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.