Asparagus Farewell and Summer Solstice Pot Pie

Asparagus Bisque and Fougasse w. Asparagus, Roasted Red Pepper, and Chevre

• Warm the fougasse ( Window Bread ) at 300 for about 10 minutes. Sprinkle lightly with salt, slice crosswise and enjoy with the soup.

• Serve the soup chilled or warm.

Summer Solstice Crumble Top Pot Pie w. Chicken and/ or Baby Lima Beans & Frissee Salad

• Microwave the pot pie filling briefly to get the chill out. Transfer the filling to an oven safe dish and bake at 350 for 15-25 minutes depending on share size. When hot add the crumble topping to the pot pie, bake 5 minutes more, then serve.

• Dress the salad