11.13.2018

Pad Thai and Butternut Bisque


The 608 CSK
November 13, 2018


Meal 1: Pad Thai and Tofu Salad

·        For the pad thai: Remove the noodles and rinse them in a colander. Drain well. They should be loose. Heat some oil in a sauté pan. Non-stick is a good choice. When hot, add the noodles carefully and stir fry them until they begin turning from translucent to transparent. Add the pad thai sauce ( the meat/TVP mixture) and a splash of water. Stir it all to combine. Heat through. 1-2 minutes. Transfer to a serving plate.  Wipe out the pan, reheat with oil and stir fry the veggies about 2 minutes and serve atop the noodles. 
·        Heat some oil in a sauté pan.  When hot add tofu salad to heat through.

Meal 2:  Butternut Bisque, Pumpkin Seed Bâtard & Blue Moon Mixed Greens

                        ·        Heat the soup gently allow to just simmer a minute or two.
                        ·        Warm the Bread and serve with soft butter.
                        ·        Dress the salad.

11.06.2018

Sweet Potato Croquette And Kabocha Squash Curry


The 608 CSK
November 6, 2018


Meal 1: Sweet Potato Croquette, Succotash, Blue Moon Mixed Greens

·        Warm the croquettes on a oiled or lined cookie sheet at 325 for about 15 minutes  or until heated through.
·        Heat some oil in a sauté pan.  When hot add the succotash and sauté to heat through. Serve.
·        Dress and serve the greens.

Meal 2:  Kabocha Squash Curry w. Napa Cabbage, Kohlrabi-Kaffir Pickle, White Basmati with Herbs.

  • Warm curry gently and allow to simmer 1-2 minutes to finish the cabbage. Check the seasoning and add a fresh splash of fish sauce if you have it, being careful to not over-salt the dish. 
  • Serve the pickle chilled.
  • Heat the rice in a microwave with a splash of water, stir a time or two in the process. OR Heat 2-3T water per share in a sauté pan with a lid.  When hot add the rice and toss. Lid allowing to steam through.  Toss and lid again if necessary, adding a little extra water only if needed.  Serve hot, under the curry.

10.30.2018

Sesame Noodles w. Napa and Braised Turnips and Tofu; Stuffed Cabbage


The 608 CSK
October 30, 2018


Meal 1: Sesame Noodles, Napa Cabbage Stir-Fry, Chili Roasted Turnips w. Braised Tofu

·        Warm the noodles briefly in the microwave to soften them.  Do the same with the sauce.  Combine and mix well.
·        Heat some oil ( not olive!) in a large nonstick or well seasoned pan over high heat.  When just about smoking hot add the veggies and stir and fry.  Allow them to wilt, brighten and color up a bit.  Season lightly and serve atop or beside the noodles.
·        Reheat the pan over medium.  Shake the tofu/turnips very well and pour into the pan.  Allow the sauce to thicken and coat the tofu and veggies. A minute or so should do it.  Serve hot.

Meal 2:  Stuffed Cabbage w. Brown Basmati Pilaf and Sweet and Sour Sauce, Blue Moon Mixed greens

  • Warm the cabbage casserole briefly in the microwave to get the chill out. Ditto the sauce.
  • Top the dish with the sauce and bake at 325 for 15-30 minutes depending on share size to allow the dish to heat through.
  • Dress and serve the salad.  Beautiful greens!


10.23.2018

Stromboli and Black Bean Chili


The 608 CSK
October 23, 2018


Meal 1: Leek, White Bean, and Sausage Stromboli, Morel Polenta, Bibb Lettuce Salad

·        On a cookie sheet heat the stromboli at 400 for 5-8 minutes to crisp the outside and just heat through.
·        Heat a little oil or butter in a non stick or well seasoned pan.  Cut the polenta into 2" or 3" squares.  Slide the squares into the oil and pan fry to brown on both sides.  About 2 minutes per side.  Alternately, heat in the oven in a buttered dish or cookie sheet about 10 minutes until heated through.  Cut to serve.
·        Dress the salad.

Meal 2:  Black Bean and Anaheim Chili w or w/out Shredded Pork, Sauteed Collard Greens, Sweet Potato Oven Fries

  • Warm the fries , on a cookie sheet, in an oven at 350° for about 7-10 minutes.  Careful to not over do it.
  • Heat the chili in a sauce pan and allow to simmer about 5 minutes to thicken a little bit and heat through.
  • Heat a saute pan with some butter.  Add the collards.  Sautee and season. Allow to wilt and brighten. Serve.

10.16.2018

Potato Leek and Meatloaf


The 608 CSK
October 16, 2018


Meal 1:Potato Leek Soup, Semolina Loaves, Bibb Lettuce Salad

·        Heat the soup gently allow to just simmer a minute or two.
·        Warm the Bread and serve with soft butter.
·        Dress the salad.
Meal 2:  Meat or Lentil Loaf Loaves, Braised Cabbage, Roasted Beets

  • Warm the meat/less loaves gently in a microwave and then an oven at 300° for about 10 minutes.  Alternately, you can cut them into thick slices and pan fry to heat.
  • Heat a little butter in a sauté pan.  When hot, add the cabbage and allow to heat through gently, tossing occasionally and using a lid.  Serve.
  • Reheat the saute pan with some butter.  Add the  beets and toss.  Cook, allowing it to heat through, season, and serve.

10.09.2018

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.

10.02.2018

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.