Spinach Pizza and Ma Po Tofu

Spinach and Red Onion Flatbread Pizza, Spicy Roasted Chick Peas, Baby Bibb Salad

• Bake the pizza on a cookie sheet for 10-15 minutes at 450.

• Heat a little oil in a saute pan over medium heat. When hot add the chick peas. Toss. Allow to heat and crisp and brown the skins of the chick peas a little. The will become fragrant - serve.

• Dress the salad.

  
  

Egg Drop Soup, and Stir Fried Baby Bok Choi w Ma Po Tofu

• Heat the soup to a gentle simmer. Serve.

• Remove the bok choi from the bag. Break off the whole petioles from the base. Wipe any dirt from the base of the petiole. Cut crosswise into 2" pieces. As you get to a small choi 'heart' you can cut the whole thing lengthwise. Heat a little oil in a sauté pan over high. When hot add the choi. Stir and fry until it has light browning in spots, brightens, and wilts a bit. Transfer to a serving plate.

• Reheat the pan over medium. Gently pour the tofu and sauce into the sauté pan. Quickly rinse out the jar with about 2 oz water PER share. Add the water to the pan and simmer the sauce and tofu together gently breaking up the tofu with a utensil into approximately 1" pieces - imperfect is just fine. Stir and let the dish simmer to heat through and thicken - approx. 1-4 minutes. Serve over the bok choi.