Farm Fresh

carrots, collard greens, fennel, kale, leeks, mustard greens, onions, mushrooms, parsnips, potatoes, winter squash

What’s for Dinner?

Holi-days, travel days, snow, ice, sleet, and slush days…so many crazy and unexpected days got on the way of my normal veggie routine recently! What better way to launch back into the groove than celebrating the Chinese New Year and the Year of the Rooster! My veggies will find the perfect home in authentic chinese dishes from noted and honored chef Ceclia Chiang. Upon opening my Hood River Organic veggie box, I was just in awe of the fresh, local produce that continues to grow in our region, even in this dark depth of winter.

Friday – old school pizza, tv trays, movie

old town’s dragon lady (mushrooms, leeks, etc.)

Saturday – ring in the (chinese) new year!

rice crackers & chinese dumplings
mushrooms in oyster sauce (Cecilia Chiang, SF Gate)
shanghai stir fried pork & greens (Cecilia Chiang, Food and Wine)

Sunday  – winter dahl

vegetable curry with coconut milk (Katherine Deumling, SIO Blog)
sukhi’s somosas

Monday – breakfast-for-dinner

leek and mushroom quiche (Julia Child, Mastering the Art of French Cooking)
oven roasted home fries (Martha Stewart)

Tuesday – south of the border collard greens

collards & beans tacos (The Splendid Table)

Wednesday – spaghetti squash pudding

savory squash bread pudding (Real Simple)
shredded kale salad (Serious Eats)

Thursday – sammie night, crab style

open faced crab & cheese on toasted sourdough
parsnip fries (Bon Appetit)

More Menu Musings…