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Asparagus Bisque and Spinach Curry


Asparagus Bisque, Spelt Loaves, Blue Moon Head Lettuce Salad


  • Warm the soup gently and serve warm.

  • Warm the bread.

  • Dress the salad.

Spinach and Spring Vegetable Curry, Lentils with Paneer, Kidgeree


  • Heat a sauté pan with a little butter or oil. When hot add the kidgeree ( Rice mixture ). Toss and stir allowing it to heat through and become fragrant adding more butter/ oil as needed. Transfer to a serving bowl.

  • Reheat and oil the pan over medium. Cut the paneer into large cubes about 3/4" square. Add the paneer to the hot pan and brown the cubes on at least 2 sides. 30 seconds per side or so. Turn them as needed. When browned, add the lentil curry and toss to combine and heat through. Serve.

  • Heat the spinach curry gently in a sauce pan to just a simmer. Serve.


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