Meal 1: Chef’s Salad with Sun Dried Tomato Vinaigrette and Chilled Cucumber Soup
• Toss the greens and crutons with the dressing and then garnish with the ‘add-ins’.
• Serve the soup.
Meal 2: Miso Hot Pot, Stir Fried Garlic Scapes, Turnips, and Snow Peas, Brown Rice Salad
• Heat the broth to just below a boil, but don’t let it boil. Arrange the tofu, choi, shiitake, and snow peas in bowls and ladel the soup over.
• Serve the rice at room temp, but season with a little salt as this was omitted to prevent wateriness from the cucumber.
• Heat a little oil in a sauté pan and quickly stir fry the scapes etc. for a minute or two. Add a splash of water to steam it all through and serve immediately.