Pad Thai with Stir Fried Vegetables, Tofu and Escarole in Red Curry
Warm the meat/sauce briefly in a microwave.
Open up the bag of stir fry vegetables. Find and remove the snow pea pods. Snap off the stem and peel off the rib that comes with the stem from the 'top' of the pod. It is like undoing a zipper. We left these attached to preserve freshness. Reserve the pods.
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 pea pods. They will become bright green and maybe lightly brown in spots. 1-2 minutes. Next add the vegetable mix to the pan with the pods and stir and fry. Season lightly with a little salt. Stir fry until softened. Transfer to a serving platter. Reserve Large shares should 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. Again, 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.
Red Lentil Soup, Salanova Salad, Sun Dried tomato and Herb Bread
Heat the soup gently. Thin a very little bit if desired and adjust the seasoning. Garnish with a little plain yogurt or sour cream.
Warm the bread and serve with olive oil.
Dress the salad. If there is a radish in your salad bag, slice it thin and add
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