Cauli Chowder and Chick Peas w/ Grilled Zucchini

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.

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