What's for Dinner Wednesday, August 18, 2010

This week we’re using product from our featured vendor, Moor Farm, who offers organic flour, so it may be a little more work than usual, but it will be worth it!  (And it’s an easy bake bread, really).  Or, take the really easy way and buy a the “Hearty Local Loaf” made by the Rye Bakers with Moor Farm Red Fife Flour.  Moor Farm also produces their own mozzarella, perfect for a Caprese Salad – I just had one last night with Connolly Organics Cherry Tomatoes.  Wow, it’s the taste of summer!  And the salmon with carmelized leeks is like dessert for an entree.  But no, dessert is Mama’s Pound Cake, which is beyond delicious. What’s for Dinner Wednesday, August 18, 2010