March: Menu Planning

March 2, 2009

planning planning

planning planning

Like I said before, there is nothing exciting in season in March. The winter stuff is gone, and we’ve got at least a month until ramps and asparagus show up. My thoughts with this one is doing a sort of last gasp of winter. Here are some flavor combinations I’m thinking about:

cauliflower miso mustard puree with pickled red cabbage and quail egg

pimenton-infused carrot cube with frothy lemon carrot broth and candied carrot

broccoli “marrow bone” with roasted broccoli salad and raisin dressing, shaved raw broccoli

small dice salmon cured in citrus with pomagranite seeds

Brussels sprouts custard with roasted Brussels sprouts leaves

fennel salad with candied citrus and olives

something with Rancho Gordo flageolet beans, onion confit, toasted kale chips–maybe a meat course?


I’ll keep you posted…


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