THERE ARE 2 BAGS OF GREENS THIS WEEK !!!
One is romaine lettuce alone, the other has escarole, julienned carrots, and whole, trimmed Brussels Sprouts.
Fattoush: Grilled Flatbread Salad w. Romaine, Preserved Lemon Chicken/Chick Peas, and Orzo Salad
Heat a little olive oil over medium in a sauté pan. Cut the flatbreads into approximately 1" pieces and toast them in the hot oil. Allow a little flour to fall into the oil to see if it is hot. Avoid high heat - you don't want to burn the bread or the oil. Toasting the pita in cool oil will make the soggy though, not toasted. This is a Goldilocks task...It will take about 1 minute per side being sure to turn them to brown both sides. Add the oil and toasted bread to a serving bowl. The oil will become part of your 'dressing.'
Reheat and oil the pan.
Add the chicken and/ or chick peas. Toss and allow to heat through. Add to the bread. Reheat and oil the pan.
Add the feta atop the pasta to the bread and chick peas best you can, then toss the orzo into the hot pan. Stir and allow to heat through and add to the serving bowl.
Toss all together, add the romaine leaves and serve drizzled with a little white or balsamic vinegar, salt, pepper, and additional olive oil as desired.
Brussels Sprouts and Sweet Potato Pan Roast, Semolina-Spelt Loaves, Snug Haven Escarole Salad
Remove the whole sprouts from the bottom of the salad bag. Cut them into halves or quarters lengthwise depending on their size/ your preference.
Heat a little oil or butter in a sauté pan. When hot add the sprouts cut face down. Allow them to brown (2-3 minutes) moderating the heat as needed. Add a little sale and toss them. Brown a little more using a lid to steam them a little - about 2 minutes. Add the sweet potato and Baby Lima bean stew base and allow the whole thing to simmer 3-5 minutes. Serve.
Warm the bread and serve with soft butter.
Dress the salad.
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