Carrot Perogies and Veggie Low Mein

The Food Nanny
February 24 & 25 2009
Meal 1: Carrot Perogies, Braised Cabbage, and Stewed Green Lentils
· Heat the cabbage in a sauce pan with some additional water or stock and adjust the seasoning.
· Heat the lentils in a saucepan with some additional water. Finish them with a little cream, or parmesan, or butter, or…
· Allow the perogies to come up to room temp if you have the time, and then pan fry them on both sides in a liberal amount of oil in a saute pan. Cook some additional onions in the oil if you like.

Meal 2: Vegetable Lo Mein, Spinach Salad, and Rice Pudding
· Take the pudding out and allow it to come to room temp during dinner.
· Tip the vegetables and noodles into a sauté pan with some oil and stir fry them until they are hot through. Serve iddediately.
· Dress the salad and enjoy.

Roasted Vegetable Enchiladas & Whole Wheat Penne

The Food Nanny
February 17, 18 2009
Meal 1: Roasted Vegetable Enchiladas, Yellow Rice with Spinach and an Oatmeal Raisin Cookie
· Warm the enchiladas at 400° until hot, and the cheese has melted.
· Serve the rice at room temp or warm it in the microwave, or in a pan with a little oil.
Meal 2: Whole Wheat Penne with Chunky Arribiata and Chevre, Sundried Tomato Pinwheels, and Mixed Greens with Crunchy Sprouts
· Bake the penne gently in the oven at 350° for about 15 minutes or until warm and the cheese is softened.
· Warm the roll in the oven with the pasta for 5 minutes or so.
· Dress the salad and enjoy.
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Black Bean Soup and Shepherds Pie

The Food Nanny
February 10, 11 2009
Meal 1: Black Bean Soup, Carrot Salad, and Hand-Cut Nachos with Sweet Corn
· Heat the nachos at 400° for about 10 minutes or until the cheese is melty and starting to brown.
· Heat the soup on the stove top or in a microwave.
· Season the carrot salad with S & P, add a splash of lime or lemon juice if you have it, and serve chilled.
Meal 2: Roasted Root Vegetable Shepherds Pie and Mixed Greens
· Bake the pie in the oven at 350° for 20 -25 minutes or until the potato top is beginning to brown and the sides are bubbling.
· Dress the salad and enjoy.

Nacho Mama's Nacho's!
Unless your Asher.
So, yeah! Nachos. Why not? Hand cut and oven roasted corn chips have such a nice honest corn flavor. Plus roasted sweet corn put up from the summer, spiked with our cilantro pesto and some kidney beans for substance.Hope this rounds out the soup!

The shepherds pie this week should feature Jon's carrots and some conventional parsnips. I know of no one here who grows then and they are such a seasonal delight. Try sneaking some into your mashed potatoes some time or use them in chicken noodle/ matzo ball soup!

Blue Hubbard in Red Mole and Grilled Spinach and Orzo Salad

The Food Nanny
February 3,4 2009
Meal 1: Roast Blue Hubbard in Red Molé with Tortillas, Aztec Quinoa Salad, & Sweet Corn Sauté
· The mole is spicy. To tame it serve with sour cream, cheese etc. Alternately, remove the squash and heat it separately. Otherwise heat this dish in a saute pan with a dash of water or simply place the whole thing in the oven for 10 -15 minutes at 350°. Serve in the tortillas with the taco garnishes of your choice.
· The two salads can be eaten at room temperature, or warmed gently in the oven for several minutes.
· Warm the tortillas on the stovetop, in a dry pan, or in the microwave.
Meal 2: Grilled Spinach and Orzo Salad, Sun Dried Tomato Buns, Marinated Farmer Cheese
· Serve the pasta at room temp or heat it in a sauté pan with some olive oil and a dash of water if necessary.
· Warm the buns in to oven at 400° for about 7 minutes.
· Serve the cheese at room temperature.