha Rose Schulman, NYT)
Monday – italian skillet pasta
fideos with chickpeas, fennel, & kale (The Splendid Table)
Tuesday – anyone-can-do-it potato bar
baked potato bar + veggies galore
Wednesday – salmon cakes + fries
Thursday – sammie night