Panzanella and Farfalle w/ Snap Peas

The 608 CSK
July 3, 2017

Meal 1: Panzanella (Bread Salad) w. Fennel Soup
·        Toast the crutons in a saute pan or on a cookie sheet in an oven. Toast lightly until just crisped but still soft inside.
·        Remove the garlic scapes from the greens bag.  Chop coarsely and saute in a little oil or butter.  Transfer the remainder of the salad to a serving bowl.  Add the warm crutons and the hot scapes.  Dress, toss and serve.  This salad is great garnished w/ additional items like cheese, canned beans, sardines, etc. 
·        Serve the soup chilled or gently warmed.

Meal 2: Farfalle w. Snap Peas, Bacon and Ricotta, Blue Moon Lettuce Salad, Beets w/ Cucumber and Fennel.
·        Remove the ricotta and reserve
·        Heat the peas and their accompaniments in a saute pan.  1-2 minutes.  Don't over cook the peas.
·        Microwave the pasta briefly to get the chill out and then fold into the pan with the peas.  Toss to dress.  Add the ricotta, toss, season, and serve.
·        Dress the salad.

·        Serve the beets chilled.

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