Asparagus Bisque and Hash Topped Shepherd's Pie

The 608 CSK
May 23, 2017

Meal 1: Asparagus Bisque w/ Green Garlic Fougasse, and Blue Moon Lettuce Salad
·        Warm the soup gently.
·        Heat the fougasse at 425° for 5-8 minutes - to just warm it a crisp the exterior lightly.   
·        Dress and serve the salad.

Meal 2: Potato Hash Topped Shepherd's Pie w. Sauteed Spinach
·        Give the Pie a quick zap in the microwave then heat in the oven at 350° for about 10 - 25 minutes depending on share size.  Test w/ a knife tip or skewer and serve when warmed.
·        Heat butter, olive oil or other fat in a sautee pan.  When hot add the spinach. Season w/ salt and pepper, toss to wilt and serve.


BFB and Sloppy Joes

The 608 CSK
May 16, 2017

Meal 1: Big Fat Springtime Burritos and Rice w/ Sweet Corn and Asparagus
·        Give the burritos a quick zap in the microwave then heat in the oven at 3258 for about 15 minutes or until tortilla crisps a bit and the inside, tested with a knife point, is heated.   
·        Saute the rice salad in a pan with some oil.  Allow the heat through and even crisp up a bit. Toss, add a splash of water if necessary. Serve

Meal 2: Scottish Highland Beef Sloppy Joes on Challah Rolls, Roasted Potato and Turnips w/ Turnip Greens, Leaf Lettuce Salad
·        Warm the Joe on the stovetop.  Split and toast the rolls.  In a pan w/ some butter is best.  Serve as a sandwich, or open face.
·        Remove the greens from the potato/ turnip and reserve. Saute the potato and turnips in some butter.  Tossing to coat and heat through.  Use a lit a little to speed the heating process and a splash of water if necessary.  When hot, add a little more buttter if necessary, add the greens, and toss to wilt.  Season w/ salt and pepper.
·         Tear up the lettuce leaves, dress the salad and serve.


Asparagus Chowder and Sesame Noodles w/ Braised Tofu

The 608 CSK
May 9, 2017

Meal 1: Asparagus Chowder, Flax Seed Broa, Blue Moon Lettuce Salad
·        Heat the chowder gently.  Serve.
·        Warm the bread.
·        Tear up those gorgeous lettuce leaves and dress the salad.  Serve.

Meal 2: Sesame Noodles, Stir Fried Bok Choi and Tat Soi, Tofu Braised w/ Green Garlic and Turnips
·        Heat a little oil in a saute pan, non-stick is great.  When the oil is smoking, add the noodles.  Stir a little, but generally allow them to brown a bit in the pan before agitating.  When heated through, transfer to a serving bowl and toss with the Sesame/peanut sauce.
·        Stir fry the vegetables in a little hot oil until lightly browned and just wilted.

·        Shake the jar of tofu/ sauce/ veggies very well.  Pour into a hot pan and allow the sauce to heat through and thicken.  Serve. 


Asparagus Pan Roast and Onion Bhajis

The 608 CSK
May 2, 2017

Meal 1: Chicken and/or White Bean and Asparagus Pan Roast, Semolina- Spelt & Flax Bread, Bibb Lettuce and Baby Kale Salad
·        Heat the pan roast quickly in a hot pan with a little olive oil in it.  Alternately, fry some bacon chunks, pour off a little of the fat when they are browned, and add the pan roast to that.  Heat through and serve.
·        Warm the bread.
·        Tear up those gorgeous lettuce leaves and dress the salad.  Serve.

Meal 2: Onion Bhajis, Spinach and Potato Curry, Brown Rice Salad
·        Heat the curry gently.
·        Pan fry the rice in a hot pan with a little oil.  Toss to cook through and serve.

·        Add salt to the bhaji mix and stir well.  Heat some oil in a fry pan over medium high heat.  When the oil is shimmering add heaping Tablespoon dollops of the batter to the pan.  Pat down the dollops and  cook off the fritters in batches.   Brown one side for 2-3 minutes, then flip and brown the other.  Serve hot. 


Ramp Pizza and Fried Rice

The 608 CSK
April 25, 2017

Meal 1: Grilled Flatbread Pizza w/ Ramps, Spinach, and Chevre, Chick Peas in Balsamic Vinaigrette, Mixed Greens Salad
·        Heat the pizza in the oven at 400 for 5-10 minutes until the ramps wilt a bit and the crust crisps. 
·        Dress the salad.
·        Serve the chic peas chilled.

Meal 2: Fried Rice w/ Egg and Pea Shoots, Baby Bok Choi in Miso Sauce, Baked Tofu
·        Warm the tofu gently in the oven at 300 for about 5 minutes.
·        Remove the pea shoots and chop coarsely. Heat a little oil in a non-stick pan.  When almost smoking add the rice.  Stir fry for  about 3 minutes, stirring and allowing to heat through.  Larger shares should work in batches to not over crowd the pan. Transfer to a serving dish and dress with a little soy sauce if you like.
·         Quickly stir-fry the pea shoots in a little oil to top the rice.

·        Re heat the pan with a little oil over medium/ medium high heat.  Carefully add the bok choi and allow it to cook.  Stir and turn once or twice, allowing the vegetable to brighten and wilt a little.  It should brown in some spots too. Add any remaining sauce and serve immediately.


Cannelloni and Spinach Soup

The 608 CSK
April 18, 2017

Meal 1: Spinach and Hen of The Woods Cannelloni w/ Marinara Sauce, Baby Romaine Salad
·        Heat the cannelloni briefly in the microwave, the sauce too.  Top the cannelloni with the sauce and heat in the oven at 375 for 20-40 minutes depending on share size.  Serve
·        Dress the salad.

Meal 2: Max's Miraculously Green Spinach Soup, Lima Bean Pan Roast, Wild Leek Fougasse
·        Warm the soup gently.
·        Heat the fougasse in the oven for 5-10 minutes at 400 to warm and crisp just a touch..

·        Heat a little olive oil or other fat in a sautee pan.  In fact, heating some chopped bacon as a first step would be more than fine here too. When hot, add the beans and topping.  Toss to heat evenly, allow the liquid to reduce a little, and serve.


The Passover Menu

The 608 CSK
April 4, 2017

Meal 1: Matzo Ball Soup, Butterhead and Baby Romaine Salad, Russian Beet Salad
·        Heat the soup gently and allow to almost simmer 5 minutes or so the heat the balls through.
·        Dress the salad.
·        Serve the beets chilled.

Meal 2: Sephardic Chick Peas, Sauteed Snug Haven Spinach, Russet Potatoes Roasted w/ Cumin
·        Warm the chick peas gently.
·        Sautee the potatoes in hot butter. 2 minutes or so to heath through. Lidding briefly is OK. S &P and serve.

·        Sautee the spinach in a little butter, olive oil or other fat.  Turn and toss carefully, season with salt and pepper and just wilt. Serve immediately.  I know we are pushing the spinach.  It's great stuff, good for us, and won't be around much longer.