Panzanella and Escarole-Baby Lima Bean Soup

The 608 CSK
June 14, 2016

Meal 1: Escarole Panzanella ( Bread Salad) and Asparagus Bisque.
·     Remove the crutons from their bag and toast them at 375° for about 10 minutes or until the corners crisp, the bread is warm, but soft inside. careful of the dried Sungold tomatoes in the bag w/ the crutons!
·     Toss the salad with its garnished including the dried tomatoes.  Toss in the hot crutons and dress the whole thing.  Oil and vinegar is great.  Season w/ S&P and serve.
·     Warm the soup gently to heat through and let the asparagus tips brighten. Serve.

Meal 2: Escarole and Baby Lima Bean Soup, Blue Moon Head Lettuce Salad, Pickled Salad Turnips and Garlic Scapes
·        Heat the soup gently.
·        Dress the salad.
·        Serve the pickles chilled.  The garlic scapes might be strong or some folks!  Be careful.

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