Looking at a cooler and hopefully wetter Sunday, it's time to do some quick dinner planning for the rest of the week. I picked up a beautiful bag of mixed spring braising mix from Cure Organic Farm at the Boulder Farmers' Market yesterday, which will star tomorrow in one of my favorite dishes for this time of year, sausage risotto with spring greens from Bon Appetit. Some of the green garlic I got at Red Wagon Organic Farm's booth will also improvise its way into the dish.
Tuesday is our usual reheat of something big made over the weekend, which this week is our shrimp and scallop posole, also from Bon Appetit. With a side salad (with gorgeous radishes from Red Wagon) and maybe some tortillas, that's dinner.
Fresh domestic sweet corn from Florida and California has so exploded onto our Boulder grocery scene in the past few days, I'm going to jump the seasonal gun on Wednesday by making a dish I usually reserve for our local corn season that won't be until July, Mark Bittman's pasta with corn, zucchini and tomatoes from the New York Times. Red Wagon Farm's green garlic will find its way into the dish, and their radishes will embellish the side salad again. Whole Foods has beautiful corn in a special weekender sale of four for $1, at least at the Pearl Street store, but I might want to buy it closer to preparation day. Organic romas are $1.99 right now at both the Pearl Street store and at Sunflower, and I'd find those tastier than the hothouse organics that Sunflower has for even less, $1.50 a pound.
With boneless skinless chicken breasts $1.99 a pound at Sunflower in the value pack through Wednesday, and no Asian dish yet appearing in this week's plans, Thursday will be Kung Pao chicken from Cooking Light. I bet the last of my bunch of green garlic from Red Wagon Farm will make it into this dish, or maybe will flavor the brown rice beneath it instead.
Which gets us through to Friday's planning.
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