608 COMMUNITY SUPPORTED KITCHEN
local organic meals delivered since 2007

Potato-Leek Soup, Semolina and Sesame Seed Batard, Salanova Salad Heat the soup to just a simmer. Simmer 1-2 minutes. Warm the bread. Dress the salad. Roasted Leek Pizza and Baby Lima Bean & Butternut Squash Ragu Bake the pizza on a cookie sheet at 425 for 15-20 minutes or until the cheese is melted and beginning to brown. Allow to cool 3-5 minutes then cut and serve. Heat the ragu in a sauté pan oven medium. Stir well, allow to come together to a simmer and then serve.

NOTE: THERE ARE 3 BAGS OF GREENS WITH THIS WEEKS DELIVERY- KALE, ESCAROLE, AND SALAD. BE SURE TO IDENTIFY THEM CORRECTLY. Escarole Soup and Sauteed Kale with Chick Peas Heat the soup to just a simmer. Simmer 1-2 minutes. Heat a little oil in a saute pan oven medium. When hot add the escarole leaves. Toss and season lightly with salt. Toss again and cook until wilted. Transfer the wilted leaves to serving bowls for the soup. Ladle the hot soup onto them and serve. Rehe

Panzanella: Bread Salad w. Chick Peas in Lemon Poppyseed Dressing, Roasted Baby Turnips w. Oil Cured Tomatoes, and Escarole Heat a little oil over medium in a sauté pan. Carefully toast the croutons on each side Be careful to not burn them! Arrange the toasted crutons on a large serving platter. Re-oil and heat the pan. Add the escarole & carrot mix and sauté VERY briefly - just wilting the edges. The leaves will mostly stay raw. Add them to the crutons. Work in batches w