French Potatoes & Spinach and Pork/ Veggie Fried Rice

Pork and/or Vegetable Fried Rice & Tofu w. Garlic Sauce

• Heat a little oil in a large sauté pan. When smoking hot, add the vegetables. Stir and fry (but don't toss). Add a little salt, and stir again. Use a lid to speed things and maybe a tiny splash of water. When lightly browned in spots, bright, and just softened, transfer to a serving plate and reserve. Large shares should work in batches - don't crowd the pan.

• Vegetarians - remove the shredded egg from atop the rice and reserve. Microwave the rice in the jar briefly just to get the chill out.

• Working in batches as above, oil and heat the sauté pan. When smoking hot, carefully add the rice( and pork, omnivores). Stir fry to heat through and very lightly brown in places. Lid briefly if needed.

• When the rice is hot and fragrant, fold the vegetables into the rice and stir or toss to combine. Add in the egg and toss again. Serve. Again, large shares should work in batches cooking off all the rice, using a serving plate to hold the hot rice like the veggies, and then combining hot rice with warm veggies in batches. Serve.

• Reduce the heat in the pan to medium. Shake the jar of tofu and sauce well. Pour into the hot pan and allow the sauce to thicken around the tofu - about1-3 minutes. When thick, hot and the tofu is hot through serve beside the rice.

French Braised Potatoes w. Snug Haven Spinach and Chick Pea Fritters

• Spoon out the spinach from atop the potato mix best you can. Heat the potatoes and cream base gently. Simmer lightly to heat through, fold in the spinach, heat 1 minute more and serve.

• Cover the bottom of a sauté pan with oil - not olive oil. Heat over medium.

• When hot but not smoking add dollops of the chick pea batter to the oil to fry. Expect 3 fritters per share. Flatten them lightly to a thickness of about 5/8". You can likely even shape the batter into disks in your hands before cooking if you like - it is a pretty tight batter. Fry about 2 minutes per side. They should brown and crisp nicely. Transfer to paper towels, then serve beside the stew.