I find this such a hard time to cook here in Minnesota. We're done with the root vegetables of fall and winter & have eaten through most of the vegetables that were frozen or canned last year. Spring vegetables are just a glimmer in our eyes at this point.
Here's our brussels sprouts, broccoli & jalapenos growing away under the grow light in the basement, far from ready to eat I'm afraid. This week we'll plant the lettuces & peas outside & the tomatoes will get started indoors. We'll start receiving our box from Harmony Valley Farm in early May so not too long before I have lovely seasonal vegetables to inspire my menus again. The excitement this week is that we'll have three days in the 60's so it's time to break out the grill.
On to Menu Planning Monday...
Ham & Bean Soup - Gotta use up that Easter ham my sister sent us home with.
Bison Blucys - Matt wants to try making burgers with the ground bison that our grocery store carries.
Bacon, Leek & Mushroom Pasta - Inspired by an episode of the "F" Word we saw last week.
Grilled Flank Steak with Garlic Beans
The secret Recipe to Rival dish
Sausage Risotto with Spring Greens - From Bon Appetite March '09