asparagus, rainbow chard, cilantro, leeks, mushrooms, green onions, radishes, rhubarb, spinach,
What’s for Dinner?
When the first layer of my CSA box reveals itself as a collage of cilantro, green onions, and radishes, I know I’m in business for Cinco de Mayo. It became clearer as I really unearthed their vast volume, not to mention some mighty tasty other gems, that we had plenty even for a “practice” session – Mexican heaven! This along with more of the season’s amazing asparagus, some continued experimentation as to whether rhubarb is a fruit or a veggie (both – botanically a vegetable, but generally eaten as a fruit so classified as such), and the first I’ve seen of spring’s sweet, delicate spinach.
Friday – spring pizza
Saturday – practice makes perfect
Sunday – grill fest
Monday – farm fresh frittata
asparagus & leek frittata (Epicurious)
Tuesday – skillet supper
Wednesday – retro favorite
pork chops & mushroom sauce (Food Network)
Thursday – midweek fiesta
spinach enchiladas (Sunset)
chips, salsa, guacamole