Kabocha Curry and Sephardic Meatballs

Kabocha Squash in Coconut Milk Curry w. Chicken or Tofu, Glass Noodles, and Stir Fried Vegetables

• Carefully tip the curry into a saucepan. Vegetarian share especially: don't let the tofu piece fall out with a splash. Heat the curry very gently to just a simmer. Simmer 2-4 minutes. Vegetarian shares should use a butter knife to cut the soft tofu block into cubes while it is in the saucepan.

• Rinse the noodles in some water then plunge or rinse them with very hot, even boiling water. (Very hot tap should be fine, though. If you have an electric kettle, or a hot water spigot, even better). Drain. Portion into bowls.

• Heat a little oil in a sauté pan. When hot add the veggies and stir fry until bright and starting to wilt. Add to the bowls beside the noodles.

• Top the bowls with ladlefuls of the hot curry.

https://video.wixstatic.com/video/ca342b_b99d43e7bd7a43409afc4ac9b6754a7d/1080p/mp4/file.mp4

Sephardic Meatballs or Cheese Fritters w. Israeli Couscous and Carrots, & Sauteed Escarole w. Harissa Butter

• Vegetarian: Follow the video instructions. Basically, form the cheese mix into well compressed, flattened, ping pong sized balls. Heat some oil in a pan over medium low. When hot, add the cheese balls and brown on each side - about 1 minute per side- and serve atop the sauce which you heat independently- stovetop or microwave is fine.

• Omnivore: Gently transfer the sauce and meatballs to a sauce pot. Add a little water ( from rinsing out the jar) and bring the sauce and meatballs to a gentle simmer. Use a lid. Simmer 5-7 minutes being sure to not scorch the sauce. Check the sauce for salt. Reserve.

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• Remove the wax paper wrapped compound butter from the bag of greens.

• Heat a little oil in a sauté pan. When hot add the escarole. Add a little salt and sauté to wilt and brown lightly. Reserve on a serving platter.

• Reheat and oil the pan. When hot add the couscous and carrots. Toss. use a splash of water and a lid to heat the dish through 2-3 minutes. When hot add pieces of the harissa butter folding it in and allowing it to melt, fry, and dress the couscous and carrots. Now add the escarole and toss all to combine. Add a pinch of salt. Transfer all together onto the serving platter. Serve with the meat/cheese balls and sauce on the side or atop.