Escarole w. Chick Peas and Pad Thai

The 608 CSK

June19, 2018

Meal 1: Braised Escarole and Chick Peas with Spelt Loaves and Frissee Salad

• Heat the stew gently.
• Warm the bread.
• Dress the salad.

Meal 2: Pad Thai w. Stir fried Napa Cabbage, Chinese Broccoli and Snow Peas, Pickled Kohlrabi

·        Rinse the noodles lightly to loosen them if necessary and drain very, very well.

·        Heat some oil in a nonstick pan.  When the oil is hot, VERY CAREFULLY add the drained noodles.  They’ll make a hell of a clatter but be brave!  Stir and fry the noodles for 2-3 minutes or until they turn clear, and transfer to the serving  platter. 

·        Add the meat/ TVP sauce to the pan and heat it though. Add the noodles and incorporate.  Transfer to the serving platter and wipe the pan clean with a paper towel. 

·        Reheat the pan with some more oil or fat and quickly stir fry the vegetables.  Allow them to brown lightly and brighten. 2-3 minutes.  Feel free to use a lid to speed the process. Serve atop the noodles.  Serve with a twist of fresh lime if you have it.

• Toss and serve the pickle chilled as a side dish to the pad thai.