Farm Fresh

beets, cabbage, leeks, mushrooms, squash, turnips

What’s for Dinner?

New year, new veggies, new menus! No reason for the winter months (the “dark months”…) to bring emptiness, disappointment, or bewilderment to your meal planning efforts. Against popular thought, the Northwest does grow amazing and abundant produce in the winter and early spring months! AND, there’s a CSA  that accumulates this wealth, and delivers it right to my doorstep! I am a happy Hood River Organic (HRO) CSA member…check them out Hood River Organic. Speaking of winter abundance, check out what the Portland Farmers Market has going on this winter. The perfect chilly-weather Saturday – indulge in some steaming coffee and scrumptious farm fare, peruse the vendors to pick up your week’s dinner delights, then hit a movie at Fox Tower, a PAM exhibit, or some Nordstrom shopping!

Friday – bacon for health, cabbage for wealth

hoppin’ john (Emeril Lagasse)
braised cabbage (Emeril Lagasse)

Saturday – pizza night returns, old school style

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

Sunday – detox pho

pho with beef, mushrooms, cabbage (Epicurious)
quick-pickled turnips (Andrew Cohen, High Ground Organics)

Monday – my apologies, julia

mushroom bourguignon (Deb Perleman, Smitten Kitchen)

Tuesday – a little lebanese

beet, orange, & black olive salad (Yotam Ottolenghi, Plenty)
world market sambousak, hummus, & babaganoush

Wednesday – more detox

roasted delicata squash with quinoa salad (Food and Wine)

Thursday – sammie night

portabello panini (new york times)

More Menu Musings…