The 608 CSK
Meal 1: Soupe aux Choux, Rye and Spelt Loaves, Snug Haven Spinach Salad
· Heat the soup gently allowing it to simmer a minute or two. Stir gently to disperse the limas and lardons.
· Warm the bread.
· Dress the Salad.
Meal 2: Falafel Croquettes, Kamut Salad, Shredded Carrots with Spiced Honey
· Heat the croquettes on a cookie sheet, or in their transport dish ( if in a single layer) at 350° for 12-15 minutes or until heated through.
· Saute the kamut salad in a little olive oil. Raise the heat and toss to heat through and maybe even get a little crispy.
· Toss the carrots with their dressing and season with salt.