Three Sisters Soup and Big Fat Burrito

Meal 1: Three Sisters Soup (Corn, Beans, and Squash), Seeded Semolina Batard, Blue Moon Salad

·     Warm the soup gently.  Season w/ S and P if necessary.
·     Warm the bread.
·     Dress the salad.

Meal 2: Big Fat Summertime Burritos and Beets w/ Cumin Oil

·        Give the burritos a quick zap in the microwave and then heat at 350 for about 10 -12 minutes to heat through and toast the tortilla.  Serve w/ yogurt and salsa.
Serve the beet salad chilled.


Corn Chowder and Homemade Pasta

The 608 CSK
August 16, 2016

Meal 1: Corn Chowder, Flax-Spelt Bread, Red Leaf Lettuce Salad
·     Warm the soup gently.  Season w/ S and P if necessary.
·     Warm the bread.
·     Dress the salad.

Meal 2: Oven Roasted Heirloom Plum Tomatoes w/ Basil Oil and Handmade Pasta and Sauteed Broccoli w/ Chick Peas

·        Remove the pasta from the dish if yours is all packaged together.  Microwave the pasta briefly to get the chill out.
·        Toss the broccoli and garnishes in a saute pan with a little butter or oil.  Toss and allow to heat through.  Briefly lidding the pan will help.  Reserve on a serving plate.
·        Heat the tomatoes and oil in the saute pan.  Add a little olive oil if you like.  When warmed, add the pasta and fold together and heat through.  Serve. Garnish with cheese if you like.


Roasted Tomato Pizza and Meatloaves

The 608 CSK
August 9, 2016

Meal 1: Roasted Tomato and Shallot Pizza w/ Rustic Pesto, Kohlrabi Quick Pickle, Green Salad
·     Heat the Pizzas at 450°, on cookie sheets, for about 10 minutes or until the cheese is melted and maybe just browning, and the crust has crisped a little.
·     Serve the kohlrabi salad chilled.
·     Dress the salad.

Meal 2: Meatloaves/ Lima Bean Loaves, Pan Roasted Potatoes and Sweet Corn, Braised Flat-Head Cabbage w/ Tomato

·        Warm the loaves gently at 300° for 10 -20 minutes.  Alternately, the meat ones can be cut crosswise into 4 or so pieces and pan fried as patties to heat them and get a little crispiness around the edges!
·        Sautee the potatoes and corn in a hot, non stick sautee pan with butter or other fat.  Allow some color to build on the potatoes as you toss them occasionally, and allow to heat through.
Sautee the cabbage and tomato briefly in a pan to heat through.


The 608 CSK
August 2, 2016

Meal 1: Sweet Corn Fritters, Green Salad, Sauteed Broccoli.
·     Turn-out the corn base into a mixing bowl.  Season with salt and add about 1T water per share to the base.  Stir, and crush some kernels with the spoon.  Add a little flour and more water VERY gradually if necessary to make a lightly flowing but very coarsely textured ( because of the corn) batter of the mix.
·     Spoon dollops of batter into hot fat in a frying pan and cook about 2 minutes per side to get a nice golden brown. Reserve on paper towels and proceed in batches.
·     Heat the bacon/ tomatoes in a little oil. When sizzling add the shallots and cook about 2 minutes until softened and fragrant.  Increase the heat and add the broccoli.  Toss to heat through.  Season with S and P. Serve.
·     Dress the salad.

Meal 2: White Gazpacho, Russian Beet Salad, Potatoes w/ Parsley Butter

·        Serve the soup chilled.
·        Serve the beets chilled.

·        Cut the butter knob(s) crosswise into 4 or 5 coin like pieces.  Melt 1 or 2 butter pieces per share in a saute pan over medium to medium high heat.  When hot and sizzling add the balance of the butter and allow to get hot.  Add in the potatoes and toss to heat through, brown lightly, and coat evenly.  Season and serve.


Summer Saute w/ Penne and Pesto Chevre and Sweet Corn's Season Premier!

Meal 1: Penne w/ Summer Saute, Pesto Chevre, and Oil Cured Tomatoes, Green Salad, & Sicilian Cauliflower.
·     Warm the penne in the microwave to get the chill out.
·     Toss the cauliflower in a saute pan with a little olive oil if necessary.  Season with salt and pepper, which we omitted, and transfer to a serving plate.
·     Reserve the pesto chevre.  Heat the veggies and tomato in a saute pan with a little olive oil if necessary.  When hot, add the noodles and toss to dress evenly. Add a little olive oil if need be. Fold in knobs of chevre and serve.
·     Dress the salad.

Meal 2: Sweet Corn Tamales, Pinto Bean-Corn Salad, Latin Cole Slaw

·        Warm the tamales.  A microwave works great.  You can also steam them for 5-8 minutes in a steamer basket.  Also, and what I do, is to pan fry them in a generous helping of fat ( butter is great ) in a non stick pan.  About 2 minutes per side to brown them nicely.  Out of this world with a little yogurt and chopped tomato.
·        Serve the bean salad at room temp or you can heat it in the skillet - yum!

·        Toss the slaw and season it with salt, which we omitted.


Green Bean Casserole and Grilled Zuke Stew

Meal 1: Green Bean Casserole and Blue Corn Bread.
·     Warm the casserole slightly in a microwave first.  Finish by warming at 350° for 10 - 20 minutes, depending on share size, in the oven. 
·     Warm the bread on a cookie sheet in the oven at 350° for 10 -15 minutes to just warm through.

Meal 2: Mediterranean Grilled Zucchini Stew, Grilled Flatbread, Mixed Lettuce and Frissee Salad

·        Heat the stew in a saucepot.
·        Toast the flatbread.

·        Dress the salad.


Cauliflower Fougasse and Stuffed Napa Cabbage

Meal 1: Fougasse of Cauliflower, Roasted Red Pepper, and Chevre, Summercrisp and Frissee Salad, Giardiniera.
·     Warm the fougasse on a cookie sheet in the oven at 350° for 10 -15 minutes to just warm through and crisp up a little bit.
·     The Giardiniera is a live, fermented pickle.  Serve it chilled.  Reserve the brine to use in a salad dressing, or drink as a probiotic or simply discard.   I prefer this pickle fiery, but this batch is mild.  Add red pepper flakes if you like it hot too.
·     Dress the salad.

Meal 2: Stuffed Napa Cabbage, Stir-Fried Cauliflower "Rice", Cucumber and Tofu Salad  
·        Warm the cabbage slightly in a microwave first.  Add a drop of water to the dish to expedite the process.  Finish by warming at 325° for 10 - 20 minutes, depending on share size, in the oven.  Alternately you could warm these in a steamer for 5-8 minutes.
·        Heat some oil in a saute pan until very hot.  Add the shredded vegetables and stir fry for a couple of minutes.  The cauliflower pieces should brown a bit and cook through.  2-4 minutes should do it.  Larger shares might want to break the task into two batches to get a good hot stir fry on the vegetables.  Season with a little salt or soy sauce.  Garnish with a little extra sesame oil if you have it.

·        Serve the cuke salad at room temp.