Beef & Barley Bowl and Parsnip Bisque

Braised Cates Family Farm Chuck or Mushroom Ragu over Roasted Vegetables and Black and White Barley

• Heat a little oil in a sauté pan. When hot add the barley salad. Toss. When hot and fragrant add to the bowls.

• Heat a little oil in a saute pan. When hot add the cabbage portion of the vegetable medley. Toss. Season with a little salt. Toss again and briefly lid. Adjust the heat and allow the cabbage to brown lightly and begin to soften. You may want to add a dash of water. About 3 - 4 minutes. When the cabbage has softened to your liking ( taste a piece ) add the remaining potato and carrot. Add a pat of butter or a little more oil. Toss to comine and allow all the vegetables to get hot. Season with a little S & P. Portion atop the barley in the serving bowls.

• Vegetarian: Heat a little olive oil over medium in a sauté pan. When hot but not smoking add the mushroom ragu. Toss. Allow to heat through and the mushrooms to begin to brown lightly. Serve atop the vegetables and barley.

• Omnivore: Heat the beef and its broth sauce pan with a very little bit of water and a lid over medium low. Allow to simmer gently 3-5 minutes with the lid on ensuring the beef heats through and becomes tender. Serve atop the vegetables and barley.

  
  

Roasted Parsnip Bisque, Whole Wheat Batard, Snug Haven Escarole Salad.

• Heat the soup.

• Warm the bread and serve with soft butter or good olive oil.

• Dress the salad.