the earth dinner

Pacific Northwest Earth Dinner Menu
from Chef Greg Atkinson of Organic to Go, Seattle, WA

"Single" Spring Green Salad: Watercress, Lamb's Lettuce or Baby Spinach
with Ruby Red Grapefruit, Goat Cheese Fritters & Grapefruit Juice Vinaigrette

Pan Seared Breasts of Spring Chicken
with Carrots, Asparagus and Morel Mushrooms (get recipe)

Rhubarb and Ginger Tart
- Or -
My Great Aunt Lois's Fresh Coconut Cake

(read interview with Greg Atkinson)

Think Seasonal! Pacific Northwest

Spring: wild greens salad (think dandelions, nettles and watercress); edible flowers (try pea, salmonberry or maple blossoms); Pacific halibut; farmed mussels; oysters; fava beans; artichokes; fiddlehead ferns; birch syrup

Summer: blackberries, huckleberries, cherries and black cap raspberries; Shiro and Satsuma plums; razor clams; wild chinook salmon from Alaska; wild sardines; lamb cuts; summer herbs (like savory, dill, marjoram, tarragon); sheep and goat milk cheeses

Fall: apple cider; pears; lentils, split peas and garbanzo beans from eastern Washington; Oregon blue cheese; black cod; farmed caviar; wild mushrooms (like blue chanterelles, fairy rings and matsutake); hazelnuts

Winter: Dungeness crab; petrale sole; farmed steelhead trout; stored apples; apple and pear cider; eggs; brussels sprouts; parsnips; winter squash; mache salad; Olympia oysters; organic Cheddar

 

 

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