The 608 CSK
April 12, 2016
Meal 1: Carrot and Escarole Soup w/ Lima Beans, Spinach Salad, Whole Wheat Bread
· Warm the soup gently.
· Warm the bread.
· Dress the salad.
Meal 2: Creamy French Lentils w/ Chevre and Bacon, Braised Cabbage and Carrots, Roasted Carola Potatoes.
· Warm the lentils gently and stir in the garnishes.
· Heat some fat in a saute or sauce pan. Butter is good. Pork or duck fat is great too. When moderately hot add the vegetables and toss. Add a splash or two of broth or water and allow the vegetables to heat through - 3-4 minutes. Serve.
· Heat the potatoes in a saute pan with a little butter. Allow to recrisp a bit and heat through. Season with salt and pepper and serve.