Spinach and Pesto Galettes & Thai Noodle Salad

The Food Nanny
March 17 & 18 2009
Meal 1: Spinach and Pesto Galettes, Red Cabbage Salad With Balsamic Reduction, & Wild Mushroom Risotto
· Heat the galettes at 350° until warm, 10-15 minutes.
· Serve the cabbage salad at room temp, but be sure to season it with salt as we omitted this ingredient to prevent excess wilting of the cabbage.
· Heat the risotto in a sauce pan with enough water, stock, milk, or cream to loosen it and bring it to a simmer. Stir in some butter, parmesan cheese, or additional cream if you desire and adjust the seasoning and serve. The risotto should have enough body to not run, but it should not be a stiff porridge. Enjoy!

Meal 2: Thai Noodle Salad with Egg and Tofu & Curried Sweet Potatoes
· Heat the curry in a pan or microwave.
· Serve the salad at room temp.