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!
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