Farm Fresh

beets, braising greens, carrots, collard greens, kale raab, leeks, micro greens, mint, mushrooms, parsnips, pea shoots, potatoes

What’s for Dinner?

Each week, a little less winter, and a little more spring.  We’ve got those sweet and tender pea shoot tendrils again (this time we’ll eat them raw), along with fresh mint!  You may have smelled it before you saw it.  And this is how it works…those small but mighty gestures of spring allow us to view those potatoes and parsnips in a whole new light.  A pea shoot, mint, and crispy pancetta salad?  Oven browned potatoes don’t seem quite so boring now!  A fresh mint mojito?!?  This will make even the toughest customer welcome the braised greens gone Mexican.  Enjoy this week’s menu; peruse the farmers market if you can, to get a sneak peek of the spring treats headed our way soon.

Friday –  TV trays, movie, & homemade pizza

pizza with kale raab, leeks, and olives (Deb Perlman, The Smitten Kitchen)

Saturday – minty mojitos

braised greens & mushroom tacos (Serious Eats, Rick Bayless)
mexican beans
cool mojitos (Sunset)

Sunday – more minty

pea shoots, crisped pancetta, and mint vinaigrette (Martha Stewart)
lemon-mint halibut (Bon Appetit)
oven-browned potatoes (Goumet)

Monday – monday meatballs

asian beet & carrot salad (Heather Christo Cooks)
asian chicken meatballs
rice

Tuesday – pasta with greens and beans

spaghetti with collard greens, white beans & bacon (Cook’s Illustrated The Best 30-Minute Recipes)

Wednesday – soup’s on!

parsnip-almond soup (Ashley Gartland, Dishing Up Oregon)
baguette

Thursday – farm-fresh frittata

leek, sun-dried tomato & goat cheese frittata (Mark Bittman, Kitchen Express)
shaved carrot & micro green salad (Kitchen Apparel)

More Menu Musings…