6.12.2018

Cavatappi w. Herbed Ricotta and Tamales


The 608 CSK
June12, 2018

Meal 1: Cavatappi Pasta w. Marinara and Herbed Ricotta, Sautéed Spinach, and Blue Moon Salad

  • Warm the pasta briefly in a microwave or even run under a little hot water in a colander.
  • heat the pasta sauce in a sauté pan.  When hot, add the pasta and toss to coat.  Add the ricotta and fold together.  Serve.
  • Sautee the spinach in a sauté pan with a little butter or oil.  Toss and allow to wilt and brighten.  Serve atop or beside the pasta.
  • Dress the salad.

Meal 2: Sweet Corn and Green Onion Tamales, Refried Beans, Latin Rice w. Mixed vegetables

·        Heat the tamales in a steamer or in the microwave.  The microwave actually does a great job.  Alternately peel off their wrappers and pan fry them in a generous helping of butter or other fat 2-3 minutes per side allowing them to brown nicely.  Fantastic.
  • Heat the beans in a sauce pan or microwave.
  • Heat a little butter or oil in a sauté pan.  When hot add the rice and stir.  Season lightly and allow to heat through while the collards and asparagus brighten and the rice crisps a little.  Serve when hot.

6.05.2018

Asparagus Bisque and Two Curries


The 608 CSK
June6, 2018

Meal 1: Asparagus Bisque, Millet-Spelt Batard, Mixed Blue Moon Lettuce

  • Warm the soup gently or serve chilled.
  • Warm the bread and serve with olive oil to dip into, or with soft butter.
  • Dress the salad.

Meal 2: Asparagus and Spring Turnips in Yellow Dal, Curried Green lentils, Kidgeree w. Fresh Herbs

·        Heat the curries gently.  A microwave is fine.
  • Heat a little oil in a sautee pan.  When hot add the kidgeree ( rice/lentil pilaf) and stir a little but do not toss.  Allow to brown a little on the bottom before stirring again.  Allow the herbs and spices to become fragrant, season, heat through, and serve.

5.29.2018

Cold Sesame Noodles and Big Fat Springtime Burritos


The 608 CSK
May 29, 2018

Meal 1: Cold Sesame Noodles, Tofu and Turnip Salad, Stirfried Pea Shoots and Bok Choi

·        NOTE: The salad and stirfry greens look very much alike.  The salad has lettuce leaves and baby kale in the mix. 
  • Warm the noodles very briefly in the microwave to get them to loosen a bit, but do not let them heat. Transfer them to a mixing/ serving bowl.
  • Stir the sauce and warm it briefly too as above.  Do not let it heat.  Dress the noodles with the sauce and stir to coat evenly.  Serve.
  • Turn the tofu salad out into a serving bowl.  Toss lightly and serve.
  • Heat a sautee pan with a little oil.  When almost smoking add the stirfry greens and cook until just wilted.  Season lightly and serve atop or beside the noodles.
Meal 2: Big Fat Springtime  Burritos, Annatto Rice w. Fresh Herbs, Summercrisp Salad

·        NOTE: The salad and stirfry greens look very much alike.  The salad has lettuce leaves and baby kale in the mix. 
  • Heat the burritos at 325° for 15-20 minutes or until heated inside and crisped lightly outside.  The process is speeded by lightly microwaving first.  Alternately,  you can pan fry the burritos in a sautee pan with a liberal amount of oil over medium high heat.  Starting with the seam side down fry to golden brown on each side ( 1.5 -2 minutes ).  The effect is a stove top chimmichanga and I for one am partial to it.
  • Sautee the rice in a pan with a little oil to heat through.
  • Dress the salad.

5.22.2018

Strawberry Rhubarb & Chevre Blintzes and Chilled Turnip Bisque w. Chives


The 608 CSK
May 22, 2018

Meal 1: Strawberry-Rhubarb & Chevre Blintzes, Bulgur Salad w. Figs and Herbs, Sauteed Radish.

