06/9/14
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Olallieberry Sauce

WEDNESDAY

Dry~Poached Chicken Breasts  with Olallieberry Sauce  |  Roasted Green Bean & Baby Potato Salad

Intro Collage

“Marionberries and olallieberries are relatively new varieties of cultivated blackberries, both very popular with Northwest growers.  Both bear large, black, shiny, sweet berries with a medium~to~firm texture and more than a hint of wild blackberry flavor…In most places berry season starts in late spring and lasts through midsummer.  Because cultivated blackberries are generally larger, juicier, sweeter, higher in acid, and decidedly less seedy than wild ones, they are better for canning and jam~making.  They also make delicious sauces…”  ~  Alice Waters, Chez Panisse Fruit

 

Prior to last Saturday’s farmers’ market trip I had never before heard of olallieberries.  A huge fan of blackberries, I was drawn to the containers of shiny, plump fruit but as I approached the market table upon which they were displayed I noticed the unfamiliar, rather odd labeling.  Although similar in shape to their wild cousins, olallieberries boast variegated color tones ranging from deep red to practically black and their flavor, while decidedly sweet, possesses a layer of tartness….

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06/1/14

June 1st, 2014 ~ Weekly Dinner Menu

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SUNDAY

Vietnamese~Style Pork Chops  |  Nectarine  & Green Apple Salad  |  Sweet White Corn  |  Red Fruit Salad & Whipped Cream

MONDAY

Whole Wheat Spaghetti with Basil Pesto & Oven~Roasted Cherry Tomatoes

TUESDAY

Bulgur with Mint & Mango  |  Grilled Shrimp

WEDNESDAY

Dry~Poached Chicken Breasts with Olallieberry Sauce  |  Roasted Baby Potatoes & Green Beans

THURSDAY

Spring Linguine with Pea Shoots & Bacon

FRIDAY

Layered Cobb Salad

Continue reading «June 1st, 2014 ~ Weekly Dinner Menu»

05/26/14

May 26th, 2014 ~ Weekly Dinner Menu

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MONDAY

Molasses~Mopped Baby Back Ribs  |  Potato Salad  |  Kale~Apple Coleslaw with Poppy Seed Dressing

TUESDAY

Orecchiette with Roasted Tomato & Basil Sauce

WEDNESDAY

Prosciutto~Wrapped Chicken Thighs  |  Charred Green Beans & Scallions  or  Strawberry, Almond & Pea Salad

THURSDAY

Pork Tacos with Sweet Peach Salsa  |  Roasted Cumin~Lime Carrots

FRIDAY

Risotto with Grilled Sausages, Roasted Peppers & Fennel

Continue reading «May 26th, 2014 ~ Weekly Dinner Menu»

05/19/14

May 18th, 2014 ~ Weekly Dinner Menu

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SUNDAY

Vietnamese~Style Pork Chops  |  Coconut Rice with Scallions  |  Seasoned Cucumber Spears

MONDAY

Orrechiette Pasta with Basil Pesto  |  Skillet Corn, Cherry Tomatoes & Scallions

TUESDAY

Classic BLT Sandwiches  |  Potato Salad

WEDNESDAY

Honey, Garlic & Lemon Baked Chicken Wings  |  Potato Salad  |  Mixed Greens with Garlic Vinaigrette

 

“…sometimes the happiest ending isn’t the one you keep longing for, but something you absolutely cannot see from where you are.”  ~  Shauna Niequist, Bittersweet:  Thoughts on Change, Grace, and Learning the Hard Way

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05/6/14
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Tuscan~Style Veal Chops & Spring Greens with Oregano Vinaigrette

SUNDAY

Tuscan~Style Veal Chops  |  Spring Greens with Oregano Vinaigrette  |  Roasted Baby Fingerling Potatoes

Intro Collage

“Happy is the herb gardener through all the seasons and the years.  His is a life enriched with rare fragrances to be enjoyed at dawn and dusk and in the heat of noon.  It is an esthetic experience to watch the patterns, textures, and shades of a gray~and~green garden develop through the changing seasons.  Our latent instinct for design is aroused and we amuse ourselves by arranging these muted tones and pleasing textures in garden rows, swirls and knots.  The householder’s pride and pleasure can be satisfied in the rich harvest of green leaves and savory seeds for seasoning and in the everlasting foliage and blossoms for dried bouquets.”  ~  Adelma Grenier Simmons, Herb Gardening in Five Seasons

