Roasted butternut squash and green garlic soup

Farmers Market Inspirations

The Sunday Farmers Market was full of inspiration this week. Spring has definitely sprung in Northern CA. Here are the recipes for the week - packed full of fresh vegetables:

Roasted Butternut Squash Soup with Green Garlic

The base for this recipe is the version from the Williams-Sonoma Soup Cookbook that I've been recommending. I love this cookbook. So many favorites. But because there was some beautifully fragrant green garlic at the farmers market this week, I've substituted it for the regular garlic. I used one bunch of green garlic - the recipe in the book calls for 30 cloves. Also, instead of sautéed leeks, I used fresh green onions from my garden, and instead of chicken stock, I used vegetable stock. no special reason, just what I had on hand. 

Sautéed Sugar Snap Peas and Cremini Mushrooms with Roast Chicken and Jasmine Rice

The peas are so green and delicious that you really can just eat them raw! Here though, I started by sautéing some quartered mushrooms, ala Julia Child technique - in saute pan, heat equal parts olive oil and butter until foaming just subsides, add mushrooms and saute, shaking pan until nice and brown - then I added snap peas and sauted another minute or so, added salt, thyme, and a splash of white wine, cook another 30 seconds, and voila...you've dressed up a store bought roast chicken. Serve with rice. 

Slow Cooker Pork with Sautéed Cabbage and Buttermilk Cornbread 

Look back to the menu week of January 19th for this one. I've started repeating myself...some recipes are just that good!

Enjoy!

Sautéed Sugar Snap Peas and Cremini Mushrooms with Roast Chicken and Jasmine Rice

The peas are so green and delicious that you really can just eat them raw! Here though, I started by sautéing some quartered mushrooms, ala Julia Child technique - in saute pan, heat equal parts olive oil and butter until foaming just subsides, add mushrooms and saute, shaking pan until nice and brown - then I added snap peas and sauted another minute or so, added salt, thyme, and a splash of white wine, cook another 30 seconds, and voila...you've dressed up a store bought roast chicken. Serve with rice. 

Slow Cooker Pork with Sautéed Cabbage and Buttermilk Cornbread 

Look back to the menu week of January 19th for this one. I've started repeating myself...some recipes are just that good!

Enjoy!

Menu for the week of Sunday, March 9th, 2014

Ok, so we're back from vacation and I'm full of cooking energy! Here's what I'm making this week:

~ Sunday, March 9th ~ 
Last night I made a version of this recipe from the February edition of Real Simple Magazine: Herb-crusted chicken with kale and pan-dripping croutons. You know those recipes that the first time you read them you know they're going to be delicious? Well this is one of those recipes! Slight changes I made: I used preserved lemons (see February 5th post) instead of fresh, and beet greens instead of kale. I'm sure the kale would be great too, but I happened to have beet greens in the garden that needed to be harvested.

~ Monday, March 10th ~
Tonight is another new recipe, also from Real Simple Magazine, November 2013: hearty barley and cauliflower salad with Manchego and salami.  I'm going to use Romanesco instead of cauliflower though, and parmesan instead of Manchego. Why you ask? Why not! Look how cool this vegetable is! What child can resist a vegetable that looks like it's from outer space?


~ Wednesday, March 12th ~
Turkey Meatloaf with mashed potatoes and steamed artichokes. Another Real Simple Magazine recipe. What can I say, I love their stuff!

~ Thursday, March 13th ~
Tagine of Lamb and Fava Beans My husband made this one a couple years ago and it was superb! Hoping I'll get the same results. One note, I'm planning to use green olives instead of red.

That's it for now. May the week bring you happy and healthy culinary adventures!