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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