Farm Fresh

asparagus, rainbow chard, chives, mushrooms, green onions, radishes, rhubarb, spicy greens, spinach

What’s for Dinner?

The quintessential spring veggies just keep on coming, and I love it! Tender asparagus, sweet spinach, and tangy rhubarb…so many possibilities. It’s a week full of holidays too. It’s possible that Mother’s Day is a bit more celebrated than National Chocolate Chip Cookie Day, but in my book, they’re both worth an extra special effort in the kitchen.

Friday – seis de mayo

shrimp & greens tacos (Mark Bittman)
radish salsa (Mark Bittman)

Saturday – spring pizza + blazers

spinach & scallion pizza (Deb Perleman, Smitten Kitchen)

Sunday – salad for supper, mom’s choice

spinach, strawberry, & grilled chicken salad salad  (Cinnamon Spice & Everything Nice)
country bread

ice cream with rhubarb compote (Simple Bites)

Monday – burgers, my style 

bean + spinach burgers (Mark Bittman, How to Cook Everything)
grilled scallions (Food Network)

Tuesday –  creme d’asperges

cream of asparagus soup (Gourmet)
crab and shrimp cakes

Wednesday – pot pie, spring style

spring vegetable pot pie (Ruth Reichl, Gourmet Today)
with cheddar chive biscuit topping

crispy chewy chocolate chip cookies (Deb Perleman, The Smitten Kitchen)

Thursday – sammie night

spicy greens & mushroom panini (Martha Shulman, NYT)
crunchy radishes

More Menu Musings…