Chick Pea Fritters and Fried Rice

The 608 CSK

April 10, 2018

Meal 1: Chick Pea Fritters w. Preserved Lemon Chevre, Baby Butterhead and Arugula Salad,  Kamut Salad w. Sweet Corn and Dried Sun Gold Tomatoes.

• Notice: there are two bags of greens this week.  The Salad is distinguished by the shredded purple diakon radish.
• Reserve the chevre.  When serving the fritters, crumble and serve the chevre atop the fritters.
• Heat a little oil into a non stick or well seasoned pan. When hot but not smoking scoop out the fritter batter into the pan. Plan on 3 per share.  Do not crowd the pan and cook in batches.   Fry the fritter about 3 minutes or so to brown and then flip gently using a thin spatula.  Fry to brown the second side.  Reserve keep warm while cooking the next batch, or serve.  Remember to top with the crumbled chevre!
• Appreciate the beauty of these perfect lettuce leaves before tearing them to dress and serve.
• Toss the kamut salad and serve at room temp.

Meal 2: TVP or Pork Fried Rice, Stir Fried Baby Bok Choi and Tat Soi, Egg Drop Soup.

• Notice: there are two bags of greens this week.  The Salad is distinguished by the shredded purple diakon radish.
• Coarsely chop the stems to the choi/ soi mix.
• Heat the soup gently.  Serve when just hot. Enjoy as a first course.
• Get a heavy saute pan hot.  Add oil. (Never heat a non stick without oil!).  When just smoking add the rice and stir and fry without tossing.  Allow to heat through (about 3 minutes) stirring regularly.\.  Larger shares should work in batches. Serve.
• Reheat the pan. Add oil, and when just smoking and stir fry the choi/soi mix.  Wilt and lightly brown the greens.  Sprinkle lightly w/ salt. toss once and serve.