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05/4/14

May 4th, 2014 ~ Weekly Dinner Menu

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SUNDAY

Tuscan~Style Veal Chops  *  |  Roasted Baby Potatoes  |  Spring Greens tossed with an Oregano Vinaigrette  *

MONDAY

Sautéed Vegetable Tacos  *  |  Tres Leches Cake with Spiced Strawberries, Whipped Cream & Mint  *

TUESDAY

Pork Tenderloins with Sweet Coconut Milk Glaze  *  |  Seasoned Cucumber Spears  |  Sticky Rice

WEDNESDAY

Linguine with Shrimp Scampi  *  |  Spring Greens tossed with an Oregano Vinaigrette

THURSDAY

Layered Cobb Salad

FRIDAY

Chicken Tortilla Soup  |  Avocado Bruschetta

{  *  denotes a new recipe  }

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05/2/14
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Pan~Seared Halibut & Creamy Sorrel Sauce

WEDNESDAY

Pan~Seared Halibut  |  Steamed Baby Potatoes  |  Creamy Sorrel Sauce  |  Sautéed Purple Asparagus

Intro Collage

 

“Because its tartness is so pronounced, sorrel is good at brightening foods like potatoes, oily fish, eggs, and grains.  Sliver a few leaves into a salad and the palate is given a nudge.  Cream and sorrel are divine together, so you might combine them in a sauce, a soup, or a savory custard…No matter how much you use, sorrel cooks down to a shadow of its former self, but the more you use, the more you’ll see and taste it.  Its visuals aren’t great – it turns a drab shade of green when cooked – but don’t let that bother you.  Its bright flavor counteracts its dreary appearance.”    ~ Deborah Madison, Vegetable Literacy

The foundation for this dinner rests with the sauce.  Flipping through the pages of Deborah Madison’s Vegetable Literacy a few weeks ago, trying to find a sauce for some small spring potatoes I was serving with our Easter lamb, I followed a trail to the chapter entitled  “The Knotweed Family:  Three Strong Personalities”.  There I was introduced to sorrel, a plant with leafy greens and a bright, tart flavor, and a suggested pairing with steamed young potatoes had me sold.  Taking a risk with an unknown food with such a “strong personality” paid off…the “sharp and sultry” sauce proved a good companion to the soft potatoes as well as the hearty flavor of the lamb.  That simple little sauce, featuring those bold green leaves, tied all the flavors on our holiday dinner plates together and became a favorite of all the guests gathered at the table. Continue reading «Pan~Seared Halibut & Creamy Sorrel Sauce»

04/27/14

April 27th, 2014 ~ Weekly Dinner Menu

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SUNDAY

Butter~Basted Porterhouse Steaks  *  |  Butter Lettuce Salad with Tomato Vinaigrette  *

MONDAY

Spring Pasta with Basil Pesto, Peas & Pine Nuts  *

TUESDAY

Grilled Pork Tenderloin with Sweet Coconut Milk Glaze  *  |  Cucumber Spears & Lime Wedges  |  Sticky Rice

WEDNESDAY

Pan Seared Halibut  |  Steamed Baby Potatoes with Creamy Sorrel Sauce  *

THURSDAY

Spring Carrot Soup with Turmeric & Ginger  *  |  Kale Mix with Creamy Miso Dressing

FRIDAY

Cacio e Pepe  *  |  Sautéed Spring Greens with Bacon & Mustard Seeds  *

{  *  denotes a new recipe  }

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04/19/14

April 20th, 2014 ~ Weekly Dinner Menu

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SUNDAY

~  Easter Dinner   ~  

Slow~Roasted Leg of Lamb with Rosemary & Garlic  |  Griddled Asparagus  |  Steamed Fingerling Potatoes with a Creamy Sorrel Sauce  |  Warm Lemon Pudding Cake

MONDAY

Risotto with Lamb, Rosemary & Olives

WEDNESDAY

Pasta Primavera ~  Buccatini with Peas, Asparagus, Fava Beans, Mint & freshly grated Pecorino Romano

THURSDAY

Grilled Salmon with Vodka~Infused Citrus Glaze  |  Miso Roasted Asparagus  |  Brown Rice

FRIDAY

Mushroom, Asparagus & Goat Cheese Spring {Crustless} Quiche  |  Tahini~Lemon Kale Salad

Continue reading «April 20th, 2014 ~ Weekly Dinner Menu»