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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