608 COMMUNITY SUPPORTED KITCHEN
local organic meals delivered since 2007

Pumpkin and Cabbage Minestra, Whole Wheat Batard Mixed Greens Salad Warm the soup gently and allow to simmer 2-3 minutes. Warm the bread. Tear up the lettuce leaves and dress the salad. Israeli Couscous .w Spiced Carrots and Preserved Lemon Chicken &/ or Chick Peas, Baba ghanouj, Grilled Flatbread Heat a little oil in a sauté pan. Non-stick or well seasoned is best. When hot add the couscous mixture. Toss. Sauté until hot through and fragrant. You may speed the process w

Japchae Transfer the noodles to a mixing bowl. Add a very little bit of water and toss them in it to loosen them up, and then drain off all the water very well. Reserve. Get the chill out of the noodles as well as the meat or TVP 'sauce' and mushrooms by microwaving each of them them until just barely warm. Heat a little oil in a sauté pan. Non-stick is easiest. When hot add the stir fry vegetables and, well, stir and fry. ( Don't toss ). Season with a little salt and when

Sloppy Joe on Challah Rolls w. Pan Roasted Potato and Cilantro/Poblano Corn Salad Cut the rolls in 1/2 crosswise and toast. Heat the Joe in the microwave or on the stovetop. Serve as a sandwich or open-face. Cut the potatoes crosswise into ~5/8" thick pieces. Heat some oil/ butter in a sauté pan. When hot, add the potato. Brown on each side (2+ minutes per side). Season with salt and pepper and serve. Serve the corn salad at room temp. Shahi Paneer, Channa Dal w. Red Peppe