The 608 CSK
January19,
2016
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.
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