First week of the CSA, and the pickings are all GREEN. Arugula, bok choy, mesclun, garlic scapes and yes, kale, but now we are not so intimidated by it, hooray! Plus radishes, which means radishes with salted butter. Mmm.
Last week’s Sticky Balsamic Ribs were a hit. A bit work intensive for the week (unless you are at home or have someone at home to bake the ribs prior to grilling). So was the Strawberry Rhubarb Pie via Smitten Kitchen I made with the rhubarb a colleague brought to me from his country garden. Made a great early summer meal!
Mine looked ALMOST this good. Photo by tvol
Weekly Menu:
Sunday: Sunday Gravy and CSA Green Salad. Yum
Monday: Dinner out with Grandma Parkinson
Tuesday: Grilled Lemon Chicken Breasts with Arugula and Quinoa
Wednesday: Last week’s experiment with the Roasted Tomatoes with Anchovy Oreganata made us interested in trying this recipe for Spaghetti with Anchovy Carbonara via Food & Wine
photo by Tina Rupp for Food & Wine
Thursday: Grilled Flank Steak and Kale Salad. We’re going to try a kale salad inspired by one we saw at Cubana Social over in Williamsburg with avocado, tossed with lime, pickled onion and jalepeno.
Friday: Grilled Pizza with Dorie Greenspan’s Garlic Scape Pesto
Saturday: Dinner Chez Gillespie
Enjoy the week!
Melisa
