Fried Rice w/ Solstice Vegetables and Chick Pea-Broccoli 'Tajine'

The 608 CSK
June 20, 2017

Meal 1: Fried Rice Veggie Kaboom!, Tofu w/ Green Garlic.
·        Heat a saute pan with a little oil in it to almost smoking.  Non-stick and well seasoned cast iron are great. When hot add the rice, in batched to prevent crowding the pan.  Stir and fry until heated and turn out into a serving dish.
·        Allow the veggies to drain a bit if watery.  Get the pan hot again and add the vegetables to the pan.  Stir fry briefly to heat through and serve them atop the rice.  Dress with a little soy sauce to season.  featured vegetables:  Chinese broccoli, snap peas, garlic scapes, shredded carrot, kohlrabi, turnip, cilantro.
·        The tofu salad is good at room temp.  You can also stir fry it briefly to warm through.

Meal 2: Chick Pea & Broccoli 'Tajine', Turnip/ Fennel Salad w/ Yogurt and Turmeric, Romaine and Summercrisp Salad
·        Warm the stew gently.  Serve when warm.
·        Enjoy the turnips chilled.

·        Dress the salad.


Kale and Sausage Pizza and Pea Shoot Bisque

The 608 CSK
June 13, 2017

Meal 1: Kale, Sausage and Olive Pizza w/ Roasted Red Pepper Ricotta, Sauteed Turnips in Garlic Scape Pesto, White Beans w/ Spinach and Sun Dried Tomato.
·        Warm the pizzas on a cookie sheet at 400° for about 10 minutes or until the cheese melts and the crust crisps a bit.
·        Shake the turnips in their jar to coat evenly with the pesto.  Toun out into a saute pan heated over medium heat.  Toss and cook until fragrant and heated through. 2-3 minutes.
·        The beans may be heated as above, or served at room temp and simply stirred to combine.

Meal 2: Pea Shoot Bisque, Semolina-Flax Loaves, Romaine and Butterhead Lettuce Salad
·        The soup is great chilled or gently warmed.
·        Warm the bread.

·        Dress the salad.


The 608 CSK
June 6, 2017

Meal 1: Cream of Turnip Soup w/ Fresh Dill, Butterhead Salad, Savory Rhubarb Custard
·        Warm the custard gently in the microwave.  It is good at room temp.  If you wish you may heat it a bit more in an oven, but why?
·        The soup is best chilled, but again, can be warmed.
·        Dress the Salad

Meal 2: Soba Noodle Salad, Miso Soup, Vegetable Stir fry
·        Toss the noodles gently and serve..
·        Heat the soup but do not let it boil!  Serve.

·        Heat a saute pan with a little oil.  When it is almost smoking hot add some of the vegetable mix.  Stir and fry. Do not toss!  Turn and fold with a utensil to just wilt.  Larger shares should cook in batches to avoid over crowding the pan.  The vegetables are a mix of baby bok choi, flowering Chinese broccoli, pea shoots ( my favorite) plus carrots and turnips.  Enjoy!


Curried Turnips w. Greens and Falafel Croquettes

The 608 CSK
May 30, 2017

Meal 1: Dal Makhani, Curried Turnips and Their Greens, Grilled Spiced Flatbread
·        Warm the curries gently.
·        Heat the bread at 350° for 5 minutes.  Alternately, toast it in a dry pan to warm and soften or even heat over an open gas burner if you are comfortable with that trick. Tear up and dip into the curries.
·        If you'd like, make a little rice to accompany this meal.

Meal 2: Falafel Croquettes, Israeli Couscous, Bibb Lettuce Salad w. Pea Shoots
·        Heat the croquettes in a single layer on a cookie sheet or their delivery dish.  Bake at 350 for 15- 20 minutes to heat through and crisp up a bit.  We love them topped with yogurt and Sirracha.
·        Heat a little oil in a saute pan and add the couscous.  Toss to heat through and crisp up a bit.  Serve.
·        Dress the salad.


Asparagus Bisque and Hash Topped Shepherd's Pie

The 608 CSK
May 23, 2017

Meal 1: Asparagus Bisque w/ Green Garlic Fougasse, and Blue Moon Lettuce Salad
·        Warm the soup gently.
·        Heat the fougasse at 425° for 5-8 minutes - to just warm it a crisp the exterior lightly.   
·        Dress and serve the salad.

Meal 2: Potato Hash Topped Shepherd's Pie w. Sauteed Spinach
·        Give the Pie a quick zap in the microwave then heat in the oven at 350° for about 10 - 25 minutes depending on share size.  Test w/ a knife tip or skewer and serve when warmed.
·        Heat butter, olive oil or other fat in a sautee pan.  When hot add the spinach. Season w/ salt and pepper, toss to wilt and serve.


BFB and Sloppy Joes

The 608 CSK
May 16, 2017

Meal 1: Big Fat Springtime Burritos and Rice w/ Sweet Corn and Asparagus
·        Give the burritos a quick zap in the microwave then heat in the oven at 3258 for about 15 minutes or until tortilla crisps a bit and the inside, tested with a knife point, is heated.   
·        Saute the rice salad in a pan with some oil.  Allow the heat through and even crisp up a bit. Toss, add a splash of water if necessary. Serve

Meal 2: Scottish Highland Beef Sloppy Joes on Challah Rolls, Roasted Potato and Turnips w/ Turnip Greens, Leaf Lettuce Salad
·        Warm the Joe on the stovetop.  Split and toast the rolls.  In a pan w/ some butter is best.  Serve as a sandwich, or open face.
·        Remove the greens from the potato/ turnip and reserve. Saute the potato and turnips in some butter.  Tossing to coat and heat through.  Use a lit a little to speed the heating process and a splash of water if necessary.  When hot, add a little more buttter if necessary, add the greens, and toss to wilt.  Season w/ salt and pepper.
·         Tear up the lettuce leaves, dress the salad and serve.


Asparagus Chowder and Sesame Noodles w/ Braised Tofu

The 608 CSK
May 9, 2017

Meal 1: Asparagus Chowder, Flax Seed Broa, Blue Moon Lettuce Salad
·        Heat the chowder gently.  Serve.
·        Warm the bread.
·        Tear up those gorgeous lettuce leaves and dress the salad.  Serve.

Meal 2: Sesame Noodles, Stir Fried Bok Choi and Tat Soi, Tofu Braised w/ Green Garlic and Turnips
·        Heat a little oil in a saute pan, non-stick is great.  When the oil is smoking, add the noodles.  Stir a little, but generally allow them to brown a bit in the pan before agitating.  When heated through, transfer to a serving bowl and toss with the Sesame/peanut sauce.
·        Stir fry the vegetables in a little hot oil until lightly browned and just wilted.

·        Shake the jar of tofu/ sauce/ veggies very well.  Pour into a hot pan and allow the sauce to heat through and thicken.  Serve.