Meal 1: Yellow Dal with Paneer and Snug Haven Spinach, Curried Carrots and Cabbage, Basmati Pilaf
Heat the carrot curry in a sauce pan or microwave.
Heat a little butter in a sauté pan. When hot add the rice. Toss to dress. Add butter if necessary. Allow the rice to heat through and become fragrant. Transfer to a serving platter.
Cut the paneer into cubes about 3/4" square. Heat a little oil over medium in the sauté pan. When hot but not smoking add the paneer cubes. Large shares may need to work in batches. Brown at least 2 sides of each cube, use a fork, spatula or even chopsticks to turn them in the pan. It's a little tedious turning all those little pieces, but worth it. When browned transfer them to a serving platter.
Remove the spinach from atop the yellow dal and reserve. Add the dal to the hot pan. Add a little water. Stir and allow to heat through. Fold in the spinach, then fold in the cooked paneer and serve.
Meal 2:Potato Leek Bisque, Whole Wheat Batard, Escarole Salad
Heat the soup gently and allow to simmer 1-2 minutes.
Warm the bread.
Dress the salad.