Farm Fresh

beets, fava beans, fennel, garlic, gourmet greens, kale, lettuce, summer squash

What’s for Dinner?

Blueberries!!! That’s what. Twenty-one pounds’ worth…our annual haul from a trip out to the blueberry fields of Sauvie Island. I’ll freeze some (a lot!) and still have loads leftover to grace the dinner (and breakfast, and lunch, and dessert) table. Combined with four more pounds of fava beans, a couple heads of romaine larger than my own head, and summer squash galore, I’d say this season is in full swing!

Friday – grilled pizza fest

summer squash, basil & sun dried tomato pizza (Cooking Light)
gourmet greens salad

blueberry cobbler (Cook’s Illustrated The New Best Recipe)

Saturday – dinner a la deborah 

pasta with golden fennel (Deborah Madison, Local Flavors)
beets with fava beans and mint (Deborah Madison, Vegetable Literacy)

blueberry crisp (Deborah Madison, Vegetarian Cooking for Everyone)

Sunday – berries x 3

brunch:

blueberry muffins (Cook’s Illustrated The New Best Recipe)
summer squash ricotta frittata (Simply Recipes)

dinner:

grilled chicken salad with local berries (wildblueberries.com)
grilled bread (Bon Appetit)

blueberry sorbet (Simply Recipes)

Monday – find a friend

cacio e pepe with peas & favas (New York Times)
kale salad with blueberries and goat cheese (Jessie Monds)

Tuesday – northwest nirvana

caesar salad + shrimp (Alice Waters, The Art of Simple Food)
grilled salmon with blueberry sauce (Bon Appetit)
favorite nw bakery bread

Wednesday –  picnic perfect

blueberry-wheat berry salad (David McHugh)
cheeses/salamis/baguette

Thursday –  berry sammie?!?

kale sandwiches with favas & avocado (Self)

blueberry crumb bars (Deb Perleman, Smitten Kitchen)

More Menu Musings…