  • Toss the bulgur and serve at room temp.
  • Open up the package of crepes .  Separate them and spread them out on a work surface.
  • Remove the chevre from the container of filling.  Use a fork to break it into small pieces and fold back into the filling.  Spoon the filling evenly into the center of each crepe.  Fold the bottom over the filling, then fold in the sides the sides, then roll up each blintz and repeat to form them all. 
  • See www.facebook/608csk/ for a video tutorial.
  • Heat some butter in a sautee pan over medium high heat.  When hot add the blintzes seam side down and cook about 1 minute to brown the bottom side well.  Turn the blintzes and cook the opposite side.  If you rolled the tightly, you can brown the other sides too - about 30 seconds each.  If only cooking the top and bottom is practical for you, that's fine.  Serve.
  • Heat a little butter or oil in a sautee pan over medium high heat.  Cut the radishes vertically into quarters.  Chop the turnip greens coarsely.  When the oil is hot add the radish and pre-cut turnip.  Sautee and allow to color lightly,3-5 minutes.  Season.  Add the greens and toss.  Cook one minute more and serve.

Meal 2: Chilled Turnip Bisque w. Chives, Asparagus Fougasse, Blue Moon Greens Salad
  • The soup is great chilled, though you are welcome to warm it gently.
  • Warm the fougasse at 375° for 7- 10 minutes to just warm through.  Cut and serve.
  • Dress the salad.

5.15.2018

Asparagus pan Roast and Ramp Pizzas


The 608 CSK
May 15, 2018

Meal 1: Wild Leek Pizza w. Chevre and Arugula Pesto, Chick Peas w. Preserved Lemon and Fresh Herbs, Sauteed Kale.

·        You may need to arrange the shredded cheese evenly atop the pizzas.  Heat at 450° 7-10 minutes until the ramp leaves wilt and the cheese melts.
  • Toss the chick pea salad with its herbs and serve at room temp.
  • Sautee the kale in a little butter or olive oil over medium heat.  Start by adding a little minced garlic if you like.  Serve when bright and slightly wilted.  Season and serve.

Meal 2: Asparagus and Turnip Pan Roast w. Braised Pork Shoulder or Lima Beans, Blue Moon Greens Salad, Millet and Semolina Loaves w. Sunflower and Fennel Seed.
  • Heat the pan roast gently.  Serve when just hot.
  • Warm the bread and serve with soft butter.
  • Dress those heavenly greens and rejoice that it is Spring!

5.08.2018

Thai Lettuce Wraps and Potato Wild Leek Soup

Meal 1: Coconut Milk Curry w. Bok Choi,  Thai Lettuce Wraps and Turnip Pickle.

·        NOTE:There are two bags of greens.  The greens for the wraps has large bib leaves only.  The salad has a mix of lettuce hearts, arugula, kale, and pea shoots.
  • Warm the curry gently.
  • Heat the pork or TVP mix with the bean sprouts in a sauté pan over medium heat.  Heat and toss gently .  When warm, spoon out into the large lettuce leaves.  Top with the turnip pickle and eat!
  • Another note, in the pork you might notice an inch long hair like fiber or two.  This is the rib from the kafir lime leaves I ground to season the pork.  It should not be a problem.  Is NOT hair, and I know how to avoid it next time.  Sorry, and thank you.

Meal 2: Potato and Wild Leek Soup, Semolina Flax Loaves, Blue Moon Farm Salad
·        NOTE:There are two bags of greens.  The greens for the wraps has large bib leaves only.  The salad has a mix of lettuce hearts, arugula, kale, and pea shoots.
  • Heat the soup gently.  Serve when just hot.
  • Warm the bread and serve with soft butter.
  • Dress those heavenly greens and rejoice that it is Spring!

5.01.2018

Sloppy Joes and White Bean Florentine w. Panzanella


The 608 CSK
May 1, 2018

Meal 1: Sloppy Joes w. Challah Rolls, German Potato Salad w. Radish and Bacon, Corn and Black Bean Salad.

  • Season the potato salad lightly, toss and serve at room temp.
  • Ditto the corn salad.
  • Split and toast the rolls.
  • Heat the Joe and serve atop the rolls.  I prefer open face vs. sandwich but if you have a bib, do as you like.

Meal 2: White Bean Florentine and Panzanella
  • Toast the bread cubes on a cookie sheet at 325 for 7-10 minutes or until just crisped at the edges and corners.  Toss with the greens and dress while warm.
  • Heat the soup gently.  Serve when just hot.