Farm Fresh

carrots, fennel, kale, leeks, mushrooms, onions, parsnips, potatoes, squash

What’s for Dinner?

A week with not one, but two holidays! I use the term “holiday” a bit loosely, but sure makes dinnertime more amusing, and more likely to include yummy sweet treats! My table is teetering with Hood River Organic winter bounty, perfect to healthfully round out the menus amidst all of this decadent dessert. The freshly foraged mushrooms are still coming – they’ll star in a red, rich and luscious Valentine’s Day pasta sauce. And for the 14-year-old-boy birthday celebration, the least I can do is add a giant kale salad alongside his vote for the best-burger-in-town. As for the rest, take a look, join in where your palate is tempted, and celebrate all that our amazing Northwest winter offers us.

Friday – TV trays, movie, & pizza!

caramelized onion & fennel and Italian sausage pizza (The New Basics)

Saturday – break out the barby

balsamic roasted carrots (Gourmet)
mashed parsnips and potatoes (Simply Recipes)
grilled steak with blue cheese butter (Melissa Clark, New York Times)

Sunday – parsnip pancakes?!?

parsnip latkes with horseradish and dill (Deb Perlman, Smitten Kitchen)
roast chicken

Monday – the frittata is your friend

potato leek frittata (Martha Stewart)

Tuesday – a very veggie love-fest

mushroom and herb spaghetti (A Food Centric Life)
garlic bread (Gourmet)
heart-shaped carrot cake (Cook’s Illustrated The New Best Recipe)

Wednesday – nutty, chewy, sweet weeknight risotto

barley risotto with squash (Ivy Manning, The Oregonian)
baguette

Thursday –  special request birthday dinner

kale caesar salad (Julia Child)
sauteed mushrooms (Better Homes & Gardens)
burger & truffle fries, Little Big Burger

chocolate chip cookie cake (Food.com) + ice cream
More Menu Musings…