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.

No comments:

Post a Comment