Thai Curry Hot Pot and Gallina Pinto

Thai Curry Hot Pot w. Spring Vegetables and Sweet Potato Noodles

• Transfer the curry to a saucepot carefully. The tofu in there is in a large block and could splash out messily. Use a butter knife to cut the tofu (in the pot) into approximately 1" cubes. Imperfect is OK.

• Heat the curry gently to a simmer for 2-3 minutes to allow the tofu to heat through.

• Boil a little water in a saucepan. Add the noodles. Cook about 1 minute until they change from translucent to transparent. Drain them and portion into bowls.

• Coarsely chop the spinach leaves and the bok choi leaves. Heat a little oil in a sauté pan. When hot add the vegetables and stir fry 2-3 minutes tossing and seasoning with a little salt until the wilt, brighten, and maybe brown a little. Add to the serving bowls.

• Ladle the hot curry over the noodles and veg and serve.

Blue Corn Gallina Pinta and Baby Bibb Salad w. Arugula

• Heat the soup to a simmer. Simmer gently 5-8 minutes, especially the omnivore portion - allow the hominy and the beef to heat through and soften. Adjust the salt to your taste and serve.

• Dress the salad and serve on the side