Roasted Vegetable Borscht and Pad Thai

Meal 1: Roasted Vegetable Borscht, Kasha and Bowties, Potato-Rye Bread
• Heat the soup on the stovetop. Serve with yogurt or sour cream if you like.
• Warm the bread in the oven.
• Sauté the kasha and bowties in a generous portion of butter, about 2T per person. Just melt the butter over medium and let the foam subside – don’t let it brown. Add the kasha and bowties and toss. Cook for 3-4 minutes, stirring and allowing the onion in the dish to cook too. Be patient. Serve hot and top with yogurt or sour cream also.

Meal 2: Pad Thai and Sweet Potato/ Kale Curry
• Warm the curry gently on the stovetop. Serve with plain white rice if you like. In fact, the pad thai is fairly hearty, so this curry and rice might make a nice second dinner or lunch later in the week.
• Remove the noodles from their dish and rinse them thoroughly in a strainer so they are loosely moving again. Drain very well and reserve.
• Heat some oil in a nonstick pan. When the oil is hot, VERY CAREFULLY add the drained noodles. They’ll make a hell of a clatter but be brave! Stir and fry the noodles for 2-3 minutes and transfer to the serving platter. Add the meat/sauce to the pan and heat it though. Add the noodles and incorporate. Transfer to the serving platter and wipe the pan clean with a paper towel.
• Reheat the pan and quickly stir fry the vegetables and serve atop the noodles. Serve with a twist of fresh lime if you have it.

Menu Notes

The soup is a blend of roasted beets, parsnips, carrots, and celeriac. The sprouted bean in the pad thai veggies are mung beans we sprouted at home!

Full notes are moved to: http://608cskblog.blogspot.com/