Escarole Soup and Falafel Croquette

The 608 CSK
October 9, 2018

Meal 1:Escarole Soup, Flax Boule, Bibb Lettuce Salad

·        Heat the soup gently allow to just simmer.
·        Warm the Bread and serve with olive oil or soft butter.
·        Dress the salad.
Meal 2: Falafel -Kale Croquette, Glazed Carrots, Couscous Salad

  • Warm the Falafel on a cookie sheet in the oven at 350°.
  • Heat a little butter in a sauté pan.  When hot add the carrots and toss to heat through. Serve when hot.
  • Reheat the saute pan with some butter.  Add the couscous and toss.  Cook, allowing it to heat through and serve.


Black Bean Soup and Sweet Potato Curry

The 608 CSK
October 2, 2018

Meal 1:Black Bean Soup, Candy Roaster Squash, Blue Moon Lettuce Salad

·        Heat the soup gently thinning and adjusting the seasoning if necessary.  The soup is a little spicy, cut the heat with a dollop of yogurt or sour cream.  Minced raw onion is also a great garnish.
·        Heat a little butter in a sauté pan.  When hot add the squash gently and toss to heat through. Serve when hot.
·        Dress the salad
Meal 2: Sweet Potato and Green Beans Curried in Coconut Milk, Roasted Cauliflower, Kedgeree

  • Warm the curry gently and allow it to simmer a minute or two.
  • Heat a little butter in a sauté pan.  When hot add the cauliflower and toss to heat through. Serve when hot.
  • Reheat the saute pan with some butter.  Add the kedgeree ( rice and lentils) and toss.  Cook, allowing it to brown a little in the pan. Toss again, allow to heat through and serve.


Eggplant Cannelloni and Equinox Stew

The 608 CSK
September 25, 2018

Meal 1:Roasted Eggplant Cannelloni w. Marinara, Sicilian Broccoli

·        Remove and reserve the chevre.  Heat the eggplant filling briefly in a microwave.  Divide the filling evenly among the cannelloni crepes, top with some chevre each and simply roll them up like fat cigars.  Transfer to a lightly oiled baking dish and bake at 325 for about 10 - 15  minutes to crisp the crepe edges and heat the filling through.
·        Heat the sauce separately ( yes, microwave is fine ) and top the cannelloni and serve.
·        Heat a  little oil in a sauté pan.  When hot add the broccoli and toss to heat through.  Season with salt as we omitted this ingredient. Allow to heat through, maybe using a lid, and serve.
Meal 2: Equinox Stew, Flax- Millet Batard, Blue Moon Salad

  • Warm the stew gently.
  • Warm the bread, sliced thick an toasted is great.
  • Dress the salad.


Roasted Tomato Bisque and Vaquero's Pie

The 608 CSK
September 18, 2018

Meal 1: Roasted Tomato Bisque, Cheese Bread, Baby Head Lettuce Salad

  • Warm the soup.
  • Warm the bread, sliced thick an toasted is great.
  • Dress the sald.

Meal 2:Vaquero's Pie with Spanish Rice

·        Heat the pie briefly in the microwave to get the chill out then bake at 325 for 15 -30 minutes, depending on share size, to heat through.
·         Heat a little oil or butter in a sauté pan.  When hot add the rice and toss to heat through and lightly toast the grains.


Challah Pinwheels and High Summer Burritos

The 608 CSK
September 11, 2018

Meal 1: Challah Pinwheels w. Roasted Apple and Leek, Acorn Squash w. Honey Butter, Summercrisp and Escarole Salad

  • On a baking sheet, warm the pinwheels at 325 for 7-10 minutes to toast lightly. 
  • Remove and reserve the butter pat
  • Heat a little oil or other butter in a sauté pan.  When heated, add the squash pieces arranged 'on edge' in the pan.  Allow to heat and brown lightly on the edge.  Turn to the other edge. Brown.  Lid to help heat through if you like.  Transfer to a serving dish, melt the honey butter in the pan and pour over the squash using a spatula to get all the goodness out. Alternately - Simply heat in a microwave and melt the butter atop the quash when serving.  Squash heats just fine in a microwave.
  • Serve the salad.

