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.
No comments:
Post a Comment