Cold Sesame Noodles and Big Fat Springtime Burritos

The 608 CSK

May 29, 2018

Meal 1: Cold Sesame Noodles, Tofu and Turnip Salad, Stirfried Pea Shoots and Bok Choi

·        NOTE: The salad and stirfry greens look very much alike.  The salad has lettuce leaves and baby kale in the mix. 

• Warm the noodles very briefly in the microwave to get them to loosen a bit, but do not let them heat. Transfer them to a mixing/ serving bowl.
• Stir the sauce and warm it briefly too as above.  Do not let it heat.  Dress the noodles with the sauce and stir to coat evenly.  Serve.
• Turn the tofu salad out into a serving bowl.  Toss lightly and serve.
• Heat a sautee pan with a little oil.  When almost smoking add the stirfry greens and cook until just wilted.  Season lightly and serve atop or beside the noodles.

Meal 2: Big Fat Springtime  Burritos, Annatto Rice w. Fresh Herbs, Summercrisp Salad

·        NOTE: The salad and stirfry greens look very much alike.  The salad has lettuce leaves and baby kale in the mix. 

• Heat the burritos at 325° for 15-20 minutes or until heated inside and crisped lightly outside.  The process is speeded by lightly microwaving first.  Alternately,  you can pan fry the burritos in a sautee pan with a liberal amount of oil over medium high heat.  Starting with the seam side down fry to golden brown on each side ( 1.5 -2 minutes ).  The effect is a stove top chimmichanga and I for one am partial to it.
• Sautee the rice in a pan with a little oil to heat through.
• Dress the salad.