Meal 2:Big Fat High Summer Burritos & Cucumber -Coconut Milk Salad

·        Heat the Burrito briefly in the microwave to get the chill out then bake at 325 for 15 minutes or so to heath through and crisp the outside. Alternately- For the brave: Pan fry in a generous amount of fat starting with the seam side down and turning to brown on 4 sides, expecting a minute or so per side.  This can be a hot, spattery mess but the result is a stovetop chimichanga.  Butter, butter and oil mix, and bacon fat are fats that all work well. Straight oil ( never olive) is fine too, and you might not need quite as much.

·         Season the cucumber salad with a little salt and served chilled. 


Tomatillo Pozole and Sweet Corn Risotto

The 608 CSK
September 4, 2018

Meal 1: Sweet Corn Risotto, Sautéed Kale, Ratatouille of Roasted Vegetables

  • Heat a little olive oil over medium in a sauté pan. Remove and reserve the basil floret from the ratatouille jar.  When the oil is just shimmering add the contents of the jar and toss to heat and combine.  Chop the basil and add just as the ratatouille is about to finish. Season and serve.
  • Sautee the kale in a little butter or oil over medium heat. Cook to brighten and slightly wilt the kale. Use a lid to speed the process. Season.  Serve. Cook some minced garlic in the fat before adding the kale if you like. Be careful to not burn the garlic.
  • Microwave the jarred rice briefly in the microwave  to get the chill out. Ditto the corn sauce. Heat about 2 oz per share of water( or stock, or milk ) in a saucepan.  Season with a little salt and pepper.  When simmering ( or almost for milk) add the rice and stir to mix and smooth out.  Add more liquid ( carefully ) if necessary to get a soft porridge consistency. Allow to simmer while stirring. In 2-4 minutes the risotto should be done.  Check the seasoning and adjust as necessary. Taste some rice grains to see that all the raw starchiness is gone from the rice.  If not, cook longer adding liquid as necessary.  When done cooking add the corn/ sauce.  Fold in and serve.

Meal 2:Tomatillo Pozole,  Hopi Blue-Corn Bread, Summercrisp and Frissee Salad

·        Heat the pozole gently.  Omnivores looking to boost their protein might want to cook up some ground meat in the pan first, then add the pozole to finish, stirring gently.  We used ground pork last night and it was very nice.  Shredded meat of a kind would work too if you have some on hand.
·        Warm the bread either by toasting whole or sliced.  Our favorite way is to cut it into thick slices and pan fry in too much butter. Careful, the blue corn browns faster! About a minute per side does it. Beautiful heirloom corn meal from Lonesome Stone Milling in Lone Rock.
·        Dress and serve the salad.


Heirloom Tomato Pizzas and Cabbage/New Potato Stew

The 608 CSK
August 28, 2018

Meal 1: Roasted Heirloom Tomato Pizza, Chick Peas  and Grilled Zucchini in Tomato-Basil Sauce, Blue Moon Greens Salad

  • Heat the pizzas on a baking sheet in a 425° oven. Done when the cheese starts to brown -  about 10 minutes.
  • Heat the chick peas gently.  Serve when hot.
  • Dress the green salad.

Meal 2:  French Cabbage and New Potato Stew, Green Lentils w. Chevre, Rye and Flax Boule

·        Heat the stew gently.  If you like, cut up and fry some bacon chunks in a pan first, then add the stew when crisp and bring to a simmer together.
·        Reserve the chevre ( it's OK to not get it all) and heat the lentils in a sauce pan with a little water ( or cream). Check the seasoning and add the chevre before serving.
·        Warm the bread.