Roasted Tomato Soup and Sweet Corn Enchiladas

Meal 1: Roasted Tomato Soup, Double Rye Rolls, Grilled Summer Squash Salad

·       Warm the soup on the stovetop.

·       Warm the rolls.

·       Enjoy the salad at room temp.  It may need a sprinkle of extra salt.

 

Meal 2: Sweet Corn Enchiladas, Baked Black Beans, and Annatto Rice Salad

·       Heat the enchis and the beans in the oven at 350° for about 15 minutes or until hot. 

·       Enjoy the rice salad at room temp, or even warm it in the oven for about 5 minutes OR in a sauté pan with some oil and a splash of water to warm it though.

The Food Nanny

August 23 & 24 2011
Meal 1: Two Sisters Soup, Seeded Whole Wheat Rolls, Aztec 5 Grain Salad
• Warm the soup on the stovetop.
• Warm the rolls.
• Enjoy the grain salad at room temp.

Meal 2: Summer Veggie Pot Pie with Crumble Topping, Pesto- Challah Knots, Potato Salad with Roasted Red Onions
• Heat the pot pie in the oven at 350° for about 15 minutes or until just bubbling. Add the crumble topping and cook for another 5 minutes.
• Warm the rolls.
• Enjoy the salad chilled, or even warm it in the oven too for about 5 minutes.

Pasta Purses and My Own Sweet Corn Festival

Meal 1: Roasted Eggplant Agnolotti with Marinara, Semolina Loaves, and Blue Moon Mix

·       Give the pasta dish a gentle shake and/or stir then either A). Warm in the oven until just bubbly or B). Turn out and heat through in a sauté pan.

·       Warm the bread and dress the salad.

 

Meal 2: Sweet Corn and Black Eyed Pea Stew with Deep Dish Corn Bread and Melon Salad

·       Heat the stew on the stovetop.

·       Warm the cornbread at 325° for about 10 minutes.  Be careful to not darken the sides much more.

·       Enjoy the melon chilled.

NOTES:

Agnolotti are delicate little purse-like members of the ravioli clan.  They are more fun and more efficient to make though.

Garnish the pasta with some grated Locatelli type cheese and some fresh basil from your yard, if you have it.

There are leeks from Tomahnous Farm and jalapeno from our garden in the corn bread.

The Food Nanny

August9&10 2011

Meal 1: Grilled Pita with Hummous and Crudité, & Farfalle with Tomato and Basil, plus Chocolate Chip Cookie Bars!

· Warm the pita in the oven briefly, or directly on a gas burner– just enough to warm it.Cut and dip or make a sandwich with the veggies and hummous.

· Add salt to the pasta salad, we omit it to prevent wateriness from the tomato, and serve at room temp.

· Bet you know what to do with the cookie bars!

Meal 2: Stir Fried Eggplant and Basil with Noodles and Cold Cabbage Salad

· The noodles are fine at room temp OR Heat a sauté pan with a little oil. Nonstick is fine. Add the noodles and a splash or water and allow to warm through. Transfer to a serving plate.

· Reheat the pan and add the eggplant and its sauce Allow to simmer a minute or two and serve hot.

· Serve the cabbage chilled.

Cucumber Vichyssoise and Sweet Corn Quiche

Meal 1: Cucumber Vichyssoise, Pizza Bianca, Mixed Greens
• Warm the pizza in the oven briefly – just enough to warm it.
• Dress the salad and serve the soup chilled.

Meal 2: Sweet Corn Quiche, Green Bean Salad, and Tomato/Eggplant Napoleons
• Warm the quiche in the oven at 350° until just warm ~ 10-15 minutes. Room temp is fine too.
• Serve the beans chilled.
• Serve the napoleons at room temp or transfer to a baking sheet and warm with the quiche.

Notes:  This is what all the pizza bianca should have looked like !