Quesedillas and Hand Cut Fettuccini

The Food Nanny
May27/28 2008
Meal 1: Whole Wheat Quesadillas, Sweet Potato Wedge Fries, Green Garlic Soup
· Warm the sweet potatoes in the oven at 350° for 10-15 minutes or until sizzling and hot.
· Warm the soup and garnish with some yogurt, chives, etc.
· Carefully separate the quesadillas from each other. Holding them by the bottom, slip each one into a dry, medium hot pan to toast. Alternately you can add some oil to the pan for a crunchier, richer ‘tiller. When the one side is toasted (2- 3 minutes) carefully flip the ‘tiller over to toast the other side. Do not cook them over too hot a flame. Patience pays with these guys. Allow then tillers to cool a minute or two and then cut into halves or quarters with a pizza cutter or chef knife.
Meal 2: Hand Cut Fettuccini with Blue Moon Asparagus and Prairie Fruits Chevre, Mixed Greens Salad and Sage Vinaigrette
· Remove the cheese from the top of the vegetables and reserve.
· Boil 1 qt. water per portion of pasta to be cooked. Salt the water so it reminds you of sea water. This is not an optional step. When the water is at a rapid boil add the pasta and stir. Cook, stirring occasionally for 3-4 minutes or until cooked al dente – firm but tender to the tooth, with no taste of raw flour, and never mushy.
· While the pasta cooks heat a generous amount of olive oil in a sauté pan. Add the asparagus and onion and cook until hot. Add a dash of water to steam the vegetables through – but just a dash ! · When the pasta is done, drain it well and add it to the sauté pan with the asparagus. Toss to coat the pasta, and serve. Crumble the chevre on top of each portion. Add a few grinds of pepper and enjoy with a good white wine.
· Dress the salad and serve.

Green Garlic Soup

Trivia: What is green garlic and how is it different from the more familiar bulb garlic ?

Disecting Jon's Salad Mix

We are thrilled to have Blue Moons greens again!! It is such gorgeous mix, delightful to dress and eat.

Below is a picture of the components I could find. As Ben planted, weeded, cut and cleaned the mix for over a year, he was pretty familiar with its diverse plant mix and gave me a hand identifying them all, or atleast what we suspect them to be.

In addition to the varieties of lettuce there is a kale, tat soi, mustart greens and arugula. YOu can click on a picture to enlarge it which may make the writing large enough to actually read who is who.

Veggie Enchiladas and Penne

The Food Nanny
May20/21 2008
Meal 1: Veggie Enchiladas in Ranchero Sauce, Refried Pinto Beans, Adobo Rice Salad
· Heat the enchiladas in the oven at 350° for 15 minutes or until the cheese is melted and browning.
· Serve the rice salad at room temperature or warm gently in the microwave or a sauté pan with a bit of oil and then some water to steam the rice through.
· Heat the beans in the microwave or in a sauce pan. Add a bit of water to thin it out a bit.

Meal 2: Penne with Swiss Chard, Blue Moon Salad Mix and Vinaigrette, Rhubarb Bread Pudding
· Heat the penne in the microwave or in a sauté pan with a fair bit of olive oil. When sizzling add a few splashes of water to steam the pasta through. Be careful to not over-cook the chard. Garnish with some parm etc. if you like.
· Dress the salad.
· During the meal, warm the pudding in the oven at 325° for up to 20 minutes. Sprinkle with some cinnamon and sugar, or serve a la mode.

Trivia: Apart from the lettuces, what 5 varieties of brassica greens are in Jon’s salad mix?

Bok Choi and Broccoli Raab

The Food Nanny
May6/7 2008

Meal 1: Grilled Asparagus, Inarizushi with Wakame, Bok Choi and Soba with Miso Dressing
· Serve the salad and Asparagus at room temperature.
· Do not refrigerate the inarizushi in advance.
· You may serve the inarizushi at room temperature. Alternately you may heat them in a steamer basket or the microwave, covered with wax paper and set up to steam. Do not allow them to be in direct contact with the water.

Meal 2: Spinach Soup, Orzo with Feta and Broccoli Raab, Bread Twists
· Warm the twists in the oven.
· Heat the soup gently on the stove top or in the microwave . Avoid a full boil and do not allow the color to change. Don’t worry, this soup is dairy free and low fat !
· Serve the orzo at room temp.

Trivia: Your meals this week feature beautiful spring vegetables from Tomahnous Farm in Mahomet. These include broccoli raab and bok choi. Other than being green and delicious, how are these vegetables related ?