Big Fat Burritos and Early Season Zucchini

Meal 1: Burly Barley Burrito, Baked Black Beans, Blue Moon Mix

·       Warm the burrito in the oven at 325° for 15 minutes or until warm. 
·       Warm the beans in the oven too, or on the stovetop if you like.
·       Dress the greens.
 

Meal 2: Curried Chic Peas and Zucchini, Khichri, and Naan

·       BE AWARE OF WHOLE CARDAMON AND ALLSPICE IN THE CURRY AND KHICHRI
·       Heat the curry on the stovetop.
·       Warm the naan in a dry skillet or briefly in the oven.
·       Heat the khichri in a sauté pan with some oil and or butter and a splash of water to heat it through.

Quiche and a Thai Hot Pot

Meal 1: Asparagus and New Potato Quiche, Pain d’Epi, Blue Moon Mix

·       Warm the quiche in the oven - 325° for about 20 minutes until warmed.  Warm the bread too.

·       Dress the greens.

Meal 2: Thai Curry Hot Pot and a Chard Spring Roll

·       Portion out the noodles and different vegetables into each bowl.  Heat the curry to a simmer and pour into each bowl allowing the contents to steep.

·       Eat the spring rolls chilled.

Napini w/Cici, a Fougasse, & Falafil w/ Chard

Meal 1: Chic Pea Stew with Napini, Asparagus and Roasted Red Pepper Fougasse, Mixed Green• Warm the stew on the stovetop.
• Warm the fougasse in the oven - 300° for about 10 minutes until warm and soft but not toasted.
• Dress the greens.



Meal 2: Falafel/Chard Croquettes, Grilled Pita, Moroccan Carrot Salad
• Warm the croquettes in the oven at 350° until hot – 10 minutes. Add the pita for the last few minutes.
• Salt and toss the carrot salad, serve chilled. We omitted salt to prevent wateriness.

Asparafest: Savory Asparagus Blintzes and Asparagus Bisque.

Meal 1: Asparagus and Chevre Blintzes, Risotto w/ Garlic Chives and Blue Moon Mixed Greens

• Heat some oil and butter in a sauté pan to medium hot. Gently place the blintzes, seam side down in the pan. Cook 2-3 minutes. Flip. Cook 2-3 minutes more and reserve.

• Place the risotto in a sauce pot. Add enough water or milk to form a loose, but not watery porridge. Heat, stir and finish with butter, cream, shredded parmesan, fine olive or truffle oil or other decadence of your choice. This should only take a minute or two. Serve immediately.

• Dress the greens.

Meal 2: Asparagus Bisque, Amaranth & Olive Oil Boules, Sprouted Grain Salad

• Serve the soup chilled or warmed.

• Warm the bread, and serve the salad at room temp.

Some of the green garlic, from the garden, in this week's menu.

Flowering Kale and Baby Bok Choi

Meal 1: Pizza Bianca with Chevre and Napini, Three Bean Salad, Mixed Greens

• Warm the pizza pieces in the oven at 325° for 5 minutes or until warmed.

• Serve the bean salad at room temp and dress the greens.

Meal 2: Stir Fried Veggies with Baby Bok Choi, Fried Rice, and Grilled Tofu Skewers
• Heat the skewers in the oven for a few minutes, or remove from the skewer and cook with the veggies.
• Heat some oil in a sauté pan. Fry the rice and stir in a splash of water to heat it through. Transfer to a serving plate.
• Next, get some oil smoking hot in a pan. Add the bok choi leaves. Stir fry 1 minute, then add the remaining veg and sauce. Cook one minute and serve over the rice.

Notes:

• Fresh greens and their flavor are very tender, so we sent the choi raw.  The kale flowers (napini) should have recieved equall tenderness, but we learned to next time par cook the pizza shells and add the greens and cheese later.