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Pad Thai and Pozole

Pad Thai with Stir Fried Vegetables, Kabocha Squash in Green Curry

  • Remove the shredded egg from atop the sauce and reserve. Warm the meat/sauce briefly in a microwave.

  • Rinse the noodles in a colander and drain very, very well.

  • Heat a little oil in a non-stick or well seasoned large skillet.

  • When hot, stir fry the vegetable mix until wilted. Transfer to the serving platter. Reserve and work in batches to not overcrowd the pan.

  • Reheat and oil the pan.

  • Carefully add the drained noodles. They will splatter loudly - use caution but be fearless! Stir and fry until they go from cloudy to clear. Larger shares should work in batches. Add the sauce and stir to combine and heat through. Add the vegetables and toss once or twice to fold them in. Transfer to a serving platter and serve.

  • Heat the curry gently in a saucepan. Allow it to come to a simmer and then serve.

Pozole, Endive Salad, and Pan Fried Sweet Corn-Green Chile Polenta

  • Heat the soup. Bring to a simmer. Omnivores, simmer 3 minutes to allow the pork to heat through, then serve.

  • Carefully unwrap the polenta and cut it into 2" squares. Pat them dry if needed.

  • Heat some oil in a non-stick or well seasoned pan. When hot add the polenta squares. Allow to brown over medium/medium-high for 4-5 minutes per side: they are a little slow to brown. Be patient. Brown both sides. Serve. They will be great in the salad.

  • Dress the salad.

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