The 608 CSK
November 4, 2014

Meal 1: French Lentil Soup, Rosemary-Flax Batard, Blue Moon Farm Oak Leaf and Summer Crisp Salad
·      Heat the soup on the stovetop.
·      Warm the bread and enjoy with some good butter or oil.
·      Dress and serve the salad.

Meal 2: Roasted Cauliflower Calzones, Crisped Acorn Squash Hash, Sauteed Kale

·      Warm the calzones at 400° oven for about 12 minutes.  Heat on a Cookie Sheet
·      Remove and reserve the shavings of Acorn Squash.  Heat the cabbage and onion in a saute b pan with some butter or oil.  Toss and heat.  Add the squash and toss a moment or two more to cook through.  Use a lid for a moment or so.
·      Heat a dry saute pan.  Add the kale and then drizzle oil over it.  Toss and add a little salt, then a small splash of water if necessary.  Serve immediately.

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