Cannelloni and Pea Shoot Bisque

The 608 CSK

June 18, 2019

Meal 1: Asparagus and Spinach Cannelloni w. Marinara and Chick Peas w. Roasted Breakfast Radish and Fresh Herbs

·        Transfer the cheese and vegetable mix to a bowl and briefly microwave.  Combine. Lay out the cannelloni crepes and fill each with a portion of the filling lined down the middle.  Roll up simply, no folds, like a fat cigar and transfer to an oven safe dish.

·        Microwave the jar of sauce to warm a bit and top the cannelloni with the sauce.

·        Bake the cannelloni at 350° for about 10 minutes - enough time to heat through and allow the sauce to darken a bit.

·        Serve the chick pea salad at room temp.

Meal 2:  Pea Shoot Bisque, Semolina-Flax Bread, Butterhead-Oakleaf Salad

·        Heat the soup gently or enjoy chilled. 

·        Warm and butter the bread. ( Or dip in olive oil)

·        Dress the salad.

Asparagus Pan Roast and Big Fat Burrito

The 608 CSK

June 11, 2019

Meal 1: Asparagus Pan Roast w.or w.out Braised Pork Shoulder, Sesame-Flax Baguette, Romaine Salad

·        Heat the pan roast on the stovetop.  Allow to simmer a minute or two so the pork can heat through and the kale can cook.  IT should turn a deep bright green.

·        Warm the bread.

·        Dress the salad.

Meal 2:  Big Fat June Burrito, Spanish Rice with Pea Shoots

·        Zap the burrito in a microwave briefly to get the chill out. Transfer to a baking sheet and heat at 325° for about 15 minutes to heat through and crisp the outside. 

·        Alternately, heat a very generous amount of fat in a saute pan over medium to medium high.  When hot but not smoking, add the burrito (pre-warmed via microwave as above) seam side down and allow to fry. Be careful!  Cook until the down side if deep golden brown and rotate to the opposite side.  Allow to cook as above.  Repeat for all 4 sides.  Serve.  This will produce a stove top chimichanga and it is ridiculicious. 

·        Heat some butter or oil in a sauté pan.  When hot add the rice mix.  Allow to brown lightly and toss. Allow to heat through and the pea shoots to turn bright green.  Serve.

Asparagus Bisque and Yellow Dal, Kidgeree w. Flowers and Herbs

The 608 CSK

June 4, 2019

Meal 1: Asparagus Bisque, Cheddar-Chive Bread, Bibb Lettuce Salad

·        Warm the soup gently and allow to just simmer.  Or serve chilled. 

·        Warm the bread.

·        Dress the salad.

Meal 2:  Yellow Dal w. Asparagus and Baby Turnip, Green Lentils w. Coconut Milk and Potato, Kidgeree w Chive Flowers and Fresh Herbs

·        Heat the curries gently.  A microwave is fine.  Thin only if necessary and adjust the seasoning.

·        Heat some butter in a sauté pan.  When hot add the kidgeree.  Allow to brown lightly and toss. Allow to heat through.  Serve.

Thai Lettuce Wraps and Asparagus Risotto

The 608 CSK

May 28, 2019

Meal 1: Thai Lettuce Wraps and Coconut Milk Curry with Purple Sweet Potato Noodles

·        Warm the curry gently.  When just simmering add the noodles and allow to return to a simmer for a minute or two. Serve.

·        Remove some of the garnish from the pork or TVP mix.  It is very OK to be not perfect. Heat the pork/TVP mix gently in a sauté pan,  A microwave might work, but I would be very gradual. 

·        Spoon some of the pork/ tvp mix into the bibb lettuce leaves top with garnishes and eat like little tacos.

Meal 2:  Asparagus and Chevre Risotto w. Sautéed Greens and White Beans w. Roasted Turnip and Grilled Dandelion

·        Bring about 1c per share of lightly salted water or broth to a simmer.

·        Open the risotto jar and remove and reserve the chevre, and then the asparagus.

·        Turn the risotto out into a sauce pan. Over medium heat add some of the hot liquid from above and stir it in.  Raise the heat and stir adding more liquid as necessary to make a porridge like consistency. Stir and cook until the rice loses all of its raw starchy taste, but still has a strong texture like pasta
( al dente) - about 5 minutes. Check and adjust the seasoning with salt and pepper. Finish with butter, cream, fancy oils or what have you.  You can also fold in the chevre at this point, or crumble and serve on top.

·        Sauté the asparagus in a hot pan with a little oil, butter, or other fat.  Serve atop or folded into the risotto.

·        Sauté the greens similarly, season with a little salt and serve.

