First four menus...

Since we are playing catch-up in these first few posts, we wanted to share our first attempts at clean, local, seasonal eating. It's a start - some have worked, some not, but we are excited enough to keep at it! Here you go...

(I'll do us all a favor and omit both favor and questions by keeping these first few chefs anonymous. After this, we'll each have to claim our wins and our bombs!)

Week 1:

Appetizer -Brie and crackers (y'all should just get to know us now... we LOVE cheese!)

BONUS Appetizer - crostinis with ricotta and fig preserves

Salad - herb and mixed greens with Shittakes, avacados, grape tomatoes, extra dill, plus lemon and olive oil dressing, topped with parmesan

Accoutrement - baked brussels sprouts with parmesan and herbs

Entree - kale lasagna with grape tomatoes, onions and chicken sausage

Week 2:

Appetizer - Las Delicias guacamole and chips (the best, and not just defined by us -- see Memphis Magazine's February issue, http://www.memphismagazine.com/Memphis-Magazine/Food-Wine/ )

Salad - fresh greens, ginger dressing

Accoutrement - spinach spoon bread

Entree - hearty chicken soup with tomatoes, celery, carrots and brown rice

Week 3:

Appetizer - olive, homemade pesto and grape tomato crostini with local olive oil

Salad - mixed greens with blood orange, pumpkin seeds, blackberries, pomegranate seeds, and olive oil and pomegranate vinegar dressing

Accoutrement - tomato basil soup

Entree - pumpkin and sweet sausage pasta with onion and green peppers

Week 4:

Appetizer - sweet potato hummus with crackers and celery, plus Brie (I told you so) with table crackers

Salad - Arugula with Bartlett pears, red bell pepper, goat cheese and pine nuts, plus lemon and olive oil dressing

Accoutrement - roasted fennel with fresh thyme and parmesan

Entree - shrimp pasta with tomato/herb/parmesan roux