11.29.2016

Vegetarian Shepherd's Pie and Squash Bisque

The 608 CSK
November 29, 2016

Meal 1: Vegetarian Shepherd's Pie&  Winter Greens Salad
·        Give the pie a couple minutes in the microwave to get the chill out and then bake in th oven at 375 for 15-20 minutes until bubbl and the potato/parsnip topping browns a bit.
·        Dress the salad.

Meal 2: Squash Bisque, Braided Challah, and Chick Peas w/ Chevre
·        Heat the soup gently.
·        Warm the bread and serve with some butter!

·        Serve the chick peas chilled.  Toss with the chevre to distribute.

11.22.2016

Big Fat Burritos and French Lentil Soup

The 608 CSK
November 22, 2016

Meal 1: Big Fat Burritos, Frissee Salad
·        Heat the burritos at 325° for 10-15 minutes or until heated through and crisped on the exterior.  Great with some yogurt and hot sauce!
·        Dress the salad.

Meal 2: French Lentil Soup, Semolina-Flax Bread, Savoy cabbage w/ Roasted Apple and Bacon
·        Heat the soup gently.  If you like garnish with a little heavy cream and adjust the seasoning.
·        Warm the bread and serve with some butter!

·        Sautee the cabbage and apples ( and bacon for omnivores) in a little butter.  Allow to heat through and serve.

11.15.2016

Enchiladas and Split Pea Soup

November 15, 2016

Meal 1: Beef or Bean Enchiladas w/ Ranchero Sauce and Spanish Rice, Refried Pinto Beans.
·        Give the enchi/ rice dish a couple minutes in the microwave to get the chill out and then heat it in the oven at 325° for 10-15 minutes or until the tortillas crisp and begin to brown on the edges - Be careful to not burn it!
·        Heat the sauce (microwave is OK!) and top the enchiladas with it. 
·        Heat the beans in the microwave too.  Stir once or twice and ensure they heat through.

Meal 2: Split Pea Soup, Rye Bread, Frissee Salad
·        Heat the soup gently. 
·        Warm the bread and serve with some butter!

·        Dress the salad.

11.08.2016

Leek and Potato Pizza and Red Lentil Soup

The 608 CSK
November 8, 2016

Meal 1: Leek and Potato Pizza, Baby Lettuce & Arugula Salad, White Beans with Garlic and Parsley.
·        Heat the pizza at 400° in an oven until the cheese begins to brown and the pizza is hot.  Use a cookie tray under the pizzas.
·        Heat the beans in a saute pan with a little oil.  Toss all together gently and allow to heat through.
·        Tear up the lettuce and arugula leaves - they were so perfect we did not want to mess with them- and dress them. 

Meal 2: Moroccan Red Lentil Soup, Cauliflower 'Rice', Spiced Beets w/ Fennel and Poppy Seeds.
·        Heat the soup gently.  If necessary you can thin the soup and adjust the seasoning.
·        Sautee the shredded cauliflower in a hot saute pan with some oil.  Allow the cauliflower to color up a bit and toss.  Allow to cook through and serve.
Serve the beets at room temp.

11.02.2016

Napa Cabbage Pad Thai and Cauliflower Cream of Wild Mushroom Soup

The 608 CSK
November 1, 2016

Meal 1: Pad Thai w. Napa Cabbage, Kabocha Squash Curry, and Spiced Rice.
·        Heat the Rice in a saute pan with alittle oil.  Add a splash of water to heat through. Reserve in a serving bowl.
·        Heat the curry gently.
·        Heat a saute pan with a fair amount oil ( 3T per person) over high heat.  Carefully add the cabbage/egg/carrot mix and stir fry over high heat.  Season with a little salt and when the cabbage has colored and wilted a bit reserve.  Larger share sizes may need to work in batches.
·        Now heat the meat sauce mix in the saute pan.  Add a splash of water if necessary and season with a little fish sauce if you have i.  When hot, pour over the cabbage mix and serve immediately. 

Meal 2: Cauliflower &Roasted Garlic Bisque w. Hen of the Woods Mushroom, Semolina-Flax Bread, and Mixed Greens Salad.
·        Heat the soup gently.
·        Warm the bread.

·        Dress the salad.

10.25.2016

Big Fat Blintzes and Miso Hot Pot

The 608 CSK
October 25, 2016

Meal 1: Big Fat Blintzes, Hearts of Summercrisp Salad, Roasted Butternut Squash
·        Give the blintzes a quick zap in the microwave to get the chill out.
·        Heat a little butter or oil oil in a nonstick pan over medium heat.  When hot, very carefully transfer the blintzes to the pan with their seam side down.  Allow to pan fry to crisp and brown the blintz - about 2 minutes.  Turn down the heat if necessary to not burn them.  Flip the blintz and brown the other side.  Serve.
·        Saute the squash in some butter when the blintz are done.  Toss the heat through and serve.
·        Dress the salad.

Meal 2: Miso Hot Pot, Stir Fried Napa Cabbage, Three Root Pickle.
·        Heat the miso in a sauce pan.  Do not allow it to boil.  Allow the heat for several minutes to heat the tofu through.  When hot, add the choi and pepper mix.  Stir a couple of times and serve immdediately. 
·        Heat a pan with a little oil to very hot.  Add the cabbage and stir fry briefly for a couple minutes to wilt and color the cabbage - look out for popping sesame seeds.  Add salt.  Serve.

·        Serve the pickle chilled as a contrast to the other dishes.

10.18.2016

Lentil Fritters and Meatloaves

The 608 CSK
October 18, 2016

Meal 1: Lentil & Potato Fritters, Mashed Pumpkin w/ Maple Cream, Braised Savoy Cabbage.
·        Heat a little oil in a nonstick pan over medium high heat.  When hot, add dollops of lentil batter to the pan without overcrowding it.  Flatten into thickish and disks and cook 2-3 minutes per side to brown nicely.  Reserve hot fritters and cook in batches.
·        Heat the pumpkin in the microwave, stir in the cream and serve  Alternately, heat in a saucepan, give it a final mash and serve.
·        Heat the cabbage in a saute pan or sauce pan.

Meal 2: Sweet Potato/ Meatloaves, Oakleaf Salad, Sauteed Broccoli and Cauliflower w/ Parsley Butter.
·        Warm the loaves gently at 325 for about 10 - 15 minutes to warm.  Alternately, cut them into thick slices and pan fry for a hot crisped treat. 
·        Heat a little oil or butter in a saute pan.  Cut the parsley butter into pieces Add the parsley butter to the hot fat and when it is all melted and sizzling add the broccoli/ cauilflower.  Toss to coat and heat through.  Add a tiny splash of water and lid to speed the process if necessary.

·        Dress the salad.