The 608 CSK
April 12, 2016
Meal 1: Carrot and Escarole Soup w/ Lima Beans, Spinach Salad, Whole
Wheat Bread
·
Warm the soup gently.
·
Warm the bread.
·
Dress the salad.
Meal 2: Creamy French Lentils
w/ Chevre and Bacon, Braised Cabbage and Carrots, Roasted Carola Potatoes.
·
Warm the lentils gently and stir in
the garnishes.
·
Heat some fat in a saute or sauce
pan. Butter is good. Pork or duck fat is great too. When moderately hot add the vegetables and
toss. Add a splash or two of broth or
water and allow the vegetables to heat through - 3-4 minutes. Serve.
·
Heat the potatoes in a saute pan
with a little butter. Allow to recrisp a
bit and heat through. Season with salt
and pepper and serve.
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