Pad thai and Wild Leek Pizza

The 608 CSK

April 30, 2019

Meal 1: Sweet Potato Noodle Pad Thai w. Shredded Egg and Spring Vegetable Stir-fry

·        Remove the shredded egg from atop the sauce and reserve. 

·        Warm the sauce briefly in a microwave.

·        Rinse the noodles in a colander and drain very, very well.

·        Heat a little oil( some of the fat from the meat sauce is great) in a non stick pan.  When hot, carefully add the drained noodles.  They will splatter loudly - be strong! Stir and fry until they go from cloudy to clear. Larger shares should work in batches. Add the sauce and stir to combine and heat through.  Transfer to a serving platter.

·        Reheat the pan with a little more oil.  Add the veggies and stir fry for 1-2 minutes to wilt and brighten the veggies. Add the egg, toss, serve atop the noodles and serve.

Meal 2:  Wild Leek Pizza, Baby Lime Bean and Roasted Red Onion Pan Roast, Blue Moon Mixed Greens Salad.

·        Preheat the oven to 400°

·        Unwrap the pizza and spread the shredded cheese evenly atop them.  Transfer to a baking sheet and bake for 7-10 minutes until the cheese is melted and maybe just browning.

·        Heat a little olive oil in a pan over medium ( or cook some bacon/pancetta pieces) in a saute pan.  When heated, add the beans gently stir. Allow to heat through and serve.

·        Dress the salad.

Passover Menu

The 608 CSK

The Passover Menu

April 23, 2019

Meal 1: Matzoh Ball Soup, Spinach Salad, Sautéed Carrots and Rutabaga

·        Heat the soup gently. Allow to simmer for 5 minutes or so.

·        Heat a little butter over medium heat in a sauté pan.  When hot add the veggies and toss.  Cover and allow to steam though 2-3 minutes.  Taste a carrot, when tender and hot, adjust the seasoning and serve.

·        Dress the salad.

Meal 2:  Stuffed Cabbage w. Sephardic Chic Peas  and Persian Rice Salad.

·        Warm the cabbage gently in a microwave. 

·        Bring the chick peas to a gentle simmer in a sauce pan.  Transfer the cabbage gently into the chick pea dish along with any juices and allow to simmer low 5-7 minutes. Adjust the seasoning and serve together.

·        Heat a little oil in a sauté pan. Non-stick is great. When hot, add the rice and its garnishes and toss.  Allow to heat through and brown lightly.  Serve.

Spinach Curry and Potato-Leek Soup

The 608 CSK

April 16, 2019

Meal 1: Spinach Coconut Milk Curry, Cauliflower Rice, Grilled Flatbread

·        Heat the curry gently.

·        Sauté the 'rice' in a hot pan with a little oil.  Toss, allow to brown lightly and cook through.  The spices should become fragrant and may 'pop.'

·        Warm the flatbread lightly over a burner, or in a toaster or even the oven.

Meal 2:  Potato-Leek Soup, Seeded Whole Wheat Loaves, Spinach Salad

·        Warm the soup gently. Allow to simmer a minute or two. 

·        Dress the salad.

·        Warm the bread.

Bean Enchiladas and Pasta e Fagioli

The 608 CSK

April 9, 2019

Meal 1: Pinto Bean & Cheese Enchiladas w. Ranchero Sauce and Latin Rice, Sautéed Snug Haven Spinach

·        Briefly microwave the enchiladas to get the chill out.  Transfer to a 325° oven and bake for 15-30 minutes depending on share size.

·        Warm the sauce in a microwave.  When the enchis are almost done, top with the sauce and allow to finish in the oven 5 -7 minutes more. Serve.

·        Sauté the spinach in a little oil or butter until just wilted.  Season and serve.

Meal 2:  Pasta e Fagioli, Semolina-Flax Bread, Spicy Spinach Salad

·        Warm the soup gently. Allow to simmer a minute or two. 

·        Dress the salad.

·        Warm the bread.

Potato Cakes and Spinach Soup

The 608 CSK

April 2, 2019

Meal 1: Reggae Country Style Potato Cakes, Curried Cabbage, Jerk Spice Black Beans

·        Arrange the potato cakes on a baking sheet.  Cook at 325° for 15 minutes. Serve.

·        Heat the cabbage gently.

·        Ditto the beans.

Meal 2:  Spinach Soup, Flax- Whole Wheat Bread, Spinach and Spicy Mix

·        Warm the soup gently.

·        Dress the salad.

·        Warm the bread.

Two Curries and Sweet Potato Bisque

Meal 1: Yellow Dal w. Snug Haven Spinach and Purple Viking Potato, Curried Green Lentils, Kidgeree 

·         Warm the curries gently.  Thin the dal if necessary and adjust the salt.

·         Heat a little oil or butter in a sauté pan over  high heat.  Add the rice and toss occasionally allowing it to brown lightly and become fragrant. Allow to heat through, check the seasoning and serve.

Meal 2:  Sweet Potato Bisque, Spinach & Spicy Green Salad, Corn Bread

·         Warm the soup gently.

·         Dress the salad.

·         The bread is best cut in slabs and toasted in a pan with too much butter. 

White Bean Florentine and Blintzes

The 608 CSK

March 19, 2019

 Please note 2 greens bags, one is spinach only, and one is spinach/ Salad Mix!

Meal 1: Parsnip & Turnip Blintzes, Glazed Carrots, Sautéed Snug Haven Spinach

·        Lay out the crepes and divide the filling evenly in a ( approx.) 1"x3" rectangle just south of center. Fold up the bottom over the filling snugly, then the sides gently.  Roll up into a cylinder.  Pan fry over medium in butter. Moderate the heat as needed and brown all sides. 

·        Finish the carrots with a little butter in a sauté pan over medium.  Toss occasionally allowing to heat through and become fragrant.

·        Reheat the pan, add butter as needed and wilt the spinach.

Meal 2:  White Bean Florentine, Spicy Spinach Mix, Flax-Semolina Boule

·        Warm the soup gently.

·        Dress the salad.

·        Warm the bread.