Braised Chicken Succotash Rice Bowl & White Bean Minestra w. Cauliflower, Sweet Peppers and Spinach

Braised Chicken (or Paneer) w. Pinto and Kidney Bean Succotash over Brown Rice w. Roasted Mixed Chiles

• Heat a little oil or butter in a sauté pan. When hot add the rice/ chili mix. Toss and allow to heat through and become fragrant. Light browning is great. Check the seasoning then portion into bowls.

• Vegetarians: Cut the paneer into approximately 1" cubes. Heat a little oil in a steep sided sauté pan or a wide sauce pan, over medium to medium low. Add the cubes. Brown them on at least 4 sides using tongs to turn them. The toast up pretty quick - about 30 seconds to 1 minute per side. Adjust your heat as needed. When browned, pour bean succotash over the cooked cubes. Add a little water if needed. Simmer together for a minute or two, check the seasoning, and serve over the rice.

• Omnivores: Remove the chicken from atop the succotash and reserve. Some of the broth will cling - that's fine. Heat the beans and remaining broth in a sauce pan. When warm add the chicken and tuck the pieces down into the succotash - although they needn't be submerged. Bring the pot to a gentle simmer. Using a lid is fine. Allow the beans and chicken to simmer 7-12 minutes; allow the flavors to marry and the broth to tighten a little ( a lid will speed and even heating but inhibit reduction). Moderate the heat as needed. Tear up the chicken in the beans a bit using 2 forks. Ladle out over the rice.

  
  

White Bean Minestra w. Roasted 'Cheddar' Cauliflower, Orange Italian Frying Pepper, and New Crop Spinach, Semolina-Sourdough Batard, Spicy Greens Salad

• Warm the soup. Allow to simmer 1 minute, but don't over cook the spinach.

• Warm the bread.

• Dress the salad.