2.20.2018

Escarole Soup and falafel Croquettes.

The 608 CSK
February 20, 2018

Meal 1: Escarole Soup w. Pumpkin and Baby Lima, Polenta, Green Salad.
·        Warm the soup gently.
·        Cut the polenta into squares.  Pan fry in butter over medium heat.  A well seasoned or nonstick pan works best. Brown lightly and heat through.
·        Dress the salad.


Meal 2: Falafel Croquettes w. Snug Haven Spinach, Israeli Couscous, Carrot Salad .
·        Heat the croquettes on a cookie sheet or baking dish at 325° for 15-20 minutes to heat through. Microwave lightly at first to reduce that time.
·        Heat the couscous in a saute pan with a little oil. Toss and allow to brown lightly. If you have stock on hand, incorporate a little and reduce to produce a somewhat saucy version of this dish. Check the seasoning and serve.

·        Toss the carrots with their garnishes and dressing. Season as salt was omitted to prevent wateriness.

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