Meal 1: Latke Kits, Vanilla Bean Applesauce, Three Bean Salad
• Over a medium flame heat a generous amount of vegetable oil in a sauté pan. When shimmering hot, use a spoon to carefully add a dollop of latke mix to the pan. You should get about 4 in a good sized pan. Flatten them gently with the spoon and after 3 minutes or so, the edges will be browned, give them a flip. They should be golden brown. Cook the other side and transfer to a paper towel lined plate to drain. When all are done, serve with the applesauce atop or on the side. The latkes are best piping hot, so if you have a bunch to do, hold them in a warm oven as you cook them off.
• Serve the 3 bean salad at room temp.

Meal 2: Winter Squash Papardelle with Kale Pesto, Pain d’Epi, White Beans with Roasted Red Peppers

• Warm the bread.
• Bring some water to a boil and plunge the papardelle in for a minute. Drain well. Heat a little olive oil in a sauté pan. Add the pesto and stir. Cook 30 seconds. Add the drained pasta and toss to coat. Serve immediately.
• Serve the bean salad at room temp.

Stir Fried Bok Choi and Two Curries

Meal 1: Bok Choi with Tofu and Garlic Sauce, Fried Rice, and Egg Drop Soup
• Warm the soup gently on the stove top. Do not let it boil.
• Get a sauté pan very hot. Add some oil and then the rice. Stir to heat and fry. You may add a splash of water to the pan.Place the cooked rice on a serving plate.
• Return the pan to the heat. Let it get hot. Add a little more oil then the vegetables drained of their liquid. Stir and cook 1 minute. Shake the sauce and tofu very vigorously and pour into the hot pan with the veggies. Stir or toss until the sauce thickens - about 1 minute. Serve and eat immediately.


Meal 2: Dal Makhani, Curried Potatoes with Spinach, Biryani
• Warm the curry and dal in separate pans. You will need to thin the dal with water and then adjust the seasoning.
• Heat the rice in a sauté pan with a little oil and then a splash of water to heat it through.

Meal 1: Grilled Spinach and Chevre Pizzas, Roasted Kohlrabi, and Bulgur with Sun Dried Tomato

·       Heat the pizza in the oven at 400° for up to 10 minutes.  You should be able to place the pizzas directly on the oven rack.  Be careful to not over heat the spinach

·       Heat the Kohlrabi in the oven too – give it 5-10 minutes – until just sizzling.

·       Serve the bulgur at room temp.

 

Meal 2: Butternut and Brussel Sprout Pan Roast, Semolina Batards, Spinach Salad

·       Warm the bread in the oven

·       Warm the pan roast on the stovetop.  Heat till just warm and don’t over-cook the sprouts.

·       Dress the salad and serve.

Handmade Ravioli and White Bean and Kale Stew

Meal 1: Dreamfarm Chevre Ravioli with Eggplant & Porcini Sauce, Roasted Marina di Cioggia Squash and Red Pepper Fougasse

·       Heat the squash in the oven at 400° , with a foil or glass lid for 10 -15 minutes until warm.

·       Warm the fougass for 5- 10 minutes in the same oven.

·       On the stovetop, heat the sauce and thin with a little olive oil and a splash or water.  Add the ravioli and gently simmer them 3-4 minutes in the sauce, stirring delicately or tossing once or twice.  Serve with some freshly grated Romano type cheese and red wine if you have it!

Meal 2: White bean Stew with Kale (and Homemade Sausage), Whole Wheat Knots, Mixed Greens

·       Warm the stew on the stovetop.  Thin if necessary and adjust the seasoning. Heat till just warm and don’t over-cook the Kale.

·       Warm the knots in the oven.

·       Dress the salad and serve.