Gnocci and Twice Baked Potatoes

The Food Nanny
April 29/30 2008
Meal 1: Gnocchi Primavera with Savory Tomato Buns and Sautéed Escarole
· Sauté the gnocchi in a pan with a little oil. When warm, add a little water to steam them through, but do not over-cook the asparagus !
· Warm the buns in the oven or serve room temperature - do not refrigerate them in advance.
· Remove the fresh escarole from the container being careful to not disturb the shaved garlic at the bottom. Gently simmer this garlic in olive oil over a medium to medium low flame until fragrant and just beginning to brown. Add the escarole and sauté to wilt like spinach. Add a dash of water to assist the process and serve immediately. Meal 2: Twice Baked Potatoes, Boston Red Beans, and Caesar Salad
· Warm the potatoes gently at 300° for maybe 20-25 minutes, or microwave.
· Warm the beans on the stove top with some additional water if necessary, or in the microwave with the same caveat.
· Dress the salad and garnish with some parmesan cheese or shaved Romano plus additional anchovies (there are no anchovies in the dressing of those who request vegetarian only).

Trivia: Tiny, colorful birds are all over Champaign-Urbana’s trees and hedges during April and May – a sign of spring sure as asparagus, mushrooms and green garlic. What are these migrants ? When do they travel ? And when will they return ?