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.