·        Heat the beans in the sauté pan, folding together and heating through.

Fried Rice with Stir Fried Veggies and Morel Polenta w. Vegetable Primavera

The 608 CSK

May 21, 2019

Meal 1: Pork or TVP Fried Rice, Stir Fried Bok Choi and Tat Soi, Chili Roasted Turnip w. Braised Tofu

·        Heat a sauté pan with a little oil to almost smoking.  Add the rice ( larger shares should work in batches ).  Allow the rice to brown a little before stirring.  Stir and toss to heat through.  Serve and season with a little salt, soy sauce, or liquid aminos.

·        Re-dress the pan with a little oil. Again, when just smoking add the choi/ soi and stirfry. Season with a little salt stirring and folding the veggies over to wilt and brighten them all. Serve.

·        Gently shake up the tofu/ turnip to evenly disperse the sauce.  Turn out into a hot pan and allow to simmer and thicken.  Serve.

Meal 2:  Morel Polenta with Vegetable Primavera, Bib Lettuce Salad, Multi-Seed Boule

·        Unwrap the polenta squares and cut into four pieces.  Heat a little butter in a non stick pan and fry the pieces to brown them.  2-3 minutes per side.

·        Separate out the asparagus spears and green garlic stalk(s) from the bag of vegetables. Trim the base from the green garlic as you would a scallion.  Next chop the stalk into 1/4 inch pieces.  The whole vegetable is edible from tip to top.  Chop the asparagus into 1 inch pieces.  On a bias is nice.

·        Heat some olive oil or butter in a sauté pan over medium heat.  Add the green garlic and allow to cook gently until aromatic - about 2 minutes.  Turn up the heat and after a minute or so add the asparagus.  Toss.  Season with Salt and pepper. Allow to brighten and maybe brown lightly, but don't burn the garlic.  Add the remaining greens, allow to wilt and serve atop the polenta.

·        Warm the bread.

·        Dress the salad.

Panzanella and Miso Hot Pot

The 608 CSK

May 14, 2019

Meal 1: Panzanella (Bread Salad) of Challah Croutons, Spinach, Baby Kale, Bibb Lettuce and Garnishes and Savory Rhubarb Custard

·        Warm the custard gently at 300° for 10 to 20 minutes depending on share size.  Perfectly good at room temp too.

·        Lightly toast the croutons in the oven and toss with the greens and garnishes.  Dress, season and serve.

OR!

·        Separate out the spinach and kale from the lettuce and garnishes. Don't worry about being perfect. Arrange the lettuce and garnishes on a platter. Thinly slice the radish. Heat a little oil or fat over medium in a large sauté pan.  Add the croutons and turn to toast on each side.  Larges shares should work in batches.  When toasted, Add the spinach and kale atop the croutons. Fold together and allow to just begin to wilt.  Splash with dressing ( olive oil and balsamic is great).  Allow to sizzle a bit.  Toss and turn out atop the plattered greens and serve.

Meal 2:  Miso Hot Pot with Spring Vegetables and Udon Noodles, Ginger Roasted Diakon

·        Heat the miso in a saucepan.  Allow to come to just under a simmer. Do not allow to boil.  Add the vegetables.  Transfer the noodles to serving bowls.  After 2 or so minutes of veggies in the soup, ladle the soup over the noodles in each bowl and enjoy.

·        Finish the radish in a sauté pan with a little butter or oil over medium/ medium/low.  Toss, allow to cook through using a lid to speed the process. 2-3 minutes. Check the seasoning and serve.

Tamales and Hakurei Turnip Bisque

The 608 CSK

May 7, 2019

Meal 1: Sweet Corn Tamales w. McCluskey Bros. Cheddar and Green Chilies, Refried Pinto Beans, Sweet Potato Oven Fries

·        Arrange on a baking sheet and heat the oven fries in the, uh, oven.  300° for about 10 minutes should about do it.

·        Warm the refried beans on the stovetop or in the microwave.

·        Heat the tamales in the microwave, unwrap and serve.  Alternately, unwrap the cold and pan fry over medium to medium high in a generous amount of fat or butter.  Allow one side to brown. 2-3 minutes.  Turn and brown the other side.  Serve.  If you have a ripe avocado on hand now is the time to use it!

Meal 2:  Hakurei Turnip Bisque w. Chives, Blue Moon Mixed Greens and Fougasse w. Dreamfarm Chevre, Roasted Red Onion and Spinach.

·        Serve the soup chilled or lightly warmed.

·        Warm the fougasse at 325° for about 10 minutes.

·        Dress the salad.