Meal 1: Pho
· Heat enough salted water in a sauce pan to easily hold all your noodles. When boiling, add the noodles and blanch them 1 minute. Drain and arrange the hot noodles in your serving bowls.
· Heat the broth to a simmer.
· Add the shredded vegetables and simmer 1 minute. Ladle the vegetables and broth over the hot noodles.
· Top with the Tom Yum Tofu and serve. Enjoy with a spoon and chopsticks.
Meal 2: Asparagus Bisque, Chick Peas w. Lemon-Poppy Seed Vinaigrette, Sundried Tomato and Chives, Bibb Lettuce Salad
· Heat the soup gently to a simmer and serve or serve chilled. Add a little salt. I think it needs a touch.
· Toss the chick peas with their garnish and serve at room temp.
· Dress the salad.