The Food Nanny
April 13 &14, 2010
Meal 1: White Bean Soup, Roasted Garlic Focaccia, Spinach Salad with Fennel and Tiny Greens Sprouts
• Heat the soup on the stovetop. You may wish to thin it with a little water.
• Warm the focaccia in the oven for 5-8 minutes.
• Toss, dress and serve the salad.
Meal 2: Falafil and Grilled Chard Croquettes, Millet Pilaf, Moroccan Cole Slaw
• Warm the falafel and millet in the oven at 325° for about 15 - 20 minutes. Be careful to not burn the edges of the pilaf.
• Serve the slaw at room temp. Add some salt to the slaw as we omitted this ingredient to help prevent wateriness.
April 13 &14, 2010
Meal 1: White Bean Soup, Roasted Garlic Focaccia, Spinach Salad with Fennel and Tiny Greens Sprouts• Heat the soup on the stovetop. You may wish to thin it with a little water.
• Warm the focaccia in the oven for 5-8 minutes.
• Toss, dress and serve the salad.
Meal 2: Falafil and Grilled Chard Croquettes, Millet Pilaf, Moroccan Cole Slaw
• Warm the falafel and millet in the oven at 325° for about 15 - 20 minutes. Be careful to not burn the edges of the pilaf.
• Serve the slaw at room temp. Add some salt to the slaw as we omitted this ingredient to help prevent wateriness.
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