Tamales and Summer Pot Pie

The 608 CSK
August 22, 2017

Meal 1: Sweet Corn Tamales, Cortido, Tomato and Black Bean Salad
·        heat the tamales in a microwave or in a steamer basket.  However, in our home we unwrap the and pan fry the tamales in some butter or other fat until browned and crisped on both sides !  About 3 minutes per side.  Killer good.
·        Serve the cortido ( latin sauerkraut) chilled.
·        Turn the tomato and beans out into a serving bowl.  Add salt and toss gently to combine. Serve.
·        Note - we enjoy this meal all combined together, one heaped upon the other and topped w/ yogurt.

Meal 2: Summer Pot Pie w/ Crumble Topping, Spelt Loaves, Frissee Salad
·        Get the chill out of the pot pie in a microwave then oven heat at 325° for 10 -25 minutes depending on share size and preheating.  When hot add the topping and return to the oven for 5 minutes more.  Serve.
·        Warm the bread.

·        Dress the salad.


Three Sisters Soup and Flatbreads w/ Eggplant and Zucchini in Red Lentil Curry

The 608 CSK
August 15, 2017

Meal 1: Grilled Flatbread w/ Roasted Eggplant, Zucchini in Red Lentils
·        Warm the flatbread by toasting in the oven, in a pan, or on an open burner.
·        Warm the eggplant in bursts in the microwave.  Eat with the flatbread.
·        Warm the lentil dish gently.  Yogurt, olives, and fresh tomato is a great accompaniment to all of this.

Meal 2: Three Sisters Soup, Semolina-Flax Bread, Summercrisp Salad
·        Warm the soup gently.
·        Warm the bread.

·        Dress the salad.


Eggplant Curry and Corn Fritters

The 608 CSK
August 8, 2017

Meal 1: Thai Eggplant Curry, Sweet Corn and Cucumber Salad, Stirfried Cabbage w/ Cashew-Chile Powder
·        Warm the Curry gently.  Allow to heat through and serve.
·        Serve the corn/ cucumber salad chilled.
·        Stir fry the cabbage briefly in a hot pan with some oil.  Allow the shreds to color a little, brighten, and wilt.  Season with salt or fish sauce if you have it.  Garnish with the cashew powder.

Meal 2: Sweet Corn Fritters, Potato Salad w/ Mustard Seed Vinaigrette, Green Beans and Chopped Egg, Summercrisp and Romaine Salad
·        Turn the corn fritter mix into a bowl.  Mash a little with a fork.  Season with salt.  Add a little water ( 1-2 T per share) and then some flour to create a coarse batter like consistency.
·        Heat some oil or butter in a saute pan or griddle.  When hot add dollops of the batter and allow to fry and brown, 2-4 minutes, before turning to cook the other side.  Start with one fritter to see if the batter is the right consistency to hold the fritter together.  If they are brittle and wont flip,  add a little more water and flour to help bind it together.   Cook in batches.
·        Serve the potato salad at room temp after stirring the ingredients together to combine.

·        Dress and serve the salad.


Green Bean Casserole and Cauli 'Rice' w. Braised Eggplant

The 608 CSK
August 1, 2017

Meal 1: Green Bean Casserole and Summercrisp/ Romaine Salad
·        Give the casserole a quick zap in the microwave.  Bake in the oven at 325° for 15-25 minutes depending on share size. Heat until warmed through. 
·        Dress the salad.

Meal 2: Cauliflower "Fried Rice", Braised Eggplant and Basil in Garlic Sauce, Baked Tofu
·        Warm the tofu , whole or cubed, in an oven or pan.  It is also fine at room temp, or chop up and add to the eggplant dish.
·        Heat some oil in a non-stick or good cast iron pan.  When hot and almost smoking add the cauliflower rice.  Large shares will want to work in batches.  Stir and fry until the rice begins to lightly brown.  Season with a little salt or soy sauce and serve. 
·        Shake the jar of eggplant very well.  Turn out into a hot pan and stir.  Cook until the sauce thickens, and the vegetables cook through. 1-3 minutes.


Braised French Vegetables and Lentlis and Eggplant Dal w/ Roasted Cauliflower

July 25, 2017

Meal 1: Braised Cabbage, New Potatoes & Green Beans w/ Lardons, French Lentils w/ Pistu, and Green Lettuce  Salad
·        Remove the bacon lardons and heat them in a pan with a little added fat.  Reserve.
·        Warm the braised vegetables gently.  When heated through, top with the lardons and serve.
·        Warm the lentils gently and stir in the pistu ( French garlic/parsley pesto). A real Francophile will unabashedly garnish this with a little heavy cream or shaved hard cheese.  Or both.
·        Dress the salad.

Meal 2: Eggplant Dal w/ Cauliflower, Cucumber-Yogurt Salad, Broccoli Sauteed w/ Spices .
·        Warm the dal gently, folding in the cauliflower and allowing to heat through.
·        The cucumbers are best chilled.

·        Heat the broccoli in a pan with a little oil heated over medium high heat.  Stir and fry.  Be careful as some of the seeds might pop and fly out of the pan!  Use a lid and a little water to speed the cooking process, but do allow the broccoli to brown a little, turn bright green, and become tooth tender in the stem. 2-4 minutes.


Cauli Chowder and Chick Peas w/ Grilled Zucchini

The 608 CSK
July 18, 2017

Meal 1: Cauliflower Chowder, Yeasted Heirloom Blue Corn Bread, Lettuce and Fennel Salad
·        Warm the chowder gently.
·        Cut the corn bread into thick slabs and toast in a pan with too much butter, turning and adding butter to brown both sides lightly. 
·        Dress the salad.

Meal 2: Chick Peas w/ Potato, Snap Peas and Grilled Zucchini, Grilled Spiced Flatbread, Kohlrabi w/ Preserved Lemon Vinaigrette .
·        Warm the chick peas gently adding a little liquid if necessary.  Adjust the seasoning. Garnish with a little basil if you have some growing.
·        Toast the flatbread lightly.  Tear up and dip into the chick peas.
·        Toss the kohlrabi salad.  Season with salt and pepper and maybe a very little bit of sugar  and serve chilled.


Broccoli Soup and Green Lentils w/ New Potato

The 608 CSK
July 11, 2017

Meal 1: Cream of Broccoli Soup (Dairy Free), Cheese Bread (Not), Blue Moon Lettuce Salad
·        Serve the soup chilled or gently warmed.
·        Warm the bread.
·        Dress the salad. 

Meal 2: Green Lentil Curry w/ New Potatoes, Brown Basmati Pilaf, Roasted Cauliflower.
·        Warm the curry gently.
·        Heat the rice in a saute pan with a little butter or oil. Toss and allow to heat through. Season, serve.

·        Heat the cauliflower in a saute pan with a little butter.  Toss and allow to heat through. Season, serve.