Urbana's Community Supported Kitchen

The Food Nanny
July1/2 2008
Meal 1: Fresh Papardelle with Prairie Fruits Ricotta and Shell Peas, Mixed Greens, and a Batard
· Boil 1 qt of water for each portion of pasta.
· Salt the water liberally and add the pasta. Cook for 3-5 minutes. Taste-test a bit for doneness. Drain when done.
· When the pasta is added to the water, gently heat a generous portion of good quality olive oil in a sauté pan (3-4T per person). Add the peas and cook briefly to heat. Add the drained pasta and cook to heat. Add the ricotta in crumbles and toss. Season the fresh pepper and salt. Serve Immediately with the salad and bread.
Meal 2: Napa & Fried Rice ‘Dolmas’, Twice-Baked Japanese Turnips, Cucumber Salad
· Bake the Turnips at 350° until they begin to brown (12-15 mins).
· Serve the Dolmas and Salad at room temperature.

Trivia: How is bread flour different from all-purpose flour and how does it affect baked goods ?

Sorry no pictures this week but we are off to Wisconsin for a little vacation!