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.
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.
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