Meal 1: Vegetable Lo Mein and Hot & Sour Soup
· Heat the soup gently.
· Get some oil just about smoking hot in a pan. Non-stick will be best. Add the noodles and vegetables in batches to as not crowd the pan. Stir once or twice and let set a minute or so. Toss and let set again briefly to get a little 'color' on the noodles. Serve immediately.
Meal 2: Lentiles du Puy with Chevre, Braised Vegetables with Pork Confit, Whole Wheat Batard.
· Warm the lentils gently.
· Warm the bread in the oven. Serve with soft butter.
· Reserve the pork confit.
· Heat the vegetables by transferring them to a sauce pan where nothing is crowded. Warm gradually with the lid on. Add a little water or broth if necessary but adjust the seasoning accordingly. Serve, or when just about heated through add the confit and allow it to fininsh with the vegetables.