Winter Greens, Semolina Gnocchi, and Hot and Sour Soup

The 608 CSK
January 15, 2019

Meal 1: Semolina Gnocchi, Sautéed Crossroads Community Farm Spinach, Chick Peas w. Pickled Red Onion, Lemon and Sun Dried Tomato.

·        Cut each square of semolina gnocchi into quarters. Cut each quarter diagonally so you have triangles. Arrange on a buttered cookie sheet.  Bake at 400°for 15-20 minutes until the tops brown and the gnocchi puff. Serve hot.
·         Sauté the spinach in a little olive oil or butter. Season, allow to wilt and serve.
·         Toss the chick peas with their garnish, check the seasoning and serve at room temp.

Meal 2:  Hot and Sour Soup, Pork and/ or Veggie Fried Rice, Stir Fried Snug Haven Tat Soi

·         Warm the soup gently. Allow to simmer a minute or two.  Season with a little salt or soy sauce.  Braggs Liquid Aminos are good too, but go light.
·         Heat a saute pan with a little oil. When just smoking, add the rice and fry, 1-2 minutes without stirring, allowing it to brown. Toss once, allow to brown a little more and serve. Season with hot sauce and a dash of soy sauce if you like.
·        Chop the tat soi coarsely, and stir fry in a pan heated as above.  Cook just to wilt and brighten.  Season lightly and serve.


Miso Hot Pot and Pasta e Cici

The 608 CSK
January 8, 2019

Meal 1: Miso Hot Pot with Udon and Kabocha, Baked Tofu.

·        Warm the tofu in an oven, toaster or microwave.  Room temp is OK too.
·         Rinse the noodles briefly in a strainer to loosen.
·         Portion the noodles and garnishes in large soup bowls. Microwave briefly to get the chill out.
·         Heat the soup to just a simmer but do not allow to boil. Ladle the hot soup into the bowls to immerse the garnishes. Allow to steep a minute or so and enjoy.
·         Serve the tofu on the side.

Meal 2:  Pasta e Cici with Whole Wheat-Flax Boule and Mixed Winter Greens.

·         Warm the soup gently. Allow to simmer a minute or two.  Thin if necessary and adjust the seasoning with a little salt.
·         Warm the bread and serve with soft butter or a little good olive oil for dipping.
·        Dress the salad.


Tamales w. Refried Beans and Lentil Soup

The 608 CSK
January 2, 2019

Meal 1: Sweet Corn and Green Chile Tamales, Refried Beans, Brown Rice with Roasted Butternut.

·        Heat the tamales in the microwave or a steamer basket.  Or peel them out of their wrappers and pan fry in a generous portion of  hot fat ( butter is great).  Allow each side to brown well. 2-3 minutes per side.
·        Heat the beans gently.  A microwave works great.
·        Heat the rice in a sauté pan. Toss, allowing to heat through.

Meal 2:  Lentil Soup, Millet-Whole Wheat Batard, Glazed Carrots.

·        Warm the soup gently. Allow to simmer a minute or two.  Garnish with a little bacon or leftover holiday ham pieces if you have some.
·        Warm the bread and serve with soft butter or a little good olive oil for dipping.
·        Heat the carrots in a sauté pan.  Allow to heat through. Toss as necessary. 


Black Eyed Peas and Parsnip Bisque

The 608 CSK
December 18, 2018

Meal 1: Black Eyed Peas w. Sweet Potato, Heirloom Blue Corn Bread, Collard Greens.

·        Warm the peas and potato gently. Allow to simmer a minute or two.  Omnivore portions have ground pork too.
·        Toast the corn bread.  We like to cut into very thick slices and pan fry in too much butter.  Each side will brown deeply, about 1 minute per side over medium heat.
·        Sauté the collards lightly in butter until wilted and bright.  Alternately, do the same, but add some broth and allow to braise until tender ( though army green).  I prefer the former method.

Meal 2:  Parsnip Bisque, Roasted Garlic Potato Bread, Beet Salad w. Orange Vinaigrette.

·        Warm the soup gently.
·        Warm the bread and serve with soft butter or a little good olive oil for dipping.
·        Remove the goat cheese and toss the beets in their dressing.  Top w. crumbled chevre. Serve.


Fried Rice and Cabbage-Potato Stew

The 608 CSK
December 11, 2018

Meal 1: Fried Rice, Diakon Radish Stirfry, Napa Cabbage in Miso Sauce.

·        Heat a pan with a little oil over high heat.  Nonstick or well seasoned are best.
·        Remove and reserve the egg shreds best you can - don't fuss.
·        When the oil is just smoking add the rice.  Allow to sit a minute, then stir and fry to heat through.  Fold in the egg and serve.
·        Reheat the pan as above with a little more oil.  When hot add the radish vegetables.  Stir fry allowing the radish to brown some. Season with a pinch of salt, allow to just cook through and the colors to brighten. Serve.
·        Reheat the pan again and this time repeat as directly above with the cabbage leaves.  When they are bright and lightly softened, shake the miso sauce and add, allowing to bubble, reduce and lightly braise the cabbage.  Reduce heat a little and cook for about 1 minute and serve.

Meal 2:  French Potato-Cabbage Stew w. or w/out Braised Pork, Lentiles Verts du Puy, Whole Wheat-Flax Bread..

·        Warm the stew gently.
·        Ditto the lentils.
·        Warm or even toast the bread.  Serve with soft butter or duck fat.


Red Onion Pizza and Kabocha Pot Pie

The 608 CSK
December 4, 2018

Meal 1: Roasted Red Onion Flatbread Pizza, Sautéed Spinach, Chick Peas in Poppy Seed and Preserved Lemon Vinaigrette.

·        Carefully unwrap the pizza and distribute the shredded cheese over the top.  Bake at 425° for about 10 minutes to heat through lightly crisping the bread, and maybe lightly browning the cheese.
·        Heat a little butter or olive oil in a pan over medium.  When just hot ( don't let olive oil smoke!) add the spinach. Add a pinch of salt and toss.  Allow to wilt tossing as necessary.  Serve.
·        Toss the beans and their garnish in a bowl and serve at room temp.

Meal 2:  Crumble-Top Winter Squash Pot Pie and the Last Mixed Greens of the Season.

·        Transfer the pot pie filling to an oven safe dish.  Microwave it briefly to get the chill out and then transfer to a 350° oven for 10-20 minutes depending on dish/ share size.  When hot, add the crumble topping, bake 5 minutes more and serve.
·        Dress the salad and savor the texture, spice, and vitality of every leaf.


Penne with Marinara and Mozz and Sweet Potato/ Plantain Soup

The 608 CSK
November 27, 2018

Meal 1: Penne with Marinara, Mozzarella Pearls, Spinach, and Sausage Crumbles, Flax and Semolina Batard, Mixed Greens Salad

·        Heat the sauce in a saute pan,  When hot add the pasta/ mozz and toss.  Simmer to heat through.  Alternately to serve as pasta bake:  Combine sauce and pasta/cheese in a baking dish.  Top with more cheese if you like/ have it. Bake at 300° for 15-25 minutes depending on share size.
·        Warm the bread.
·        Dress the salad.

Meal 2:  Sweet Potato and Plantain Soup, Caribbean Black Beans, Reggae Country Style Rice

·        Heat the soup gently
·        Ditto the beans.
·        Heat a couple pats of butter per share in a sauté pan.  When hot add the rice and peas.  Toss and lid to heat through.  Serve when hot.