The 608 CSK
July 18, 2017
Meal 1: Cauliflower Chowder, Yeasted Heirloom Blue Corn Bread, Lettuce and Fennel Salad
· Warm the chowder gently.
· Cut the corn bread into thick slabs and toast in a pan with too much butter, turning and adding butter to brown both sides lightly.
· Dress the salad.
Meal 2: Chick Peas w/ Potato, Snap Peas and Grilled Zucchini, Grilled Spiced Flatbread, Kohlrabi w/ Preserved Lemon Vinaigrette .
· Warm the chick peas gently adding a little liquid if necessary. Adjust the seasoning. Garnish with a little basil if you have some growing.
· Toast the flatbread lightly. Tear up and dip into the chick peas.
· Toss the kohlrabi salad. Season with salt and pepper and maybe a very little bit of sugar and serve chilled.